Skillet Chipotle Chicken Enchilada Bake

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!

Skillet Chipotle Chicken Enchilada Bake from www.whatsgabycooking.com (@whatsgabycookin)

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!

Skillet Chipotle Chicken Enchilada Bake from www.whatsgabycooking.com (@whatsgabycookin)

You can also use that shredded Verde stye chicken we talked about a few weeks back! Either one works – depending on if you prefer chicken breasts or chicken thighs! Either one gets exponentially more delish with Old El Paso Enchilada sauce!

Skillet Chipotle Chicken Enchilada Bake

Yield: Serves 6-8

Skillet Chipotle Chicken Enchilada Bake

Ingredients

  • 3 chicken breasts, cut in half
  • 1 14 oz jar Old El Paso Enchilada Sauce
  • 1 small jar green chiles
  • 2 chipotles in adobo, chopped
  • 2 to 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

  1. 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.
  2. Preheat the oven to 375 degrees F.
  3. 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.
  4. Top with scallions and cilantro to serve. Cut into wedges as needed.
http://whatsgabycooking.com/skillet-chipotle-chicken-enchilada-bake/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Old El Paso. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

Don't know what to make,
or how to make it?
I've got you covered! Check out all my recipes here
recipe index

48 Comments

  1. I found your recipe on Pinterest and I’m glad I did! This looks so good! I’m in love with the skillet you used in your pictures. Could you tell me what size skillet you used? Is it a 8in or 10in? I can’t wait to make this

  2. I came across your recipe on Pinterest and I’m glad I did! This looks so good! I’m also in love with the skillet that is in your pictures. Could you tell me what size skillet you used? Is it an 8in or 10in?

  3. Sounds delicious. Can’t wait to try it! Do you have any ideas for alternatives to a canned enchilada sauce?

    1. oooooooo you could make it from scratch! i’ve never done it from scratch but I bet it would be just as fab!

  4. Things baked in a skillet just taste so much better for some reason, this looks killer!!

  5. Turned out GREAT!! Quick and easy.. Modified it by leaving out the Old El Paso and replaced it with a half a can of cream of mushroom soup and an egg. If you have NM green chile definitely add some.

  6. I made this for dinner tonight and it is fabulous. It’s so easy to make and simply delicious. I don’t usually eat meat but I made this for my husband and I didn’t feel like cooking myself an additional meal. I will make this again and again. Thank you!

  7. This recipe looks so fantastic. The chipotles in adobo are way too spicy for us. Do you have any suggestions?

  8. Made this tonight. It was delicious and SUCH a hit with my husband. I’m usually very sensitive to spice, but this was so tastey and only spicy to me as I ate more and more – sort of a slow build of heat, but in the best way. (Too spicy for my toddler, but that was expected.) I look forward to making more of your recipes. Thank you!

  9. Made this dish. and it was delicious. I halved the recipe for two and the only problem was that there was not enough sauce. I wound up using the entire 14 oz. can. Thank you!

  10. Making this for dinner tonight, and made it for dinner last week too! I added in layers of thin zucchini slices and then cherry tomatoes on top to throw in a little summer. Amazing and so easy to put together.

  11. Curious how important baking in a skillet is, I dont have the right size that can go in the oven. What about a glass pie dish?

  12. I want to make this using a rotisserie chicken. Anything I should do differently in terms of chicken prep? Can I just mix and heat everything through in step 1 instead?

    1. yup! no need to do anything differently 🙂 just take the chicken off the bone from the rotisserie chicken and follow the instructions as is

  13. I made this for my family the other night and they loved it. It was delicious. I just found your site and I am so darn excited. I just made your basil vinaigrette for our salad tonight. I am making your chicken shawarma stuffed pita this weekend.

    You have provided me with some much needed cooking inspiration! I thank you and my family thanks you. -Amy

  14. I added a second can of enchilada sauce and chilies because I felt like too much had cooked down when I was cooking the chicken (cooked two bone=in breasts). It was perfect and my family loved this dish.

Leave a Reply

Your email address will not be published. Required fields are marked *