Easy dinner alert! This Chicken Enchilada Pie is made in a skillet in just 25 minutes. Talk about easy! It’s a simple and delicious skillet meal perfect for busy nights.
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What’s in Chicken Enchilada Pie?
What’s cheesy, just a little bit spicy, easy, perfect for a crowd, cheesy, and even more cheesy? This Chicken Enchilada Skillet Pie!
- Vegetable Oil: Helps keep the chicken from sticking to the pan. You can use olive, avocado, or canola oil instead if you prefer.
- Shredded Chicken: Forms the base of our enchilada pie. You can use rotisserie chicken, or make your own shredded chicken in the crockpot or instant pot. For even more flavor, try my crockpot Mexican shredded chicken!
- Red Enchilada Sauce: I like to use red enchilada sauce for a classic flavor, but green or white would also work.
- Taco Seasoning: Helps add classic Mexican flavor to the dish. You can use store-bought or homemade.
- Cilantro: Adds a fresh and vegetal flavor. If you’re not a fan, swap it for parsley or leave it out.
- Flour Tortillas: Make sure to get burrito-sized flour tortillas. They should be 10-inches in diameter!
- Mexican Blend Cheese: Adds classic Mexican cheesy flavor. You can use Monterey jack, pepper jack, cheddar, or mozzarella instead if you prefer.
- Diced Tomatoes: Add texture and flavor. I like to use fresh tomatoes, but you can also use canned tomatoes. Just make sure to drain them before adding so your pie doesn’t end up soggy.
- Cotija Cheese: A classic Mexican cheese. If you can’t find it, feta also works.
Pro-Tip: Use a 10-inch cast iron skillet for the cleanest pie.
Variations on Enchilada Chicken Skillet
There are tons of ways to switch up this chicken enchilada pie. You can swap the shredded chicken for beef, pork, or turkey. To make it vegetarian, swap the chicken for beans or diced veggies. For a gluten-free pie, make sure to use gluten-free tortillas and enchilada sauce. You can also use corn or cassava tortillas for a different flavor. You can even swap the red enchilada sauce for green or white enchilada sauce. Make it your own!
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This chicken enchilada pie is stuffed with saucy chicken and Mexican blend cheese!
You can use any leftover cooked chicken you like in these enchiladas. Simply shred the chicken before using it. I like to use rotisserie chicken in a pinch!
I like my pie saucy and soft, but if you like yours crispier, you can briefly fry the tortillas in hot oil (about 10 seconds per side) before adding them to the skillet. This will create a barrier so that the tortillas don’t soak up too much of the sauce.
Traditional enchiladas are made with corn tortillas, but I prefer flour here, as they hold their shape better. Cassava flour tortillas also work well!
How to Store and Reheat
Store leftover chicken enchilada skillet in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven for 25-30 minutes, until heated through.
How to Freeze
Freeze chicken enchilada pie in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Skillet Chicken Enchilada Casserole
Serve up a slice of chicken enchilada pie like they do at your favorite Mexican restaurant! Add some refried beans, this Mexican rice, and plenty of tortilla chips and salsa (I love tomatillo salsa).
You can also load up each plate with sour cream, guacamole, shredded lettuce, or more shredded cheese.
Chicken Enchilada Skillet
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Ingredients
- 1 tablespoon vegetable oil
- 1 pound cooked and shredded chicken I used rotisserie chicken
- 10 ounces red enchilada sauce divided (1 can)
- 1 ounce taco seasoning store-bought or homemade (1 packet)
- ¼ cup chopped fresh cilantro plus more, for topping
- 3 burrito-sized soft flour tortillas
- 3 cups Mexican blend cheese divided
- 1 cup diced tomatoes
- ¼ cup crumbled cotija cheese or feta (optional)
- Sour cream and avocado optional, for garnish
Recommended Equipment
- Cast Iron Skillet or stainless steel
Instructions
- Preheat oven to 350°F.
