Grüne Chile Hähnchen Skillet Enchiladas

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!

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Why You’ll Love This Recipe

• One-Skillet Meal – No need to preheat the oven or dirty multiple dishes.
• Creamy & Cheesy – Comfort food with a Tex-Mex twist.
• Ready in 30 Minutes – Ideal for fast, satisfying weeknight dinners.
• Great for Leftovers – Reheats beautifully and is freezer-friendly.
• Customizable – Adjust spice level and toppings to suit your tastes.

Ingredients You’ll Need

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

Tools You’ll Need

• Large skillet with lid (or use foil to cover)
• Wooden spoon or spatula
• Cutting board & knife
• Measuring cups and spoons

Step-by-Step 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.

Tips for Best Results

• 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.

Flavor Variations to Try

• Creamy Verde Style: Add 2 tbsp cream cheese to the sauce for ultra creaminess.
• Vegetarian Version: Swap chicken for sautéed zucchini, mushrooms, and beans.
• Spicy Kick: Use hot green chiles and add a pinch of cayenne.
• Southwest Twist: Add corn kernels and top with crushed tortilla chips for crunch.

Serving Suggestions

• Mexican Rice or Cilantro Lime Rice – Perfect to round out the meal.
• Side Salad – A simple lettuce and tomato salad with lime vinaigrette complements the flavors.
• Street Corn or Grilled Veggies – For a full Tex-Mex spread.
• Fresh Fruit – Pineapple or mango cubes balance the spice.

How to Store & Reheat

Storing:

• Let cool completely, then transfer to an airtight container.
• Store in the refrigerator for up to 3 days.

Reheating:

• Reheat in a skillet over low heat, adding a splash of broth or water to loosen the sauce.
• Microwave individual portions in 30-second intervals until warmed through.

Freezing:

• This dish freezes well! Let it cool, then freeze in airtight containers for up to 2 months.
• Thaw in the fridge overnight and reheat as above.

Frequently Asked Questions

1. Can I use flour tortillas instead of corn?
   Yes, though corn adds authentic flavor and better texture for enchiladas.
2. Can I make this dairy-free?
   Use a dairy-free sour cream and cheese alternative for a similar effect.
3. Is green enchilada sauce spicy?
   It’s usually mild, but you can find hot versions or make your own to control the heat.
4. What’s a good substitute for sour cream?
   Greek yogurt works well and adds a nice tangy flavor.
5. Can I use uncooked chicken?
   Yes, but dice it small and cook fully in Step 2 before adding sauce.

Final Thoughts
Green Chile Chicken Skillet Enchiladas are a flavorful, satisfying meal you can whip up in no time. With juicy chicken, gooey cheese, and zesty green sauce, it’s a one-pan wonder that hits all the right notes. Great for weeknights, leftovers, or sharing with friends and family.

Give it a try and let the skillet work its magic. You’ll be making this one on repeat!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Tex-Mex

Nutritional Information (Per Serving):
Calories: 420 | Protein: 28g | Carbohydrates: 22g | Fat: 25g | Fiber: 3g | Sodium: 670mg

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