A deliciously cheesy chicken enchilada skillet for an easy weeknight dinner that you can get on the table in thirty minutes! Use a rotisserie chicken to make this recipe even easier and your favorite gluten free tortillas to keep things gluten free. Serve the chicken enchiladas with your favorite toppings and veggies for a yummy dinner that everyone will love!
A Weeknight Dinner Dream: One Skillet Cheesy Chicken Enchiladas
Chicken enchiladas are one of my husband’s favorite meals and I can totally understand why. I mean who wouldn’t love the perfect combination of enchilada sauce, shredded chicken, and cheese. When it comes to traditional enchiladas though, they can often feel a little more involved than you want on a Tuesday night. I mean, all of the filling and rolling can feel a little intimidating on a weeknight.
That is where this super easy one skillet cheesy chicken enchilada recipe comes in! It’s got everything you love about enchiladas with half of the work and time. You can even grab a pre-cooked rotisserie chicken from your local grocery store to save even more time.
This recipe is gluten-free, packed with protein, and absolutely delicious. Serve it with your favorite toppings and fresh veggies for a filling and flavorful meal that absolutely everyone will love.
The Main Ingredients
Shredded chicken breast: Tender shredded chicken breast makes up the protein in this recipe. Feel free to use a combination of white and dark meat if you prefer.
Red Enchilada Sauce: If you’re making enchiladas you have got to have enchilada sauce. Thankfully, there is no need to make your own. Just use your favorite pre-made red enchilada sauce.
Black Beans: To bulk this recipe up even more add in a can of black beans to the mix. They add even more protein to make this recipe extra hearty.
Green chiles: So much good flavor! Seriously, if you have never added green chiles to your enchiladas or chilies, here is your chance. If you like a little extra spice feel free to use hot green chiles instead of mild.
Tortillas: To make this recipe even easier, there is no need to roll your tortillas or layer them. Instead, you will cut them into quarters and add them to the rest of your enchilada mix.
Shredded Cheese: For this recipe, I like to use a blend of monterey jack and cheddar cheese.
What are the Best Tortillas to Use?
To keep this recipe gluten-free, be sure to use gluten free or grain free tortillas. These are my favorite tortillas to use for both this recipe or taco Tuesday.
If you don’t want to use grain free tortillas feel free to use gluten-free corn tortillas. When you are looking for tortillas be sure to grab a brand that is six inches in diameter.
How to Make This Recipe Even Easier with Rotisserie Chicken
One of the best ways to make this recipe even easier is by using a rotisserie chicken. You can easily grab an already cooked rotisserie chicken from your local grocery store. All you have to do is remove the skin, then remove the meat from bones, and shred.
When you buy a rotisserie chicken, if possible, look for one that is made with minimal ingredients like salt, pepper, and oil. If you can’t find one like that, no worries, you will be removing the skin before shredding which is where most of the seasoning is held. Remember to save the chicken bones to make bone broth.
Step 1: First preheat your oven to 425 degrees. Heat a large oven safe skillet of medium heat. When the skillet is hot, add in the minced garlic and diced onion. Next, add in the ground cumin, chipotle powder, salt, and pepper. Cook the onion and garlic until they become translucent and tender and then turn off the heat and remove the skillet from the heat.
Step 2: Add the shredded chicken, garlic and onion mixture, black beans, green chiles, chicken broth, and lime juice, and enchilada sauce to a large mixing bowl. Stir until well combined.
Step 3: Next add the tortilla quarters to the bowl and gently stir until everything is well mixed.
Step 4: Transfer the enchilada mixture to the same skillet you used to cook the garlic and onion. Spread the mixture into an even layer with the back of your wooden spoon and then top with shredded cheese.
Step 5: Bake the enchiladas for 15-20 minutes until bubbly and the cheese is melted and beginning to brown. Carefully remove the skillet from the oven and let sit for 5 minutes before serving with all of your favorite toppings and veggies.
