March 11, 2020

Chicken Enchilada Skillet (Gluten Free)

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!

gluten free chicken enchiladas in a black cast iron skillet with a pink cloth and chopped lettuce

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 Tools You’ll Need to Make This Recipe

The Main Ingredients

Chicken Enchilada Skillet (Gluten Free)

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.

Chicken Enchilada Skillet (Gluten Free)

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.

Chicken Enchilada Skillet (Gluten Free)

How to Make a Cheesy Chicken Enchilada Skillet

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.

Chicken Enchilada Skillet (Gluten Free)

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

Chicken Enchilada Skillet (Gluten Free)

More Mexican Inspired Recipes to Love

One Skillet Beef Enchilada Casserole

Chicken Enchilada Casserole

Slower Cooker Chipotle Beef Burrito Bowls

Salmon with Avocado Salsa

Print

Chicken Enchilada Skillet (Gluten Free)

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Mexican
  • Diet: Gluten Free
/
Scale:
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

Method

  1. Preheat your oven to 425 degrees.

  2. 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.

  3. 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.

  4. Next add the tortilla quarters to the bowl and gently stir until everything is well mixed.

  5. 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.

  6. 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!

Keywords: chicken enchiladas, gluten free chicken enchiladas, skillet chicken enchiladas

 

 

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    30 comments
  1. 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!

  2. 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.

  3. 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.

  4. 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!

  5. 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.

  6. I love the idea of enchiladas in a skillet! This was way easier to make and so tasty. Thank you!

  7. 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.

  8. 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!!

  9. 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!

  10. 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.

  11. 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!

  12. 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!

  13. 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!

  14. 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!!!

  15. 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!

  16. This recipe is so good! It was easy to make, delicious & is great reheated throughout the week. Will be making this one again!!

  17. 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!

  18. 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!

  19. WOW! I didnt have chipotle pepper so went with chili powder and this was absolutely incredible. So freaking quick and delicious. Thank you!

  20. 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!

  21. 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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