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 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:

Skillet Chipotle Chicken Enchilada Bake from (@whatsgabycookin)

Skillet Chipotle Chicken Enchilada Bake

5 from 31 votes
One of my favorite dinners of all times! This Skillet Chipotle Chicken Enchilada Bake is easy to make and easier to eat!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican, Tex Mex, Southwestern
Servings 6 people


  • 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


  • 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


  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?

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

  3. 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.

  4. 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!

  5. 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!

  6. 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!

  7. 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.

  8. 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?

  9. 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

  10. 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

  11. 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.

  12. Sooo flippin good. We could not stop eating it! More than half the skillet was gone from 2 people. I used shredded rotisserie chicken and didn’t have Chipotle peppers so replaced by adding some dashes of chipotle hot sauce. We ate with homemade guac and the scallions on top. Thanks for the amazing recipe!!

  13. This is a great recipe! I’ve made it several times and my family loves it. We don’t usually like the corn and beans in Mex or tex-mex but this recipe brings out so many flavors it’s perfect as is. I use a disposable aluminum pan and overlap the tortillas and it’s great every time with no clean-up! Cilantro and a squeeze of lime are essential and we serve with guacamole, salsa and chips plus a spoonful of sour cream. OMG.

  14. Is there any way to print these recipes,
    There are several I want to MAKE in this weekend..
    I am new to your posting. HElP

  15. This was so good and so easy. Great weeknight family meal. My 10 & 12 year old inhaled it …no leftovers.

  16. 5 stars
    Made this last night – so good and such an easy thing to throw together during the week! Adding it into the rotation

  17. 5 stars
    This recipe is life changing!!! So easy and delicious it’s like a deep dish Mexican pizza, changes the game with its goodness.

  18. 5 stars
    I made this during our quarantine and it was SO GOOD. I had to sub a few ingredients (jalapenos for chilis, refried beans for black beans) but we devoured it. Idk if it will ever make it to a freezer, but I’ll definitely be making this again this week.

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