By Becky Hardin
Published May 2, 2023
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.
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!
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.
Ingredients1x2x3x
- ▢ 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
Video
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
Equipment
- Cast Iron Skillet or stainless steel
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 is automatically calculated, so should only be used as an approximation.
More Chicken Enchilada RecipesWe 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
Chicken Enchilada Skillet
Equipment
- Cast Iron Skillet or stainless steel
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
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
Video
Notes
- 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
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
