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Chicken Enchilada Skillet

Chicken Enchilada Skillet

This Chicken Enchilada Skillet features all the flavors of enchiladas in a single pan, making it a weeknight dinner perfection.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 445 kcal

Equipment

  • ovenproof skillet

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 can (4-ounce) diced green chilies
  • 1 can (19-ounce) red enchilada sauce
  • 8 6-inch corn tortillas, cut into 1 x 3-inch strips
  • 2 cups shredded Mexican blend cheese
  • Fresh cilantro leaves, for serving optional
  • Sour cream, for serving optional

Instructions
 

  • Preheat the oven to 350°F with a rack in the center position.
  • Heat the olive oil in a large ovenproof skillet over medium heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  • Add the chicken, taco seasoning, green chilies, and enchilada sauce and stir to combine. Add the tortilla strips. Increase the heat to high and bring to a boil, then reduce and allow to simmer, stirring often, until the tortilla strips are softened, about 2 minutes. Separate the tortilla strips as best as possible. Remove the skillet from the heat.
  • Top with the cheese and bake until the cheese is melted and the sauce is bubbling, about 25 minutes.
  • Top with cilantro and sour cream, if desired, and serve.

Notes

Serve with fresh cilantro and sour cream for added flavor.

Nutrition

Serving: 1servingCalories: 445kcal
Keyword chicken, Comfort Food, dinner, easy, enchiladas, Skillet
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