The Best Way to Serve these Chicken Enchiladas
These chicken enchiladas are hearty and filling so you don’t have to pair it with a ton of extra side dishes. All you need is a few extra toppings and fresh veggies to really make this a complete meal. Here are my favorite veggies and toppings to serve with this dish:
Fresh cilantro
Green onion or red onion
Sour cream
Fresh tomatoes
Pico de gallo
Lime wedges
How to Store
You can store the chicken enchilada skillet in the fridge for up to three to five days. Feel free to leave it in the skillet or transfer the casserole to an air-tight container.
6 oz shredded Monterrey Jack and cheddar cheese blend
Juice of one lime
Cilantro, for garnish
Shredded romaine lettuce, for serving
Lime wedges, for serving
Sour cream, for serving
Method
Preheat your oven to 425 degrees.
Heat a large oven safe skillet over medium heat. When the skillet is hot, add in the minced garlic and diced onion. Next, add in the ground cumin, chipotle powder, salt, and pepper. Cook the onion and garlic until they become translucent and tender, stirring frequently. Then, turn off the heat and remove the skillet from the heat.
Add the shredded chicken, garlic and onion mixture, black beans, green chiles, chicken broth, lime juice, and enchilada sauce to a large mixing bowl. Stir until well combined.
Next add the tortilla quarters to the bowl and gently stir until everything is well mixed.
Transfer the enchilada mixture to the same skillet you used to cook the garlic and onion. Spread the mixture into an even layer with the back of your wooden spoon and top with shredded cheese.
Bake the enchiladas for 15-20 minutes until the edges are bubbly and the cheese is melted and beginning to brown. Carefully remove the skillet from the oven and let sit for 5 minutes before serving with all of your favorite toppings and veggies. Enjoy!
Super easy weeknight meal that the kids loved! It’s on a permanent rotation in our house. It’s a go-to on nights we don’t have a lot of time or a plan, as it’s so quick to put together.
Another ATHT winner! You know it is good when hubby has to pause his show to come help you serve it up! We subbed Trader Joe’s Soy Chorizo for a meatless Monday option and I had some leftover chipotles in adobo that I puréed with the broth for an extra kick. Keep the recipes coming, Ashlea!!
Winner winner! I used leftover pork loin instead of chicken and it worked beautifully! The layers of yummy flavor created by the extra step of sautéing the onions and garlic with the spices were INCREDIBLE! Five stars from me, the husband, my 15-year-old son, and his friend!
So easy and tasty! I used a rotisserie chicken, so I was able to put this together in no time. My husband loved it and asked me to add it to the regular rotation. With all the options for toppings and sides, this is a festive recipe for summer and a great comfort meal for the cooler months.
This recipe is so easy and comes together quickly. The ingredient list is short and the flavor is incredible. This is the best Enchilada recipe I’ve made!
If you are not following Ashlea and making her recipes you are missing out on a whole lot of flavor and clean ingredients! This is another go to in our family, just delicious. I used to make another enchilada skillet, until I tried Ashlea’s, have not gone back, have gotten many others on board too:)
This is such a quick and DELICIOUS recipe!! It’s one of my top go-to dishes when I don’t want to spend a lot of time in the kitchen, and for something I can eat for lunch all week. I chop up a store bought rotisserie chicken and add some diced red and yellow bell peppers to the onion mixture. Soooo yummy! I have cilantro cauliflower rice for the side dish. Thanks for the amazing recipe Ashlea!
This is a new family favorite! My husband walked in the door and said his mouth was watering the second he smelled it. As he sat down to eat, he asked if it was easy enough to make often. I told him to try it first. Haha! He did, and announced there would be no leftovers. My son tasted it and loved it, and even my picky picky daughter said she wanted to try some next time! Haha! That’s high praise, from her! I loved both cooking and eating this recipe, and look forward to making it again!
Absolutely love this dish! I follow it to a T and its so so delicious, it’s easy to make and my boyfriend, sister and BIL all loved it as well, can’t wait to make it again soon!
LOVE this recipe! It is such a hit in our house and we always have leftovers for a couple of lunches. It comes together so quickly and is delicious. Thanks for another great recipe!
This is a fantastic recipe! If you have kids this is a must in the rotation. I have made it with chicken, ground beef, even leftover pork loin. Comes together quick and everyone eats seconds.
