Ready in just 40 minutes, these Skillet Creamy Chipotle Chicken Enchiladas are rich, smoky, cheesy, and made in one pan for a no-fuss dinner the whole family will devour.
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Looking for a bold, comforting meal that delivers smoky flavor and creamy texture in every bite? These Skillet Creamy Chipotle Chicken Enchiladas are it. Made with tender shredded chicken simmered in chipotle adobo sauce, cream, and melty cheese, this one-skillet wonder is the perfect weeknight dinner—easy, satisfying, and crowd-pleasing.
Why You’ll Love This Recipe
- One-Skillet Simplicity: No need to roll and bake—just build everything in one oven-safe skillet.
- Smoky, Creamy Flavor: Chipotle peppers in adobo and cream cheese blend into a rich, velvety sauce.
- Customizable: Spice it up or tone it down. Swap proteins or make it vegetarian—it’s up to you.
- Quick & Easy: From prep to plate in just 40 minutes, with minimal cleanup.
Ingredients You’ll Need
- Chicken Breasts: Boneless, skinless—perfect for shredding.
- Yellow Onion & Garlic Powder: Adds savory depth.
- Chipotle in Adobo Sauce: The star ingredient for that bold smoky heat.
- Enchilada Sauce & Green Chilies: Combine for a tangy, spicy base.
- Cream & Optional Yogurt: Smooth, rich, and perfectly balances the heat.
- Shredded Mexican Cheese: For that gooey, melty top layer.
- Corn or Flour Tortillas: Your choice—both work great.
- Cilantro, Avocado, Lime (for serving): Adds freshness and brightness.
Full measurements in the recipe card below.
How to Make Skillet Creamy Chipotle Chicken Enchiladas
Step 1 – Sauté & Simmer:
In a large oven-safe skillet, combine chopped onion, chicken, paprika, garlic powder, salt, chipotle peppers, green chilies, and enchilada sauce with ½ cup water. Bring to a boil, then simmer covered for 10–15 minutes, until the chicken is cooked through.
Step 2 – Shred & Sauce:
Shred the chicken directly in the skillet using two forks. Stir in cream (and yogurt if using), and simmer until the sauce thickens, about 5 minutes. Mix in the chopped cilantro.
Step 3 – Assemble:
Lay tortillas over the skillet mixture and sprinkle shredded cheese on top.
Step 4 – Bake & Melt:
Transfer the skillet to a 400°F oven and bake for 10–15 minutes, until the cheese is golden, bubbly, and irresistible.
Step 5 – Garnish & Serve:
Serve hot with fresh cilantro, avocado slices, Greek yogurt, and a squeeze of lime.
Serving Suggestions
Pair these creamy enchiladas with:
- Cilantro Lime Rice or Mexican Street Corn
- A crisp side salad with citrus vinaigrette
- Tortilla chips & guacamole for a full fiesta
🔄 Substitutions & Variations
- Make it vegetarian: Use black beans, roasted sweet potatoes, or sautéed zucchini instead of chicken.
- Go dairy-free: Use coconut cream and vegan cheese.
- Prefer more heat? Add extra chipotle or a dash of chili powder.
- Use what you have: Either corn or flour tortillas work beautifully.
Make Ahead & Storage Tips
- Prep Ahead: Cook and shred the chicken up to a day ahead.
- To Store: Refrigerate leftovers in an airtight container for up to 3 days.
- To Reheat: Warm in a skillet over low heat with a splash of broth or water.
- To Freeze: Assemble, cover tightly, and freeze before baking. Thaw overnight before reheating.
FAQs
Can I use rotisserie chicken?
Absolutely! Just shred and stir it in with the sauce to save time.
Is this recipe spicy?
It has a smoky kick, but you can adjust the spice by using more or less chipotle.
Can I make this without baking?
Yes—just cover and cook the assembled enchiladas on the stovetop over medium-low until the cheese melts.
Try This Crowd-Favorite Tonight
Smoky, creamy, cheesy, and downright irresistible, these Skillet Creamy Chipotle Chicken Enchiladas are the kind of comfort food that feels like a warm hug. Whether it’s taco Tuesday or a cozy night in, this easy recipe will quickly become a family favorite. Grab your skillet—it’s enchilada time!
Skillet Creamy Chipotle Chicken Enchiladas Recipe Card
Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins
Yield: 4 servings | Method: Skillet + Oven | Cuisine: Mexican
Ingredients
- 1 yellow onion, chopped
- 1 lb boneless skinless chicken breasts
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp kosher salt
- 2–3 tbsp chopped chipotle peppers in adobo
- 1 can (12 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 cup cream
- ½ cup chopped cilantro
- 6 corn or flour tortillas
- 1½ cups shredded Mexican cheese
- Lime wedges, sliced avocado, Greek yogurt (for serving)
Instructions
- Preheat Oven to 400°F.
- Cook Chicken: In a large oven-safe skillet, add chicken, onion, paprika, garlic powder, salt, chipotle, green chilies, and enchilada sauce + ½ cup water. Bring to a boil.
- Simmer: Reduce heat to medium-low. Cover and cook for 10–15 minutes until chicken is cooked through.
- Shred & Sauce: Shred chicken in the skillet. Stir in cream and yogurt (optional). Simmer 5 more minutes.
- Assemble: Arrange tortillas over the chicken mixture. Top with cheese.
- Bake: Place skillet in oven. Bake for 10–15 minutes, until cheese is melted and bubbly.
- Serve: Garnish with cilantro, lime juice, avocado, and a dollop of Greek yogurt.
Tips & Variations
- Spicier? Add more chipotle or chili powder.
- Dairy-Free? Use coconut cream & dairy-free cheese.
- Make Ahead: Chicken & sauce can be prepped up to 24 hrs in advance.
- Vegetarian? Sub chicken with black beans, corn, or roasted veggies.
