Creamy Chipotle Chicken Enchilada Skillet

This Creamy Chipotle Chicken Enchilada Skillet is comfort food made easy. Rotisserie chicken, smoky chipotle peppers, green chiles, and a splash of cream come together in a rich, flavorful sauce. Flour tortillas and plenty of melted cheese top it all off, baked until golden and bubbly. Serve with avocado, lime, and cilantro for a fresh finish.

What are Enchiladas?

Enchiladas are tortillas rolled around a filling, covered in sauce, and baked until warm and soft. They can be filled with chicken, beef, beans, or veggies, and topped with cheese, sour cream, or fresh herbs. They’re hearty, comforting, and easy to customize into a delicious meal like the Creamy Chipotle Chicken Enchilada Skillet.

What is the Enchilada Sauce?

Enchilada sauce is what makes the dish special. Red sauce is smoky and rich, green sauce is bright and tangy, and creamy chipotle sauce adds a little heat and smoothness. Whether homemade or from a jar, it brings all the flavors together.

Creamy Chipotle Chicken Enchilada Skillet

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• Author: Anna Franklin

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Description

A creamy, smoky skillet dinner made with rotisserie chicken, chipotle peppers, tortillas, and melted cheese, baked until golden and bubbly.

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Ingredients

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• 1 tbsp extra virgin olive oil
• 1/2 yellow onion, chopped
• 1 rotisserie chicken, shredded and picked from the bone
• 1 jar red enchilada sauce (we used the brand Siete)
• 1/4 cup chopped chipotle peppers in adobo
• 1 – 4 oz can diced green chiles
• 1 cup heavy cream
• 1 cup shredded Mexican cheese blend
• 4–5 flour tortillas
• avocado, limes, and cilantro for garnish

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Instructions

1. Preheat oven to 400 degrees
2. In a cast iron skillet, sauté the chopped onion in 1 tablespoon of olive oil until fragrant.
3. Add the shredded rotisserie chicken to the pan along with the enchilada sauce, chipotle peppers, green chiles and heavy cream. Stir over medium heat, until everything is evenly combined.
4. Top with flour tortillas and shredded cheese. Bake until bubbly and brown.
5. Serve with sliced avocado, lime wedges, and fresh cilantro.

Recipe and styling by Anna Franklin
Photography by Laura Petrilla

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