One-Pan Cheesy Chicken Enchilada Skillet

This has become a go-to meal of ours. We have it at least once a month.

– Ashley

Why You Will Love This Recipe

• One-pan convenience — Everything cooks in a single skillet, cutting down on dishes and hands-on time compared with traditional baked enchiladas.
• Flexible — The recipe adapts well: switch grains, use thighs instead of breasts, add peppers or beans, or change the sauce to suit your pantry and heat preference.
• Family-friendly — Mild enough for kids yet easy to spice up for adults, and simple substitutions allow picky eaters to enjoy it.

Ingredient Notes

• Chicken stock — Adds moisture and flavor for cooking the farro and chicken. Use low-sodium if you want more control over salt.
• Chicken — Boneless, skinless chicken breasts or tenderloins work well. You can also use pre-cooked shredded chicken to speed things up.
• Farro — A hearty, chewy grain with a nutty flavor that holds up in the skillet. Cook until tender.
• Salsa verde — Bright and tangy; choose mild or spicy depending on your taste.
• Tortillas — Flour tortillas are torn and layered into the skillet to add texture and mimic the enchilada experience.
• Corn — Frozen corn is convenient and adds a sweet pop; canned drained corn is a fine substitute.
• Fresh cilantro — Stirred in for a fresh finish.
• Cheese — A mix of pepper jack and sharp cheddar melts nicely and adds depth; a shredded Mexican cheese blend can simplify things.

Ingredient Swaps

This skillet is forgiving—here are a few common swaps to fit what you have on hand:

• Swap salsa verde for red enchilada sauce if you prefer a tomato-based flavor.
• Use chicken thighs instead of breasts for a juicier result.
• Substitute vegetable stock if you want a poultry-free cooking liquid when using a plant-based protein.
• Replace farro with rice, keeping in mind rice may need a shorter cooking time.
• Use corn tortillas instead of flour for a gluten-sensitive option.

How to Make a Chicken Enchilada Skillet

See the recipe card below for the full ingredient list and exact measurements.

Step 1: In a cast-iron or ovenproof skillet, bring the chicken stock to a boil. Add the farro and raw chicken, cover, reduce heat, and simmer until the chicken is cooked through and the farro is tender (about 30–40 minutes, depending on farro type).

Step 2: Remove the skillet from the heat. Shred the chicken with two forks directly in the pan or on a cutting board, then return it to the farro.

Step 3: Stir in the salsa verde, torn tortillas (reserve a few to layer on top), corn, cilantro and half of the cheese. Smooth the mixture and top with the remaining torn tortillas and the rest of the cheese.

Step 4: Bake in a preheated 425°F oven for 15–20 minutes, until the cheese is bubbling and lightly golden. Let rest a few minutes, then top with fresh cilantro and avocado before serving.

Make Your Own Salsa Verde

If you want extra brightness, homemade salsa verde is simple: roast or boil tomatillos and peppers, then puree with onion, garlic, cilantro and lime juice. Adjust seasoning to taste for a fresher, brighter sauce than many store-bought options.

Recipe FAQs

Pro Tips / Recipe Notes

• Use rotisserie chicken for a faster shortcut—about 2 cups shredded replaces the cooked breasts.
• Canned, drained corn works fine if you don’t have frozen corn on hand.
• One shredded Mexican cheese blend can replace buying two different cheeses.
• If you’re short on time, broil for 1–2 minutes to brown the cheese instead of a full bake.

Other Recommended Enchilada Recipes

• Spiralized Sweet Potato Enchilada Skillet
• Chicken Mole Enchiladas
• Chili Lime Chicken Sweet Potato Skillet
• Veggie Enchiladas

If you try this chicken enchilada skillet or any other recipe, feel free to leave a comment and share how it turned out.

Chicken Enchilada Skillet

Author: Ryan Beck

An enchilada-style dinner made in one skillet—quick to assemble, baked until bubbly, and finished with fresh toppings.

Ingredients

• 2 1/2 cups chicken stock
• 1 lb chicken breast or tenderloins
• 1 cup farro
• 2 cups salsa verde
• 6 flour soft taco tortillas, torn
• 1 cup frozen corn
• 1/3 cup fresh cilantro, chopped
• 1 1/2 cups shredded pepper jack cheese
• 1 1/2 cups shredded sharp cheddar cheese
• Toppings: additional cheese, avocado, extra salsa, diced onion, lime wedges, etc.

Instructions

1. Preheat the oven to 425°F (218°C). In a large cast-iron or ovenproof skillet, bring the chicken stock to a boil over high heat. Add the farro and raw chicken, cover, reduce heat to low, and simmer for about 35 minutes or until the chicken is cooked through and the farro is tender.
2. Remove the skillet from the heat. Shred the chicken with two forks. Stir in the salsa verde, four torn tortillas, the corn, cilantro and half of the cheese. Distribute the mixture evenly in the skillet.
3. Top with the remaining torn tortillas and the remaining cheese. Bake for 15–20 minutes, or until the cheese is bubbling and lightly golden.
4. Let the skillet rest a few minutes before serving. Garnish with fresh cilantro, avocado slices and any additional toppings you like.

Notes

• Rotisserie chicken (about 2 cups shredded) can replace cooking the chicken from raw.
• Canned, drained corn works if you don’t have frozen corn.
• A single Mexican cheese blend can replace the two cheeses for convenience.
• If pressed for time, broil for 1–2 minutes to brown the cheese instead of a full bake.

Nutrition (per serving)

• Calories: 608 kcal
• Carbohydrates: 53 g
• Protein: 41 g
• Fat: 25 g (Saturated fat: 11 g)
• Sodium: 1014 mg
• Fiber: 7 g