Chipotle Chicken Enchilada Skillet Recipe

I absolutely love this Chipotle Chicken Enchilada Skillet Recipe because it brings all those cozy, vibrant Mexican flavors to one easy skillet dish. When I first tried this, I was amazed at how the chipotle-spiced enchilada sauce deeply infused every bite, yet it remained simple enough for a weeknight meal. You’ll find that this recipe works wonders whether you’re feeding a hungry family or having friends over for a casual dinner.

What makes this Chipotle Chicken Enchilada Skillet Recipe especially worth trying is the balance between smoky chipotle heat and creamy cheese layered with tender chicken and beans. Plus, using a skillet makes clean-up a breeze! I discovered this trick when I wanted that homemade enchilada flavor without the fuss of rolling tortillas individually—game changer, trust me.

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Ingredients You’ll Need

I love how the ingredients in this Chipotle Chicken Enchilada Skillet Recipe work together to create rich, smoky layers of flavor. Most of these are pantry staples, so it’s easy to pull everything together last minute without a big grocery run.

• Ghee: I use ghee for that nutty richness and because it handles sautéing spices without burning.
• Arrowroot starch: This natural thickener is perfect for creating the smooth, luscious enchilada sauce.
• Chipotle chili powder: Adds smoky heat—switch to regular chili powder if you prefer it mild (I’ve got tips below).
• Cumin, sweet paprika, garlic powder, onion powder, dried oregano: These spices build the classic enchilada flavor profile that’s balanced and fragrant.
• Kosher salt: Essential to enhance all the other flavors—don’t skip it!
• Tomato paste: Concentrated tomato flavor that gives the sauce body and depth.
• Beef broth: Adds savory richness; you can also use chicken broth if that’s what’s on hand.
• Shredded chicken: Rotisserie chicken makes this recipe so convenient and flavorful without extra cook time.
• Chopped green chiles: Perfect for a mild kick and a little extra texture in the filling.
• Black beans: I like using low sodium and rinsed beans to keep the dish hearty but clean-tasting.
• Cheddar and Monterey Jack cheese blend: Melts beautifully with just the right gooey stretch.
• Tortillas: I love using grain-free cassava flour tortillas here—they hold up well in the skillet without getting soggy.
• Green onions and cilantro: Fresh garnishes that brighten the dish and add a pop of color.

Variations

One of the things I love about this Chipotle Chicken Enchilada Skillet Recipe is how easy it is to make it your own! I encourage you to experiment with different cheeses, proteins, or even swap beans for veggies.

• Mild Version: When I want less heat, I switch chipotle chili powder to regular chili powder — still tasty but more kid-friendly.
• Vegetarian: Simply leave out the chicken and add sautéed mushrooms, zucchini, or bell peppers instead for a satisfying veggie-packed meal.
• Spicier Kick: I sometimes add a dash of hot sauce or a few chopped fresh jalapeños if I want more fire.
• Different Tortillas: Corn tortillas work fine too, but I love grain-free cassava for texture and taste.

How to Make Chipotle Chicken Enchilada Skillet Recipe

Step 1: Whip Up That Flavor-Packed Chipotle Enchilada Sauce

Start by melting the ghee over medium heat—you want it nicely melted, not smoking. Then whisk in the arrowroot starch; this helps thicken the sauce perfectly. Add the chipotle chili powder along with cumin, paprika, garlic and onion powders, oregano, and salt. Stirring constantly, saute for around 2 minutes—this step really “wakes up” the spices and deepens their flavors. Once fragrant, whisk in the tomato paste until smoothly combined.

Now for the broth: slowly pour 1 1/2 cups in while whisking continuously. Let the mixture simmer gently for 4-5 minutes until it thickens to a velvety consistency. Finally, remove it from heat and whisk in the remaining 1/2 cup broth to loosen the sauce a bit so it’s perfect for coating the tortillas and fillings. Don’t rush this; the sauce is the heart of the dish.

Step 2: Mix the Chicken Filling

Grab a bowl and combine your shredded rotisserie chicken, undrained chopped green chiles, and drained black beans. This mix comes together quickly but packs so much flavor and texture. Make sure the chicken is shredded well so it spreads evenly through the skillet layers.

Step 3: Assemble Your Skillet Layers

Grab a 12-inch cast iron skillet or a 9×13 casserole dish. Spread about 3/4 cup of the enchilada sauce across the bottom to create a flavorful base. Then layer 4 tortillas evenly, spoon half the chicken mixture on top, sprinkle 1/3 of your cheese blend, and pour 3/4 cup more enchilada sauce over everything.

Repeat the layers: tortillas, remaining chicken mixture, another 1/3 of cheese, and 3/4 cup more sauce. For the final layer, top with remaining tortillas, the rest of the sauce, and sprinkle the last of the cheese over everything. This layering means every bite has gooey cheese, saucy goodness, and tender chicken goodness.

Step 4: Bake Until Bubbling and Beautiful

Slide your skillet into the preheated 375°F oven uncovered and bake for about 15 minutes or until the cheese on top is golden and bubbling. Keep an eye toward the end—this dish can go from perfectly browned to overdone quickly if you get distracted. Once out of the oven, let it sit for 5 minutes before serving to allow the layers to set just a bit.

How to Serve Chipotle Chicken Enchilada Skillet Recipe

Garnishes

I always top my enchilada skillet with fresh green onions and a sprinkle of chopped cilantro for that vibrant, fresh contrast. Sometimes I add a dollop of sour cream or even a squeeze of lime juice just before eating—they brighten the dish like nothing else.

Side Dishes

For sides, I love serving this dish with a simple Mexican street corn salad or a fresh cabbage slaw to add crunch and freshness. If you want something heartier, a side of Mexican rice or refried beans pairs perfectly.

Creative Ways to Present

For special occasions, I’ve served this skillet family-style right at the table, letting everyone scoop their own. Another time, I made individual mini skillet portions for a fun twist at a dinner party—it felt so festive and gave guests the joy of personalized portions!

Make Ahead and Storage

Storing Leftovers

Leftovers keep very well in the fridge for up to 3 days in an airtight container. I like to store mine in the same skillet (once cooled) or transfer to a glass container to maintain the layers.

Freezing

If I need to meal prep, I freeze the whole skillet before baking or after it has cooled post-baking (if I made extra). Just wrap tightly with foil and plastic wrap to avoid freezer burn. When ready, I thaw overnight in the fridge before reheating.

Reheating

To reheat, I cover the skillet with foil and warm it in a 350°F oven for 15-20 minutes until heated through. This method keeps the cheese melty and prevents drying out. Leftovers can also be reheated in a microwave but I prefer the oven for the best texture.

FAQs

Final Thoughts

This Chipotle Chicken Enchilada Skillet Recipe has become one of my go-tos whenever I want comfort food that’s packed with flavor but doesn’t require a ton of fuss. I love sharing it with friends because it feels special enough for guests but is straightforward to make. You’ll enjoy how the smoky sauce and cheesy layers come together in each bite—trust me, once you try it, you’ll want to make it again and again.

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