El Pato enchilada sauce is my go to (some store bought enchilada sauce has gluten)
OMG was this delicious!!! Made this for my roomies(older sister and daughter)…..they loved it! It is now a staple in our house! Thanks for sharing. Keep them coming 😉
This was tasty flavor wise but my husband felt like it was too goopy…I maybe did something wrong bc it didn’t hold well. He told me to stick with classic enchiladas lol
Hi Stephani! If you’d like to try this recipe again sometime, I’d recommend letting the skillet sit before serving! This way, you won’t have to worry about a goopy texture and not holding together well. Thanks for sharing!
The recipe was good. Remember to season the chicken. And don’t add the chicken broth. I think the broth made it too watery. I would’ve preferred a thicker sauce.
I made this last night and it was so delicious!! Loved it. I threw it all in a casserole dish to bake because my pan wasn’t large enough. Will definitely make again!
Family loves this recipe. Great way to use leftover chicken or any meat. We like to add in bell peppers and corn to be a little more hearty. We tried it with green sauce this week and it was just a little more of a mild taste (which kids liked).
Thank you for all delicious meals!
I have made this recipe 3-4 times now with both chicken and ground beef. Both are great but my family prefers ground beef. This recipe is so easy and made with ingredients you most likely have on hand! Thank you for a wonderful, yummy, easy meal for the family!
This. Recipe. I can’t say enough good things about this one! So flavorful and comes out perfect every time. The weeks when I don’t make it, I have actual dreams about the cheesy seasoned goodness. Thank you for blessing my life with this & making the steps easy to follow, I feel like a decent cook for the first time! 🙂 I’m a huge fan!
I left a few beans out and I ran out of tortillas so I boiled some pasta and then put it into the casserole – it. was. AHMAZING1! We aren’t big mexican food peeps but sometimes we crave it. This was fantastic and I’m going to have to double the recipe like some of the others have said!
Love, love, love this recipe! So easy and delicious. I didn’t have a skillet that could be placed in the oven, so I just used a casserole dish. Tasty!!
A new favorite of ours, this comes together quickly with little mess. Best of all, it tastes great! I’ve made it several times and we’ve loved it. It’ll be in my recipe rotation all winter. Thanks, Ashlea, for a great ‘go to’ meal.
This is my favorite recipe! It’s one of those key quick and easy ones that make the meal plan at least every 2 weeks in our family…either with planning or on those evenings when time is stretched and I just need a wholesome delicious meal sure to please. I love that it is adaptable enough to add in some extra veggies – and – I often take it a step further with my own scratch enchilada sauce. Plus I’m all about the one-skillet meal!
LOOOOVE this recipe! Tastes IDENTICAL to regular enchiladas but without all the work, I think it’s even better since everything gets to mingle together! It also makes a ton of food so it might become a meal prep plan 🙂 Thanks for sharing!!
This is sooo delicious and Easy! I make it once a week and it’s loved by my whole family, which includes my 4 year old and 1 year old. Sometimes I make it vegetarian with any veggies I have and it is just as yummy!
This one’s a big hit! There are two of us working from home full time these days, so I make this on the weekend and we eat it for lunch during the week. I’ve been transferring this to a rectangle casserole dish before baking so that it stores in the fridge more easily.
Loved this recipe! It’s super simple, and the black beans and chicken make it super filling. It’s flavorful too. This will definitely be a weeknight staple in my house.
This was an incredible meal! I was worried it was going to be too runny with all the sauce and juices but after baking it came out totally fine. Served it with lime, cilantro, avocado, sour cream and lettuce. It served my husband and I dinner and leftovers. And the leftovers keep SUPER well. Love this, I definitely bought double of the canned ingredients to have on hand to make it again!
Love how easy this meal was to throw together after work! The flavors and texture come together in the oven perfectly. So in love with your easy to make, flavorful recipes.
So good I made these twice in one week! And it’s so easy too! I love a good dish that can pass for an entire meal. The first time I was safe and used mild enchilada sauce and mild green chiles, but I will use spicier versions in the future.
This was so easy and delicious! I made enough for two skillets to share with neighbors and they loved it! Huge hit that will definitely be on rotation in this home. Thank you, Ashlea for another great recipe!!