- In a large skillet, heat the oil over medium-high heat. Add the chicken, ¾ can enchilada sauce, taco seasoning, and cilantro and stir to combine. Reduce to a simmer and cook until heated through. Since the chicken should already be cooked this shouldn't take more than 2-3 minutes.1 tablespoon vegetable oil, 1 pound cooked and shredded chicken, 10 ounces red enchilada sauce, 1 ounce taco seasoning, ¼ cup chopped fresh cilantro
- In a separate large skillet (or you can drain the chicken skillet, putting the chicken aside, and use it), start assembling your pie. Start with one tortilla, topped with half of the chicken mixture, then one cup cheese. Repeat with one more tortilla, the rest of the chicken, and another cup cheese. Top with a third tortilla, the remaining enchilada sauce, and the remaining one cup cheese.3 burrito-sized soft flour tortillas, 3 cups Mexican blend cheese
- Sprinkle with more chopped cilantro.
- Pop in the oven to bake for 20 minutes, or until the sauce is fully bubbly and the cheese is all melty and perfect.
- Remove from the oven and top with the diced tomatoes, cotija (or feta), sliced avocado, and sour cream.1 cup diced tomatoes, ¼ cup crumbled cotija cheese, Sour cream and avocado
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can use olive, avocado, or canola oil instead of vegetable if you prefer.
- This pie would also be delicious with turkey, beef, or shredded pork.
- To make this enchilada skillet vegetarian, swap the chicken for beans or veggies.
- Try making this pie with green or white enchilada sauce instead!
- You can use corn or cassava flour tortillas instead of flour.
- For gluten-free enchilada pie, be sure to use certified gluten-free tortillas and enchilada sauce.
- Feel free to swap out the Mexican blend cheese for Monterey jack, pepper jack, cheddar, or mozzarella instead if you prefer.
Nutrition Information
More Chicken Enchilada Recipes We Love
- Classic Chicken Enchiladas
- Spicy Chicken Enchilada Dip
- Salsa Verde Chicken Enchiladas
- Enchilada Stuffed Chicken Skillet
- Honey Lime Chicken Enchiladas
- Chicken and Sweet Potato Enchiladas
- Chicken Enchilada Pasta Salad
- Buffalo Chicken Enchiladas
I was looking for something to use some freshly made shredded chicken and found this recipe. I had all of the ingredients on hand (sorta) and took a chance. Delish! And husband approved! Variants- used rotel diced tomatoes instead of fresh and added some to the chicken mix, along with a little fiesta black beans. Used cheddar because that’s what was in the fridge. I did have fresh cilantro from my herb garden , so, yeah. Served with yellow rice and a fresh cucumber and onion salad. Will definitely do this one again. Thanks!
Tried to attach a pic but doesn’t look like it’s working.
Thanks for sharing, Lori! Sounds amazing!
Thank you Becky for such a yummy recipe! Made this some time ago and was so impressed am making it again tonight! So looking forward to it!
I always love hearing this!! I’m so glad you enjoyed it!
Do the flour tortillas get soggy? Would corn tortillas work for this recipe?
They do get a bit soggy/soft but still hold their shape. I worry corn might get too soggy but it would likely still taste great!
I love healthy food like chicken enchilada skillet pi. It would be a perfect breakfast!
So happy to hear that!
That chicken enchilada skillet pie just looks so incredibly delicious and I am so craving a slice right now! Can I post it on my blog?
Thanks Robin!
Definitely, chicken enchilada skillet pie will be yummy! Combination of taste, I like a balanced diet, a variety of protein and vitamin supplements so that they will have good health. Thx for sharing Becky!
This recipe was incredibly delicious and easy. I made Salsa Chicken in the crockpot to get my pull-apart chicken, and it was delicious! Definitely making it again!
Definitely chicken enchilada skillet pie will be yummy! Combination of taste, I like a balanced diet, a variety of protein and vitamin supplements so that they will have good health. Thx for sharing Becky!
Awesome! Hope you love it :)