There’s really nothing better than an enchilada bake on any night of the week – and this Skillet Chipotle Chicken Enchilada Bake is exactly what I’m talking about!
When you layer together shredded enchilada chicken with ALL THE CHEESE, tortillas, black beans and corn it’s basically a recipe for success. This recipe for Skillet Chipotle Chicken Enchilada Bake has been in our family for years and I’m excited to pass it on to you guys!
You can also use that shredded Verde stye chicken we talked about years ago! Either one works – depending on if you prefer chicken breasts or chicken thighs! Quick how-to video is here!
And if you want more enchilada style recipes:
- Bean and Cheese Enchiladas
- Enchilada Queso
- Sweet Potato and Black Bean Enchiladas
- Poblano Skillet Enchiladas
- Chicken Enchiladas Verde
Skillet Chipotle Chicken Enchilada Bake
One of my favorite dinners of all times! This Skillet Chipotle Chicken Enchilada Bake is easy to make and easier to eat!
Ingredients
- 3 boneless skinless chicken breasts (or 4-5 boneless skinless chicken thighs)
- 1 14-oz can of Enchilada Sauce
- 1 small jar green chiles
- 2 chipotles in adobo chopped
- 3 cups shredded Monterey Jack cheese
- 6 6-inch corn tortillas
- 1 cup black beans
- 1 cup fresh corn removed from the cob
- scallions and cilantro to garnish
Instructions
- Combine the chicken, enchilada sauce, green chiles and chipotle peppers in a heavy bottom pot over medium heat, stir everything to combine, and cook for 20 minutes until the chicken is cooked through. Remove the chicken, and using 2 forks, shred the chicken. Reserve all of the sauce.
- Preheat the oven to 375 degrees F.
- In a medium sized skillet, layer the ingredients, starting with a layer of sauce followed by 3 tortillas, ½ of the chicken, ½ of the black beans, ½ of the corn, ½ of the cheese. Repeat for the second layer with the remaining sauce, tortillas, chicken, black beans, corn and cheese. Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
- Top with scallions and cilantro to serve. Cut into wedges as needed.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
This is now a standard go to dinner. It was so delicious! My husband loved it! It was quick and easy to make! Thank you, Gaby! 🙂
If you are using already-shredded rotisserie chicken, how do you prepare the chicken? Look forward to making this :).
reduce the enchilada sauce by 1/2 and toss with the shredded chicken and then follow the recipe as printed!!
Made this for dinner and we loved it! The fresh corn and black beans are a great addition to the flavorful chicken. And we love this enchilada sauce.
This meal was absolutely delicious! Except for the chipoltes, which I did not have, I followed the recipe exactly. I served it with guacamole. It was very filling and a hit with my husband. I will definitely make this recipe again. It was the first time I have made one of your recipes and now I can’t wait to try more! Thank you!
Delicious assortment of ingredients! Love it.
What brand is the cast iron skillet that the dish is pictured in? I want to get it!
Eric
It’s a Finex, Modern Heirloom, can be found on Amazon, 8″ to 12″, priced from $149.99 to $249.99 and it’s pre-seasoned with flax seed oil.
Nancy
My kind of meal!! Love!!
Delicious. My family definitely requested a make again. I think I would double the sauce next time since the tortillas and filling seemed to soak it up. I used leftover chicken fajita filling that I chopped up fine which made this a quick cook. Thanks for your delicious meals. They are always a winner!
This recipe wowed my family…it looked phenomenal and was equally tasty. AND it was easy!! Thank you!!
This was SO delicious and had a kick of heat! I cooked the chicken in the Instant pot first, then shredded and added with the ingredients. Didn’t find enchilada sauce at the store, so made my own. This recipe will definitely be added to the rotation!
My entire family raved about this skillet enchilada bake. The chicken was so tender and flavorful! The addition of fresh in-season corn and a big squeeze of lime took it over the top. The finished product looked gorgeous in our cast iron skillet.
Made this for dinner last night, and it was a major hit! My 18 yr old stepdaughter is demanding I make it every week. Didn’t change any part of the recipe- just added jalapeños before baking for a little extra kick. Thanks for the recipe, Gaby!
Red enchilada sauce or green??
your choice!
Can’t wait to try! If I’m using boneless skinless things, would I need to adjust anything?
might take a touch longer to cook – but otherwise go for it! I do it all the time
Thanks!! Trying tonight!!
I’ve made this a few times. It’s always a hit and I love how easy it is to put together. I always double the enchilada sauce and use a 28oz can. We like it extra saucy and the extra moisture is great for cooking at high elevation.
