By: Becky Hardin
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Easy dinner alert! This Chicken Enchilada Pie is made in a skillet in just 25 minutes. Talk about easy! It’s a simple and delicious skillet meal perfect for busy nights.
Table of Contents
What’s in Chicken Enchilada Pie?
What’s cheesy, just a little bit spicy, easy, perfect for a crowd, cheesy, and even more cheesy? This Chicken Enchilada Skillet Pie!
- Vegetable Oil: Helps keep the chicken from sticking to the pan. You can use olive, avocado, or canola oil instead if you prefer.
- Shredded Chicken: Forms the base of our enchilada pie. You can use rotisserie chicken, or make your own shredded chicken in the crockpot or instant pot. For even more flavor, try my crockpot Mexican shredded chicken!
- Red Enchilada Sauce: I like to use red enchilada sauce for a classic flavor, but green or white would also work.
- Taco Seasoning: Helps add classic Mexican flavor to the dish. You can use store-bought or homemade.
- Cilantro: Adds a fresh and vegetal flavor. If you’re not a fan, swap it for parsley or leave it out.
- Flour Tortillas: Make sure to get burrito-sized flour tortillas. They should be 10-inches in diameter!
- Mexican Blend Cheese: Adds classic Mexican cheesy flavor. You can use Monterey jack, pepper jack, cheddar, or mozzarella instead if you prefer.
- Diced Tomatoes: Add texture and flavor. I like to use fresh tomatoes, but you can also use canned tomatoes. Just make sure to drain them before adding so your pie doesn’t end up soggy.
- Cotija Cheese: A classic Mexican cheese. If you can’t find it, feta also works.
Pro-Tip: Use a 10-inch cast iron skillet for the cleanest pie.
Variations on Enchilada Chicken Skillet
There are tons of ways to switch up this chicken enchilada pie. You can swap the shredded chicken for beef, pork, or turkey. To make it vegetarian, swap the chicken for beans or diced veggies. For a gluten-free pie, make sure to use gluten-free tortillas and enchilada sauce. You can also use corn or cassava tortillas for a different flavor. You can even swap the red enchilada sauce for green or white enchilada sauce. Make it your own!
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What do you put inside enchiladas?
This chicken enchilada pie is stuffed with saucy chicken and Mexican blend cheese!
What’s the best chicken for enchilada pie?
You can use any leftover cooked chicken you like in these enchiladas. Simplyshred the chickenbefore using it. I like to use rotisserie chicken in a pinch!
How do you keep enchilada pie from getting soggy?
I like my pie saucy and soft, but if you like yours crispier, you can briefly fry the tortillas in hot oil (about 10 seconds per side) before adding them to the skillet. This will create a barrier so that the tortillas don’t soak up too much of the sauce.
Should I use corn or flour tortillas for chicken enchilada pie?
Traditional enchiladas are made with corn tortillas, but I prefer flour here, as they hold their shape better. Cassava flour tortillas also work well!
How to Store and Reheat
Store leftover chicken enchilada skillet in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven for 25-30 minutes, until heated through.
How to Freeze
Freeze chicken enchilada pie in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Skillet Chicken Enchilada Casserole
Serve up a slice of chicken enchilada pie like they do at your favorite Mexican restaurant! Add somerefried beans, thisMexican rice, and plenty oftortilla chipsand salsa (I lovetomatillo salsa).
You can also load up each plate with sour cream,guacamole, shredded lettuce, or more shredded cheese.
Recipe
Chicken Enchilada Skillet
4.58 from 21 votes
Author: Becky Hardin
Prep: 5 minutes minutes
Cook: 20 minutes minutes
Total: 25 minutes minutes
This Chicken Enchilada Pie is made in a skillet in just 25 minutes. Talk about easy! It's a simple and delicious skillet meal perfect for busy nights.
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By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound cooked and shredded chicken I used rotisserie chicken
- 10 ounces red enchilada sauce divided (1 can)
- 1 ounce taco seasoning store-bought or homemade (1 packet)
- ¼ cup chopped fresh cilantro plus more, for topping
- 3 burrito-sized soft flour tortillas
- 3 cups Mexican blend cheese divided
- 1 cup diced tomatoes
- ¼ cup crumbled cotija cheese or feta (optional)
- Sour cream and avocado optional, for garnish
Recommended Equipment
Cast Iron Skillet or stainless steel
Instructions
Preheat oven to 350°F.
In a large skillet, heat the oil over medium-high heat. Add the chicken, ¾ can enchilada sauce, taco seasoning, and cilantro and stir to combine. Reduce to a simmer and cook until heated through. Since the chicken should already be cooked this shouldn't take more than 2-3 minutes.
1 tablespoon vegetable oil, 1 pound cooked and shredded chicken, 10 ounces red enchilada sauce, 1 ounce taco seasoning, ¼ cup chopped fresh cilantro
In a separate large skillet (or you can drain the chicken skillet, putting the chicken aside, and use it), start assembling your pie. Start with one tortilla, topped with half of the chicken mixture, then one cup cheese. Repeat with one more tortilla, the rest of the chicken, and another cup cheese. Top with a third tortilla, the remaining enchilada sauce, and the remaining one cup cheese.
3 burrito-sized soft flour tortillas, 3 cups Mexican blend cheese
Sprinkle with more chopped cilantro.
Pop in the oven to bake for 20 minutes, or until the sauce is fully bubbly and the cheese is all melty and perfect.
Remove from the oven and top with the diced tomatoes, cotija (or feta), sliced avocado, and sour cream.
1 cup diced tomatoes, ¼ cup crumbled cotija cheese, Sour cream and avocado
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can use olive, avocado, or canola oil instead of vegetable if you prefer.
- This pie would also be delicious with turkey, beef, or shredded pork.
- To make this enchilada skillet vegetarian, swap the chicken for beans or veggies.
- Try making this pie with green or white enchilada sauce instead!
- You can use corn or cassava flour tortillas instead of flour.
- For gluten-free enchilada pie, be sure to use certified gluten-free tortillas and enchilada sauce.
- Feel free to swap out the Mexican blend cheese forMonterey jack, pepper jack, cheddar, or mozzarella instead if you prefer.
Storage:Store chicken enchilada skillet in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 0.25pie Calories: 636kcal (32%) Carbohydrates: 25g (8%) Protein: 53g (106%) Fat: 35g (54%) Saturated Fat: 18g (113%) Polyunsaturated Fat: 3g Monounsaturated Fat: 10g Cholesterol: 173mg (58%) Sodium: 2140mg (93%) Potassium: 483mg (14%) Fiber: 4g (17%) Sugar: 9g (10%) Vitamin A: 1915IU (38%) Vitamin C: 10mg (12%) Calcium: 666mg (67%) Iron: 4mg (22%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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More Chicken Enchilada Recipes We Love
- Classic Chicken Enchiladas
- Spicy Chicken Enchilada Dip
- Salsa Verde Chicken Enchiladas
- Enchilada Stuffed Chicken Skillet
- Honey Lime Chicken Enchiladas
- Chicken and Sweet Potato Enchiladas
- Chicken Enchilada Pasta Salad
- Buffalo Chicken Enchiladas
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