Green Chile Chicken Enchilada Skillet: A Flavorful One-Pan Wonder

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When it comes to comfort food with a Southwestern twist, few dishes can compete with the rich, spicy, and cheesy goodness of Green Chile Chicken Enchilada Skillet. This one-pan wonder is perfect for busy weeknights, family dinners, or even potluck gatherings. It combines tender chicken, tangy green chiles, gooey cheese, and warm spices, all cooked together in a single skillet for maximum flavor and minimal cleanup. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a favorite in your household.

In this article, we’ll walk you through everything you need to know to make this delicious dish. From the ingredients and step-by-step preparation to FAQs and tips, we’ve got you covered. Let’s dive in!

Ingredients for Green Chile Chicken Enchilada Skillet

To make this mouthwatering dish, you’ll need the following ingredients:

For the Skillet:

  • 2 tablespoons olive oil or vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 1 (4-ounce) can diced green chiles
  • 1 (15-ounce) can green enchilada sauce
  • 1/2 cup chicken broth
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 6 small corn tortillas, cut into quarters

For the Topping:

  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced tomatoes (optional)
  • 1/4 cup sliced green onions (optional)
  • Sour cream or avocado, for serving (optional)

Directions and Preparation Method

Prepare the Ingredients

  1. Chop the onion, mince the garlic, and cut the chicken into bite-sized pieces.
  2. Drain and rinse the black beans, and measure out the corn kernels.
  3. Cut the corn tortillas into quarters and set aside.

Cook the Chicken and Aromatics

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion and sauté for 2-3 minutes until softened.
  3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the chicken pieces to the skillet and season with cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

Add the Sauce and Vegetables

  1. Pour in the green enchilada sauce and chicken broth, stirring to combine.
  2. Add the diced green chiles, corn kernels, and black beans. Mix well.
  3. Bring the mixture to a gentle simmer and let it cook for 5 minutes to allow the flavors to meld.

Layer the Tortillas and Cheese

  1. Gently fold the quartered corn tortillas into the skillet, ensuring they are evenly distributed and submerged in the sauce.
  2. Sprinkle the shredded cheese evenly over the top of the mixture.

Step 5: Bake or Simmer

  1. If your skillet is oven-safe, preheat the oven to 375°F (190°C) and bake for 10-15 minutes, or until the cheese is melted and bubbly.
  2. If you don’t have an oven-safe skillet, cover the skillet with a lid and let it simmer on the stovetop for 5-7 minutes until the cheese is melted.

Step 6: Garnish and Serve

  1. Remove the skillet from the heat and let it cool for a few minutes.
  2. Garnish with chopped cilantro, diced tomatoes, and sliced green onions, if desired.
  3. Serve hot with a dollop of sour cream or slices of avocado on the side.

FAQs About Green Chile Chicken Enchilada Skillet

1. Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas if you prefer. However, corn tortillas are more traditional and provide a slightly firmer texture that holds up well in the skillet.

2. How spicy is this dish?

The spiciness level depends on the type of green chiles and enchilada sauce you use. For a milder version, opt for mild green chiles and sauce. If you like it hot, choose hot green chiles and a spicier enchilada sauce.

3. Can I make this dish ahead of time?

Absolutely! You can prepare the skillet mixture (without the cheese and tortillas) up to a day in advance. Store it in the refrigerator and add the tortillas and cheese just before baking or simmering.

4. What can I serve with Green Chile Chicken Enchilada Skillet?

This dish is hearty enough to stand on its own, but you can serve it with a side of Mexican rice, refried beans, or a fresh green salad for a complete meal.

5. Can I freeze leftovers?

Yes, this dish freezes well. Store leftovers in an airtight container and freeze for up to 3 months. Reheat in the oven or microwave until heated through.

6. Can I use rotisserie chicken instead of raw chicken?

Yes, using rotisserie chicken is a great time-saver. Simply shred the cooked chicken and add it to the skillet with the sauce and vegetables. Reduce the cooking time since the chicken is already cooked.

Conclusion

The Green Chile Chicken Enchilada Skillet is a versatile, flavorful, and easy-to-make dish that brings the vibrant tastes of the Southwest to your dinner table. With its combination of tender chicken, zesty green chiles, and melted cheese, it’s a crowd-pleaser that’s perfect for any occasion. Plus, the one-pan preparation means less time spent cleaning up and more time enjoying your meal.

Whether you’re cooking for your family, hosting a gathering, or simply craving something delicious, this recipe is sure to satisfy. Give it a try, and don’t be afraid to customize it to your taste. Happy cooking!

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