Home Recipes30 Minute Dinner Recipes 30 Minute Skillet Chicken Enchiladas

30 Minute Skillet Chicken Enchiladas

by Jamie

Last week I posted a recipe for 30 Minute Skillet Lasagna of Wonder. My family loved it, you guys loved it, I loved it. Who doesn’t love an awesome dinner recipe that only takes 30 minutes to make! Every person walking this planet enjoys a fabulous meal that doesn’t take all day to prepare.  At least, that has been my experience.

And so my mind has been working over time thinking of all the other classic dinner recipes you and I could be making in 30 minutes, in a deep skillet. There are so many possibilities! Get yourself a deep skillet, guys. Many more recipes coming soon.

Today, I have 30 Minute Skillet Chicken Enchiladas to share with you. The sauce is creamy and full of south-western flavor. They are cheesy, hearty and can be on your table ready to eat in 30 MINUTES! Sweet Home Alabama, baby.

Let’s make ’em!

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1. Heat a large, deep skillet (mine is 3 inches deep and 11 inches wide) over medium high heat. Add 1 tablespoon olive oil and let it get nice and hot. Place 2 cloves minced garlic and 1/4 cup chopped onion. Hit the pan with a bit of salt and pepper and let the veggies cook until the onions are wilted and golden brown. Should take 7-10 minutes.

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2. While your onions and garlic are cooking, grab some cooked chicken…

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and chop it up into chunks.

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3. When the onions are soft grab two cans of green enchilada sauce and pour them into the pan.

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Add 1/2 cup chicken broth…

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1 package of cream cheese and the cooked chicken.

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4. Hit it with 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1 teaspoon lime juice and 1 teaspoon honey.

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Give it a nice stir and allow it to cook for 2-3 minutes, or until the ingredients are warmed through.
5. Take 2/3 of the sauce and chicken mixture out of the pan, leaving 1/3 of it covering the bottom of the pan.

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Layer 4 tortillas over the sauce.

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Pour 1/3 of the sauce over the tortillas.

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Top with 1 1/2 cups cheddar cheese.
Layer 4 more tortillas over the cheese and pour the rest of the sauce on top.

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6. Cover the pan and allow the mixture to simmer a bit. You want the tortillas to get warm and the cheese to melt. Should only take about 5 minutes. Make sure your heat isn’t too high. You don’t want the bottom layer to burn.

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7. Turn your oven to broil. Uncover the pan and sprinkle 1 1/2 cups more cheddar cheese on the top. Make sure your pan is oven safe 🙂 and then pop it in.

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Let the cheese get all golden and slightly crispy. This should only take 2-3 minutes.

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Add some chopped tomato, green onion, cilantro and sliced black olives.

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Dig in, baby!

Serves: 8 servings
Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 4 voted )

Ingredients

  • 2 cloves garlic, minced
  • 1/4 C onion, chopped
  • 1 Tb olive oil
  • salt and pepper
  • 3 C cooked chicken (I used rotisserie)
  • 1/2 C chicken broth
  • 2 (10 ounce) cans mild green chili enchilada sauce
  • 1 (8 ounce) package cream cheese
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1 tsp lime juice
  • 1 tsp honey
  • 8 (10 inch) flour tortillas
  • 3 C cheddar cheese, grated
  • TOPPINGS:
  • tomato
  • green onions
  • cilantro
  • black olives, sliced

Instructions

1. Heat a large, deep skillet (mine is 3 inches deep and 11 inches wide) over medium high heat. Add 1 tablespoon olive oil and let it get nice and hot. Place 2 cloves minced garlic and 1/4 cup chopped onion. Hit the pan with a bit of salt and pepper and let the veggies cook until the onions are wilted and golden brown. Should take 7-10 minutes.
2. While your onions and garlic are cooking, grab some cooked chicken. and chop it up into chunks.
3. When the onions are soft grab two cans of green enchilada sauce and pour them into the pan. Add 1/2 cup chicken broth, 1 package of cream cheese and the cooked chicken.
4. Hit it with 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1 teaspoon lime juice and 1 teaspoon honey.
Give it a nice stir and allow it to cook for 2-3 minutes, or until the ingredients are warmed through.
5. Take 2/3 of the sauce and chicken mixture out of the pan, leaving 1/3 of it covering the bottom of the pan. Layer 4 tortillas over the sauce. Pour 1/3 of the sauce over the tortillas. Top with 1 1/2 cups cheddar cheese.
Layer 4 more tortillas over the cheese and pour the rest of the sauce on top.
6. Cover the pan and allow the mixture to simmer a bit. You want the tortillas to get warm and the cheese to melt. Should only take about 5 minutes. Make sure your heat isn't too high. You don't want the bottom layer to burn.
7. Turn your oven to broil. Uncover the pan and sprinkle 1 1/2 cups more cheddar cheese on the top. Make sure your pan is oven safe 🙂 and then pop it in.
Let the cheese get all golden and slightly crispy. This should only take 2-3 minutes.
Add some chopped tomato, green onion, cilantro and sliced black olives.

Skillet Chicken Enchiladas

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34 comments

Patti March 24, 2014 - 10:35 am

Yum! I think tonight sounds like a good time to try this! Thanks!! You’re the BEST!!

