Skillet Green Chile Chicken Enchiladas

Baked in a creamy salsa verde sauce and stuffed with tender green chile chicken, these skillet green chile chicken enchiladas are piled high with the works!

You can’t go wrong with a big ol’ pan of enchiladas on the dinner agenda and this is pretty much the only recipe you need if you’re looking to keep things extra easy.

Any recipe that starts with a base of leftover cooked chicken is always going to be gold. Even more so if it ends with a metric mountain of toppings that’s only limit is your imagination.

Moral of the story is that these green chile enchiladas tick every single dinner box and are the absolute perfect way to make it a killer Mexican food night at home without too much hassle.

This recipe also makes a smaller amount of enchiladas which is perfect if you’re serving a smaller crew. Don’t worry, it easily doubles or triples if you need to feed the masses!

Or if you’re like me and just want all the leftovers.

These Enchiladas feature…

• A tender chicken green chile filling
• Soft corn or flour tortillas
• A creamy salsa verde sauce baked on top
• Tons of toppings including cilantro, tomato, avocado, and lime

Making the Enchiladas

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Cooked chicken
• Green chiles
• Salsa verde
• Sour cream
• Garlic
• Tortillas
• Monterey jack cheese
• Cilantro
• Avocado
• Tomato
• Lime

Can I Use Leftover Chicken?

Yes, this recipe works great with leftover cooked chicken! We sometimes do a mix of both white meat and dark meat that’s been shredded or diced.

If you will be cooking chicken for this recipe you will need about 1/2-3/4 lb of raw meat total.

Tips for Perfect Enchiladas

1. Don’t overfill pan – we can typically fit 6-8 enchiladas in a 9-inch skillet. Don’t jam them in the pan too tightly otherwise they’ll bake together and you’ll have a difficult time removing from the pan.
2. Heat salsa verde sour cream sauce – a quick simmer on the stove will melt the sour cream perfectly into the salsa verde.
3. Broil enchiladas after baking – this part is optional, but we love the crispy golden top it gives the cheese.

Recipe Variations

Try these ideas for a different twist on these enchiladas.

• Add vegetables to filling – try adding sauteed spinach, sweet pepper, or mushrooms.
• Use beef instead of chicken – try using shredded beef in place of the chicken.
• Make it spicy – these enchiladas are very mild, but you can dial up the heat by using spicy green chiles or add your favorite hot sauce to filling and sauce.

Choosing Your Tortillas

This recipe works great with both corn or flour tortillas – you can even use a mix of both for some variety! We do recommend heating tortillas in microwave 30-60 seconds before filling so they don’t rip when rolled up.

With how minimal the ingredient list is, it’s almost unreal how much flavor is packed into these enchiladas! The green chiles work so well with the tender chicken, soft tortillas, and all that creamy salsa verde sauce.

Just don’t pull a wrong move here and go light on the toppings. You’ve just gotta load these suckers up!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Watch these enchiladas made step-by-step on Google web stories.

More Mexican food favorites!

• Blackened Salmon Taco Bowls
• Steak Quesadillas with Chipotle Queso
• Chipotle Roasted Sweet Potato Salad