Mediterranean Skillet Green Chili Enchilada Bake

Table of Contents

This Mediterranean Skillet Green Chili Enchilada Bake takes the bold, tangy flavors of enchiladas and reimagines them with a bright Mediterranean touch. Tender shredded chicken simmers in a creamy green chili sauce with aromatic cumin and sweet red onions, layered with crisp corn chips and melted cheddar cheese. It’s a one-skillet wonder—crispy at the edges, gooey in the middle, and packed with warm spice and comfort.

The best part? It’s ready in about 30 minutes, uses simple pantry ingredients, and feels like a cozy fusion between Mexican zest and Mediterranean balance.

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4–5

Ingredients

For the Bake:

1 tablespoon vegetable oil

1 small red onion, sliced

1 teaspoon ground cumin

2 cups shredded rotisserie chicken

1½ cups green enchilada sauce

½ cup roasted green chiles, chopped (mild or spicy, to taste)

½ cup sour cream

2 cups Fritos Original Corn Chips (or tortilla chips)

1½ cups shredded cheddar cheese

For Garnish:

Pico de gallo

Scallions, sliced

Fresh cilantro, roughly chopped

Instructions

Sauté the Aromatics:
Heat vegetable oil in a large oven-safe skillet over medium heat. Add sliced red onion and cook for 3–4 minutes, until soft and fragrant. Stir in cumin and cook for another 30 seconds to bloom the spice.

Add the Chicken and Sauce:
Add shredded chicken, green enchilada sauce, roasted green chiles, and sour cream. Stir well to coat everything evenly and let it simmer for 3–4 minutes until slightly thickened.

Tips

Use fresh chiles if possible: Roasted poblano or Anaheim peppers bring a beautiful smoky flavor.

Don’t skip the cumin: It gives the dish a warm Mediterranean-earthy backbone.

Balance the creaminess: If you prefer a lighter sauce, use Greek yogurt instead of sour cream.

Keep it crisp: Add half the chips just before baking so they stay crunchy.

Make it vegetarian: Replace chicken with sautéed zucchini, mushrooms, and white beans.

Perfect texture: If the sauce feels too thin, simmer for a few more minutes before baking.

Variations

Mediterranean Fusion Twist:
Add chopped kalamata olives, roasted red peppers, or crumbled feta before baking for a subtle Mediterranean flair.

Spicy Version:
Mix in jalapeños or a pinch of smoked paprika for a bolder kick.

Green Goddess Version:
Add a handful of chopped spinach or kale to the sauce for a fresh, herby boost.

Cheese Swap:
Use Monterey Jack or a mix of cheddar and mozzarella for a stretchier melt.

Low-Carb Option:
Replace chips with layers of roasted zucchini slices or cauliflower florets for a lighter, keto-friendly bake.

Q&A

Q: Can I make this ahead of time?
Yes. Assemble everything except the chips and cheese, refrigerate for up to 24 hours, then top and bake when ready to serve.

Q: What if I don’t have enchilada sauce?
You can blend green salsa with a bit of stock, cumin, and garlic powder for a quick substitute.

Q: How do I make it spicier?
Add diced jalapeños or a spoonful of green chili paste into the sauce before baking.

Q: Can I freeze leftovers?
Yes, though the chips may lose their crispness. Freeze in an airtight container for up to 2 months and reheat in the oven.

Q: What sides go well with it?
A crisp green salad, roasted vegetables, or a tangy Greek cucumber salad all balance the richness perfectly.

Nutrition

(Per Serving, Approximate)

Calories: 480

Protein: 33g

Fat: 28g

Carbohydrates: 24g

Fiber: 3g

Sugar: 4g

Sodium: 720mg

Conclusion

This Mediterranean Skillet Green Chili Enchilada Bake is a fresh, comforting twist on a crowd-pleasing classic. It combines the zest of green chiles with the warmth of cumin, creamy sauce, and crunchy chips—all baked into one bubbling skillet. The result is hearty but balanced, spicy yet soothing, and perfect for weeknights when you want big flavor with minimal effort. One pan, minimal cleanup, and layers of bold Mediterranean-Mexican comfort—this dish truly delivers.