This creamy, cheese-topped skillet bake brings bold Mexican flavors right to your table. Ground chicken, green chiles, and tortilla strips simmer together in a tangy yogurt enchilada sauce before being baked with melted cheese. It’s a comforting, fast, and highly customizable one-pan meal perfect for busy weeknights!
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 25 minutes | 35 minutes | 4–6 |
Ingredients
The Base & Spices
- 2 tsp avocado or olive oil
- 1 medium onion, diced
- 1 jalapeño, seeded and minced
- 3 cloves garlic, minced
- 1 lb ground chicken breast
- 1 tsp chili powder
- 2 tsp cumin
- 1 tsp ground coriander
- 2 tsp kosher salt
- 8 (6-inch) corn tortillas, cut into 1-inch strips
- 2 cups shredded cheese (sharp cheddar, Monterey Jack, or a blend)
The Sauce
- 1 (4 oz) can diced green chiles
- 1 (8 oz) can green enchilada sauce
- ½ cup plain Greek yogurt (2% recommended)
- Juice of 1 lime
- ⅓ cup water
Optional Garnishes
- Avocado slices or guacamole, extra Greek yogurt or sour cream, hot sauce, sliced jalapeños, scallions, red onion, cilantro, and lime wedges.
Instructions
- Preheat & Sauté Aromatics: Preheat your oven to 375°F. Heat the oil in a large oven-safe skillet over medium heat. Add the onion, jalapeño, and garlic, sautéing until softened (about 5 minutes).
- Cook the Chicken: Add the ground chicken, chili powder, cumin, coriander, and salt to the skillet. Break up the chicken as it cooks until it’s no longer pink (about 5–7 minutes).
- Mix the Sauce: In a separate bowl, whisk together the diced green chiles, enchilada sauce, Greek yogurt, and lime juice until smooth.
- Combine & Season: Pour the yogurt sauce and ⅓ cup of water into the chicken skillet. Stir in the tortilla strips until everything is well coated. Taste the mixture and adjust the salt or spices as needed.
- Top with Cheese & Bake: Sprinkle the shredded cheese evenly over the top. Transfer the skillet to the oven and bake for 10–15 minutes, just until the cheese is melted and bubbly.
- Garnish & Serve: Remove the skillet from the oven and let it sit for a minute or two to stabilize. Garnish with your favorite toppings and serve hot!
Chef’s Tips & Storage
- Cooking Tip: Try not to overmix or overcook the ground chicken to ensure it stays moist. Always let the skillet rest for a minute after baking so it’s easier to portion out!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat portions gently on the stovetop or in the oven. Avoid microwaving to prevent the tortilla strips from becoming soggy.
Common Mistakes to Avoid
Using fat-free yogurt: The recipe recommends 2% Greek yogurt for a reason. Fat-free yogurt is much more prone to curdling or separating when exposed to the high heat of the oven or skillet.Simmering the tortillas too long: Corn tortillas will naturally soften in the sauce, but if you let them boil on the stovetop for too long before baking, they will turn to complete mush instead of retaining a slight bite.Forgetting an oven-safe skillet: Since this recipe goes from the stovetop directly into a 375°F oven, using a pan with a plastic handle or non-oven-safe coating will ruin both your pan and your dinner. Cast iron or stainless steel works best!
Frequently Asked Questions (FAQs)Q:
Can I use leftover or rotisserie chicken instead of ground chicken?
A: Absolutely. You can skip the meat-browning step. Just sauté your onion, jalapeño, and garlic, then stir in about 3 cups of shredded, cooked chicken along with the spices to warm it through before adding the sauce.
Q: Will flour tortillas work instead of corn?
A: You can use flour tortillas in a pinch, but be aware that they behave differently. Flour tortillas absorb liquid much faster and tend to get gummy or soggy when baked in a sauce like this, whereas corn tortillas hold their texture much better.Q: Is there a dairy-free way to make this?A: Yes! You can substitute the Greek yogurt with a plain, unsweetened dairy-free yogurt (like cashew or almond milk yogurt) or a dairy-free sour cream. Just swap the cheese for your favorite plant-based melting cheese.
