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Simple Recipes for Every Day

Chicken Enchilada Skillet

Chicken Enchilada skillet show in a white skillet with a white enamel spoon topped with fresh cilantro
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  35 min

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 1 small yellow onion, diced
  • 4 cups cooked shredded chicken
  • 1 Tbsp taco season, homemade or store bought
  • 1 (4 oz) can diced green chilies, mild
  • 1 (19 oz) can red enchilada sauce, mild
  • 8 (6-inch) corn tortillas, cut into 1 x 3 inch strips
  • 2 cups shredded Mexican blend cheese
  • Cilantro leaves, optional
  • Sour cream, optional

Method

  1. Preheat the oven to 350°F with a rack fitted in the center of the oven.

  2. In a large oven-proof skillet, set over medium heat, heat the olive oil until glistening. Add in the onions and cook until translucent, about 5 minutes.

  3. Add chicken, taco seasoning, green chilies and enchilada sauce to the skillet, stir to combine. Add the tortilla strips. Bring the mixture to a boil over high heat, then reduce and allow to simmer until the tortilla strips are softened, about 2 minutes. Try to separate the tortilla strips as best as possible. Turn off the heat.

  4. Top with cheese and bake on the center rack until the cheese is melted and the sauce is bubbling, about 25 minutes.

  5. Top with cilantro and sour cream if desired.