DELICIOUS! Highly recommend. Next time would use a little less broth because I didn’t use beans, but other than that it was delicious and easier than making regular enchiladas!
My husband and I are always looking for new recipes to try, but especially ones that let us get more use out of our cast iron skillet. This is seriously one of the best we’ve done in a long time, all thanks to Ashlea. The prep process was easy, the flavors were so savory and satisfying, and we both filled up with plenty of leftovers. Definitely making it our new go-to!
I made this tonight! Surprisingly I had everything on hand. Although I used boneless skinless chicken thighs instead of breast. So easy. Will definitely be making again.
Made this dish for the first time last week and just made it again last night for dinner except this time I doubled it to make sure that I would have leftovers! This is soo delicious. The flavor is spot on! No need to alter a thing. A huge bonus that it is gluten-free!
This was absolutely delicious. My husband doesn’t normally like anything “new” and he requested I put it in the weekly rotation. Thank you for a delicious, quick recipe!
Made this tonight and it was delicious! Easy to make and tastes like it has more calories than it does! Definitely a recipe I will be making again and again. Thank you!
Made this for dinner last week and I’m going to make it again next week. This dish was amazing from the ease of making it to the end when we were basically all scraping the skillet with our silverware. I typically don’t make one dish type of meals so when I put it on the table I was met with some skeptic attitudes. One bit from everyone was al I needed to get rave comments. Absolutely delicious!!!
So easy to make and delicious! I substituted corn tortillas since I had them sitting in my pantry and added some diced jalapenos. Will definitely make again!
This recipe is amazing! So simple and easy to put together. I love how the tortillas were tossed in the bowl with the other ingredients. They crisped up so nicely! I had to use corn tortillas since I did not have any flour tortillas on hand, but still delicious! I definitely plan to make it again! Thank you for creating and sharing this recipe! Can’t wait to try more of your recipes!
Ok, this is definitely a new favorite! So, so easy and delicious. I didn’t have green chiles on hand but I did have a can of Rotel, which was a decent substitute because of the added tomatoes. Served it with Greek yogurt and avocado. Highly recommend this recipe as a quick weeknight meal!
Made a dairy free version and it was amazing! Quick and easy! It’s an easy fridge forage recipe for quarantine time, too. Perfect for a week night meal.
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Made this for the first time last night and it was delicious! And super easy to make too. Will definitely be adding it to our dinner rotation.
★★★★★
I’m so glad you loved it, Molly! Thanks for leaving a review!
Amazing flavors, and I think the leftovers are even better. Ashlea’s recipes never miss!
Super easy weeknight meal that the kids loved! It’s on a permanent rotation in our house. It’s a go-to on nights we don’t have a lot of time or a plan, as it’s so quick to put together.
★★★★★
I’m so happy you loved the recipe, Bre!
This was delicious! And bonus points because it was so easy to throw together. Definitely adding this to the rotation 😊
★★★★★
Yay! so happy you loved it!
Another ATHT winner! You know it is good when hubby has to pause his show to come help you serve it up! We subbed Trader Joe’s Soy Chorizo for a meatless Monday option and I had some leftover chipotles in adobo that I puréed with the broth for an extra kick. Keep the recipes coming, Ashlea!!
★★★★★
Winner winner! I used leftover pork loin instead of chicken and it worked beautifully! The layers of yummy flavor created by the extra step of sautéing the onions and garlic with the spices were INCREDIBLE! Five stars from me, the husband, my 15-year-old son, and his friend!
★★★★★
oh my gosh such a good idea to use leftover pork loin!! genius! so happy it was a hit!
So easy and tasty! I used a rotisserie chicken, so I was able to put this together in no time. My husband loved it and asked me to add it to the regular rotation. With all the options for toppings and sides, this is a festive recipe for summer and a great comfort meal for the cooler months.
★★★★★
I’m so happy you loved it, Camille!!
This recipe is so easy and comes together quickly. The ingredient list is short and the flavor is incredible. This is the best Enchilada recipe I’ve made!
★★★★★
Made this last night but I used green enchilada sauce (my fav) instead of red. It was great! Also produced great leftovers for lunch today!!
