Skillet enchiladas are the winner for tonight’s dinner.
There are plenty of enchilada recipes on this blog, but this version deserves a spot too. I get bored after making a dish a few times, so I like to keep things fresh—this skillet method is a great change of pace.
This is an easy, perfect weeknight meal. Use leftover chicken or a rotisserie bird and make a quick homemade sauce—the flavor is outstanding. It comes together quickly, and the leftovers are even better the next day.
These skillet enchiladas are actually easier than my traditional baked ones because you skip a transfer step and use one pan. Fewer dishes makes it feel so much simpler, and who doesn’t love that?
Honestly, any dish that reduces the pile of dishes is a win in my house. I wash a ton of dishes—too many—so a one-skillet meal is pure bliss.
First things first
I always make my enchilada sauce in a skillet or saucepan. This time I kept things super simple and built the entire dish in that same skillet—rolled enchiladas and all—rather than transferring everything to a baking dish. Everything goes right into the pan, sauce and tortillas together. Boom.
The star ingredient here is chipotle peppers in adobo sauce. The adobo brings smoky heat and depth to the enchilada sauce. I like to stir a little of that sauce into the shredded chicken before rolling the tortillas—it’s irresistible and perfect for dipping with chips while you assemble.
That flavorful mix is delicious on its own. Honestly, I could snack on it while finishing the rest of the recipe.
This cheesy skillet of goodness is everything.
I’ve said it before: enchiladas hold a soft spot in my heart. They were one of the first meals I made for Eddie long before I felt confident in the kitchen. Since then, my enchiladas have evolved—most components are homemade now and the result is simply fantastic.
So—dinner tonight? Definitely these skillet enchiladas.
Chipotle Chicken Skillet Enchiladas
Chipotle Chicken Skillet Enchiladas
4 people
15 mins
30 mins
45 mins
Ingredients
Chipotle enchilada sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups low-sodium chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 1 chipotle pepper, diced (remove as many seeds as possible)
- 2 tablespoons adobo sauce from canned chipotles
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Chipotle chicken filling
- 1 1/2 cups shredded chicken
- 1/2 teaspoon chipotle chili powder
- 1/4 cup sliced green onions
- 1/2 cup enchilada sauce (from above)
- 1 cup Monterey Jack cheese, freshly grated (reserve 1/2 cup for filling)
- 10 to 12 small 4-inch tortillas (flour or corn)
For serving
Fresh cilantro, extra scallions, sliced radish, queso fresco, lime wedges, sour cream
Instructions
- Preheat the oven to 350°F (175°C).
- Heat a large 10–12 inch skillet over medium heat and add the olive oil. Whisk in the flour and cook until golden brown, about 2 minutes.
- Add the chicken stock, tomato sauce, tomato paste, diced chipotle, adobo sauce and spices. Whisk to combine and bring to a simmer. Reduce heat to low and cook 5 minutes, then remove from heat.
- Scoop out 1/2 cup of the sauce and set aside for the chicken filling. You can also reserve extra sauce for spooning over the finished enchiladas.
- In a large bowl, combine the shredded chicken, chipotle chili powder, green onions and the reserved 1/2 cup enchilada sauce. Toss with 1/2 cup of the grated cheese.
- Place 2 to 3 tablespoons of the chicken mixture in the center of each tortilla. Roll each tortilla tightly and arrange seam-side down directly in the skillet on top of the enchilada sauce.
- Spoon sauce from the skillet over the tops of the rolled tortillas so they are well coated. Sprinkle with the remaining cheese.
- Bake for 20 to 25 minutes, until the cheese is golden and bubbly. Top with cilantro, scallions and any other garnishes you like. Serve with lime wedges and sour cream.
Did you make this recipe?
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All those flavorful bits on the side—yes, please.