Green Chile Chicken Enchilada Skillet is perfect for nights when you don’t have time to make traditional enchiladas. Shredded chicken, green chiles, black beans, corn tortillas, green enchilada sauce and cheese all bake together in one pan until it’s warm and bubbly. Easy, delicious and sure to be a family favorite!
Late summer is one of my favorite seasons for produce. Along with peaches, tomatoes and zucchini being in their prime, it’s also green chile season.
Growing up in the Southwest, green chiles are sort of a big deal. Hatch green chiles are probably the most well known, but here in Colorado we love our Pueblo green chiles!
One of my favorite smells is arriving at the farmers’ market when they’re roasting the green chiles. If you’ve never seen or smelled them, it’s not to be missed! Using fresh roasted green chiles versus canned green chiles provides you with so much more flavor. Of course this can be said for almost anything fresh versus canned.
Of course I realize that not everyone has access to fresh roasted green chiles, so feel free to use canned green chiles for the green chile chicken enchilada skillet recipe that I’m sharing today. You can also roast green chiles at home which I’ll explain how to do below.
This chicken enchilada skillet could also be called a chicken enchilada casserole or even lazy enchiladas. Although, I don’t consider any kind of cooking lazy. I prefer to call it time constricted cooking or not in the mood, but I’m doing it anyways, or my favorite, I don’t feel like dirtying every dish in kitchen. Whatever you call it, these enchiladas are delicious!
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