★★★★★
Wanted to love this, but it was sooo watered down. Next time, I’d skip the chicken broth!
I’m sorry you didn’t love it, Melissa!
If you are not following Ashlea and making her recipes you are missing out on a whole lot of flavor and clean ingredients! This is another go to in our family, just delicious. I used to make another enchilada skillet, until I tried Ashlea’s, have not gone back, have gotten many others on board too:)
★★★★★
aww, thanks Jennifer! I’m so happy you loved the recipe!
This recipe is amazing and it’s an almost weekly staple in my house! My boyfriend requests it all the time!
★★★★★
This is such a quick and DELICIOUS recipe!! It’s one of my top go-to dishes when I don’t want to spend a lot of time in the kitchen, and for something I can eat for lunch all week. I chop up a store bought rotisserie chicken and add some diced red and yellow bell peppers to the onion mixture. Soooo yummy! I have cilantro cauliflower rice for the side dish. Thanks for the amazing recipe Ashlea!
★★★★★
Overall a great recipe! When I make it again I will need modify to make a bit less spicy for my younger kiddos. Easy and tasty!
★★★★
This is a new family favorite! My husband walked in the door and said his mouth was watering the second he smelled it. As he sat down to eat, he asked if it was easy enough to make often. I told him to try it first. Haha! He did, and announced there would be no leftovers. My son tasted it and loved it, and even my picky picky daughter said she wanted to try some next time! Haha! That’s high praise, from her! I loved both cooking and eating this recipe, and look forward to making it again!
★★★★★
Love this recipe and easy to make
★★★★★
Absolutely love this dish! I follow it to a T and its so so delicious, it’s easy to make and my boyfriend, sister and BIL all loved it as well, can’t wait to make it again soon!
★★★★★
LOVE this recipe! It is such a hit in our house and we always have leftovers for a couple of lunches. It comes together so quickly and is delicious. Thanks for another great recipe!
★★★★★
This is a fantastic recipe! If you have kids this is a must in the rotation. I have made it with chicken, ground beef, even leftover pork loin. Comes together quick and everyone eats seconds.
El Pato enchilada sauce is my go to (some store bought enchilada sauce has gluten)
Thanks for your work!
★★★★★
You’re so welcome, Shawnee! I’m so glad everyone enjoyed the recipe! Thanks for taking the time to leave a review!
2 kids cleared their plates and husband went back for seconds and thirds. Huge hit! Thank you for posting!
★★★★★
So happy to hear that, Michelle! Thank you for sharing!
OMG was this delicious!!! Made this for my roomies(older sister and daughter)…..they loved it! It is now a staple in our house! Thanks for sharing. Keep them coming 😉
★★★★★
I’m so glad this has become a regular favorite for you, Perette! Thanks for sharing!
This was tasty flavor wise but my husband felt like it was too goopy…I maybe did something wrong bc it didn’t hold well. He told me to stick with classic enchiladas lol
★★★★
Hi Stephani! If you’d like to try this recipe again sometime, I’d recommend letting the skillet sit before serving! This way, you won’t have to worry about a goopy texture and not holding together well. Thanks for sharing!
My family loved this! The leftovers the next day were amazing. I’ll definitely make it again soon!
★★★★★
Yay! Happy to hear that, Jessica! Thanks for taking the time to leave a review!
The recipe was good. Remember to season the chicken. And don’t add the chicken broth. I think the broth made it too watery. I would’ve preferred a thicker sauce.
★★★★
Thanks for sharing!
I made this last night and it was so delicious!! Loved it. I threw it all in a casserole dish to bake because my pan wasn’t large enough. Will definitely make again!
★★★★★
I’m so glad you liked it, Jessica! Thank you for sharing!
This was sooo delicious! My picky husband loved it and I already want to make it again! Definitely will be on the regular rotation in our house!
★★★★★
Yay! Love hearing that, Molly! Thank you for taking the time to leave a review!
Yum!
★★★★★
Thank you for sharing, AP!
Really easy and flavorful. I subbed leftover turkey breast chunks and it was great. 🙂
★★★★★
That sounds delicious, Cindy! Thanks for sharing!
