Skillet Green Chile Chicken Enchiladas

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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!

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 360kcal

Ingredients

2 cups shredded cooked chicken
1 (4 oz) can green chiles drained
3/4 cup salsa verde, divided
1/2 cup sour cream, divided
2 medium cloves garlic, minced
Salt and pepper to taste
6-8 (6-inch) corn or flour tortillas, warmed
1 cup shredded Monterey jack cheese
Fresh cilantro, diced tomato, avocado, and lime wedges for serving, optional

Instructions

Preheat oven to 400F and lightly grease a 9-inch oven-safe cast iron skillet. Set aside.
In a large bowl, combine chicken, green chiles, 1/4 cup salsa verde, 1/4 cup sour cream, and garlic. Season chicken with salt and pepper to taste.
Fill tortillas and place seam-side down in prepared skillet. Set aside for a moment.
Place remaining 1/2 cup salsa verde and 1/4 cup sour cream in a saucepan and simmer over medium heat, whisking occasionally until sour cream is melted and sauce is smooth.
Evenly pour sauce over enchiladas and top with cheese. Bake enchiladas at 400F 20-25 minutes until cheese is melted and enchiladas are bubbly. Optionally, broil enchiladas 1-2 minutes on high to brown cheese.
Remove enchiladas from oven and top with optional toppings for serving. Serve enchiladas warm and enjoy!

Notes

Storing Instructions

Store enchiladas in refrigerator up to 6 days.

Nutrition