Name: Iron Skillet Chicken Enchiladas
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6
Ingredients: 2 pounds of chicken tenders; one yellow onion, chopped; 2 T olive oil; 1 T smoked paprika; 1 T garlic powder; 1 tsp kosher salt; 1 T chipotle chilis in adobo sauce; 1, 15 ounce can red enchilada sauce, mild; 1/2 cup water; 2 ounces of diced green chiles; 1 cup of sour cream; 1/2 cup of chopped fresh cilantro; 6 corn tortillas; 1 1/2 cup of shredded Mexican-style cheese; fresh lime wedges, juice squeezed on top,; avocado slices or chunks

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This Iron Skillet Chicken Enchilada recipe is a delicious one-pan meal that we love. It has a smokey rich flavor that is unique and that everyone in the family enjoys.

Chicken enchiladas prepared in an iron skillet garnished with cilantro

Typically, we are both suckers for green sauce-style enchiladas. Tomatillos all the way! This love dates back to our college days, when we both fell for the creamy tomatillo-style enchiladas by frequenting Chuy’s or the Hula Hut on Lake Austin. Then I started experimenting with the red sauce and how to bring out some unique flavors. This chicken enchilada recipe will give my tomatillo enchiladas a run for their money. And it’s a very simple way to prepare them that doesn’t involve rolling a million enchiladas.

The X factor in these Iron Skillet Chicken Enchiladas involves the chipotle peppers and sour cream, resulting in subtle spice and adding depth to the traditional red enchilada sauce flavor. This is also a one-pan recipe, allowing everything to cook in the iron skillet.

If you do not have an iron skillet, get one! Check this cast iron skillet out on Amazon. These can be used for multiple recipes, so why not pick one up and enjoy another cooking technique? They can be used for making smash burgers, giant cookie cakes, and any one skillet type meal. They can also be used on a grill as well (which is great for the smash burgers). Just keep in mind, that you can’t leave iron skillets sitting in water after using. They need to cool down and be cleaned but not resting with water. This article from Popular Mechanics gives great tips on how to care for your cast iron skillet.

Iron Skillet Chicken Enchilada Ingredients

Here is what you will need to make this delicious anytime meal. We use 2 pounds of chicken tenders. (You could use breasts and just cut them into chunks before cooking.) Other main ingredients include a yellow onion, olive oil, smoked paprika, garlic powder, kosher salt, chipotle in adobo sauce (these typically come in a small jar or can and can be found in the latin food section of the grocery store), one 15 ounce can mild, red enchilada sauce, one half cup water, half of a 4 ounce can of diced green chiles, a cup of sour cream, one half cup of chopped fresh cilantro, six corn tortillas, and a cup and a half of shredded Mexican-style cheese. For garnish, we recommend fresh lime wedges, juice squeezed on top, as well as avocado slices or chunks.

How to Make These Skillet Enchiladas

First, preheat the oven to 400°. Chop onions and also rinse and chop cilantro and set aside. Scoop 1 tablespoon of chipotle chiles out of the jar and chop them as well.

Then, in a large iron skillet heat 2 tablespoons of olive oil over medium heat. Next, combine chicken tenders, chopped onion, paprika, and garlic powder in the pan.

chicken tenders and chopped onions cooking in an iron skillet

Season with kosher salt. Add the chipotle and green chiles.

chicken tenders, chopped onion, paprika, and green chiles cooking in an iron skillet

Once these ingredients are combined, add the 10 ounces of enchilada sauce and ½ C water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and cook for 10-15 minutes until chicken is cooked through and shreds easily.

Chicken mixture with the enchilada sauce and water added, simmering in the iron skillet

Next, shred the chicken in the sauce using two forks. Add the sour cream and stir. Continue cooking over medium heat until the sauce thickens, about 5 minutes. Stir in the chopped cilantro.

Now, arrange the tortillas on top of the chicken. Then, sprinkle shredded cheese over the top. Bake in the oven for 10-15 minutes until the cheese is melted.

Serve enchiladas warm, topped with fresh lime juice and avocados.

Serving Suggestions and Tips for the Iron Skillet Chicken Enchiladas

If you enjoy a spicier dish, simply add more chipotle and green chiles as desired. You could also add freshly sliced jalapeños for a garnish.
Using chicken tenders vs. chicken breasts: Chicken breast can be used instead of the tenders, if you have and prefer to use those. I just find that shredding the smaller tenders is much easier and faster since the cuts are smaller.
Here are a few great salads to serve along with this dish: Grilled Corn, Tomato, and Basil Salad and Grilled Corn and Avocado Salad
Although this recipe is a red sauce dish, if you do enjoy a good tomatillo enchilada or tomatillo sauce, check out our recipe here: Tomatillo Sauce

Kid Tip – Go easy on the chipotle and chiles, unless your kids are accustomed to spice. I have served mine as above to my kids and the spice level was good. Also, when purchasing your chipotle and green chiles, take note of the spice level on the label, as they can be mild, medium, or hot. Enchilada sauce also has these labels, so there are many ways to manage the spice level for kids.

My kids also enjoy this dish most when it is served with tortilla chips, avocado, and black beans.