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
Fantastic and easy, too. Regular rotation material.
Where did you get this awesome pan??
We really enjoyed this as and it was delicious the next day for lunch.
Oh yeah, this is a keeper! We loved this super easy skillet dish. Thanks Gaby@
Instead of the Chipotles chopped could I add Chipotle sauce (It's all I have :)). If so, how much? Thanks!
what is chipotle sauce? like a salsa?
Yes it kind of looks like a slightly chunky (more smooth) Salsa. Its La Costena Chipotle Sauce
I made this last night and it was so spicy hot we could not eat it. Then I just reread the recipe and it shows 2 chipotles in adobo chopped --- I read it as 2 cans chipotles in adobo chopped.....I guess that was my problem!!! Just thought I'd give you a laugh for the day!
omg 2 cans!!! YOU ARE A BRAVE WOMAN
:O. Oh my goshhhh....Two CANS??? No wonder...
The perfect weeknight meal! So good! I used 4 large chicken breasts and a large skillet to feed a family of 5 and have some leftovers. Also used 4 tortillas instead of three when layering. The whole family loved this! Definitely will be adding in for weekly rotation.
This recipe came together quickly and my whole family enjoyed it (toddler included). Would definitely make it again!
This is amazing!!! I was excited to make this, but worked late and my husband made it, who cannot cook and it was still perfection! I can't wait to have this for lunch tomorrow and have him make it again soon!
... Apparently, your husband CAN cook!!
Amazing! Used ground turkey instead of chicken bc that’s what we had. The leftovers the next day were even better.
This dish was delicious and so easy! We will be adding this to the dinner rotation for sure.
Instead of baking in a skillet- can you layer in a baking dish to cook in the oven ?
I have an electric glass cooktop so shy away from cast iron pans and skillets - I have a Dutch oven for electric cooktops ( I truly miss my gas stove and Le Cruset cookware ) but not sure if my all clad skillet will suffice for the layering vs just using my baking dish ?
I love all your recipes and usually make one of your recipes a week !
yes absolutely this would work
What a GREAT recipe Gaby. Delicious! Easy! Big HIT! I doubled the recipe, instead of the cast iron pan, I used a casserole dish. Reason being, wasn't sure if you can leave in cast iron in fridge, something about the acid? Also was wondering how this freezes?
Super easy! Super delicious!
Thanks for another great recipe Gaby!
I just LOVE this!!! I could eat this every single day!!!