When the day feels long and the kitchen calls for something warm and comforting, this skillet creamy chicken enchiladas recipe steps in like a gentle hug. It’s the kind of dinner that doesn’t demand hours or fuss, yet delivers a rich and cozy feeling with every bite. The creamy sauce mingles with tender shredded chicken, all wrapped up in soft tortillas and topped with gooey melted cheese. It’s a straightforward meal that somehow feels special enough to gather around the table for.

I remember the first time I made these enchiladas; the kitchen smelled like a little fiesta in progress. I was halfway through stirring the sauce when my phone buzzed, and I got distracted by a message from a friend. I ended up leaving the sauce on the stove a bit longer than planned, and instead of a smooth pour, it was a tad thicker—no harm done, actually. The extra creaminess only made the dish feel more indulgent. Sometimes, those tiny kitchen mishaps turn out to be happy accidents.

The whole meal comes together in a single skillet, which means less cleanup — a win when you’re hungry and tired.
The creamy sauce balances spices and richness, but it’s not overly complicated — it’s simple, and that’s kind of the point.
It’s a great way to use shredded chicken, whether fresh or leftover, making it flexible for busy weeknights.
While it’s cheesy and comforting, it’s not overly heavy, so you can enjoy it without that post-meal slump.

Even if you’re not usually a one-pan meal fan, the way everything melds together here might surprise you. It’s a casual dish but feels like a little celebration every time.

Skillet Creamy Chicken Enchiladas

Print Recipe

Delicious and creamy skillet chicken enchiladas made with tender shredded chicken, a creamy enchilada sauce, and melted cheese all cooked together in one pan for a quick and satisfying meal.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4

Ingredients

Scale

2 tablespoons olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
2 cups cooked shredded chicken
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10-ounce) can red enchilada sauce
1 cup sour cream
1/2 cup milk
8 small flour tortillas (6-inch)
2 cups shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro, for garnish

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Instructions

Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the shredded chicken, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 2-3 minutes until the chicken is heated through and well coated with spices.
In a medium bowl, whisk together the enchilada sauce, sour cream, and milk until smooth.
Reduce the skillet heat to low. Pour half of the creamy enchilada sauce mixture into the skillet and stir to combine with the chicken mixture.
Remove the skillet from heat. Lay 4 tortillas on a clean surface. Spoon the chicken mixture evenly onto each tortilla, then sprinkle with 1 cup of shredded cheese divided evenly.
Roll up each tortilla tightly and place seam side down back into the skillet.
Pour the remaining creamy enchilada sauce evenly over the rolled tortillas in the skillet.
Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
Cover the skillet with a lid and cook over low heat for 10-12 minutes until the cheese is melted and the enchiladas are heated through.
Remove from heat and garnish with chopped fresh cilantro before serving.

Cooking this in one pan means you don’t need fancy equipment — just a good skillet and a lid to let the cheese melt perfectly. I like to serve it with a fresh green salad or some roasted veggies to add brightness. If you want to change things up, you could swap the chicken for turkey or even beans for a vegetarian twist, though I haven’t tested all versions myself. Adding a touch of lime or some sliced avocado on top can also bring a fresh note that cuts through the creaminess, especially if you’re feeling adventurous.

FAQ

Can I make this ahead of time? Yes, you can assemble it and refrigerate before cooking, but cooking fresh gives the best melty cheese experience.

What if I don’t have enchilada sauce? You can mix tomato sauce with some chili powder and cumin to approximate the flavor.

How spicy is it? The recipe has a mild kick, but you can always add more chili powder if you like it hotter.

Give this skillet creamy chicken enchiladas a try when you want that cozy, satisfying meal without fuss. It’s one of those dishes that feels like a little comfort ritual, perfect for unwinding after a busy day.