One Pan Chicken Enchilada Skillet

Step 1

In a large skillet (12-inch), add the rotisserie chicken. Sprinkle with the cumin and oregano. Ad the enchilada sauce, salsa, and water. Bring mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken and the chicken to heat through.

Step 2

Stir in the tortilla strips and sprinkle with the cheese. Remove from heat and let the cheese melt from the heat.

Step 3

Top with sour cream (and guacamole if desired) in the center and sprinkle with green onions. Serve immediately.