There’s something about a one-pan meal that just feels right when the day has been long and the kitchen chaos feels endless. These skillet creamy chicken enchiladas hit that exact note: cozy, straightforward, and satisfying. The kind of dinner where you find yourself sneaking bites straight from the skillet, not quite waiting for everyone to sit down. I remember the first time I tried this recipe—the aroma of cumin and garlic filling the room while the cheese melted into gooey perfection. I was halfway through rolling the tortillas when my mind drifted to what I was forgetting on the grocery list. Somehow, the simple act of stirring the creamy sauce was calming, even if my timing was a bit off and I kept glancing at the clock.

As the skillet cooked on low heat, the kitchen filled with that irresistible scent that tells you dinner is going to be something special, even if it’s just another Tuesday. And when it was finally time to dig in, the layers of tender chicken, smoky spices, and melty cheese wrapped in warm tortillas felt like a small celebration on a plate.

Why You’ll Love It

It’s a one-pan wonder—less cleanup, more eating, which is always a win.
The creamy sauce blends just enough spice to feel cozy without overwhelming the flavors.
Rolling the tortillas might seem fiddly, but it’s kind of fun and makes the dish look impressive without much fuss.
It’s simple—and that’s kind of the point. No complicated steps or hard-to-find ingredients.
Goes great with a quick side salad or some crunchy tortilla chips if you want a little texture contrast.

If you’re worried about timing or the cheese melting just right, don’t stress too much. I usually cover the skillet and just let it sit on low, checking in once or twice, and it turns out great every time.

Skillet Creamy Chicken Enchiladas

Print Recipe

These skillet creamy chicken enchiladas are a quick and delicious one-pan meal featuring shredded chicken, creamy cheese sauce, and tender tortillas all cooked together for a comforting Mexican-inspired dinner.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

2 tablespoons olive oil
1 small yellow onion, finely chopped
2 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 cup enchilada sauce
1 cup sour cream
1 cup shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
8 small flour tortillas (6-inch)
2 tablespoons chopped fresh cilantro

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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 30 seconds until fragrant.
Stir in the shredded chicken, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 2 minutes to combine flavors.
In a medium bowl, mix together the enchilada sauce and sour cream until smooth.
Reduce heat to low. Pour half of the enchilada sauce mixture into the skillet with the chicken and stir to combine.
Remove the skillet from heat. Spoon about 2 tablespoons of the chicken mixture onto each tortilla, roll it up tightly, and place seam side down back into the skillet, arranging them snugly in a single layer.
Pour the remaining enchilada sauce mixture evenly over the rolled tortillas in the skillet.
Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top.
Cover the skillet with a lid and cook over low heat for 8-10 minutes until the cheese is melted and the enchiladas are heated through.
Remove from heat and sprinkle chopped fresh cilantro on top before serving.

Kitchen Notes: You don’t need anything fancy here, just a skillet with a snug lid to keep the heat in while the cheese melts. I’ve served this with a simple avocado and tomato salad, which cuts through the richness nicely. For a twist, I sometimes swap in pepper jack cheese for a little extra kick, or add some black beans to the chicken mixture for more texture. I haven’t tested it with corn tortillas, but if you try, let me know how it goes—sometimes they’re a bit fragile rolling up.

FAQ

Can I use rotisserie chicken? Absolutely, it’s a great shortcut that adds flavor and saves time.

Will this freeze well? I haven’t frozen the whole skillet, but the cooked enchiladas can be frozen individually. Just thaw and reheat gently.

Can I make it spicier? You can add a pinch more chili powder or some chopped jalapeños if you like heat, but the creamy sauce balances it out nicely as is.

What’s the best way to reheat leftovers? I usually pop them in a covered skillet on low heat or zap them in the microwave with a damp paper towel to keep them moist.

Give these skillet creamy chicken enchiladas a try next time you want dinner that feels like a warm hug—easy to make and even easier to love.