Chicken Enchilada Pie

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!

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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.

Recipe Card

Chicken Enchilada Skillet

4.58 from 21 votes

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Servings: 4

Author: Becky Hardin

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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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Equipment

• Cast Iron Skillet or stainless steel

Ingredients 

1x2x3x

• ▢ 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

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.

Storage: Store chicken enchilada skillet in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Serving: 0.25pieCalories: 636kcalCarbohydrates: 25gProtein: 53gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 173mgSodium: 2140mgPotassium: 483mgFiber: 4gSugar: 9gVitamin A: 1915IUVitamin C: 10mgCalcium: 666mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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