Chipotle Chicken Enchilada Skillet Recipe

I absolutely love how this Chipotle Chicken Enchilada Skillet Recipe comes together—it’s like all the best parts of classic enchiladas but without the fuss of rolling each one individually. The smoky chipotle flavor in the sauce adds such a rich, warm depth that’s totally addictive, and the whole dish bakes up bubbly and cheesy in a single skillet, making cleanup a breeze.

Whether you’re cooking for a busy weeknight dinner or hosting friends on the weekend, this recipe always feels special yet approachable. You’ll find that the combination of tender shredded chicken, black beans, and that luscious homemade chipotle enchilada sauce hits all the right notes comfort-wise, while the skillet format means it comes together faster than you’d think!

this …

Ingredients You’ll Need

The ingredients in this Chipotle Chicken Enchilada Skillet Recipe are simple but thoughtfully layered to create that classic enchilada flavor with a smoky twist. Pro tip: using shredded rotisserie chicken makes this recipe a total weeknight lifesaver without sacrificing taste.

• Ghee: Adds a rich, buttery flavor perfect for sautéing and thickening the sauce smoothly.
• Arrowroot starch: A great natural thickener that keeps the enchilada sauce silky without clumps.
• Chipotle chili powder: This packs the smoky heat—feel free to swap for regular chili powder if you prefer milder flavors.
• Cumin, sweet paprika, garlic, onion powder, dried oregano, kosher salt: These spices build the authentic enchilada sauce foundation, so make sure yours are fresh and vibrant.
• Tomato paste: Concentrated tomato flavor that deepens the sauce’s richness.
• Beef broth: Adds savory depth and helps balance the sauce texture perfectly.
• Shredded chicken: Rotisserie chicken is ideal here—pre-cooked and full of flavor, making prep a breeze.
• Chopped green chiles: Bring a mild heat and subtle tang that brightens the dish.
• Black beans: Add heartiness and earthy flavor while boosting protein and fiber.
• Cheddar and Monterey Jack cheese blend: Melts beautifully for that gooey, irresistible topping everyone loves.
• Tortillas: I use grain-free cassava flour tortillas from Siete Foods, but flour or corn work great too.
• Green onions and cilantro: Fresh garnishes that add crunch and vibrancy on top.

Variations

I like to keep this Chipotle Chicken Enchilada Skillet Recipe flexible depending on my mood and what my pantry has. If you want, you can easily tune the spice level or swap in different beans or vegetables to make it your own.

• Mild Version: When my kids are eating with us, I swap chipotle chili powder for regular chili powder to keep it more kid-friendly—still flavorful, just gentler on the heat.
• Vegetarian Variation: I’ve swapped shredded chicken for sautéed mushrooms and zucchini for a hearty vegetarian skillet that’s just as satisfying.
• Extra Veggies: Sometimes I add corn or bell peppers to bump up the veggie content and give more color and crunch.
• Different Cheeses: Mixing in a bit of queso fresco or smoked gouda adds another layer of creaminess and flavor.

How to Make Chipotle Chicken Enchilada Skillet Recipe

Step 1: Whip Up the Easy Chipotle Enchilada Sauce

Start by melting the ghee in a small saucepan over medium heat. Once melted, whisk in the arrowroot starch until smooth—this is key to a perfectly thick sauce without lumps. Next, add all your spices: chipotle chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt. Stir constantly for about 2 minutes; this little toasting step really wakes up the spices’ flavors, so don’t skip it!

Then stir in the tomato paste until it’s fully combined, followed by slowly adding 1½ cups of beef broth while whisking constantly to keep things smooth. Simmer and whisk often until thickened—around 4 to 5 minutes is usually perfect. Once thick and luscious, take the pan off the heat and whisk in the remaining ½ cup of broth to loosen it just enough for that rich yet pourable enchilada sauce texture.

Step 2: Mix Your Chicken and Fillings

In a medium bowl, combine your shredded rotisserie chicken with the undrained chopped green chiles and rinsed black beans. This combo forms the hearty, flavorful base of the skillet layers, and using pre-cooked chicken really cuts down prep time. Give it a stir and set it aside while the sauce simmers.

Step 3: Build the Enchilada Layers in Your Skillet

Grab a 12-inch cast iron skillet or a 9×13 casserole dish and spread about ¾ cup of the enchilada sauce evenly on the bottom. Layer 4 tortillas on top of the sauce, then spread half of your chicken mixture over those. Sprinkle ⅓ of your shredded cheese blend, then dollop ¾ cup more sauce on top to keep the layers juicy and flavorful.

Repeat with 4 more tortillas, layering on the rest of the chicken, another ⅓ of the cheese, and ¾ cup of sauce. For the final layer, add your last 4 tortillas, pour over the remaining sauce, and top generously with the last of the cheese.

Step 4: Bake and Serve

Pop your skillet into a preheated 375°F oven and bake uncovered for about 15 minutes, or until the cheese is melted, bubbly, and has those beautiful golden brown spots. Once out of the oven, let it cool for 5 minutes—that way, it sets slightly and is easier to serve.

Finish with a sprinkle of sliced green onions and fresh cilantro for a pop of color and brightness. Then grab a plate, dive in, and enjoy!

How to Serve Chipotle Chicken Enchilada Skillet Recipe

Garnishes

I’m a sucker for fresh garnishes on this skillet—they brighten up all that rich, smoky flavor. Green onions add a gentle sharpness and crunch, while cilantro brings fresh herbaceous notes that cut through the cheesy richness perfectly. Sometimes I also add a dollop of sour cream or a squeeze of lime juice if I’m serving friends who love a tangy finish.

Side Dishes

I like to keep sides light and fresh with this dish. A crisp green salad with lime vinaigrette or some roasted Mexican street corn brings the perfect contrast to the warm skillet. Occasionally, I serve it alongside a simple avocado salad or even homemade guacamole with chips—because why not?

Creative Ways to Present

For casual dinners, I serve this skillet right from the pan—there’s something so cozy about it. But for special occasions, I’ve tried layering it into individual cast iron skillets or small casserole dishes for each person, topped with extra cilantro and crema. It adds a fun, personalized touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftovers are fantastic—this recipe actually tastes even better the next day once flavors meld. I store mine in an airtight container in the fridge, and it keeps well for about 3-4 days. Just be sure to cool it to room temperature before covering to avoid sogginess.

Freezing

I’ve frozen Chipotle Chicken Enchilada Skillet in individual portions wrapped tightly in foil and freezer-safe bags. It reheats beautifully without losing texture or flavor. Just thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, I prefer warming leftovers in the oven at 350°F covered loosely with foil to keep cheese from drying out, about 15-20 minutes until heated through. You can also microwave individual portions covered with a damp paper towel, but be careful not to overcook or the edges get rubbery.

FAQs

Final Thoughts

This Chipotle Chicken Enchilada Skillet Recipe has become one of my go-to comfort food dishes that’s both impressive and easy enough for any night. I love how it captures that authentic enchilada spirit but with less stress in the kitchen. If you’re looking for a flavorful, family-friendly meal that comes together neatly in one pan, I can’t recommend giving this a try enough—once you make it, I’m sure it’ll become a favorite in your home too.

Print