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
We loved this… I loved how EASY it was! Made it with ground beef but we all agreed
To make it with chicken next time-can’t wait to try it again. Great recipe, thanks!
Ms. Hardin you’re recipes never fail. Made this using ground turkey as opposed to chicken…Excellent!!!!!
Ms. Hardin you’re recipes never fail. Made this using ground turkey as opposed to chicken…Excellent!!!!!
Quick question. I’m getting ready to make this for dinner tonight, and I’m a bit confused by the instruction “heat the oil over medium/high heat.” There’s no oil in the ingredient list, and since the chicken is already cooked, I don’t really see a need for the oil. I’m just going to skip it, but thought I’d check with you, just in case you have a reason for it. Thanks!
This looks amazing! Adding it to my menu!
This was so yummy! I really like cheese so it was an amazing treat.
I made it with green chili enchilada sauce (just personal preference) and added onions, peppers, and shredded red cabbage to the chicken (gotta squeeze veggies in there wherever I can). I didn’t have any tomatoes or avocados because I already ate them all… I loved the recipe for it’s deliciousness, simpleness, and customizability. Thank you for a new favorite!
I made this for dinner last night, and my husband and I both loved it! I added some green chilis in the chicken mixture to give it a little more spice, and added black olives and green onions to the garnish. I served it with a side of black beans. It was so much easier than making regular enchiladas! Thanks for the recipe!
the correct name of the mexican cheese is cotija not cojita. cojita means a persone who has one leg shorter than the other one.
I love enchiladas and these pictures make it look so yummy.
Looks amazing! Would corn tortillas work instead of flour to keep it gluten free?