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 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:

Skillet Chipotle Chicken Enchilada Bake from (@whatsgabycookin)

Skillet Chipotle Chicken Enchilada Bake

Author: Gaby Dalkin
4.8 from 72 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 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.


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
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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


  1. 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.

  2. 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

  3. 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

  4. 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?

  5. 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.

  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. 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!

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