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.

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, cheddar pierogies take the place of the traditional tortillas and cheese.

How to make skillet enchiladas

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.

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

Pierogy Skillet Enchiladas with Chicken

Print Recipe

★★★★★

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 1x2x3x

• 1 16-ounce package 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