Skillet Chicken Enchiladas
Published on February 15, 2023
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.](https://www.twopeasandtheirpod.com/wp-content/uploads/2023/02/Skillet-chicken-enchiladas-0233.jpg)
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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.
Nutrition
Have you tried this recipe?
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This is a favourite recipe for me! My husband didnโt 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 itโs less spicy for me.
Glad you loved it!
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 โค๏ธ thanks for sharing
Glad you loved the recipe.
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. โNo, Iโm actually drooling!โ
The taste lived up to the aroma. โDarling, youโre a wonderful cook, but this is the best thing youโve ever made!โ Thank you so much Maria!
PS: I had no idea making my own enchilada sauce could be this easy.
Made these tonight for dinner. They were a big hit! Next time I may add black beans.
Black beans are a great addition.