I gave made this many times and it’s freaking amazing
Love this, but looking forward advice on a vegetarian substitute for chicken. My husband is vegetarian.. 🙁
I would do sauteed portobello mushrooms instead!
Love this recipe! Made it tonight and have never left a recipe review before, but it was just so good. We’re adding it to our regular meal rotation.
This recipe was easy to make and so delicious!! Thank you.
How many does this serve and what size cast iron skillet used? Can you use flour tortillas?
6 people and yes!
I love this recipe. We’ve made it several times. Is it possible to make ahead? If so, would you recommend assembling in the morning and then cooking at night or would you cook it ahead of time and then re-heat?
I would assemble ahead and then bake right before serving
Hi! This looks amazing! What enchilada sauce do you use???
I use lots of different brands! old el paso, the 365 brand from whole foods etc! whatever looks good
I just LOVE this!!! I could eat this every single day!!!
Super easy! Super delicious!
Thanks for another great recipe Gaby!
What a GREAT recipe Gaby. Delicious! Easy! Big HIT! I doubled the recipe, instead of the cast iron pan, I used a casserole dish. Reason being, wasn’t sure if you can leave in cast iron in fridge, something about the acid? Also was wondering how this freezes?
Instead of baking in a skillet- can you layer in a baking dish to cook in the oven ?
I have an electric glass cooktop so shy away from cast iron pans and skillets – I have a Dutch oven for electric cooktops ( I truly miss my gas stove and Le Cruset cookware ) but not sure if my all clad skillet will suffice for the layering vs just using my baking dish ?
I love all your recipes and usually make one of your recipes a week !
yes absolutely this would work
This dish was delicious and so easy! We will be adding this to the dinner rotation for sure.
Amazing! Used ground turkey instead of chicken bc that’s what we had. The leftovers the next day were even better.
This is amazing!!! I was excited to make this, but worked late and my husband made it, who cannot cook and it was still perfection! I can’t wait to have this for lunch tomorrow and have him make it again soon!
This recipe came together quickly and my whole family enjoyed it (toddler included). Would definitely make it again!
The perfect weeknight meal! So good! I used 4 large chicken breasts and a large skillet to feed a family of 5 and have some leftovers. Also used 4 tortillas instead of three when layering. The whole family loved this! Definitely will be adding in for weekly rotation.
I made this last night and it was so spicy hot we could not eat it. Then I just reread the recipe and it shows 2 chipotles in adobo chopped — I read it as 2 cans chipotles in adobo chopped…..I guess that was my problem!!! Just thought I’d give you a laugh for the day!
omg 2 cans!!! YOU ARE A BRAVE WOMAN
Instead of the Chipotles chopped could I add Chipotle sauce (It’s all I have :)). If so, how much? Thanks!
what is chipotle sauce? like a salsa?
Yes it kind of looks like a slightly chunky (more smooth) Salsa. Its La Costena Chipotle Sauce
Oh yeah, this is a keeper! We loved this super easy skillet dish. Thanks Gaby@
We really enjoyed this as and it was delicious the next day for lunch.
Where did you get this awesome pan??
Fantastic and easy, too. Regular rotation material.
It was really easy to do and so delicious thank you for recipe I added my recipebook
The cook time on this recipe only counts the stove top time with the chicken and not the bake time. It’s a delicious recipe, but takes a bit longer than 35 minutes.
Tuesdays are always “taco Tuesday’s” in our household and this week I changed it up by making this skillet and boy am I glad I did! The flavors go blend together so we’ll – also some taco skillets I’ve made in the past get mushy but not this one – it’s perfect! Not to mention it’s super easy and quick to make 🙂 Can always count on our girl gaby !
Xoxo
Absolutely delicious! I’m making it tonight for the second time and the whole family enjoyed it. So easy and I love that it can be made in one pan. Thanks so much for another great recipe!
I feel a little dumb here – but how do i get the corn ready for this recipe? Should it be pre-boiled and removed from the cob? Idk why I can’t figure out what I’m trying to do here. Thanks for the help 🙂
nope – no need to par boil. Just remove from the cob and have at it!
Can you buy the chipotles in adobo in a can, and if so do you include the sauce in the recipe?
I made this using Hatch Tex-Mex enchilada sauce. It was delicious! I did have to cook the chicken quite a bit longer than stated in the recipe.
This recipe is delicious! We’ve been cooking the chicken in a slow cooker and it comes out perfect every time. Sometimes it ends up as a bake, sometimes as nachos. Multiple meals come out of this recipe. Thank you!!