One-Pan Chicken Enchilada Skillet
A quick, cheesy one-pan skillet that combines shredded rotisserie chicken, enchilada sauce, tortillas and toppings for an easy weeknight meal.
Equipment
- 12-inch skillet
- Measuring Spoons
- Measuring Cups
- Spatula or spoon
- Knife and cutting board
- pizza cutter (optional)
Ingredients
- 2 cups shredded rotisserie chicken
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 10 ounce red enchilada sauce (can) about 1 (10 ounce) can
- 1/2 cup chunky salsa
- 1/4 cup water
- 4 6-inch soft tortillas cut into 1-inch strips (pizza cutter works great)
- 1 cup shredded Mexican blend cheese
- 1/2 cup sour cream
- 1/4 cup sliced green onions
- guacamole optional
Instructions
- Heat a large 12-inch skillet over medium heat. Add the shredded rotisserie chicken to the skillet.
- Sprinkle the chicken with the ground cumin and dried oregano and stir to combine.
- Pour in the red enchilada sauce, chunky salsa, and water. Stir, then bring the mixture to a gentle simmer for 2–3 minutes until heated through and sauce slightly thickens.
- Stir in the tortilla strips until they are coated with sauce.
- Sprinkle the shredded Mexican blend cheese evenly over the skillet. Remove the pan from the heat and let the residual heat melt the cheese, about 1–2 minutes.
- Top the skillet with dollops of sour cream and, if using, guacamole in the center. Sprinkle with sliced green onions and serve immediately.
Notes
- Use pre-shredded rotisserie chicken to save time.
- Cut tortillas into strips with a pizza cutter for even pieces.
- Adjust salsa heat to your preference.
- Let cheese melt off the heat to avoid overcooking the tortillas.
- Serve straight from the skillet for easy cleanup.