All the YUMMY things is more like it! Made it for dinner tonight and both the hubs and I devoured it. So simple, so many flavors, and so delicious!!
★★★★★
I’m so happy you loved it, Sarah!
Thank you for another great recipe, Ashlea! It’s snowing here today so this was the perfect cozy snow day dinner!
★★★★★
I’m so happy you enjoyed it, Maria! Thank you for sharing!
Man. These recipes are so simple and delicious. Trying one a week, and each one I try I know will become a weekly staple. Can’t wait to try more!
Thank you for your gift of cooking.
★★★★★
You’re so welcome, Taylor! Thank you for sharing!
Family loves this recipe. Great way to use leftover chicken or any meat. We like to add in bell peppers and corn to be a little more hearty. We tried it with green sauce this week and it was just a little more of a mild taste (which kids liked).
Thank you for all delicious meals!
★★★★★
I’m so glad everyone enjoyed it, Laurie! Thanks for sharing!
I have made this recipe 3-4 times now with both chicken and ground beef. Both are great but my family prefers ground beef. This recipe is so easy and made with ingredients you most likely have on hand! Thank you for a wonderful, yummy, easy meal for the family!
★★★★★
You’re so welcome, Chrissie! Thanks for sharing!
This. Recipe. I can’t say enough good things about this one! So flavorful and comes out perfect every time. The weeks when I don’t make it, I have actual dreams about the cheesy seasoned goodness. Thank you for blessing my life with this & making the steps easy to follow, I feel like a decent cook for the first time! 🙂 I’m a huge fan!
★★★★★
haha! I love it, Jilly! thank you for taking the time to leave a review!
I left a few beans out and I ran out of tortillas so I boiled some pasta and then put it into the casserole – it. was. AHMAZING1! We aren’t big mexican food peeps but sometimes we crave it. This was fantastic and I’m going to have to double the recipe like some of the others have said!
Thank you so much!
★★★★★
Thanks for sharing, Tiffany! So glad you loved it!
The easiest chicken enchiladas I’ve ever made. I may never roll tortillas again. Flavor is excellent and will be making again.
★★★★★
Haha, I feel the same way! So glad you loved it, Kelly!
Super easy and tasty! Great weeknight dinner. I added some diced red peppers in there too to sneak in extra veggies.
★★★★★
I’m so glad you loved it, Sarah! Thanks for sharing!
This recipe is so easy and so good! My family loved it, even my picky eater! Thank you.
★★★★★
Love, love, love this recipe! So easy and delicious. I didn’t have a skillet that could be placed in the oven, so I just used a casserole dish. Tasty!!
★★★★★
A new favorite of ours, this comes together quickly with little mess. Best of all, it tastes great! I’ve made it several times and we’ve loved it. It’ll be in my recipe rotation all winter. Thanks, Ashlea, for a great ‘go to’ meal.
★★★★★
This is my favorite recipe! It’s one of those key quick and easy ones that make the meal plan at least every 2 weeks in our family…either with planning or on those evenings when time is stretched and I just need a wholesome delicious meal sure to please. I love that it is adaptable enough to add in some extra veggies – and – I often take it a step further with my own scratch enchilada sauce. Plus I’m all about the one-skillet meal!
★★★★★
came together so quickly and was so delicious!
★★★★★
LOOOOVE this recipe! Tastes IDENTICAL to regular enchiladas but without all the work, I think it’s even better since everything gets to mingle together! It also makes a ton of food so it might become a meal prep plan 🙂 Thanks for sharing!!
★★★★★
This turned out so good! Super simple and quick with a rotisserie chicken. I will definitely be making it again! Thanks for the recipe Ashlea!
This is sooo delicious and Easy! I make it once a week and it’s loved by my whole family, which includes my 4 year old and 1 year old. Sometimes I make it vegetarian with any veggies I have and it is just as yummy!
★★★★★
This one’s a big hit! There are two of us working from home full time these days, so I make this on the weekend and we eat it for lunch during the week. I’ve been transferring this to a rectangle casserole dish before baking so that it stores in the fridge more easily.
★★★★★
Loved this recipe! It’s super simple, and the black beans and chicken make it super filling. It’s flavorful too. This will definitely be a weeknight staple in my house.
