green chicken enchilada skillet recipe in a cast iron skillet

Green Chicken Enchilada Skillet

  • Author: Jennifer
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 8 1x


Creamy green chicken enchilada skillet is an easy one-pot skillet dinner that will have dinner on the table in under 20 minutes! 



  • 2 Tbsp. olive oil
  • 15 corn tortillas
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 rotisserie chicken – skin removed, breast meat only
  • 28 oz. can green enchilada sauce
  • 1 cup plain Green yogurt
  • 2 tsp. cumin
  • 2 cups shredded Oaxaca cheese
  • chopped Cilantro – optional


  1. Heat 2 Tbsp. of Olive oil over medium-high heat in a large skillet.
  2. Cut the corn tortillas into small squares and add to the heated oil. Season with the salt and pepper and let brown – stirring occasionally.
  3. While the tortillas are browning, pull the skin off the rotisserie chicken and then pull off the breast meat in small chunks and set aside.
  4. Once the tortillas have browned, remove from skillet and reduce heat to medium.
  5. Add the chicken, green enchilada sauce, Greek yogurt, and cumin and stir to combine. Bring to a simmer over medium heat, then reduce to low and let simmer for five minutes.
  6. Add the tortillas back into the skillet and stir until fully combined.
  7. Shred the Oaxaca cheese and sprinkle on top of the entire skillet and let melt.
  8. Once the cheese has melted, remove from heat and serve immediately. Top with chopped Cilantro, if preferred.


  • If you cannot find Oaxaca cheese, you can substitute with Quesadilla or Manchego cheese. 
  • Nutritional Disclaimer
  • Category: dinner
  • Cuisine: Mexican-American

Keywords: enchilada skillet, green chicken enchilada skillet, gluten-free dinner