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
My kind of meal!! Love!!
Delicious assortment of ingredients! Love it.
What brand is the cast iron skillet that the dish is pictured in? I want to get it!
Eric
It's a Finex, Modern Heirloom, can be found on Amazon, 8" to 12", priced from $149.99 to $249.99 and it's pre-seasoned with flax seed oil.
Nancy
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!
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.
If you are using already-shredded rotisserie chicken, how do you prepare the chicken? Look forward to making this :).
reduce the enchilada sauce by 1/2 and toss with the shredded chicken and then follow the recipe as printed!!
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! 🙂
This checks all the boxes!!
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.
This recipe is life changing!!! So easy and delicious it's like a deep dish Mexican pizza, changes the game with its goodness.
How many does this serve and what's the calories?
6 people!! and I don't count calories so I'd use whatever your fav app is for tracking 🙂
Made this last night - so good and such an easy thing to throw together during the week! Adding it into the rotation
This was so good and so easy. Great weeknight family meal. My 10 & 12 year old inhaled it ...no leftovers.
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
yes! there should be a print icon on the recipe in the top right corner
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.
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!!