Green Chile Chicken Skillet Enchiladas bring all the comforting, cheesy depth of classic enchiladas—without the rolling, layering, or fuss. This one-skillet wonder delivers creamy, roasted Hatch chile flavor in every bite, pairing tender chicken with soft tortilla strips and a molten blend of Monterey Jack and cheddar cheese. It’s hearty, fast, and packed with that irresistible New Mexican flair.
Using tortilla strips instead of rolled tortillas gives the dish a rustic, layered texture that soaks up the creamy enchilada sauce beautifully. Sour cream (or Mexican crema) melts into the mixture, creating a luxurious sauce that binds everything together. Roasted green chiles add smoky heat and unmistakable Hatch flavor, making the skillet smell incredible as it bakes.
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This dish is perfect for busy nights when you want maximum comfort with minimal cleanup. It comes together quickly on the stovetop, finishes bubbling and golden in the oven, and goes straight to the table in the same skillet. A final squeeze of lime and sprinkle of cilantro brighten all the rich flavors and give it that fresh, restaurant-style finish.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 2 cups cooked shredded chicken
- 1 1/2 cups roasted Hatch green chiles, chopped
- 8 small flour or corn tortillas, cut into strips
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup sour cream (or Mexican crema)
- 1 can (10 oz) green enchilada sauce
- 1 small onion, diced (optional)
- 2 cloves garlic, minced
- 1 tbsp oil
- Salt and pepper to taste
Instructions:
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