Skillet Chicken Enchiladas with Red Chile Sauce

By AislePrompt Test Kitchen · 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 pairs shredded cooked chicken breast, small corn tortillas, shredded Monterey Jack cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small corn tortillas from drying out.

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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