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Homemade Skillet Chicken Enchiladas recipe photo

Skillet Chicken Enchiladas

A quick, cheesy skillet enchilada made with shredded chicken and corn tortillas for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • large oven-proof skillet (cast iron preferred)
  • Cutting board and knife
  • Measuring Spoons
  • Measuring Cups
  • Spatula or spoon

Ingredients
  

  • 1 tablespoon olive oil or avocado oil
  • 1 small onion diced
  • 3 cups shredded rotisserie chicken or cooked chicken
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
  • 4 oz can mild diced green chiles
  • 2 1/2 cups red enchilada sauce homemade or store-bought
  • 6 6-inch corn tortillas cut into strips
  • 2 cups shredded cheddar or Mexican blend cheese
  • optional toppings cilantro, avocado, diced tomatoes, sour cream, jalapeño slices, green onion

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Heat 1 tablespoon oil in a large oven-proof skillet over medium-high heat.
  • Add the diced onion and cook, stirring occasionally, until tender, about 3–5 minutes.
  • Reduce heat to medium-low and add 3 cups shredded chicken; season with 1 teaspoon chili powder, 3/4 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and salt and pepper to taste. Stir to combine.
  • Stir in the 4 oz can diced green chiles and 2 1/2 cups enchilada sauce until the chicken is evenly coated.
  • Add the 6-inch corn tortilla strips and toss or stir so they are fully coated in sauce; cook on low for about 2 minutes to soften the tortillas.
  • Evenly sprinkle 2 cups shredded cheese over the top of the skillet mixture.
  • Transfer the skillet to the preheated oven and bake 7–10 minutes until the cheese is melted; optionally broil for 1 minute to brown the cheese, watching carefully.
  • Remove from oven and let rest for 5 minutes, then top with desired optional toppings and serve warm.

Notes

  • Use rotisserie chicken to save time.
  • Cut tortillas into strips for easier mixing and portioning.
  • Broil briefly only if you want browned cheese and watch closely.
  • Adjust spices to taste.