Skillet Green Chili Enchilada Bake is the weeknight answer to your Tex-Mex cravings—a bubbling, golden masterpiece that brings together tender chicken or beef, soft tortillas, melty cheese, and a vibrant green chili sauce, all layered and baked right in one skillet. This recipe turns traditional enchiladas into a fuss-free, one-pan dinner without sacrificing the bold flavors or satisfying textures that make enchiladas beloved.
With no rolling or stacking required, it’s every bit as comforting, a little bit rustic, and wonderfully customizable: spicy or mild, hearty or light, vegetarian or loaded with meat. Each spoonful is tangy, cheesy, green-chile goodness—truly a meal to gather around for busy families, hungry crowds, or solo comfort nights.
Why You’ll Love It
This skillet bake packs all the flavor and melty comfort of classic green chili enchiladas, but it’s far easier on prep—and clean-up. It’s ready in about 30 minutes, infinitely tweakable for whatever you have on hand, and perfect for using up leftover chicken, cooked veggies, or that stray bag of frozen corn. Every bite is saucy, hearty, and layered with just enough spice to keep things interesting.
The skillet preparation makes it ideal for casual weeknight dinners, but it looks just as impressive on a party buffet or for a game day crowd. Plus, it reheats beautifully and gets even better as the flavors meld overnight.
Key Ingredients
- 2 tablespoons olive oil or butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 1–2 jalapeños, seeded and minced (optional)
- 2 cups cooked, shredded chicken or beef (rotisserie works great)
- 1 can (15 oz) diced green chilies (mild or hot to taste)
- 1 can (10 oz) green enchilada sauce
- 8 corn or flour tortillas, cut/torn into bite-sized pieces
- 1 cup frozen corn (thawed)
- 1 can (15 oz) black or pinto beans, drained (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 2–2 1/2 cups shredded cheese (Monterey Jack, cheddar, pepper jack, or Mexican blend)
- ½ cup sour cream, Greek yogurt, or Mexican crema
- Juice of 1 lime
- Fresh cilantro, sliced green onion, avocado, and jalapeño for garnish
Preparation
Heat olive oil in a large oven-safe skillet (cast iron works best) over medium heat. Add onion and sauté until golden and soft, about 5 minutes. Stir in garlic and jalapeño (if using), cooking until fragrant. Stir in shredded chicken (or beef), green chilies, and corn, seasoning with cumin, chili powder, salt, and pepper.
Pour in enchilada sauce and beans, stirring to combine.
Add torn tortillas and fold until everything is coated and distributed evenly—tortillas should soften but not dissolve completely.
Simmer the mixture for 2–3 minutes, then sprinkle cheese evenly over the top. Transfer skillet to a 400°F (200°C) oven and bake for 12–15 minutes, until cheese is bubbling and lightly browned.
Remove from oven and let rest 5 minutes. Dot with sour cream or crema, squeeze with fresh lime, and garnish with cilantro, green onion, avocado, and more sliced chilies as desired. Serve hot, straight from the skillet, with extra lime wedges and tortilla chips if you want.
Technique, Tips & Tricks
For best results, use corn tortillas for classic flavor and a sturdy texture, but flour tortillas work if that’s what you have. Cutting or tearing tortillas by hand gives a rustic feel and keeps them from clumping in layers.
Rotisserie chicken or leftover meat means dinner in a flash, but you can also use browned ground beef, turkey, or even crumbled tofu for a vegetarian bake. Sautéing onions and garlic until golden builds a deep flavor base; a touch of cumin and chili powder provides warmth without overwhelming the green chili brightness.
Shred cheese from a block for the best melt (pre-shredded includes anti-caking agents that may affect texture). For richer sauce, stir in crema or sour cream right before adding cheese or serve it dolloped on top.
If spice is a concern, use mild chilies and sauce, and serve sliced jalapeños on the side.
Substitutions and Variations
- Vegetarian: Use beans and sautéed veggies (zucchini, bell pepper, mushrooms) in place of chicken/beef.
- Dairy-free: Choose a vegan cheese substitute and use plant-based yogurt to serve.
- Gluten-free: Use 100% corn tortillas and double-check your enchilada sauce.
- Extra heat: Add green hot sauce, more fresh chilies, or a pinch of cayenne.
- For breakfast/brunch: Add a few eggs, cracked on top during the last 10 minutes of baking, or scramble and mix in before topping with cheese.
- Use leftover pork, carnitas, or even spicy sausage for new flavor profiles.
- Add a handful of spinach or kale for a nutrition boost—just stir in during the simmer stage.
Serving Suggestions
Spoon generous portions into bowls with extra sour cream, a sprig of cilantro, and a few chunks of creamy avocado. Serve with a cooling side salad of tomatoes, cucumbers, or corn, and plenty of lime wedges for brightness.
This skillet is wonderful alongside rice, refried beans, or street corn. Set out a toppings bar for parties—offer shredded lettuce, pickled onions, jalapeños, hot sauces, and crushed tortilla chips so everyone can personalize their bite.
For leftovers, wrap scoops into burritos or stuff into tacos for easy lunches.
Pair with a crisp Mexican lager, agua fresca, or sparkling margarita for happy hour dinners.
Story & Origins
Classic green chili enchiladas hail from the border kitchens of the American Southwest and Northern Mexico, defined by the spicy-tart punch of roasted green chilies and melty cheese wrapped in corn tortillas. The skillet bake is a contemporary riff on this beloved combo, born out of the time-saving, one-pan comfort of modern home cooking and the flexibility to use what’s on hand.
This adaptation pays homage to those flavors, with a process that encourages everyone to toss, mix, and enjoy a panful of casual, family-style goodness.
Nutrition Notes
This dish is rich in protein and fiber (when using beans), vitamins and minerals from vegetables, and calcium from cheese. It’s adaptable to your eating plan: make it leaner by using light cheese, swap in non-fat Greek yogurt, or use plant-based protein.
Serve with lots of veggies to round out the meal, and use reduced-sodium enchilada sauce if sodium is a concern.
Flavors & Pairings
Bold, tangy, and just spicy enough, green chili enchilada bake pairs perfectly with citrusy salads, crunchy slaws, and pickled veggies. Add sweetness with mango or pineapple salsa, or cooling contrast from cucumber salad.
Chilled beer, margaritas, or sparkling water with lime echo the meal’s festive mood.
End with Mexican chocolate cookies, lime bars, or fresh fruit for a sweet, satisfying finish.
Frequently Asked Questions
Can I make this ahead?
Yes! Assemble, cover, and refrigerate (unbaked) for up to a day; add cheese and bake when ready.
Can I freeze leftovers?
Absolutely—store in airtight containers; reheat in oven or microwave.
What’s the best cheese?
Monterey Jack, cheddar, and pepper jack are top picks; vegan cheese for dairy-free.
Can I use red sauce?
Of course! Swap green enchilada sauce for red if you prefer.
How long will leftovers keep?
Up to 4 days, refrigerated.
Final Thoughts
Skillet Green Chili Enchilada Bake is the flavorful, easygoing comfort meal you’ll crave for busy nights, festive gatherings, and everything in between. One-pan, no-fuss, and loaded with Tex-Mex cheer—this is how skillet dinners were meant to be made and enjoyed.
