I love how colder weather allows cooks and bakers to use any cooking equipment without any judgment. Not sure what I mean? Well, it always seems like turning on the oven or having warm comfort food during the summer results in raised eyebrows. Not so in the fall and winter! Want to bake something in the oven? Sure! Need the crockpot or Instant Pot? Okay! Should we use the air fryer? Definitely! How about a warm skillet dinner? Fantastic!
As I have mentioned before, one of my favorite foods of all time is enchiladas. I find them incredibly delicious any time of the year. This particular recipe is for skillet enchiladas – a creamy, comforting dish made right on the stovetop… in one skillet! (If you’d like my more traditional green chile chicken enchilada recipe, please check it out here.)
These skillet enchiladas are quick, taking only about 30 minutes. So, unlike other enchilada dishes that can take over an hour to complete, this is a quick alternative that is perfect for any night of the week. Skillet enchiladas are a great way to use rotisserie chicken, leftover chicken, or my shredded chicken.
This dish is easily customizable too. You can change the spice level to suit your preferences, and you can change the type of beans you use if you’re not a fan of black beans. You can add more or less cheese, and you can even use chicken stock instead of milk if you would like to. Not to mention, it’s a fun way to use leftover turkey from Thanksgiving – simply replace the chicken with turkey, and presto! (Not sure about turkey enchiladas? They are honestly amazing!)
Whatever customizations you do, I’d love to hear from you in the comments below! I hope your family enjoys this dish as much as mine!
Green Chile Chicken Skillet Enchiladas
Ingredients
- ¼ small onion, finely diced
- 1 tbsp butter, unsalted
- ½ tsp extra spicy Mrs. Dash
- ¾ tsp dried minced garlic
- 1 can cream of chicken soup
- ¼ cup diced green chile
- ¼ to ½ cup milk
- 2 cups chicken, cooked and diced
- 1 can black beans, rinsed and drained
- 1½ cups shredded fiesta or Mexican blend cheese
- 12 corn tortillas
Instructions
- In a large saucepan over medium heat, saute the onions and butter until the onions are translucent.
- Add the spices and garlic and saute a few more minutes until the onions start to carmelize and turn golden brown.
- Add the cream of chicken soup and ¼ cup of milk. Whisk the sauce until well combined.
- Stir in the diced chicken and chile.
- Reduce the heat to low and allow the sauce to simmer for about 5 minutes until thickened. Stir occationally. If the sauce becomes too thick, add more milk – you want the sauce to be a gravy-like consistency.
- Add the cheese and beans, stirring well.
- Slice the corn tortillas into thin strips and add them to the mixture. Stir and make sure the tortillas are well-coated in the sauce.
- Allow the skillet enchiladas to simmer over low heat for about 15 minutes, stirring every few minutes.
- Serve and enjoy!
