This recipe is going onto my next weeks menu schedule! I’ve never made enchilada sauce but will for this dish. And because we’re not wild about corn tortillas, I’ll sub in flour ones. Have you taken to grating your own cheese? I have been and it’s much easier to get a nice melty texture without all the weird ingredients. I did try doing it in my food processor but didn’t care for the gigantic mess to clean up so I just do it by hand. It really doesn’t take all that long – with an 8oz. chunk, you actually get more cheese once it’s shredded. Please don’t ask me to explain this because it’s strange to me also! Anyway, have a nice weekend.
I already made your delicious crockpot Mexican chicken, so will be happy to try some of it in this recipe of yours which sounds yummy. Another one for my Pinterest board!
Cari, the skillet pictured is 10 inches; I think a small 8×10 in casserole dish would work great! You also could divide it between two smaller dishes. As long as it’s in an even layer that looks like about the thickness you see the photos, you’ll be fine. You could even experiment with a deep 9×9-inch pan. I hope you love it!
Thank you so much! I know my family will love it — everything I have made from your website has been a huge hit — thank you for all of your wonderful recipes!
Made this for dinner last night and both my husband and I loved it! I made your enchilada red sauce to go with it. It was a bit as well. He loves the heat but I’m not as big a fan. I used just one Adobe chile and the the of the shade in it. Instead of blending the chile in the sauce when it was done cooking, I removed it. Still had some heat but not so much that I couldn’t enjoy it.
Thanks for all your awesome recipes.
Made this for dinner last night and we liked it alot. I did use flour tortillas that I crisped up in the oven. This took no time at all! I also used your sauce recipe – so good. Love the smokiness of the chipotles and will use a bit more next time I make this. There’s so many different sized peppers in the can and I’m always afraid I’ll use too much… Thanks for a great recipe that went together so nicely.
I have made many of your recipes over the last couple years, and your page has become one of my “go to” resources when I plan my weekly menu. :) I’m making this enchilada skillet tomorrow and I plan to use your enchilada sauce recipe (which I love!). How much of that sauce should I use? This recipe calls for 20 oz. of sauce. Any idea how many cups of your enchilada sauce that would be?
Thank you so much for your kind words, Erin! Since 1 cup is 8 ounces, I’d suggest using about 2.5 cups. I hope this helps and that you love the recipe!
Hi Erin,
I made this last night and my husband and I loved it! I am a big fan of one pot meals. When this comes out of the oven it looks amazing and tastes even better. One question: in the description it says cumin and chili powder do the heavy lifting, but chili powder is not listed in the ingredients. Is that because it is integral to the chipotles in adobo? I had to use a jarred red picante sauce that I thought was weak, so added about 1T. chili powder to the cooking veggies. All was well!!
Joy Z
Hi Joy, I’m so happy to hear that you enjoyed this recipe! And, thank you for pointing out this discrepancy. Chili powder is not an ingredient for this recipe, but it is certainly a big part of the adobo sauce in my homemade enchilada sauce. Thanks for sharing your adjustment as well!
I just made enchiladas this past weekend, and next time I will do this! What a time saver! And it looks soo good! I have to be dairy free right now; do you have suggestions of what I can replace the yogurt with? It’s hard to find plain non dairy yogurt around here. ?
Thank you for this kind comment, Shawna! I haven’t tried this recipe without the yogurt, but from what I can find online, it sounds like a dairy-free sour cream or pureed tofu could work as a swap. I’m not sure how these swaps might change the flavor, so it would be an experiment. If you decide to play around with it, I’d love to hear how it goes!
Okay WOW this is one of my favorite recipes to date! I modified it using green enchilada sauce and pinto beans (just our preference) and one can of hot green Chile’s and it tasted just like your green chile chicken enchiladas. SO GOOD!
I made this recipe last night and it was DYNAMITE! I made it with the Crock Pot Mexican Chicken and homemade enchilada sauce and boy was it well worth it! I made the enchilada sauce before putting the chicken in the slow cooker which really allowed the flavors to blend together. Thank you for such an amazing recipe, I can’t WAIT to make this again!
I’ve loved all your recipes and excited to try this one. I already made the taco sauce and realized my casserole dish is 10 x 13. Based on your response that 8 x 10 is best, do you think I need to tinker with the ratios to use a 10 x 13 dish?
Hi Lindsay! It will be quite a bit thinner in the 10 x 13 dish, so you will want to check it several minutes earlier. You could also consider dividing it between two smaller pans (such as an 8×8-inch pan and a loaf pan, round cake pans, or whatever you have on hand) instead. I hope this helps and that you enjoy the recipe!
