skillet enchiladas

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

Seriously easy 1-pan Skillet Enchiladas are ready to eat in less than 30 minutes! Enjoy all the flavors of enchiladas without the work.

Skillet Enchiladas (Vegan)

package impossible ground meat (see notes for options)

onion,

garlic,

black beans, drained and rinsed

corn (I used frozen)

enchilada sauce (vegan friendly)

vegan cheese

Vegan Sour Cream

chopped green onions

black olives

Heat a large cast iron pan or other skillet over medium-high heat.

Add the vegan beef and diced onion and cook for about 10 minutes, breaking it into pieces and stirring frequently.

Now add the garlic and salt, and stir for about a minute.

Add the cut up corn tortilla pieces, black beans, corn and enchilada sauce. Stir it up, then cover and reduce the heat to low for about 10 minutes.

Uncover, sprinkle on the cheese, then cover again and remove from heat. Let it sit for a few minutes so the cheese can melt.

Serve with Vegan Sour Cream, chopped green onions and sliced black olives, if desired.

Skillet Enchiladas are a quick meal, perfect for busy weeknights!

Skillet Enchiladas - Easy Enchilada Recipe

tortillas

onion

garlic (minced)

beef (extra lean)

Salt and pepper

19 oz enchilada sauce

black olives (sliced)

colby jack cheese (shredded)

sour cream (topping)

green onions (diced)

Cut a dozen corn tortillas in half, then into 1 inch strips.

Heat 1 1/2 tablespoons vegetable oil in skillet on med high heat and pan fry tortillas until slightly toasted and lightly crispy. Remove tortillas from pan.

Sauté onions in 1/2 tablespoon of oil until they start to soften. Add garlic and cook for another minute. Brown ground beef in same skillet, seasoning ground beef to taste, until ground beef is completely cooked.

Add enchilada sauce and simmer for a few minutes until heated through and bubbly. Add tortillas back into pan and stir.

Top with cheese and let melt. Add olives and green onions and serve.

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