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!
Table of Contents
Why I Love This Recipe
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!
Ingredients & Substitutions
- Boneless Skinless Chicken Breasts or thighs
- Enchilada Sauce
- Green Chiles
- Chipotles in adobo
- Monterey Jack Cheese shredded
- Corn Tortillas
- Black Beans
- Fresh Corn removed from the cob
- Scallions and Cilantro to garnish
*For a full list of ingredients and instructions please see recipe card below.
How to Make Chipotle Chicken Enchilada Bake
Step 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.
Step 2: Remove the chicken, and using 2 forks, shred the chicken. Reserve all of the sauce.
Step 3: 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.
Step 4: 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.
Step 5: Top with scallions and cilantro to serve. Cut into wedges as needed.
How to Store Chipotle Chicken Enchilada Bake
You can store any leftovers in the fridge for 3-4 days in an airtight container. Reheat in the oven till its bubbly and warmed through.
How to Freeze Chipotle Chicken Enchilada Bake
This can be a great meal frozen in a ready-to-bake assembly for 3 months. Follow the instructions in the recipe and once assembled, cool and freeze. Ensure tight wrapping to avoid freezer burn. To cook, you can bake in the oven in frozen state (add some extra bake time) or thaw in the fridge first.
Tips & Tricks
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.
FAQs
Can I use a different sauce to change it up?
Certainly, one recommendation that would work great is the verde stye chicken we talked about years ago!
Can I use flour tortillas?
Yup, flour tortillas will also work well here.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
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
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
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Gaby do you fry the tortillas ?
not for this one!
Just made it, omg, so friggin' yummy delicious. Pretty easy to make and soooo good. Thank you! : )
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.
Thank you for a yummy and mom-friendly weeknight recipe. The whole family loved this!
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
LOVE hearing that Amy! So glad the fam is enjoying everything! xox
The recipe sounds great, but I keep homing in on that skillet, can you tell me about it?
it's a Finex!
How many servings dose this make????and how many calories per serving?
6 servings!! not sure on calories
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?
yup! no need to do anything differently 🙂 just take the chicken off the bone from the rotisserie chicken and follow the instructions as is
Are the beans used can or dry?
canned!
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?
glass pie dish is 100% perfect
Just made this for dinner. Wow! It's delicious!! Def will be making again
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.
yum!
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!
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!
Thank you Katie!! xx
This recipe looks so fantastic. The chipotles in adobo are way too spicy for us. Do you have any suggestions?
You can just omit them entirely and use a tiny bit of chipotle seasoning instead!