Skillet Chicken Enchiladas
Published on February 15, 2023
Quick Summary
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Pin ItWe LOVE enchiladas: chicken, beef, bean, veggie, they are always a favorite dinner at our house.
We especially love these Skillet Chicken Enchiladas because they are SO easy to make. You only need one pan and you don’t have to roll up the enchiladas. You cut the tortillas into strip and stir them in with the chicken, enchilada sauce, onion, green chiles, spices, and lots of cheese.
Bake until the cheese is bubbly and top with your favorite toppings. You can have the enchiladas on the dinner table in under 30 minutes. This easy weeknight meal is a family favorite!
Ingredients
- Oil– olive oil or avocado oil.
- Onion
- Chicken– use shredded rotisserie chicken to keep the recipe super easy.
- Spices– chili powder, cumin, and smoked paprika
- Diced green chiles– make sure you use mild green chiles.
- Enchilada sauce– we like to use our homemade red enchilada sauce, it’s easy to make and has the best flavor. To save time, you can use your favorite store bought brand.
- Corn tortillas-cut into strips
- Shredded Cheese– use cheddar or Mexican blend cheese
How to Make Skillet Enchiladas
- Preheat the oven to 425 degrees F.
- In a large cast iron skillet or oven proof skillet, heat the olive oil over medium high heat. Add the onion and cook until tender, about 3 to 5 minutes.
- Turn the heat to medium low and add the chicken. Season with chili powder, cumin, smoked paprika, salt, and pepper. Stir in the green chiles and enchilada sauce.
- Add the tortilla strips and stir until they are covered in sauce.
- Cook on low for 2 minutes so the tortillas can soften.
- Top evenly with shredded cheese and transfer the skillet to the oven.
- Bake for 7 to 10 minutes or until the cheese is melted. If you want to broil the cheese at the end, you can, just don’t walk away. It will brown quickly.
- Remove from the oven and let the enchiladas sit for 5 minutes before serving.
- Top with desired toppings and serve warm.
Enchilada Toppings
- Cilantro
- Avocado or Guacamole
- Diced tomatoes
- Sour cream or plain Greek yogurt
- Jalapeño slices
- Green onion or Pickled Red Onions
How to Store & Reheat
Store leftover enchiladas in an airtight container in the refrigerator for up to 5 days.
Reheat individual servings in the microwave. You can also reheat the enchiladas in the oven. You can transfer them back to the skillet or place in baking pan. Reheat in a 350 degree F oven for about 20 minutes or until heated through.
How to Freeze
Let the enchiladas cool completely. Transfer to a freezer safe container and freezer for up to 3 months. Thaw in the fridge overnight. Reheat in the oven or microwave.
More Enchilada Recipes
- Chicken Enchiladas
- Beef Enchiladas
- Black Bean Enchiladas
- Skillet Vegetarian Enchiladas
- Butternut Squash Enchiladas
- Creamy Spinach and Cheese Green Chile Enchiladas
- Corn and Zucchini Enchiladas
Skillet Chicken Enchiladas
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 small onion, diced
- 3 cups shredded rotisserie chicken, or cooked chicken
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 4 oz can mild diced green chiles
- 2 1/2 cups red enchilada sauce, homemade or store bought
- 6 6-inch corn tortillas, cut into strips
- 2 cups shredded cheddar or Mexican blend cheese
- Optional toppings: cilantro, avocado, diced tomatoes, sour cream, jalapeño slices, green onion
Instructions
- Preheat the oven to 425 degrees F.
- In a large cast iron skillet or oven proof skillet, heat the olive oil over medium high heat. Add the onion and cook until tender, about 3 to 5 minutes.
- Turn the heat to medium low and add the chicken. Season with chili powder, cumin, smoked paprika, salt, and pepper. Stir in the green chiles and enchilada sauce.
- Add the tortilla strips and stir until they are covered in sauce. Cook on low for 2 minutes so the tortillas can soften.
- Top evenly with shredded cheese and transfer the skillet to the oven. Bake for 7 to 10 minutes or until the cheese is melted. If you want to broil the cheese at the end, you can, just don’t walk away. It will brown quickly. Remove from the oven and let the enchiladas sit for 5 minutes before serving.
- Top with desired toppings and serve warm.