If you love the bold, smoky heat of chipotle and the comforting, cheesy goodness of enchiladas, this Chipotle Chicken Enchilada Skillet is about to become your new favorite meal. Imagine all the flavors of traditional enchiladas—tender chicken, zesty sauce, gooey cheese—cooked up in one skillet for maximum flavor and minimum cleanup. It’s quick, hearty, and absolutely packed with Tex-Mex goodness. Perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.
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Why You’ll Love Chipotle Chicken Enchilada Skillet
One-Skillet Wonder: Less mess, fewer dishes, and all the flavors of enchiladas in one pan.
Bold & Smoky: Chipotle peppers add a deep, smoky heat that takes this dish to the next level.
Quick & Easy: Ready in under 30 minutes—no rolling tortillas or baking required.
Customizable: Adjust the spice level, swap the protein, or make it vegetarian with beans.
Family-Friendly: A crowd-pleaser that pairs perfectly with all your favorite Tex-Mex toppings.
Ingredients in Chipotle Chicken Enchilada Skillet
This dish is all about bold, comforting flavors, and it comes together with simple ingredients:
Chicken: Shredded rotisserie chicken or cooked chicken breasts make this a fast and easy meal.
Corn Tortillas: Cut into strips to soak up the sauce and give you that enchilada texture.
Chipotle Peppers in Adobo: The smoky star of the dish—adds heat and depth of flavor.
Enchilada Sauce: A rich, tomato-based sauce that ties everything together.
Black Beans: Adds heartiness and extra protein.
Corn: A little sweetness to balance out the smoky spice.
Onion & Garlic: Essential aromatics for building flavor.
Cumin & Chili Powder: Classic Tex-Mex spices to enhance the dish.
Cheese: A melty blend of cheddar and Monterey Jack for the ultimate cheesy topping.
Cilantro & Lime: Fresh and zesty garnishes to brighten up every bite.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Sauté the Aromatics: In a large skillet, heat a little oil over medium heat. Add diced onion and garlic, cooking until fragrant and softened.
Add the Sauce & Spices: Stir in the chipotle peppers, enchilada sauce, cumin, and chili powder. Let it simmer for a minute to deepen the flavors.
Combine the Chicken & Beans: Add the shredded chicken, black beans, and corn. Stir everything together so the flavors meld.
Fold in the Tortillas: Add the tortilla strips, stirring gently to coat them in the sauce. This step gives you that signature enchilada texture without the extra work.
Top with Cheese & Melt: Sprinkle shredded cheese over the top, cover, and let it melt into gooey perfection.
Garnish & Serve: Remove from heat and finish with fresh cilantro and a squeeze of lime. Serve hot with your favorite toppings!
How to Serve Chipotle Chicken Enchilada Skillet
With Rice: Serve over cilantro-lime rice or Spanish rice for a hearty meal.
With Tortilla Chips: Scoop it up like a dip—so fun and delicious!
As a Filling: Use it inside tacos, burritos, or quesadillas for a Tex-Mex twist.
With a Side Salad: A crisp green salad with avocado dressing balances the richness.
Loaded with Toppings: Try sour cream, avocado, jalapeños, or extra cheese for even more flavor.
Additional Tips
Adjust the Spice: Use fewer chipotle peppers for a milder dish, or add more for extra heat.
Swap the Protein: Try it with ground beef, turkey, or even tofu for a vegetarian option.
Make It Creamy: Stir in a little sour cream or cream cheese for a rich, creamy texture.
Use Flour Tortillas: If you prefer a softer texture, swap corn tortillas for flour ones.
Make-Ahead Friendly: Prep everything in advance and just heat it up when ready to serve.
FAQ Section
Q1: Can I make this dish ahead of time?
A1: Yes! Prepare everything up to the cheese-melting step, then reheat when ready to serve.
Q2: How do I store leftovers?
A2: Store in an airtight container in the fridge for up to 3 days.
Q3: Can I freeze this dish?
A3: Yes! Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Q4: How do I reheat it?
A4: Reheat on the stovetop over low heat or microwave in 30-second bursts.
Q5: Can I use pre-cooked frozen chicken?
A5: Absolutely! Just thaw and shred before adding it to the skillet.
Q6: What’s the best way to control the spice level?
A6: Reduce the chipotle peppers or use mild enchilada sauce for a less spicy version.
Q7: Can I make this dairy-free?
A7: Yes! Use dairy-free cheese or skip the cheese topping altogether.
Q8: What other beans can I use?
A8: Pinto beans or kidney beans work well as substitutes for black beans.
Q9: Can I use fresh tomatoes instead of enchilada sauce?
A9: Yes! Blend fresh tomatoes with spices to make a quick homemade sauce.
Q10: Can I double the recipe?
A10: Definitely! Use a larger skillet or make it in a Dutch oven for a bigger batch.
This Chipotle Chicken Enchilada Skillet is everything you love about enchiladas, simplified into one easy, flavor-packed dish. Perfect for busy nights, casual gatherings, or when you just need a comforting, cheesy meal with a kick. Enjoy!
Print
Chipotle Chicken Enchilada Skillet
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Description
These creamy chipotle chicken enchiladas are made in one skillet for a quick and flavorful meal! Packed with smoky chipotle, tender chicken, and melty cheese, this easy dinner is perfect for any night of the week.
Ingredients
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1 yellow onion, chopped
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1 lb boneless skinless chicken breasts
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1 tbsp smoked paprika
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1 tbsp garlic powder
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1 tsp kosher salt
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2-3 tbsp chopped chipotle in adobo
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1 can (12 oz) red enchilada sauce
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1 can (4 oz) diced green chilies
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1 cup cream
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1/2 cup cilantro, chopped
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6 corn or flour tortillas
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1 1/2 cups shredded Mexican cheese
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Limes, avocado, and yogurt, for serving
Instructions
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Preheat oven to 400°F.
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In a large oven-safe skillet, combine chicken, onion, paprika, garlic powder, and salt.
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Add chipotle and diced green chilies. Pour in enchilada sauce + ½ cup water.
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Bring to a boil, then reduce heat to medium-low. Cover and cook for 10-15 minutes, until the chicken is cooked through.
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Shred the chicken in the sauce using two forks. Stir in cream and yogurt (if using). Cook for 5 minutes until thickened. Add cilantro.
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Arrange tortillas over the chicken, then top with cheese.
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Bake for 10-15 minutes, until the cheese is melted and bubbly.
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Serve warm with fresh lime juice, avocado, Greek yogurt, and cilantro.
Nutrition
- Serving Size: 1 portion
- Calories: 432
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85 mg