Green Chile Enchilada Skillet

Easily converts to vegetarian by swapping another can of beans for the chicken.

Recipe adapted from Recipe Runner.


  • 2 tsp. olive oil
  • 1/2 c. diced yellow onion
  • 1 1/4 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/4 tsp. garlic powder
  • Kosher salt and fresh ground black pepper to taste
  • 2 c. cooked shredded chicken
  • 15 oz. can black beans, rinsed and drained
  • 1 c. diced fire roasted green chiles
  • 2 TBSP chopped cilantro
  • 15 oz. can green enchilada sauce
  • 5 corn tortillas, cut into triangles
  • 1 c. shredded Monterey Jack cheese
  • Serve with avocado, cilantro, and sour cream


  1. Preheat oven to 425° F. Cut the corn tortillas into 1/8ths.
  2. Heat the olive oil in a large oven safe skillet over medium high heat. Add the onion and spices to the skillet and sauté for a couple minutes until the onion softens.
  3. Lower the heat to medium and add in the shredded chicken, black beans, green chiles, cilantro, green enchilada sauce and season with salt and pepper. Stir everything together then add in the corn tortilla wedges. Stir to coat the tortillas in the sauce.
  4. Top with the shredded cheese and place the skillet in the oven. Bake for 10-15 minutes or until it’s bubbly and the cheese is melted. Remove from the oven and top with extra cilantro, avocado slices, and sour cream.

Green Chile Chicken Enchilada Skillet:

Leave a Reply