One Skillet Spicy Jalapeno Chicken Enchiladas

This One Skillet Spicy Jalapeno Chicken Enchiladas Bake has officially put us in our comfort foods era! It’s cheesy, hearty, the recipe list is intentionally small and simple… this dish even turned my brother (who would typically refuse to eat enchiladas) into an enchiladas fan!

Using @mariaandricardos White Flour Tortillas – a long time resident in my household fridge – that just got a little packaging update. How fun!!

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Ingredients you’ll need:

• 3 tbsp. Olive Oil
• 1 ½ lbs. Chicken Thighs, boneless and skinless
• 1 Yellow Onion, chopped
• 2 Poblano Peppers, chopped
• 2 Jalapenos, de-seeded and chopped
• 2 Garlic Cloves, minced
• 1 oz. Fajita Seasoning Packet
• 1 cup Water
• ½ cup Salsa Verde
• 1/3 cup Fresh Cilantro, chopped
• ½ cup Greek Yogurt
• 1 ½ cups Shredded Mexican Cheese
• 8-10 Maria & Ricardo’s White Flour Tortillas, warmed

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How to Make Homemade Chicken Enchiladas:

1. Preheat oven to 425F.
2. Using a sharp kitchen knife, carefully chop the chicken thighs on a cutting board into very tiny pieces (almost like coarse ground chicken). You can also just shred the chicken with two fork after cooking whole.
3. In a large oven-safe skillet over medium high heat, add the olive oil to heat up until hot and shimmering.
4. Add the chopped (or whole) chicken thighs to cook until browned, about 3-5 minutes.
5. Add the chopped onion, poblano peppers, jalapeno peppers, and garlic to sauté 3-4 more minutes.
6. Stir in the fajita seasoning.
7. Add the water to deglaze the pan, then add the salsa verde. Mix well.
8. Cook on medium heat for 4-5 minutes, until the liquids slightly reduce and thicken.
9. Stir in the chopped cilantro.
10. Set aside 1 cup shredded cheese.
11. In each warmed tortilla, add a generous spread of the Greek yogurt, a little cheese, then a large spoonful of the chicken mixture. Roll up tightly and place on a plate. Repeat with remaining tortillas. It is okay to have extra chicken and veggies in the skillet!
12. Place the rolled tortillas back into the skillet in a single layer.
13. Spoon some of the extra skillet sauce on top of the enchiladas, then top with the remaining 1 cup shredded cheese.
14. Bake for 10-15 minutes, until cheese is melted and golden on top.
15. Enjoy warm with fresh cilantro, scallions, avocado, and sour cream!

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Can Enchiladas be Made in Advance?

Yes, enchiladas are an amazing make ahead meal! Simply reheat covered with foil at 350F for 15 minutes, then uncovered 5-10 minutes to help the cheese re-crispen up.

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How to Store Leftover Enchiladas? How to Reheat?

Store leftover enchiladas (once cooled) in an airtight container in the fridge up to 4 days. Reheat in the oven at 350F for 8-10 minutes, until warmed through.

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Cook with me! ⬇️

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I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

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“”For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV