Skillet Chipotle Chicken Enchilada Bake


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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 (@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 (@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

4.9 from 14 votes


  • 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


  • 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 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**

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Recipe Rating


  1. Marlene Arredondo

    5 stars
    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! 🙂

  2. Alex

    If you are using already-shredded rotisserie chicken, how do you prepare the chicken? Look forward to making this :).

    • Gaby

      reduce the enchilada sauce by 1/2 and toss with the shredded chicken and then follow the recipe as printed!!

  3. Mary Ann Scanlon

    5 stars
    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.

  4. cindy gilmore

    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!

  5. Eric Jones

    5 stars
    Delicious assortment of ingredients! Love it.

    What brand is the cast iron skillet that the dish is pictured in? I want to get it!


  6. Erin Mitchell

    4 stars
    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!

  7. Corrine

    5 stars
    This recipe wowed my family…it looked phenomenal and was equally tasty. AND it was easy!! Thank you!!

  8. Kenna

    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!

  9. Corrine

    5 stars
    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.

  10. Katie

    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!

  11. Emily Selee

    Can’t wait to try! If I’m using boneless skinless things, would I need to adjust anything?

    • Gaby

      might take a touch longer to cook – but otherwise go for it! I do it all the time

  12. Emily

    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.

  13. Anne

    Love this, but looking forward advice on a vegetarian substitute for chicken. My husband is vegetarian.. 🙁

    • Gaby

      I would do sauteed portobello mushrooms instead!

  14. Andrea

    5 stars
    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.


    How many does this serve and what size cast iron skillet used? Can you use flour tortillas?

  16. Charlotte Chamberlin

    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?