• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Saving Mealtime
  • Home
  • Recipes
    • Appetizers and Snacks
    • Bread
    • Breakfast
    • By Cooking Device
      • Air Fryer
      • Instant Pot
      • Slow Cooker
    • Dessert
      • Cake
      • Cookies
      • Cupcakes
      • Muffins
      • Pies
    • Drinks
    • Meat
      • Beef
      • Chicken
      • Lamb
      • Pork
      • Seafood
      • Turkey
      • Venison
    • Pasta
    • Salads
    • Side Dishes
    • Soup
    • Vegan
    • Vegetables
  • Resources
    • Shop
      • Checkout
    • Tips & Tricks
  • Subscribe
  • Contact
    • About Me
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
    • Appetizers and Snacks
    • Bread
    • Breakfast
    • Drinks
    • Meat
    • Salads
    • Seafood
    • Side Dishes
    • Vegetables
  • Resources
    • Recipe Card
    • Recipe Conversion Sheet
  • Shop
  • Contact
×

Home » Meat » Chicken » Skillet Chicken Enchiladas

Skillet Chicken Enchiladas

Share

Share
Pin
Share
Email
Print

If you are anything like me, you love enchiladas but are terrible at rolling them. Cue this recipe. Skillet chicken enchiladas are the perfect way of getting those bold Mexican flavors but in a much easier way.

Jump to:
  • Substitutions and Serving Suggestions
  • Skillet Chicken Enchiladas

This is very similar to the type of enchiladas my family would make growing up. It is more of an enchilada casserole, which makes it super easy to make, and a lot quicker than the traditional way of rolling. I never quite got that part down, as my tortillas typically rip, or I either put too much or too little filling. It still gives you all the wonderful flavors of chicken enchiladas, but in a way that cuts prep time in half.

I love skillet recipes for a couple of reasons. You can make dinner quickly in one pan which makes for easy clean-up, but I also just love the way that it cooks in the skillet. It makes the edges and the bottom of the dish come out super crispy. If you don't have a cast-iron skillet, don't worry because you can also make this in a regular casserole dish as well.

Substitutions and Serving Suggestions

  • If you want to make this dish gluten-free you can use corn tortillas in place of flour. I have not tried this recipe with other types of gluten-free tortillas, but I'm sure they would come out just as good. I have made these enchiladas with both corn and flour tortillas, and it really just comes down to personal preference. My family typically prefers the taste of flour tortillas in this recipe.
  • You can easily make this dish vegetarian by omitting the chicken. Try substituting the chicken for some sautéed veggies like bell pepper, onion, or mushrooms. You can also use a vegetarian meat substitute. I think plant-based ground meat would be great in this dish, but just make sure to cook it prior to layering it into the skillet.
  • Try topping the enchiladas with some sour cream, guacamole, cilantro, jalapeños, or crumbled cotija cheese.
  • You can serve this dish with classic rice and refried beans. If you want something a bit healthier, try some sautéed veggies like Calabacitas, which is a side dish made of corn and summer squash.

Skillet Chicken Enchiladas

If you are anything like me, you love enchiladas, but are terrible at rolling them. Cue this recipe. Skillet chicken enchiladas are the perfect way of getting those bold Mexican flavors, but in a much easier way.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Dinner, Lunch
Cuisine Mexican
Servings 4 servings

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 4 8 in flour tortillas
  • 2 10 oz cans enchilada sauce
  • 3 c shredded Mexican blend cheese, divided
  • salt and pepper

Instructions
 

  • Preheat the oven to 350 degrees.
    Ingredients
  • Cut the chicken breasts into 2 inch strips to make cooking quicker. Add them to a 12 inch cast iron skillet, then season with salt and pepper.
    Cook Chicken
  • Cook over medium heat, flipping every so often, until fully cooked all the way through.
  • Remove chicken from the skillet, and shred the meat.
    Shred Chicken
  • Return shredded chicken to the skillet.
    Return chicken to skillet
  • Cut the tortilla into 1 inch strips, then cut into thirds. Add tortillas to skillet.
    Add tortillas to skillet
  • Pour enchilada sauce in.
    Add sauce to top
  • Add 2 cups of the cheese.
    Add cheese
  • Sprinkle it with a little bit of salt and pepper.
  • Stir everything up, then top with remaining cheddar cheese.
  • Bake for 30 minutes, or until the cheese is melted and bubbly.
    Add cheese and bake
  • Serve hot, and enjoy!
    Skillet Chicken Enchiladas
Keyword One-pan, One-pan enchiladas, Skillet Chicken Enchiladas
Tried this recipe?Let us know how it was!
Skillet Chicken Enchiladas

Share

Share
Pin
Share
Email
Print
« Homemade Pizza
Black Bean Quesadillas »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Featured Dishes

Veggie Lasagna

Veggie Lasagna

Zucchini bread with applesauce

Zucchini Bread with Applesauce

Baked Creole Tilapia

Baked Creole Tilapia

Footer

↑ back to top

About

My name is Ashley and I am a busy Mom with two sweet boys. I'm here to take the madness out of mealtime.

Let's Have Fun!

Popular Recipes

  • Meatloaf with Brown Gravy
  • Mac n Cheese Shepherd's Pie
  • Cast Iron Skillet Lasagna
  • Homemade Sloppy Joes

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 Saving Mealtime | Privacy Policy | Terms and Conditions