chicken enchilada skillet

This Cheesy Rotisserie Chicken Enchilada Skillet dinner is about as fast as enchiladas can get, and that’s because it’s not really enchiladas—it’s a tortilla casserole made all in one cooking vessel.

Cheesy Rotisserie Chicken Enchilada Skillet

vegetable oil

onion (chopped)

garlic (finely chopped)

cumin

salt

enchilada sauce (I used my own, homemade)

sour cream (plus more for serving)

corn tortillas

2½-pound rotisserie chicken,

chicken)

cheese

jalapeño peppers and chopped fresh cilantro (for serving (optional))

Preheat the oven to 500°F.

Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.

Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes.

Transfer the onion  mixture to a large bowl; set aside the hot skillet.

Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.

Fold in the tortillas, chicken, and beans until thoroughly coated.

Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling, about 5 minutes.

Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.

Since I am Chicken Enchilada obsessed! I love this lazy version made all in one skillet!!  
 
9 Freestyle Points • 497 Calories
PRINT: https://www.skinnytaste.com/cheesy-rotisserie-chicken-enchilada-skillet/

Chicken Enchilada Skillet Recipe

Everything you love about chicken enchiladas in an easy skillet recipe. Dinner is on the table in a little over 30 minutes!

Chicken Enchilada Skillet

Vegetable oil

Red Onion

Cumin

Oregano

Salt

Garlic (minced)

Rotel

Enchilada sauce

tortillas

chicken (purchased

frozen Corn

Colby Jack cheese (divided)

Cilantro

Sour cream (optional)

Preheat the oven to 375 degrees.

In a large oven-proof skillet or saute pan, heat the vegetable oil over medium-high heat.

Saute red onion over medium heat until translucent, about 5 minutes.

Add cumin, oregano, salt and garlic. Cook an additional 30- 60 seconds. Remove from heat.

Add Rotel, enchilada sauce, tortillas, chicken, corn and 1 cup of cheese. Stir to combine.

Top with remaining 1 cup of cheese.

Bake for 20 minutes until bubbly and cheese is melted.

Garnish with cilantro and sour cream.

https://www.youtube.com/watch?v=_SNUmneHoAs

FULL RECIPE: https://boulderlocavore.com/chicken-enchilada-skillet/
Spicy Chicken Enchilada Skillet is an easy dinner recipe. Ready in less than 30 minutes. A perfect filling main dish recipe for any night of the week.

CHICKEN ENCHILADA SKILLET

Warm and bubbling from the oven, covered with melty cheese and loaded with chicken, this chicken enchilada skillet is as easy as it is delectable.

https://images.themodernproper.com/billowy-turkey/production/posts/2020/Skillet-Chicken-Enchiladas-11.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1608568997&s=61f2e9291efc061e61a3ffdd24a388ef

16x9

Tbsp extra virgin olive oil or vegetable oil

yellow onion, diced

chicken

Tbsp taco season, homemade

(4 oz) can diced green chilies, mild

(19 oz) can red enchilada sauce, mild

(6-inch) corn tortillas,

shredded Mexican blend cheese

leaves,

Sour cream, optional

https://images.themodernproper.com/billowy-turkey/production/posts/2020/Skillet-Chicken-Enchiladas-11.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1608568997&s=241c095bb2728c0c04297c948d38ef1f

https://images.themodernproper.com/billowy-turkey/production/posts/2020/Skillet-Chicken-Enchiladas-11.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1608568997&s=d8538413879a5a3d0c8bee1520eed028

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

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.Add chicken, taco seasoning, green chilies and enchilada sauce to the skillet, stir to combine

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

Top with cheese and bake on the center rack until the cheese is melted and the sauce is bubbling, about 25 minutes.Top with cilantro and sour cream if desired

I made this last night and it was so good! I made my own enchilada sauce, Cookie + Katie has a great one that’s super easy. I made my own taco seasoning like suggested, used rotisserie chicken and added black beans and black olives. Next time I’ll add fire roasted corn. You know it’s good when your partner takes a first bite and all you hear is him moaning, “that’s good”.

WOW! This is so delicious and so so easy to make. I didn’t have a rotisserie chicken, so I just boiled 3 breasts and shredded them instead. This will for sure be in our weekly rotation of meals!

I love this recipe so much. I make this meal probably every 2 weeks from memory. It’s easy and fast and so comforting. Yummy! I use poached chicken or rotisserie depending on what I have. So good!

This was great! We added frozen corn when cooking the veggies and everyone was happy with leftovers

This was absolutely delicious. I paired it with a guacamole salad from Ina Garten (Barefoot Contessa) and it was a perfect dinner.

So delicious and way easier than a pan of enchiladas!

My husband and I made this for dinner and it was delicious, we’ll definitely be making it again. I was worried it would be a little heavy but that wasn’t the case. We served it with sour cream, guacamole and chips and it was delicious.

30 Minute Zucchini Chicken Enchilada Skillet a healthy gluten free dinner idea that comes together in one pan! 

30 Minute Zucchini Chicken Enchilada Skillet

salt & pepper

avocado oil

garlic cloves,

red pepper, diced

poblano pepper

zucchini,

corn

red chili enchilada sauce

mexican cheese

toppings: diced tomato, sliced avocado or chopped cilantro

Season chicken cubes with salt and pepper.

Heat a large skillet to medium hight heat.

Add avocado oil to the skillet and then add chicken breast. Saute for 3 minutes per side. Remove chicken from the skillet.

Immediately add garlic to the skillet and saute for 30 seconds. Then add onions and saute until translucent, about 2-3 minutes.

Add red pepper and poblano pepper to the skillet, saute for 3-4 minutes, stirring throughout.

Then add zucchini cubes, frozen corn and black beans to the skillet, saute for another 3-4 minutes.

Add chicken back to the skillet along with enchilada sauce. Stir to coat everything and cook for 2 minutes. Top with cheese and cover. Cook for 2 minutes or until the cheese is melted.

Serve. Optional: top with diced tomato, sliced jalapenos, sliced avocado or fresh cilantro.

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The most viewed chicken enchilada skillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine