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Pierogy Skillet Enchiladas with Chicken

April 16, 2019
#ad| @MrsTsPierogies fill in for traditional tortillas and cheese in these Pierogy Skillet Enchiladas, made with green sauce, chicken, tomatoes and cheese. #pierogies #enchiladas #skilletenchiladas #easyenchiladas #chickenenchiladas #easydinner
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This skillet enchiladas post was created in partnership with Mrs. T’s Pierogies. All thoughts and opinions, however, are my own. Thank you for supporting the brands that make this blog possible.

#ad| @MrsTsPierogies fill in for traditional tortillas and cheese in these Pierogy Skillet Enchiladas, made with green sauce, chicken, tomatoes and cheese. #pierogies #enchiladas #skilletenchiladas #easyenchiladas #chickenenchiladas #easydinner

In the world of classic Mexican recipes, there are enchiladas and then there are Pierogy Skillet Enchiladas. It was so fun experimenting with new ingredients in familiar ways and using Mrs. T’s Pierogies in this recipe certainly helped to deliver when it came to flavor and ease.

As I mentioned last month, I am partnering with Mrs. T’s Pierogies all year long to bring you lots of easy dinner inspiration using their ready-made pirogies. Mrs. T’s Pierogies are filled with the traditional fluffy mashed potato stuffing and then accented with different ingredients from jalapeños to bacon to different cheeses. In fact, they make thirteen different flavors, so there’s lots of options to explore.

Last time I used the Classic Onion Pierogies to top my Spanish-Style Pork & Pierogy Stew and for these skillet enchiladas, Mrs. T’s Classic Cheddar Pierogies take the place of the traditional tortillas and cheese.

How to make skillet enchiladas

#ad| @MrsTsPierogies fill in for traditional tortillas and cheese in these Pierogy Skillet Enchiladas, made with green sauce, chicken, tomatoes and cheese. #pierogies #enchiladas #skilletenchiladas #easyenchiladas #chickenenchiladas #easydinner

Along with the pierogies, these skillet enchiladas have a silky green sauce (made super simply with green mole paste and chicken broth), slices of seasoned chicken, rich nobs of cream cheese to up the wooooo factor, melty cherry tomatoes and smoked cheddar on top.

Admittedly, there are a few pans involved but I tried to keep it down to a minimum by using the same pan to both brown the chicken and to cook the final dish. And since we’re on the subject of chicken, you can absolutely leave it out if you’d like to go vegetarian or use rotisserie chicken instead.

Basically instead of toasting, dipping, filling, rolling, layering, and saucing like you would with classic enchiladas, you coat the bottom of a large oven-safe frying pan with green sauce and place the pre-boiled pierogies and slices of chicken on top. Tuck a few pieces of cream cheese here and there, then pour the remaining sauce over the whole thing. Sprinkle with tomatoes, sliced Serrano chiles, and smoked cheddar cheese and bake.

The whole dish comes out brown and bubbling, the cheddar pierogies add a sharpness all their own and bring everything together by soaking up the creamy cheese and sauce, with tart hits from the cherry tomatoes. Sprinkle with wispy cilantro leaves if you’d like, to add a nice fragrant finish.

#ad| @MrsTsPierogies fill in for traditional tortillas and cheese in these Pierogy Skillet Enchiladas, made with green sauce, chicken, tomatoes and cheese. #pierogies #enchiladas #skilletenchiladas #easyenchiladas #chickenenchiladas #easydinner

If you’re looking for Mrs T’s Pierogies you’ll find them in the freezer section of your grocery store. Click here to find them at a store near you!

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Pierogy Skillet Enchiladas with Chicken

Pierogies or Polish Dumplings fill in for the traditional tortillas and cheese in these skillet enchiladas, with green sauce, chicken, tomatoes and cheese. #pierogis #enchiladas #skilletenchiladas #easyenchiladas #chickenenchiladas #easydinner

★★★★★

5 from 8 reviews

Pierogies fill in for traditional tortillas and cheese in these skillet enchiladas, with green sauce, chicken, tomatoes and cheese. 

