This Chipotle Chicken Enchilada Skillet blends the comforting layers of classic enchiladas with the ease of a casserole, all baked in a single skillet or a 9×13 baking dish. It features a smoky chipotle-enriched enchilada sauce, shredded rotisserie chicken, black beans, chopped green chiles and melty cheese layered between grain-free tortillas. It’s a satisfying, flavorful weeknight meal that’s naturally adaptable for gluten-free or grain-free diets when you use grain-free tortillas.
As a kid, I loved a retro enchilada casserole made with canned chili and processed cheese. This skillet is an ode to that nostalgic comfort food, updated with real ingredients and a homemade enchilada sauce. The sauce is thickened with arrowroot (or a starch of your choice) and seasoned with chipotle chili powder for a smoky kick—swap regular chili powder if you prefer milder heat. Layering the components creates a crowd-pleasing dish that reheats beautifully and is easy to scale for guests.
This recipe is straightforward to make and works equally well in a well-seasoned 12-inch cast iron skillet or in a 9×13 casserole dish. It’s an excellent choice for meal prep, potlucks, or family dinners—prepare the sauce ahead of time to make assembly even faster. Below you’ll find ingredient measurements, step-by-step instructions, helpful notes on heat level, and serving suggestions to get the best results.
Chipotle Chicken Enchilada Skillet
Prep: 10 mins | Cook: 30 mins | Total: 40 mins | Servings: 6
Ingredients
For the Easy Chipotle Enchilada Sauce:
- 2 tbsp ghee (or butter)
- 2 tbsp arrowroot starch (or cornstarch for non-grain-free)
- 2 tsp chipotle chili powder* (see note for milder option)
- 1/2 tsp ground cumin
- 1/2 tsp sweet paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1 tsp kosher salt (adjust to taste)
- 3 tbsp tomato paste
- 2 cups beef broth (or chicken broth for a lighter flavor)
For the Chicken Mixture:
- 2 cups shredded chicken (rotisserie chicken works great)
- 1 4-oz can chopped green chiles, undrained
- 1 15-oz can low sodium black beans, drained and rinsed
For the Enchiladas:
- 1½ cups shredded cheddar and Monterey Jack cheese blend
- 12 tortillas (Siete Foods grain-free cassava tortillas recommended for grain-free)
- 2 green onions, thinly sliced, for serving
- Cilantro, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Make the enchilada sauce: In a small saucepan over medium heat, melt the ghee. Whisk in the arrowroot starch until smooth. Add chipotle chili powder, cumin, paprika, garlic powder, onion powder, oregano and salt. Whisk and cook for about 2 minutes, stirring constantly, to toast the spices and deepen their flavor.
- Add the tomato paste and whisk until fully incorporated. Slowly pour in 1½ cups of the beef broth while whisking to prevent lumps. Bring the mixture to a gentle simmer and cook until the sauce thickens, about 4–5 minutes, stirring frequently. If the sauce becomes very thick, remove from heat and whisk in the remaining 1/2 cup of broth a little at a time until the sauce loosens to a pourable enchilada-sauce consistency. Set aside.
- Prepare the filling: In a medium bowl, combine the shredded chicken, chopped green chiles (with their juices) and drained black beans. Mix gently to combine.
- Assemble the skillet: In a 12-inch cast iron skillet or a 9×13 baking dish, spread 3/4 cup of the enchilada sauce evenly on the bottom. Arrange 4 tortillas over the sauce. Spread half the chicken mixture across the tortillas, sprinkle with 1/3 of the shredded cheese, and spoon 3/4 cup of sauce over the layer.
- Repeat the second layer: 4 more tortillas, the remaining chicken mixture, another 1/3 of the cheese, and 3/4 cup more sauce. Finish with the last 4 tortillas on top, spread the remaining enchilada sauce evenly over them, and sprinkle the remaining cheese.
- Bake, uncovered, until the cheese is bubbly and lightly browned, about 15 minutes. Remove from oven and let rest 5 minutes before slicing.
- Garnish with sliced green onions and cilantro. Serve warm and enjoy.
Notes
*Chipotle chili powder adds smoky heat. For a milder enchilada sauce, substitute regular chili powder or reduce the amount of chipotle powder. You can also use chicken broth instead of beef broth for a subtler flavor. This recipe adapts well to different tortillas and cheeses—use your preferred options based on dietary needs.
Tips & Serving Suggestions
- Make the sauce a day ahead and refrigerate; it will thicken in the fridge—whisk in a splash of broth when reheating.
- Leftovers store well in the refrigerator for 3–4 days and reheat in the oven or microwave. For crispier edges, reheat uncovered in a 350°F oven until warmed through.
- Add extra vegetables such as sautéed onions, bell peppers or corn to the chicken mixture for more texture and flavor.
- Top portions with sour cream or Greek yogurt, avocado slices, or pickled jalapeños for added richness and contrast.
Additional Info
Author: Alex Snodgrass
Servings: 6
