Skillet Creamy Chipotle Chicken Enchiladas Recipe
Skillet Creamy Chipotle Chicken Enchiladas are a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken simmered in a smoky chipotle and enchilada sauce cream sauce, topped with melted Mexican cheese and baked to perfection. This easy one-pan recipe combines smoky chipotle, tangy enchilada sauce, and creamy elements for a rich and satisfying meal perfect for weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Chicken and Sauce
- 1 yellow onion, chopped
- 1 pound boneless skinless chicken breasts
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 2-3 tablespoons chopped chipotle peppers in adobo sauce
- 1 can (12 ounce) red enchilada sauce
- 1 can (4 ounce) diced green chilies
- 1 cup cream (heavy cream)
- 1/2 cup cilantro, chopped
- 1/2 cup water
Assembly and Toppings
- 6 corn or flour tortillas
- 1 1/2 cups shredded Mexican cheese blend
- Limes, for serving
- Avocado, sliced, for serving
- Greek yogurt, for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the assembled enchiladas.
- Cook Chicken Mixture: In a large oven-safe skillet, combine the chicken breasts, chopped onion, smoked paprika, garlic powder, and kosher salt. Add the chopped chipotle peppers and diced green chilies. Pour in the red enchilada sauce along with 1/2 cup of water. Bring the mixture to a boil over high heat.
- Simmer Chicken: Once boiling, reduce the heat to medium-low, cover the skillet, and let it cook gently for 10-15 minutes until the chicken breasts are cooked through and can be easily shredded with forks.
- Shred Chicken and Add Cream: Using two forks, shred the cooked chicken directly in the sauce. Stir in the cream and optionally some Greek yogurt if desired. Continue cooking uncovered over medium heat for about 5 minutes until the sauce thickens beautifully. Stir in the chopped cilantro.
- Assemble Enchiladas: Arrange the tortillas flat over the chicken mixture in the skillet. Sprinkle the shredded Mexican cheese evenly over the tortillas.
- Bake: Transfer the skillet to the preheated oven and bake for 10-15 minutes until the cheese is melted and bubbly.
- Serve: Serve the creamy chipotle chicken enchiladas warm, garnished with fresh lime juice, sliced avocado, extra cilantro, and dollops of Greek yogurt on the side if desired.
Notes
- You can use either corn or flour tortillas based on your preference.
- Adjust the amount of chipotle in adobo according to your spice tolerance.
- Using an oven-safe skillet eliminates extra dishwashing by allowing cooking and baking to be done in the same pan.
- Greek yogurt is optional but adds a nice tangy creaminess to the sauce.
- Leftovers store well in the refrigerator for up to 3 days. Reheat in the oven for best results.
