Skillet Chicken Enchiladas
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.56 out of 5 stars
(45)
Ingredients
6
- 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
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Preparation
Step 1
Preheat the oven to 425 degrees F.
Step 2
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.
Step 3
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.
Step 4
Add the tortilla strips and stir until they are covered in sauce. Cook on low for 2 minutes so the tortillas can soften.
Step 5
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.
Step 6
Top with desired toppings and serve warm.
Step 7
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Chef's notes
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.
Let the enchiladas cool completely. Transfer to a freezer safe container and freeze for up to 3 months. Thaw in the fridge overnight. Reheat in the oven or microwave.
