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 and ground chicken works too! You can really customize it depending on what you prefer! 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.
Notes
Keep in mind that chicken thighs will likely take a bit longer to cook, so use a thermometer to know when they are done cooking.
Nutrition Information
Calories: 424kcal | Carbohydrates: 31g | Protein: 32g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 1069mg | Potassium: 492mg | Fiber: 7g | Sugar: 7g | Vitamin A: 964IU | Vitamin C: 10mg | Calcium: 460mg | Iron: 2mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
So easy and delicious! Will be on repeat
Looooove this recipe. It's a perfect weeknight go to!
Should the skillet be preheat before adding the layers?
nope!
Should the corn be precooked?
no need!!
What can I use instead of black beans. I have someone that hates beans!
any other beans would work!
Yum! Wish I had found this sooner.
Are the corn tortillas used hard or soft? Is there a preference?
soft!
My husband is not a chicken fan :(. How much ground turkey or beef would you use instead of chicken?
about 1 pound