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Easy Skillet Cheesy Green Chile Enchilada Bake. Quick-cooking ground meat, seasoned with a homemade mix of spices and tossed together with a smoky salsa verde sauce. Top this saucy enchilada skillet with tortillas rolled up with cheese, then bake up in the oven. A bubbly verde sauce and melty cheese are all tucked into this skillet meal creating a delicious twist on classic baked enchiladas. Serve with dollops of sour cream, fresh herbs, and avocado on top. So yummy and so easy to create!

Easy Skillet Cheesy Green Chile Enchilada Bake |

Hi from LA! It’s been such a nice few days in the city with sunshine and warmer temperatures. A nice change of pace from cold and snowy Colorado. By the time this post is live, I’ll be back home, but not for long! I’m heading back out of town on Sunday and looking forward to another trip.

I don’t usually do back-to-back trips, but it’s been nice traveling more during the spring mud season here at home.

Easy Skillet Cheesy Green Chile Enchilada Bake |

Because of all the travel, I’ve definitely been in need of more simple dinners that don’t take much effort. Sometimes these dishes really are all I have time for on busier nights or after returning home from the airport.

Honestly, it’s so nice. I think these simple-style recipes are the ones we can all lean on most. Especially as the weather starts to become nicer the more we get into spring.

And I love anything with a spicy Mexican flare!! These enchiladas are going to become a new dinner staple!

Easy Skillet Cheesy Green Chile Enchilada Bake |

The details

We’re going to start out with some ground chicken or beef. Either one works great for this recipe, so use what you prefer or happen to have on hand.

I like to cook the meat in an oven-safe skillet adding a yellow onion and a couple of poblano peppers. The peppers add a nice smoky, lightly spicy flavor. I just love cooking with poblanos, they’re so flavorful.

Easy Skillet Cheesy Green Chile Enchilada Bake |

For the seasoning, I used a mix of chili powder, smoked paprika, and garlic powder. Sometimes I like to add some cumin and cayenne too.

Then a whole jar of salsa verde goes in with a few spoonfuls of cream cheese. The cream cheese sounds odd, but it’s going to make the sauce nice and creamy. Next, roll the tortillas (either corn or flour) up with cheese and stick them directly into the sauce. Finish the skillet off with cheese and then bake until that cheese is all melty and the sauce is bubbling.

Easy Skillet Cheesy Green Chile Enchilada Bake |

Simple, with so many delicious flavors going on. Anyone who enjoys Mexican and a little heat will love this dish!

I always make a side of cilantro rice as well. I also top the skillet with my favorite mix of toppings: fresh cilantro, green onions, sour cream, and avocado.

Oh, and some lime too. Yum, this dish is so delish!

Easy Skillet Cheesy Green Chile Enchilada Bake |

Looking for other skillet dinners? Here are my favorites: 

One Skillet White Chicken Chili Bake

Lemon Butter Dijon Chicken and Orzo with Feta Sauce.

Broccoli Cheddar Chicken and Rice Casserole

Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce

One Skillet Louisiana Style Chicken and Rice

Lastly, if you make these Easy Skillet Cheesy Green Chile Enchilada Bake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Easy Skillet Cheesy Green Chile Enchilada Bake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 394 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 400°.
    2. In a large oven-safe skillet, combine the olive oil, meat, onion, and peppers. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add the chili powder, paprika, and garlic powder, 1 cup water, 1 jar salsa verde, and season with salt. Simmer 5-8 minutes. Mix in the cream cheese until creamy. Remove from the heat and stir in the cilantro.
    3. Sprinkle the shredded cheese down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the skillet overtop of the meat. Pour over the remaining jar of salsa verde. Top with the remaining shredded cheese. Bake for 15-20 minutes, until the cheese has melted.
    5. Serve warm, drizzled with yogurt mixed with lime and salt. Top with avocado, cilantro, chopped green onions, and jalapeños. Enjoy!
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  1. Tieghan! You hit this one out of the park! So, so good and so easy. The flavors are amazing and they’re great as leftovers, too. This is definitely going on my dinner rotation!

    1. Hey Tara,
      I appreciate you giving this dish a try and sharing your feedback! Love to hear that it was a winner:) x

  2. Kinda wish I had known that the TOTAL salsa verde was 12 oz. Not 2 12 oz jars! Gonna work out and be delicious. I used rotisserie chicken and it is soaking up all the extra goodness. Thank you for amazing recipes!

    1. Hey Linda,
      Thanks so much for trying this recipe!! Sorry about the confusion with the salsa! Glad this turned out well for you:) xx

      1. Based on Linda’s comment above, can you please clarify if 1 (12 oz) jar of salsa verde is needed for the recipe or are 2 (12 oz) jars needed? Step one says 1 jar of salsa verde and then step 2 says “remaining jar”.

          1. Is it 2 (12oz) jars of salsa verde, or 2 (6oz) jars for a total of 12oz of salsa verde? No matter the jars…what is the total ounces…then I can decide what size jar to buy and use half of the ounces in step 1 and the other half in step 2. Even your answer to Denise is confusing. You said, “it’s 2 jars” but you didn’t mention ounces. I know it shouldn’t be this hard, but who wants a really runny dish if there’s too much salsa verde. Groceries are expensive now and if i only have to buy one 12oz jar instead of two, then I’d like to know.

          2. Sorry…saw your answer below and can’t delete my comment. You mentioned it was 12oz total.
            Thanks! 🙂

  3. 5 stars
    Fantastic recipe! I used my homemade salsa verde and used chicken breast cubed since it’s what I had on hand. Absolutely fabulous, definitely going to be in regular rotation for me!

  4. 5 stars
    This was a great recipe. Very flavorful and easy to adapt spice level. The corn tortillas were a challenge but this was my error not the recipe.

  5. 5 stars
    Excellent! Prepped dish up to making the cheese enchiladas and left on warm in oven until dinnertime. Added the enchiladas and sauce, baked and swerved with Mexican rice, corn and tomato salad. BIG hit!! Yummm!

  6. 5 stars
    LOVED IT!! Although I made some changes I would certainly recommend. I’m not a fan of ground chicken so I used chicken tenders, chopped into small pieces. Also not a fan of bagged shredded cheese so I shredded my own – half & half Monterrey jack and sharp cheddar. Finally, I took someone else’s recommendation and added black beans to the cheese in the tortillas. Result was fabulous! Will definitely make again!

    1. Using chopped chicken tenders is brilliant. Wow, would have never thought of this. Thanks for the unique idea. Can’t wait to make something using them.

      1. 5 stars
        So good! We made it tonight to take to our neighbors! Added black bean before we added the rolled tortillas.Highly recommend!

  7. 3 stars
    Recipe had great flavor, but mine turned out way too soupy. It must of been the brand of salsa I bought.

    1. Hi Madison,
      Thanks for trying this recipe! So sorry to hear it was soupy, you could try using less salsa next time too! xx