Skillet Green Chile-Chicken Enchilada Casserole


This 45-minute enchilada recipe is bursting with chicken, tomatoes, tomatillos, chile peppers, and cheese, and because it's a one-skillet casserole, cleanup is a breeze.

Prep Time:
45 mins
Total Time:
45 mins
3 cups


  • 1 teaspoon olive oil

  • 8 ounces boneless skinless chicken breast, cut into bite-size pieces

  • 1 cup chopped onion (1 large)

  • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained

  • 1 cup chopped fresh tomatillos

  • 1 (4 ounce) can diced green chile peppers, undrained

  • 2 cloves garlic, minced

  • ¾ teaspoon ground cumin

  • ½ teaspoon dried oregano, crushed

  • teaspoon salt

  • 3 (6 inch) corn tortillas

  • ¼ cup grated Monterey Jack cheese (1 ounce)

  • 1/2 to 1 cup shredded romaine lettuce

  • 2 tablespoons chopped fresh cilantro

  • 2 tablespoons plain fat-free Greek yogurt

  • 1 thin slice Fresh jalapeño chile pepper slices (see Tip)

  • 1 bunch Sliced scallion

  • 1 thick slice Chopped fresh tomato


  1. Coat a large nonstick skillet with cooking spray; add oil and heat over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from the skillet; cover and keep warm.

  2. Cook onion in the same skillet about 5 minutes or until tender. Add tomatoes, tomatillos, green chile peppers, garlic, cumin, oregano, and salt. Simmer, uncovered, 10 to 12 minutes or until most of the liquid has evaporated and the tomatillos are tender; stir occasionally. Stir in the cooked chicken; heat through.

  3. Cut tortillas into quarters; layer over top of the chicken mixture. Sprinkle with grated cheese. Cover and let stand 1 to 2 minutes or until the cheese melts.

  4. To serve, top with shredded lettuce, cilantro, and Greek yogurt. If desired, garnish with jalapeño pepper slices, sliced scallion, and/or chopped fresh tomato.


Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

371 Calories
11g Fat
35g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 371
% Daily Value *
Total Carbohydrate 35g 13%
Dietary Fiber 7g 25%
Total Sugars 15g
Protein 35g 69%
Total Fat 11g 14%
Saturated Fat 4g 19%
Cholesterol 85mg 28%
Vitamin A 2144IU 43%
Vitamin C 31mg 35%
Folate 45mcg 11%
Sodium 607mg 26%
Calcium 214mg 16%
Iron 3mg 16%
Magnesium 61mg 15%
Potassium 791mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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