Skillet Chicken Enchiladas

By Maria Lichty

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Quick Summary

Skillet Chicken Enchiladas- one-pan skillet enchiladas are the perfect easy weeknight meal. There is no filling or rolling required, just stir in the tortilla strips with the chicken, enchilada sauce, and cheese! Bake until bubbly and enjoy!

skillet chicken enchiladas in cast iron skillet with avocado, jalapeño slices, lime wedges, and diced tomatoes.

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We 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!

skillet chicken enchilada ingredients in bowls.

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.
tortilla strips being stirred into skillet chicken enchiladas with wooden spoon.
  • Add the tortilla strips and stir until they are covered in sauce.
  • Cook on low for 2 minutes so the tortillas can soften.
skillet chicken enchiladas topped with shredded cheese in cast iron skillet.
  • 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.
cheesy skillet chicken enchiladas with toppings in cast iron skillet.

Enchilada Toppings

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.

skillet chicken enchiladas on plate with sour cream, avocado, cilantro, tomatoes, and jalapeño slices.

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Skillet Chicken Enchiladas

Skillet Chicken Enchiladas- one-pan skillet enchiladas are the perfect easy weeknight meal. There is no filling or rolling required, just stir in the tortilla strips with the chicken, enchilada sauce, and cheese! Bake until bubbly and enjoy!
4.55 from 44 votes

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.

Nutrition

Calories: 285kcal, Carbohydrates: 24g, Protein: 12g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 38mg, Sodium: 1207mg, Potassium: 140mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1253IU, Vitamin C: 10mg, Calcium: 302mg, Iron: 2mg
Keywords cheese, chicken, enchiladdas

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    This is a favourite recipe for me! My husband didn’t love the texture of the tortilla strips but said the flavour was delicious.
    We make this often. Well we make all your recipes often!
    I use green enchilada sauce just because I usually have it on hand and it’s less spicy for me.

  2. Having these enchiladas tonight. Not a fan of cumin but the chili and paprika were fine.. IT WAS DELICIOUS!! This will definitely be a go to recipe ❤️ thanks for sharing

  3. 5 stars
    This recipe delivers as promised! Absolutely fabulous and so easy. Im from California but live in Australia where the availability of good Mexican food is next to zero. My darling Aussie husband came home from work, walked over to the stove, declared his mouth was watering, then changed his mind. “No, I’m actually drooling!”
    The taste lived up to the aroma. “Darling, you’re a wonderful cook, but this is the best thing you’ve ever made!” Thank you so much Maria!
    PS: I had no idea making my own enchilada sauce could be this easy.