Hi Marcella! I haven’t tried this recipe without the yogurt, but you could experiment with sour cream. If you decide to play around with it, I’d love to hear how it goes!
Made this for meal prep this week, and my boyfriend and I both loved it! I did the crockpot shredded chicken that you recommended, using chicken thighs. I swapped Greek yogurt for sour cream, because that’s what I had on hand, and I used canned enchilada sauce. Next time I will omit the corn tortillas because I feel like they get a bit lost in the jumble of textures and flavors, and we ate it with a side of tortilla chips anyways (it makes for good dipping). But this definitely earned a spot in our favorites list!
I loved this recipe ! I actually love everything I’ve made so far off of here. I forgot to put in the Greek yogurt that definitely made a huge difference spice wise.
My kids gobbled this up and couldn’t get enough. They went from “I’m not hungry” to devouring several bowls each. Super easy to make! Will definitely be going into my family dinner rotation, thank you for this!
This was excellent! I trusted your recipe enough to make it for the very first time for company and everyone loved it! This will definitely make it into my weekly rotation – so easy, so good. Everyone wanted seconds… should have doubled it!
Made this for dinner tonight and it was delicious!! I did use a rotisserie chicken to keep it simple, but I did make your enchilada sauce and It is perfect in this dish. This has made our favorites list and it will be made again soon!
This recipe is going onto my next weeks menu schedule! I’ve never made enchilada sauce but will for this dish. And because we’re not wild about corn tortillas, I’ll sub in flour ones. Have you taken to grating your own cheese? I have been and it’s much easier to get a nice melty texture without all the weird ingredients. I did try doing it in my food processor but didn’t care for the gigantic mess to clean up so I just do it by hand. It really doesn’t take all that long – with an 8oz. chunk, you actually get more cheese once it’s shredded. Please don’t ask me to explain this because it’s strange to me also! Anyway, have a nice weekend.
Hi Chris! Thanks for your tip on grating your own cheese, I’ll have to give that a try myself. I hope you love this recipe as much as we do!
I already made your delicious crockpot Mexican chicken, so will be happy to try some of it in this recipe of yours which sounds yummy. Another one for my Pinterest board!
I hope you love this one too Peggy!
Hi Erin — if I wanted to bake this in a casserole dish instead of an ovenproof skillet, what size dish would you recommend?
Cari, the skillet pictured is 10 inches; I think a small 8×10 in casserole dish would work great! You also could divide it between two smaller dishes. As long as it’s in an even layer that looks like about the thickness you see the photos, you’ll be fine. You could even experiment with a deep 9×9-inch pan. I hope you love it!
Thank you so much! I know my family will love it — everything I have made from your website has been a huge hit — thank you for all of your wonderful recipes!
Thank you for your kind words, Cari! It truly makes my day!
Made this for dinner last night and both my husband and I loved it! I made your enchilada red sauce to go with it. It was a bit as well. He loves the heat but I’m not as big a fan. I used just one Adobe chile and the the of the shade in it. Instead of blending the chile in the sauce when it was done cooking, I removed it. Still had some heat but not so much that I couldn’t enjoy it.
Thanks for all your awesome recipes.
She C.
Thank you for taking the time to share this kind review, She! I’m so happy to hear that you enjoyed the recipe!
Made this for dinner last night and we liked it alot. I did use flour tortillas that I crisped up in the oven. This took no time at all! I also used your sauce recipe – so good. Love the smokiness of the chipotles and will use a bit more next time I make this. There’s so many different sized peppers in the can and I’m always afraid I’ll use too much… Thanks for a great recipe that went together so nicely.
Thank you for sharing this kind review, Chris! I’m so happy that you enjoyed it!
Hi Erin!
I have made many of your recipes over the last couple years, and your page has become one of my “go to” resources when I plan my weekly menu. :) I’m making this enchilada skillet tomorrow and I plan to use your enchilada sauce recipe (which I love!). How much of that sauce should I use? This recipe calls for 20 oz. of sauce. Any idea how many cups of your enchilada sauce that would be?
Thanks!
Thank you so much for your kind words, Erin! Since 1 cup is 8 ounces, I’d suggest using about 2.5 cups. I hope this helps and that you love the recipe!
Hi Erin,
I made this last night and my husband and I loved it! I am a big fan of one pot meals. When this comes out of the oven it looks amazing and tastes even better. One question: in the description it says cumin and chili powder do the heavy lifting, but chili powder is not listed in the ingredients. Is that because it is integral to the chipotles in adobo? I had to use a jarred red picante sauce that I thought was weak, so added about 1T. chili powder to the cooking veggies. All was well!!
