Print

Chicken Enchilada Skillet Recipe

Print Recipe

★★★★★

4.3 from 70 reviews

This Chicken Enchilada Skillet combines all the classic flavors of enchiladas into one easy-to-make pan dish. Featuring shredded chicken, tender corn tortillas, spicy green chilies, and melted Mexican blend cheese, it’s a comforting and satisfying weeknight dinner that can be prepared in just under an hour.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced
  • 4 cups cooked shredded chicken
  • 1 tablespoon taco seasoning (homemade or store-bought)
  • 1 (4-ounce) can diced green chilies
  • 1 (19-ounce) can red enchilada sauce
  • 8 (6-inch) corn tortillas, cut into 1 x 3-inch strips
  • 2 cups shredded Mexican blend cheese

For Serving (Optional)

  • Fresh cilantro leaves
  • Sour cream

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and place a rack in the center position to prepare for baking the skillet later.
  2. Sauté the Onion: Heat the olive oil in a large ovenproof skillet over medium heat. Once the oil is hot and shimmering, add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  3. Add Chicken and Seasonings: Stir in the shredded chicken, taco seasoning, diced green chilies, and red enchilada sauce. Mix well to combine all the ingredients evenly throughout the skillet.
  4. Add Tortilla Strips and Simmer: Add the cut corn tortilla strips into the skillet. Increase heat to high and bring the mixture to a boil. Then reduce the heat and allow it to simmer, stirring often, until the tortilla strips soften, approximately 2 minutes. Try to separate the strips gently as they soften for even distribution.
  5. Top with Cheese and Bake: Remove the skillet from the heat and evenly sprinkle the shredded Mexican blend cheese over the top. Transfer the skillet to the preheated oven and bake until the cheese has melted and the sauce is bubbling, about 25 minutes.
  6. Garnish and Serve: Once baked, remove the skillet from the oven. Garnish with fresh cilantro leaves and a dollop of sour cream if desired. Serve hot and enjoy!

Notes

  • Use an ovenproof skillet to avoid transferring ingredients and dishes.
  • Shredded cooked chicken can be leftover chicken or rotisserie chicken for convenience.
  • Adjust the amount of taco seasoning to your preferred spice level.
  • If you prefer spicier dishes, add extra diced green chilies or a dash of hot sauce.
  • This recipe can easily be doubled for larger servings.

Keywords: Chicken Enchilada Skillet, One-pan Mexican Dinner, Easy Enchiladas, Weeknight Dinner, Mexican Chicken Skillet

Find it online: https://foodarohub.com/chicken-enchilada-skillet-recipe/