Description
These skillet enchiladas are a quick, one-pan Tex-Mex favorite loaded with tender chicken, rich sauce, and melted cheese. A comforting and flavorful meal perfect for busy nights.
Ingredients
2 tbsp olive oil
¾ cup sweet yellow onion, diced
4 oz can green chilies
2 tsp chili powder
½ tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
3½ cups red enchilada sauce
3 cups rotisserie chicken, shredded
8 white corn tortillas, cut into strips or wedges
2½ cups cheddar-jack cheese, shredded
Garnishes of choice such as cilantro, sour cream, jalapeños, diced avocado, or green onions
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
- Stir in green chilies, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for about 30 seconds until fragrant.
- Pour in red enchilada sauce, stir well, and let simmer for 2 to 3 minutes.
- Add shredded chicken and tortilla pieces, mixing to coat evenly in the sauce.
- Sprinkle shredded cheese over the top, reduce heat to low, cover, and cook for 5 to 7 minutes until melted and bubbly.
- Optional: Broil for a couple of minutes for a golden top.
- Remove from heat and let rest for 5 minutes. Add garnishes and serve.
Notes
Substitute chicken with ground beef, turkey, black beans, or sautéed vegetables.
Add jalapeños or cayenne for extra heat.
Use Monterey Jack or pepper jack cheese for variation.
Store leftovers in the refrigerator for up to 3 days.
Reheat in microwave or skillet with extra sauce if needed.
Can be frozen for up to 2 months without fresh garnishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
