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Chicken Enchilada Skillet

Skillet chicken enchiladas topped with melted cheese and fresh cilantro, a quick weeknight dinner
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  35 min

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
  • Fresh cilantro leaves, for serving (optional)
  • Sour cream, for serving (optional)

Method

  1. Preheat the oven to 350°F with a rack in the center position.
  2. 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.
  3. 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. 
  4. Top with the cheese and bake until the cheese is melted and the sauce is bubbling, about 25 minutes.
  5. Top with cilantro and sour cream, if desired, and serve.