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
This recipe is absolutely delicious! It will definitely get on our regular rotations list!
Thanks Gaby!
Love this recipe! Only change I make is I omit the corn as I'm not a fan of it. Otherwise, perfecto!
Im not sure I understand what to do with the tortillas. Its says 3 tortillas but are they stuffed with chicken? Im confused. Help!
they are layered in like a lasagna noodle essentially
Love this recipe. Have made it for several times and everyone wants the recipe!
Just wondering how early can you assemble before baking/serving?
Day before no problem!
So easy and delicious! Will be on repeat
Looooove this recipe. It's a perfect weeknight go to!
Should the skillet be preheat before adding the layers?
nope!
Should the corn be precooked?
no need!!
What can I use instead of black beans. I have someone that hates beans!
any other beans would work!
Yum! Wish I had found this sooner.
Are the corn tortillas used hard or soft? Is there a preference?
soft!
My husband is not a chicken fan :(. How much ground turkey or beef would you use instead of chicken?
about 1 pound