This was an incredible meal! I was worried it was going to be too runny with all the sauce and juices but after baking it came out totally fine. Served it with lime, cilantro, avocado, sour cream and lettuce. It served my husband and I dinner and leftovers. And the leftovers keep SUPER well. Love this, I definitely bought double of the canned ingredients to have on hand to make it again!
★★★★★
Love how easy this meal was to throw together after work! The flavors and texture come together in the oven perfectly. So in love with your easy to make, flavorful recipes.
★★★★★
I love the idea of enchiladas in a skillet! This was way easier to make and so tasty. Thank you!
★★★★★
So good I made these twice in one week! And it’s so easy too! I love a good dish that can pass for an entire meal. The first time I was safe and used mild enchilada sauce and mild green chiles, but I will use spicier versions in the future.
★★★★★
This was so easy and delicious! I made enough for two skillets to share with neighbors and they loved it! Huge hit that will definitely be on rotation in this home. Thank you, Ashlea for another great recipe!!
DELICIOUS! Highly recommend. Next time would use a little less broth because I didn’t use beans, but other than that it was delicious and easier than making regular enchiladas!
This was pretty easy to throw together, and delicious!
My husband and I are always looking for new recipes to try, but especially ones that let us get more use out of our cast iron skillet. This is seriously one of the best we’ve done in a long time, all thanks to Ashlea. The prep process was easy, the flavors were so savory and satisfying, and we both filled up with plenty of leftovers. Definitely making it our new go-to!
What size skillet did you use for this?
I made this tonight! Surprisingly I had everything on hand. Although I used boneless skinless chicken thighs instead of breast. So easy. Will definitely be making again.
Made this dish for the first time last week and just made it again last night for dinner except this time I doubled it to make sure that I would have leftovers! This is soo delicious. The flavor is spot on! No need to alter a thing. A huge bonus that it is gluten-free!
This was absolutely delicious. My husband doesn’t normally like anything “new” and he requested I put it in the weekly rotation. Thank you for a delicious, quick recipe!
Made this tonight and it was delicious! Easy to make and tastes like it has more calories than it does! Definitely a recipe I will be making again and again. Thank you!
Made this for dinner last week and I’m going to make it again next week. This dish was amazing from the ease of making it to the end when we were basically all scraping the skillet with our silverware. I typically don’t make one dish type of meals so when I put it on the table I was met with some skeptic attitudes. One bit from everyone was al I needed to get rave comments. Absolutely delicious!!!
So easy to make and delicious! I substituted corn tortillas since I had them sitting in my pantry and added some diced jalapenos. Will definitely make again!
This recipe is so good! It was easy to make, delicious & is great reheated throughout the week. Will be making this one again!!
This recipe is amazing! So simple and easy to put together. I love how the tortillas were tossed in the bowl with the other ingredients. They crisped up so nicely! I had to use corn tortillas since I did not have any flour tortillas on hand, but still delicious! I definitely plan to make it again! Thank you for creating and sharing this recipe! Can’t wait to try more of your recipes!
Loved this recipe! Will definitely be making it again!
Ok, this is definitely a new favorite! So, so easy and delicious. I didn’t have green chiles on hand but I did have a can of Rotel, which was a decent substitute because of the added tomatoes. Served it with Greek yogurt and avocado. Highly recommend this recipe as a quick weeknight meal!
Such a good idea to use Rotes, Amber! Really glad you liked it!
WOW! I didnt have chipotle pepper so went with chili powder and this was absolutely incredible. So freaking quick and delicious. Thank you!
Yay! So happy you loved it, Ashley! Thanks for taking the time to leave a review!
This is delicious! I alternate between this and the beef recipe on here at least once a month. It’s a crowd pleaser for sure!
Made a dairy free version and it was amazing! Quick and easy! It’s an easy fridge forage recipe for quarantine time, too. Perfect for a week night meal.
Ashlea!! This is so flavorful and EASY!! I wish I could give it 10 stars 🙌🏻
Made this tonight with green enchilada sauce and wow, so easy and so tasty! Perfect flavor!
Easy to make and so flavorful. These in our taco Tuesday rotation!