Skillet Chicken Enchiladas with Red Chile Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken rolled in corn tortillas smothered in a homemade red chile sauce and melted cheese, cooked entirely on the stovetop. This mexican-inspired cinco de mayo ready in about 40 minutes blends shredded cooked chicken breast, small corn tortillas, shredded Monterey Jack cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 2 tablespoons ancho chile powder, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper, cooking for 1 minute until the spices bloom.
  3. Step 3: Add 1 cup canned crushed tomatoes and 1/2 cup chicken broth. Bring the sauce to a simmer and cook for 7 minutes until it thickens slightly.
  4. Step 4: Stir in 2 cups shredded cooked chicken breast and half of 1 1/2 cups shredded Monterey Jack cheese, mixing to coat the chicken in sauce.
  5. Step 5: Warm 8 corn tortillas until pliable, then fill each with about 1/4 cup of the chicken mixture and roll tightly.
  6. Step 6: Place the filled tortillas seam-side down in the skillet over the sauce. Spoon remaining sauce over the top and sprinkle with the remaining cheese.
  7. Step 7: Cover skillet with a lid and cook over low heat for 10 minutes until the cheese melts and the enchiladas are heated through.
  8. Step 8: Garnish with 1/4 cup chopped fresh cilantro before serving.

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Frequently asked questions

How long does Skillet Chicken Enchiladas with Red Chile Sauce take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Skillet Chicken Enchiladas with Red Chile Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Skillet Chicken Enchiladas with Red Chile Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Skillet Chicken Enchiladas with Red Chile Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Skillet Chicken Enchiladas with Red Chile Sauce?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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