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Skillet Creamy Chipotle Chicken Enchiladas. Chicken seasoned with smoky chipotle peppers, enchilada sauce, and cream are mixed together to create a creamy, saucy chicken enchilada. Top with tortillas and cheese before oven-baking. The most delicious smells await you as you pull this out of the oven. Serve topped with slices of avocado, lime juice, and fresh cilantro. That touch of cream makes all the difference – a delicious twist on classic enchiladas!
Thursday night Mexican food – yum! Even though I’ve been sharing a lot of Asian-inspired/influenced recipes lately, I’ve still been cooking plenty of Mexican dishes too! Tacos are always on rotation, and we all love my tortilla soup.
But I don’t share all of the recipes I create; only the ones that taste so delicious—and this saucy skillet dish tastes so delicious!
It was a dish I didn’t think I would share, but when it turned out to be not only simple but yummy, too, I knew it was something I needed to recreate for the site.
Sometimes, my very best dishes are the ones I create without much thought, and usually on busy nights.
A little of this and a little of that is the secret to some of the best recipes!
I wanted to make enchiladas, but I didn’t want to go through all the effort of rolling the chicken up in tortillas and then snuggling them in enchilada sauce. Instead, I skipped the rolling all together and layered everything in a skillet, then baked!
The sauce was creamy, the chicken was perfect, and the tortillas and cheese on top really made this so delish. As you can guess, my family loves this recipe.
These are the details
Step 1: cook the chicken
This really is so straightforward. In an oven-safe skillet mix chopped onions with chicken breasts. Then season the chicken with smoked paprika, garlic powder, and salt. Next, add some chipotle chiles in adobo; I use at least three chiles, but make sure to use them to your taste. You don’t want the sauce to be too spicy or not spicy enough!
Pour over a can of diced green chiles and red enchilada sauce. Simmer the chicken in the sauce until it is fully cooked and shreds easily.
Step 2: shred the chicken
Using two forks, shred the chicken directly in the sauce. This takes a bit of time, so I either keep the skillet on LOW heat or turn the heat off altogether.
Step 3: mix in the cream
Place the skillet back over medium heat and add a cup of cream. You can also use whole milk, but for a perfectly creamy sauce, I recommend using cream. Canned coconut milk also works well.
Simmer a few minutes to thicken the sauce, then mix in some fresh cilantro.
Step 4: top, bake, and serve
Snuggle a few tortillas on top of the saucy chicken, then add some cheese and bake until the sauce bubbles and the cheese melts.
You can serve this topped with fresh slices of avocado, a dollop of plain Greek yogurt, and fresh cilantro. Green onions and limes are great too!
Nothing fancy to it, but of course, delicious!
Looking for other Mexican-inspired recipes? Here are a few…
Cilantro Lime Salmon with Mango Salsa
Bang Bang Shrimp Tacos with Fried Avocado
Lastly, if you make this Skillet Creamy Chipotle Chicken Enchiladas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Skillet Creamy Chipotle Chicken Enchiladas
Servings: 6
Calories Per Serving: 432 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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 in adobo
- 1 can (12 ounce) red enchilada sauce
- 1 can (4 ounce) diced green chilies
- 1 cup cream
- 1/2 cup cilantro, chopped
- 6 corn or flour tortillas
- 1 1/2 cups shredded Mexican cheese
- limes, avocado, and yogurt, for serving
Instructions
- 1. Preheat the oven to 400° F.2. In a large oven-safe skillet, combine the chicken, onion, paprika, and garlic powder, then season with salt. Add the chipotle and diced green chiles. Pour over the enchilada sauce, plus 1/2 cup water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover, and cook for 10-15 minutes, until the chicken is cooked through and shreds easily. 3. Shred the chicken in the sauce using two forks. Add the cream and yogurt (if using). Continue cooking over medium heat until the sauce thickens, about 5 minutes. Stir in the cilantro. 4. Arrange the tortillas on top of the chicken. Top with cheese. Bake for 10-15 minutes until the cheese is melted.5. Serve the enchiladas warm, topped with fresh lime juice, avocado, Greek yogurt, and cilantro.
My husband and I loved this recipe. Will make again, for sure!
Thanks again, Mary:)
I cut the smoked paprika to a teaspoon and 1/2 instead of a tablespoon and added frozen corn. Was still spicy. Would have been way too spicy with a tablespoon. Thanks for this keeper recipe.
Hi Mary,
Happy Holidays! Thanks a bunch for making this recipe, I’m so glad to hear it was enjoyed! Have the best day:) xx
This is SO delicious! I cooked the poached the chicken first and then ran it through the food processor instead of shredding it. It worked just as well. I have also tried adding a can of drained black beans. Also yummy! We have added to our weekly rotation. My husband and I just love it.
Hey Julia,
Wonderful! Thanks so much for your comment, love to hear that this recipe turned out nicely for you, I appreciate you giving it a try! x
Thank you for the recipe. The flavors were great and it was easy with little cleanup.
After reading reviews I made these modifications. Added 1 can black beans, rinsed during final simmer. Added some taco seasoning. Omitted water. Used a little more than 1/2 cup cream. It was still plenty creamy and loose. The corn tortillas – I used about 10 street taco size and cut them into 8 wedges. I layered half, then put half the cheese, then repeated, ending with cheese. I broiled it for a minute at the end.
Even with the beans this was only 4 servings with rice as a side at my house.
Tip: the brand of chipotle peppers matters A LOT in terms of how spicy it is. After trying several over time, the brand La Costena is the only one I have found to be flavorful and moderately spicy. Others are pure heat – way too much – and I am a person who likes heat. This is the brand linked in the recipe. I would for sure seek it out.
This is a keeper due to flavor and ease – I’ll make it again, my way 🙂
thanks!
Hey Sara,
Awesome!! Thanks a lot for trying this recipe, love to hear that it was a winner! Thanks for sharing all of your helpful notes! Have the best weekend! x
For a low carb option, can you forgo the tortillas and just top with cheese before baking? Thanks!
Hey Marielle,
Sure, that should work nicely for you! Let me know if you give this recipe a try, I hope you love it! xT
Listen! 5 freakin stars for this one! It was so yummy and so creamy. I added extra chipotle peppers for spice and put it on top of rice and corn. This one is definitely going in the dinner rotation!
Hey Julie,
Awesome!! Thank you so much for making this recipe and your feedback, love to hear that it turned out well for you! xT
I have made this recipe twice and it has quickly become a favorite. Perfect for a quick weeknight dinner when you are craving Mexican but not wanting tacos. I added refried beans before putting into the oven and serve with Spanish rice on the side. It’s delicious!
Hey Mary,
Thanks so much! So glad to hear that this recipe turned out well for you, I appreciate you making it! xx
Family loves this! Took other reviewers’ advice and reduced the liquid a bit and tore the tortillas into med size pieces before layering on top. Perfect spice level. 👍🏼
Hey Sarah,
Thanks so much for making this recipe and your comment, love to hear that it turned out well for you! Xx
Thanks for this!! I saw this on Instagram and served it for Cinco de Mayo. It’s a winner! Absolutely delicious. I subbed shredded Costco rotisserie chicken, used half the adobo, and sadly skipped the cilantro to please the lightweights. I can only imagine how wonderful it would be if prepared to the letter of the recipe.
Hey Laurie,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks for sharing your notes! xT
Did you adjust the simmer time at all using precooked chicken? Or did you still do 10-15 min?