This tasty chicken enchilada skillet recipe is an enchilada in skillet form, making it perfect for a quick and easy weeknight meal. Packed with tender chicken, salsa verde, farro, melty cheese and fresh toppings, this dish delivers bold, comforting flavors.

This has become a go-to meal of ours. We have it at least once a month.
- Ashley
Everybody has a type of food they love. For me, I have a few, but in general Mexican is near the top. From chicken fajita quesadillas to Mexican sweet potatoes to enchiladas con carne to Mexican meatballs.
And while enchiladas are a go-to of mine I also love a one skillet meal. And that's where this chicken enchilada skillet comes into play.
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Why You Will Love This Recipe
- One skillet meal - By cooking everything in a single skillet, it reduces the number of dishes and cooking time compared to traditional baked enchiladas. The chicken is cooked directly in the skillet with the sauce, allowing the flavors to meld together beautifully in a shorter amount of time.
- Versatile - It is highly adaptable and customizable to suit individual preferences. You can easily modify the ingredients to include additional vegetables, such as bell peppers, to add extra flavor. Similarly, you can adjust the spice level by by keeping the seeds in from the peppers.
- Family-friendly - It is a crowd-pleasing recipe that can be enjoyed by the whole family. If you are worries about spice level, you can control the heat.
Ingredient Notes
- Chicken stock - Adds depth and moisture to the skillet. Opt for low-sodium to control salt levels.
- Chicken - Use boneless, skinless chicken breasts for this recipe. You can also use pre-cooked shredded chicken if you prefer a quicker preparation.
- Farro - A hearty grain that adds texture and nutty flavor. Cook until tender.
- Salsa verde - Brings zesty, tangy flavor to the dish. Use a mild or spicy variety based on your preference.
- Tortillas - The flour tortillas adds some texture when baked on top but also makes it an enchilada in skillet form.
- Corn - I just use frozen corn as it is easy and adds some vegetables.
- Fresh cilantro - Enhances the dish with a fresh, herbaceous finish.
- Cheese - The combination of pepper jack and sharp cheddar cheese adds creaminess and flavor.
Ingredient Swaps
While this recipe is amazing as is, you can swap out some ingredients if you want. Some variations include:
- Instead of salsa verde, you can use red enchilada sauce or even make your own homemade red enchilada sauce.
- I'm partial to chicken breasts for this dish, but thighs work just as well.
- Since I use chicken I also use chicken stock to cook the farro, but vegetable stock works too.
- While farro is my go-to, I like to mix it up with rice as well. Just keep in mind the rice takes less time to cook.
- I use flour tortillas, but corn tortillas are a good substitute.
How to Make a Chicken Enchilada Skillet
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: In a cast-iron skillet, bring chicken stock to a boil over high heat, then add farro and chicken. Cover, reduce heat, and simmer for 35 minutes, or until chicken is cooked and farro is tender.
Step 2: Shred chicken.
Step 3: Stir in salsa verde, 4 tortillas, corn, cilantro and half the cheese. Top with remaining tortillas and cheese.
Step 4: Bake at 425°F for 15-20 minutes until bubbly and golden.
Make Your Own Salsa Verde
If you really want to step up your game, you can make your own salsa verde. It usually involves roasting tomatillos and peppers before pureeing with some onion, cilantro and lime. My go-to recipe is Cookie + Kate's homemade salsa verde.
Recipe FAQs
Yes substitute the farro with quinoa and use corn tortillas instead of flour tortillas.
Yes, you can use other types of meat such as ground beef, shredded beef, or even shrimp in place of chicken. Adjust the cooking time and techniques accordingly based on the type of meat you choose.
You could also make it vegetarian and use black beans or tofu.
For extra heat, use a spicier salsa verde, add diced jalapeños or sprinkle in red pepper flakes. If you want less heat, substitute some of the salsa verde with chicken stock.
Yes, you can prepare the skillet up to the baking step, refrigerate it, and bake when ready to serve.
You can keep in an airtight container for 2-3 days in the fridge or up to 3 months in the freezer. Reheat in the oven or microwave until warmed through when ready to eat.
Pro Tips/Recipe Notes
- You don't have to cook your own chicken. Just use rotisserie chicken, which would be about 2 cups chicken.
- Don’t have frozen corn? Not a problem. A can of drained corn will work as well.
- Don't want to buy two different cheeses? Just get shredded Mexican cheese.
- If you're short on time, just broil the skillet for about 2 minutes or until the cheese is golden brown.
Other Recommended Enchilada Recipes
If you’ve tried this chicken enchilada skillet recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken Enchilada Skillet
Ingredients
- 2 ½ cups chicken stock
- 1 lb chicken breast or tenderloins
- 1 cup farro
- 2 cups salsa verde
- 6 flour soft taco tortillas, torn
- 1 cup frozen corn
- ⅓ cup fresh cilantro, chopped
- 1 ½ cups shredded pepper jack cheese
- 1 ½ cups shredded sharp cheddar cheese
- toppings (cheese, avocado, salsa, onion, etc...)
Instructions
- Preheat oven to 425°F. In cast iron skillet, add chicken stock over high heat and bring to boil. Add the farro and chicken, cover and reduce the heat to low. Simmer for 35 minutes or until the chicken is cooked through and farro is done.
- When chicken is done, remove skillet from heat and shred the chicken with two forks. Stir in the salsa verde, 4 torn tortillas, corn, cilantro and half the cheese. Top with remaining 2 torn tortillas and cheese.
- Bake for 15-20 minutes, or until cheese is bubbling and light golden brown. Top with some fresh cilantro and avocado.
Notes
- You don't have to cook your own chicken. Just use rotisserie chicken, which would be about 2 cups chicken.
- Don’t have frozen corn? Not a problem. A can of drained corn will work as well.
- Don't want to buy two different cheeses? Just get shredded Mexican cheese.
- If you're short on time, just broil the skillet for about 2 minutes or until the cheese is golden brown.
Chris says
Nice with the stretchy cheese!
Ashley says
This has become a go-to meal of ours. We have it at least once a month.
Ryan says
Yeah it's on the rotation for us too!