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Skillet Chicken Enchiladas

A quick and satisfying meal featuring shredded chicken, savory spices, and gooey cheese, all baked until bubbly.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil or avocado oil
  • 1 medium onion, chopped Brings sweetness and depth
  • 2 cups shredded rotisserie chicken or cooked chicken Offers a savory base
  • 1 tablespoon chili powder Infuses warm spiciness
  • 1 teaspoon ground cumin Adds a nutty, earthy taste
  • 1 teaspoon smoked paprika Provides smokiness
  • to taste salt and pepper Essential for seasoning
  • 1 can (4 oz) diced green chiles Introduces mild heat
  • 1 cup red enchilada sauce The base sauce
  • 8 pieces corn tortillas, cut into strips
  • 1 cup shredded cheddar or Mexican blend cheese Melts beautifully on top

Method
 

Preparation
  1. Preheat the oven to 425°F.
  2. In a large cast iron skillet, heat the olive oil over medium-high heat.
  3. Add the onion and cook until tender, about 3 to 5 minutes.
Cooking
  1. Turn the heat to medium-low and add the shredded chicken.
  2. Season the mixture with chili powder, cumin, smoked paprika, salt, and pepper.
  3. Stir in the diced green chiles and red enchilada sauce.
  4. Add the tortilla strips and stir until they are coated with the sauce.
  5. Cook on low for 2 minutes to soften the tortillas.
  6. Top evenly with shredded cheese.
  7. Transfer the skillet to the oven.
Serving
  1. Bake for 7 to 10 minutes or until the cheese is melted.
  2. For an optional broil, watch closely to prevent burning.
  3. Remove from the oven and let sit for 5 minutes before serving.
  4. Top with desired toppings and serve warm.

Notes

Pro tip: Use fresh spices and ensure all tortilla strips are covered in sauce to avoid drying out. Let the dish rest before serving for best results.