Reply
Mike C Smith March 24, 2014 - 11:29 am

This must taste as amazing as it looks, I love the way you have done this, it’s something I have just got to try.
Oh by the way if you have any cook books of your own that you would like further promotion on, check out beezeebooks.com I’ll promote your books free for a year or more. thanks for sharing.
Mike

Reply
talia March 24, 2014 - 11:38 am

This sounds amazing. I love Mexican food – it may well be my favorite!

Reply
Amy L. March 25, 2014 - 11:42 am

That looks fan-freakin-tastic!!! I can’t wait to try it – thanks for sharing 🙂

Reply
Tina March 28, 2014 - 3:54 pm

I made this for dinner tonight. It was absolutely yummy!! A very easy, quick dinner. Definitely a keeper!! Thank you, Jaime!

Reply
Genny March 29, 2014 - 7:48 pm

I’m making this recipe for dinner and the she family is staring at the oven wait for a bite…

Reply
Genny March 29, 2014 - 7:56 pm

Oops the whole family not she….

Reply
Sheri April 4, 2014 - 12:10 pm

Made this last night. My family of six loved this meal! It’s hard making a dinner that everyone likes. This is a keeper! Thank you for sharing.

Reply
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Reply
Babs May 2, 2014 - 6:43 pm

This was amazing! I made it tonight. I didn’t have olives or green onion but used the tomato and fresh cilantro… So delicious! Definite do over!

Reply
Mike C Smith May 3, 2014 - 5:32 pm

you do the most amazing recipes, love everyone of them

Reply
barbara dell June 11, 2014 - 11:35 am

I’ve had this recipe in my phone since the post because I couldn’t find the green enchilada sauce. I found it this weekend at a new walmart that opened so I made it Sunday. it was great! I’m a big fan of skillet dinners and this one and the lasagna are both delicious. Thanks for all your posts Jamie, I love reading them. Barbara ????

Reply
Lisa February 23, 2015 - 2:55 pm

This is on the stove right now. It smells great, and it was so easy to make. I roasted two chickens yesterday, and after dinner I cut up all the meat and separated it into packages for meals like this. Thanks for your blog. We’ve enjoyed everything I’ve made from here.

Reply
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Bridget January 11, 2016 - 3:08 pm

is there a huge difference in smoked paprika and paprika. Just wondering if I need to buy a different bottle.

Reply
Jamie January 12, 2016 - 7:33 pm

Bridget,
Yes, there is a huge difference. I recommend buying the smoked version. 🙂
All the best,
~Jamie

Reply
Joyce Roe July 10, 2016 - 8:35 pm

Am looking forward to more of your delicious recipes…

Reply
Joyce Roe July 10, 2016 - 8:36 pm

Am looking forward to more of your delicious recipes…

This is the 1st email to you.

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Tiffany August 22, 2016 - 12:02 pm

Hi! This is amazing, of course. I have to take meals this week. I’m thinking that I could make this up to the layering step, then put it in pans to go with directions to cook at 350 for about, 30 minutes from cold. I’ll bag toppings on the the side. Does that sound about right? This is a family-friendly, easy-reheat option for taking! Thanks!

Reply
Marjorie December 2, 2016 - 10:18 pm

This was fabulous, will make it again! I passed this recipe to my sister and Mom that live in New Mexico, they will enjoy it too! I always enjoy your recipes and purchased your cookbook, many thanks!

Reply
Jamie December 13, 2016 - 1:02 pm

Marjorie,
Thank you! So happy this recipe turned out well for you!
Best,
~Jamie

Reply
Kristine Dunn December 10, 2016 - 2:19 pm

I have made this many times. It has become a family favorite and requested often. Thank you so much for sharing!

Reply
Jamie December 13, 2016 - 12:58 pm

Kristine,
So glad to hear it! Thanks for letting me know!
Best,
~Jamie

Reply
Bonnie Thomas January 4, 2017 - 10:14 am

I prefer corn tortillas can I substitute them?

Reply
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Janeil Kim July 2, 2020 - 7:25 pm

This was so fast and so yummy! Used canned chicken and corn tortillas because that’s what I had on hand. love that it uses thing I normally already have in my kitchen. I live off of fast and easy dinners with 5 kids in sports are nights are crazy thank you SO much!!

Reply
Lisa July 12, 2022 - 10:07 pm

I’ve been making this ever since I found your blog several years ago. Now I usually make a lightened version with Greek yogurt, Ole Extreme Wellness Wraps, and lower fat cheese – it’s still delicious!

Reply
Sally January 2, 2023 - 11:05 am

Jamie this is one of my Children’s favorite dinners it is so stinking delicious and I feel like with your steps and everything on how to make it if I can make it and I am not a very good cook then anyone can make it you make it easy to make for sure! thank you Jamie for all of your wonderful recipes.

Reply
Diana Hawes September 22, 2023 - 2:53 pm

The print recipe feature is not working.

Reply
Jamie September 22, 2023 - 4:46 pm

Hi Diana,
Thanks for letting me know. There has been a bit of a glitch, I’m working to repair it and have added the print feature back to this recipe.
Thanks for your patience.
~Jamie

Reply

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