Skillet Enchiladas

enchilada skillet on the table garnished with fresh cilantro and avocado slices.

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Enchilada Skillet combines all the classic flavors you love in a single skillet and skips the stuffing and rolling. It's the perfect one-pan dish busy week days or last-minute dinners.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 569kcal

Author: Jennifer Fishkind

Ingredients

2 tablespoons olive oil
¾ cup diced sweet yellow onion
4 ounce can mild diced green chilies
2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
3½ cups mild red enchilada sauce or a 10 ounce and a 19 ounce can of mild red enchilada sauce
3 cups shredded rotisserie chicken
8 (6 inch) white corn tortillas cut into ¾ - 1 inch thick strips
2½ cups shredded cheddar-jack cheese from an 8 ounce block

Optional Garnishes

Fresh cilantro roughly chopped
Hass avocado cut into slices

Instructions

Preheat oven to 425° F.
Place a large (12 inch) heavy duty skillet over medium-high heat and add the oil. When the oil is hot, add the diced sweet yellow onion and saute for 2-3 minutes or until the onions are tender and translucent.
To the skillet, add the mild diced green chilies, chili powder, ground cumin, smoked paprika, garlic powder, salt and black pepper. Stir to combine all the spices with the onions and green chilies.
Add the mild red enchilada sauce to the skillet and stir to incorporate all the spices into the sauce. Add the shredded rotisserie chicken and stir to evenly coat all the chicken with the sauce.
Cook the sauce and chicken for 3-4 minutes or just until the sauce starts to come to a low boil.
Turn off the heat to the skillet and gently stir, or fold, in the strips of white corn tortillas until they are evenly distributed and fully coated in the sauce.
Top the skillet enchilada mixture with the shredded cheddar-jack cheese and place into the preheated oven for 10-12 minutes or until the cheese has melted and the sauce is bubbly.
Garnish the skillet enchiladas with fresh cilantro and avocado slices and serve while warm.
Individual servings can be served with additional chopped fresh cilantro, avocado slices and sour cream if desired. These skillet enchiladas are best served immediately after cooking. The longer the corn tortilla strips are in the sauce, the more sauce they will absorb and they can get mushy if left to sit in the sauce too long before serving. Leftovers can be stored in an airtight container, in the refrigerator, for 2-3 days.

Notes

Storage:

To Store: Leftovers can be stored in an airtight container, in the refrigerator, for 2-3 days.

Tips:

Choose Your Chicken: One large rotisserie chicken will typically yield 3 - 3 ½ cups of shredded white and dark meat. This will work well for these skillet enchiladas. You can often find larger packages of pre-shredded, white meat only, rotisserie chicken at some of the big box stores. You will only need to use the amount called for in this recipe however, you can save the rest of the rotisserie chicken to make new recipes.
Pick Another Protein: While I love the convenience of this rotisserie chicken enchilada, feel free to use ground beef, ground turkey, pulled pork, or make it meatless using a vegetarian meatless crumble.
Bulk It Up With Beans: You can bulk up the mixture with black beans or white beans to pack in even more protein.

Nutrition