Joy Z
Hi Joy, I’m so happy to hear that you enjoyed this recipe! And, thank you for pointing out this discrepancy. Chili powder is not an ingredient for this recipe, but it is certainly a big part of the adobo sauce in my homemade enchilada sauce. Thanks for sharing your adjustment as well!
I just made enchiladas this past weekend, and next time I will do this! What a time saver! And it looks soo good! I have to be dairy free right now; do you have suggestions of what I can replace the yogurt with? It’s hard to find plain non dairy yogurt around here. ?
Thank you for this kind comment, Shawna! I haven’t tried this recipe without the yogurt, but from what I can find online, it sounds like a dairy-free sour cream or pureed tofu could work as a swap. I’m not sure how these swaps might change the flavor, so it would be an experiment. If you decide to play around with it, I’d love to hear how it goes!
Okay WOW this is one of my favorite recipes to date! I modified it using green enchilada sauce and pinto beans (just our preference) and one can of hot green Chile’s and it tasted just like your green chile chicken enchiladas. SO GOOD!
This MADE my day, Lauren! Thank you for sharing this kind review!
I made this recipe last night and it was DYNAMITE! I made it with the Crock Pot Mexican Chicken and homemade enchilada sauce and boy was it well worth it! I made the enchilada sauce before putting the chicken in the slow cooker which really allowed the flavors to blend together. Thank you for such an amazing recipe, I can’t WAIT to make this again!
Thank you for sharing this kind review, Holli! I’m so happy this recipe was a hit!
I made this with ground beef and really enjoyed it. Thanks for another great recipe!
Thank you for sharing this kind review, Caitlin! I’m SO pleased that you enjoyed it!
I’ve loved all your recipes and excited to try this one. I already made the taco sauce and realized my casserole dish is 10 x 13. Based on your response that 8 x 10 is best, do you think I need to tinker with the ratios to use a 10 x 13 dish?
Hi Lindsay! It will be quite a bit thinner in the 10 x 13 dish, so you will want to check it several minutes earlier. You could also consider dividing it between two smaller pans (such as an 8×8-inch pan and a loaf pan, round cake pans, or whatever you have on hand) instead. I hope this helps and that you enjoy the recipe!
Due to shortages at my local grocery stores, what can I substitute for the Greek yogurt?
Hi Marcella! I haven’t tried this recipe without the yogurt, but you could experiment with sour cream. If you decide to play around with it, I’d love to hear how it goes!
Thank you, I’ll certainly try it out and let you know!
Made this for meal prep this week, and my boyfriend and I both loved it! I did the crockpot shredded chicken that you recommended, using chicken thighs. I swapped Greek yogurt for sour cream, because that’s what I had on hand, and I used canned enchilada sauce. Next time I will omit the corn tortillas because I feel like they get a bit lost in the jumble of textures and flavors, and we ate it with a side of tortilla chips anyways (it makes for good dipping). But this definitely earned a spot in our favorites list!
I’m so happy that you enjoyed the recipe, Anna! Thank you for sharing this kind review!
SO DELICIOUS! I made this last week and it was a HUGE hit. Creamy, flavorful, hearty, unique! AMAZING! Thank you Erin!
I’m so happy that you enjoyed it, Becky! Thank you for sharing this kind review!
I loved this recipe ! I actually love everything I’ve made so far off of here. I forgot to put in the Greek yogurt that definitely made a huge difference spice wise.
I’m so happy that you enjoyed it, Cairo! Thank you for sharing this kind review!
My kids gobbled this up and couldn’t get enough. They went from “I’m not hungry” to devouring several bowls each. Super easy to make! Will definitely be going into my family dinner rotation, thank you for this!
I’m so happy that it was a hit, Mary! Thank you for sharing this kind review!
This was excellent! I trusted your recipe enough to make it for the very first time for company and everyone loved it! This will definitely make it into my weekly rotation – so easy, so good. Everyone wanted seconds… should have doubled it!
Such a compliment Andrea, thank you!
Amazing recipe. Packs a ton of flavor and easy to fix!
I’m so happy that you enjoyed it, Lance! Thank you for sharing this kind review!
Made this for dinner tonight and it was delicious!! I did use a rotisserie chicken to keep it simple, but I did make your enchilada sauce and It is perfect in this dish. This has made our favorites list and it will be made again soon!
I’m so happy that you enjoyed it, Megan! Thank you for sharing this kind review!