Skillet Enchiladas with Verde Sauce

Not enough time to make and bake enchiladas?  Some days, me either!  So I came up with this easy homemade skillet enchiladas to cut your time in half – and get your kiddos involved! These Skillet Enchiladas are a great way to use your Homemade Verde Enchilada Sauce from my previous post.  It’s a great dish for a busy school night when you are craving enchiladas, but just don’t have the time make and bake the enchiladas.  It’s all made on the stove top and in one skillet.  Bonus!

Start by poaching one pound of boneless/skinless chicken breasts.  Once that is done, I like placing the hot chicken in my stand mixer and in seconds, I have shredded chicken!

In a skillet brought to medium heat, toss in shredded chicken, one can of diced green chilis and some cooking wine until wine has reduced.

Chicken Enchiladas made easy on the stove top

Meanwhile, take out 5-6 tortillas (soft taco size).  I like to get my kids involved in this as they like helping with the pizza cutter to cut little strips and then little squares.

Tortillas for skillet Enchiladas

Toss in the tortilla squares…


Add a cup and a half of your favorite verde enchilada sauce (hopefully the one you knocked out homemade!).  Add a cup of your favorite cheese (Monterey Jack or Pepper Jack are great choices).  Give the pan a swill of sour cream (or a spoonful if you couldn’t find the handy squeeze tube). *additions such as 1 tsp cumin or 1/2 can of drained and rinsed black beans, add at this time.

Mix and simmer 10 – 15 minutes until tortillas are coated and softened and cheese is all melty.

Homemade skillet Enchiladas with verde sauce


Skillet Enchiladas with Verde Sauce

Print Recipe
Serves: 4-6 Cooking Time: 30 minutes


  • 1 pound chicken breasts
  • 1/4 cooking wine
  • 15 oz. enchilada sauce (your choice! Red or Green)
  • 1 can diced green chilis
  • 5-6 Tortillas
  • 1-2 TBSP Sour Cream
  • 1 cup Monterery Jack cheese or Pepper Jack cheese
  • 1 tsp cumin
  • * Additional items I like to add are black beans. Add 1/2 can.



Bring a pot of water to a boil. Add chicken, cover and reduce to low and simmer 15 minutes.


Remove chicken and shred.


Warm large skillet. Add chicken, green chiles and cooking wine. Heat until cooking wine is absorbed.


Cut Tortillas into bite sized squares with pizza cutter.


Add to skillet. Add enchilada sauce, cheese and sour cream.


Add cumin *and black beans, if adding.


Stir and warm on medium-low until headed through and tortillas are soft and cheese is melted through. About 15-20 minutes.

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