One Pan Skillet Enchiladas

One Pot Chicken Skillet Enchiladas

Please don’t be alarmed by the lengthy amount of steps – it’s really just about making the sauce, layering the thing together and baking. If you don’t have leftover or rotisserie chicken hanging about then feel free to start the recipe by roasting two chicken breasts at 375° F for about 20 – 30 minutes in the same pan for the finished dish. By the time the sauce is made, the chicken should be cool enough to shred (but rotisserie is the way to go here, IMO).



2 jalapeño peppers
9 6 inch flour tortillas
2 T neutral oil
1 medium onion, chopped
½ tsp kosher salt
3 cloves garlic, chopped
1 tsp ground cumin
½ tsp ground coriander
½ tsp chili powder
¼ tsp cayenne pepper (optional)
¼ C flour
2 C milk
8 ounces monterey jack cheese, grated (or more if you’re feeling jaunty)
16 ounces jarred green salsa
8 ounces sour cream
34 C shredded chicken (leftover or rotisserie) – I find that two breasts yields more than enough meat
Limes, cilantro (or parsley if you’re a cilantro hater like me), pickled red onions, and avocado to garnish


Preheat oven to 375° F.

Place jalapenos directly over a gas burner set to medium and turn until charred on all sides, about 7 minutes. Transfer to a zip top bag, seal, and set aside. No gas stove? Throw the peppers on a sheet pan and roast under the broiler for the same result.

Optional: toast each tortillas over the flame (about 10 second a side) until they char in places. Set aside.

In a 12 inch oven proof skillet (I used cast iron), heat the oil over medium-low heat. Add the onion and kosher salt and sauté for 5 minutes, or until onions begin to soften.

Add the garlic, cumin, coriander, chili powder, and cayenne (if using) and stir to toast the spices for about 1 minute.

Sprinkle the flour in and whisk until no dry flour remains. Continue to cook, stirring frequently for 3 minutes.

Slowly add the milk in a few additions, whisking constantly. It will thicken up pretty dramatically at the very beginning – just keep whisking.

Bring to a boil, and lower heat to maintain a bare simmer. Cook for 5 minutes, stirring frequently.

Add in half of the cheese and stir until it’s thoroughly melted and combined.

Then stir in the salsa and sour cream. Taste for seasoning. I didn’t need any extra salt, but you do you.

Remove the jalapenos from their bag and using the edge of a knife, scrape off the charred skin. You don’t need to get every bit off though, and please don’t rinse them.

Stem and de-seed the peppers (unless you want it ruhl hot…then leave the seeds and ribs in) and chop finely.

Add to the sauce and stir to combine.

Pour the sauce in to a large bowl, holding back about a cup to coat the bottom of the pan.

Begin by placing three tortillas in an even layer. I used two whole tortillas and cut one in half to cover most of the bottom of the pan (this does not have to be perfect AT ALL).

Evenly ladle one cup of sauce over tortillas.

Sprinkle over one third of the shredded chicken.

Layer in one third of the remaining grated cheese.

Repeat layers of tortillas, sauce, chicken and cheese two more times, ending with a final cup of sauce (you’ll have some leftover – I ate mine out of a bowl with tortillas…I do not regret it).

Bake for 30 minutes or until brown and bubbly. Garnish and serve!


You could also make this meatless by subbing in a mix of sautéed veggies and black beans.

Making this ahead? Just assemble, let cool, cover and refrigerate. When you’re ready, uncover and bake as directed, though it will probably take about 10 minutes longer.

Keywords: One pan meal, easy weeknight dinner, no roll enchiladas