Print

Grüne Chile Hähnchen Skillet Enchiladas

Grüne Chile Hähnchen Skillet Enchiladas
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Green Chile Chicken Skillet Enchiladas are a bold and comforting one-pan dinner made with shredded chicken, green chiles, melty cheese, and soft tortillas—simmered in a creamy green enchilada sauce right on the stovetop. Perfect for busy weeknights, they bring all the flavor of baked enchiladas with less fuss and faster cleanup!

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Ingredients

Scale

For the Enchilada Skillet:

  • 2 cups cooked shredded chicken (rotisserie chicken works great)

  • 1 tbsp olive oil

  • ½ small onion, finely chopped

  • 1 clove garlic, minced

  • 1 can (4 oz) diced green chiles (mild or hot)

  • ½ tsp ground cumin

  • ½ tsp chili powder

  • Salt & black pepper to taste

For the Sauce:

  • 1 can (10 oz) green enchilada sauce

  • ¼ cup sour cream

  • ¼ cup chicken broth or water

  • 1 cup shredded Monterey Jack or cheddar cheese

For the Base:

  • 6 corn tortillas, sliced into strips or cut into sixths

For Garnish:

  • ¼ cup chopped fresh cilantro

  • 1 avocado, diced

  • Extra cheese, sour cream, or jalapeño slices (optional)

  • Lime wedges, for serving

Instructions

Step 1: Sauté the Aromatics
Heat olive oil in a large skillet over medium heat.
Add chopped onion and sauté for 3–4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.

Step 2: Add Chicken and Seasoning
Stir in the shredded chicken, diced green chiles, cumin, chili powder, salt, and pepper.
Cook for another 2–3 minutes, stirring occasionally to combine and heat through.

Step 3: Pour in the Sauce
In a small bowl, mix together the green enchilada sauce, sour cream, and chicken broth.
Pour the mixture over the chicken and stir to coat evenly.

Step 4: Add the Tortillas and Cheese
Gently stir in the sliced tortilla pieces until well distributed in the sauce.
Sprinkle the shredded cheese over the top.
Cover the skillet with a lid and reduce heat to low.
Simmer for 8–10 minutes until the cheese is melted and the sauce thickens slightly.

 

Step 5: Garnish and Serve
Remove from heat and sprinkle with chopped cilantro, diced avocado, and any additional toppings you like.
Serve warm with lime wedges on the side for a zesty finish.

Notes

  • Use Leftover Chicken – This is a great way to repurpose cooked chicken.

  • Don’t Over-Stir – Once the tortillas are added, stir gently to keep them from breaking down too much.

  • Use Good-Quality Tortillas – Fresh corn tortillas hold up better in the skillet.

  • Customize the Heat – Use mild green chiles or add jalapeños depending on your spice tolerance.

  • Add Beans – Black beans or pinto beans make it extra hearty.

Find it online: https://omakuche.com/2025/05/27/grune-chile-hahnchen-skillet-enchiladas/