  • Author: Kate Ramos
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 75 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Cuisine: Mexican

Ingredients

Scale
  • 1 16-ounce package Mrs. T’s Classic Cheddar Pierogies
  • 12 ounces boneless, skinless chicken breast or thighs
  • 2 tablespoons olive oil
  • 5 tablespoons green mole paste
  • 2 cups chicken broth
  • 2 tablespoons cream cheese
  • 1/2 cup halved cherry tomatoes
  • 1 serrano chile, sliced
  • 1 cup grated smoked cheddar
  • cilantro leaves, for garnish

Instructions

  1. Heat oven to 400°F. Season chicken generously with salt and pepper. 
  2. Heat oil in a large, oven-safe frying pan (no plastic handle). Once shimmering, add chicken and cook undisturbed until golden, about 4 minutes. Flip and transfer to the oven to finish cooking, about 20 minutes. Let cool slightly, then thinly slice. Keep oven on. 
  3. Meanwhile, heat a large pot of generously salted water to a boil. Add pierogies and let cook 3 minutes, drain and rinse with cold water to keep from sticking together. 
  4. Combine mole paste and chicken broth in a small saucepan and bring to a simmer. Add a pinch of salt and whisk until mole paste is dissolved. 
  5. In the same pan you used to cook the chicken, spread about 1 cup of the mole sauce. Top with pierogies, chicken, and dot with pieces of cream cheese. Cover with remaining mole sauce and sprinkle top with smoked cheddar, tomatoes, and sliced serrano chiles. 
  6. Bake until bubbling and cheese is browned, about 15-20 minutes. You can stick under the broiler for a minute or two if you’d like to get some nice toasty bits. Sprinkle with fresh cilantro and serve. 

Keywords: pierogies, enchiladas

Did you make this recipe?

Tag @holajalapeno on Instagram and hashtag it #holajalapeno

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chickenenchiladaspierogiesweeknight dinnerwinter
Kate Ramos
Kate Ramos

 

16 Comments

  • Avatar
    Reply Enri April 23, 2019 at 11:50 am

    Kate I need, seriously NEED to makebthis NOW! OMG! My boys are going to live this!

    ★★★★★

    • Avatar
      Reply Kate Ramos May 21, 2019 at 6:09 am

      Thank you Enri! Let me know how it turns out.

  • Avatar
    Reply Blanca D April 23, 2019 at 11:54 am

    This is the type of recipe when I wish I had a cast iron pan. Looks delicious!

    ★★★★★

    • Avatar
      Reply Kate Ramos May 21, 2019 at 6:10 am

      Yes! You can also make it in any type of oven-safe frying pan or baking dish.

  • Avatar
    Reply Alejandra Graf April 23, 2019 at 12:03 pm

    Kate I love your recipes! They are always so creative!!

    ★★★★★

    • Avatar
      Reply Kate Ramos May 21, 2019 at 6:11 am

      Thank you Ale! It’s super adaptable too. Use any combination of veggies you like.

  • Avatar
    Reply Ideasandcreams April 23, 2019 at 12:52 pm

    Que fotos! Dicen que se come con la vista.. Pues esas Chiladas son pura delicia! Besos Elisa

    ★★★★★

    • Avatar
      Reply Kate Ramos April 24, 2019 at 10:41 am

      Muchísimas Gracias!!!

  • Avatar
    Reply Patricia Zerpa April 23, 2019 at 2:13 pm

    Tengo la boca hecha agua!!! Necesito hacer estas enchiladas

    ★★★★★

    • Avatar
      Reply Kate Ramos April 24, 2019 at 10:41 am

      Jejeje! Gracias!!

  • Avatar
    Reply Ana Cristina Enríquez April 23, 2019 at 2:34 pm

    I looooove enchiladas and never thought I could enjoy them this way.

    ★★★★★

    • Avatar
      Reply Kate Ramos April 24, 2019 at 10:41 am

      You are going to love these Ana Cristina! They are so easy and delicious.

  • Avatar
    Reply Deliciosamente light April 23, 2019 at 5:59 pm

    This recipe looks amazing and delicious.

    ★★★★★

    • Avatar
      Reply Kate Ramos April 24, 2019 at 10:40 am

      Wow! Thank you so much!

  • Avatar
    Reply Vanessa Mota May 2, 2019 at 5:39 pm

    Yummy! this looks like it makes you wish it was endless.

    ★★★★★

    • Avatar
      Reply Kate Ramos May 6, 2019 at 11:14 am

      Hahaha! Indeed. 🙂

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