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Smoky Chicken Enchilada Skillet

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
  • 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 chiles
  • 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


  • 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, chiles and chipotle pepper. Add tortillas and 1 cup cheese.
  • 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.
Nutrition Facts
1-1/4 cups: 452 calories, 20g fat (8g saturated fat), 80mg cholesterol, 1206mg sodium, 42g carbohydrate (3g sugars, 5g fiber), 31g protein.

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  • Ronda
    Sep 16, 2019

    No comment left

  • lmmanda
    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.

  • krazykatz
    May 22, 2013

    No comment left

  • tshrwh
    Jan 28, 2013

    No comment left

  • kelleytwinmom
    Nov 13, 2012

    No comment left

  • Devilsfood
    Nov 10, 2012

    No comment left

  • Idella Rogers
    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
    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.

  • KristiCoburn
    Jan 29, 2012

    No comment left

  • ColoradoSnoflake
    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 somebeans or serve over rice. Works well as a soft taco type filling.