Smoky Chicken Enchilada Skillet Recipe
Smoky Chicken Enchilada Skillet Recipe photo by Taste of Home
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Smoky Chicken Enchilada Skillet Recipe

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4.5 12 15
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Here in Texas, we love our Mexican food, and this is a family favorite. It’s quick and easy, and requires no rolling up of enchiladas or baking. —Carolyn Collins, Freeport, Texas
Featured In: Speedy Skillet Dinners
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings


  • 1 pound boneless skinless chicken breasts, cubed
  • 1 small onion, chopped
  • 1 tablespoon canola oil
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) enchilada sauce
  • 1 can (4 ounces) chopped green chilies
  • 1 tablespoon minced chipotle pepper in adobo sauce
  • 12 corn tortillas (6 inches), cut into 1-inch strips
  • 1-1/4 cups shredded Mexican cheese blend, divided
  • 1/4 cup minced fresh cilantro
  • Sour cream

Nutritional Facts

1-1/4 cups: 452 calories, 20g fat (8g saturated fat), 80mg cholesterol, 1206mg sodium, 42g carbohydrate (3g sugars, 5g fiber), 31g protein.


  1. In a large skillet, cook chicken and onion in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Stir in the soup, enchilada sauce, chilies and chipotle pepper. Add tortillas and 1 cup cheese.
  2. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until heated through, stirring occasionally. Sprinkle with cilantro and remaining cheese. Serve with sour cream. Yield: 5 servings.
Originally published as Smoky Chicken Enchilada Skillet in Simple & Delicious December/January 2011, p28

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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lmmanda User ID: 1101093 245194
Reviewed Mar. 9, 2016

"Delicious! I took the idea of this recipe and made it my own. I omitted the soup (cuz I would never put it in my enchiladas), chipotle, cilantro, and the green chilies, and reduced the amount of tortillas. I added Mexicorn and black beans that I drained and rinsed. I sub'd out reduced fat cheese for the regular. I am going to use a large can of enchilada sauce next time for more enchilada flavor."

Idella Rogers User ID: 1675298 131278
Reviewed May. 12, 2012

"Mexican dishes. We did not care for so many soft tortillas in the mixture. Seemed that was all you could taste."

meghabs User ID: 4476676 192680
Reviewed Mar. 6, 2012

"Added 2 cups of corn and a can of diced tomatoes. Served with rice wrapped in a tortilla instead of mixing that in."

ColoradoSnoflake User ID: 1381615 148960
Reviewed Jan. 18, 2012

"I left the tortillas out because we didnt want them to get soggy. We put them on top more like a garnish.Flavor was great, but seemed lacking as a dish. Next time i will add some

beans or serve over rice. Works well as a soft taco type filling."

tammyn68 User ID: 5926797 191239
Reviewed Jan. 5, 2012

"i must have over done something. We love spicy but wow, this was hot! what can I do or add to this to calm it down?"

robbiek User ID: 6308409 122243
Reviewed Jan. 2, 2012

"Loved it, will become a standard in my house going forward."

thinmama40 User ID: 1381957 113552
Reviewed Dec. 28, 2011

"Even my picky eater liked it! Will make this many more times!"

dollargirl User ID: 939213 193895
Reviewed Oct. 15, 2011

"quick and easy with the adobo peppers giving it a nice spicy bite. Have made it more than a few times."

Mayroks User ID: 4472548 193745
Reviewed Aug. 17, 2011

"I made this recipe for a group of friends and everyone loved it!! It disappeared. Loved the spicy taste."

[email protected] User ID: 1056513 113549
Reviewed Apr. 4, 2011

"Sounded better than it tasted. If I made it again, I would try it without the chipotle pepper...too hot and lacked the Mexican flavor Iove."

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