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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.
5 from 1 vote
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 4 servings


  • 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


  • Preheat the oven to 350 degrees.
  • 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
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