Chicken Enchilada Skillet

Name: Chicken Enchilada Skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 rotisserie chicken; 1 cup Red Enchilada Sauce; 1 cup Green enchilada sauce; 6 corn tortillas; 1 cup canned corn; 1 small onion; 1 zucchini; 1 cup shredded cheddar cheese; ½ cup Monterrey Jack cheese; ¼ cup sliced black olives; 1 teaspoon dried oregano; 4 oz can diced green chiles; salt and pepper to taste; Optional toppings: chopped fresh cilantro

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 servings
Calories
417 kcal
Course
Main Course
Cuisine
Tex-Mex

Chicken Enchilada Skillet

Opal Moore

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Indulge in the flavors of traditional chicken enchiladas with this easy one-pan Chicken Enchilada Skillet. Tender shredded chicken, zesty enchilada sauces, corn tortillas, and a medley of vegetables come together with melted cheddar cheese for a satisfying and flavorful meal.

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Ingredients

Servings

1 rotisserie chicken shredded
1 cup Red Enchilada Sauce
1 cup Green enchilada sauce
6 corn tortillas cut into strips
1 cup canned corn drained
1 small onion diced
1 zucchini diced
1 cup shredded cheddar cheese
½ cup Monterrey Jack cheese
¼ cup sliced black olives
1 teaspoon dried oregano
4 oz can diced green chiles drained (mild, medium, or hot according to taste)
salt and pepper to taste
Optional toppings: chopped fresh cilantro sour cream, sliced jalapeños

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Instructions

Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat some oil over medium heat. Add the diced onion and sauté until softened and translucent.
Add the diced zucchini and canned corn to the skillet. Sauté for a few minutes until the vegetables are slightly tender.
Stir in the shredded chicken, dried oregano, canned chopped green chilies, salt, and pepper. Mix well to combine the flavors.
Pour the red enchilada sauce and green enchilada sauce into the skillet, reserving a small amount of each for topping. Stir everything together until the chicken and vegetables are coated in the sauce.
Layer the corn tortilla strips evenly over the mixture in the skillet. Press them down slightly into the sauce.
Drizzle the reserved red enchilada sauce and green enchilada sauce over the tortilla layer.
Sprinkle the shredded cheddar cheese over the top, followed by the sliced black olives.
Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly.
Once the skillet is cooked, remove it from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro, sour cream, and sliced jalapeños if desired.
Serve the Chicken Enchilada Skillet directly from the skillet or transfer individual portions to plates. Enjoy!

Equipments used:

Nutrition Information

Show Details

Serving 1g Calories 417kcal (21%) Carbohydrates 39g (13%) Protein 22g (44%) Fat 21g (32%) Saturated Fat 10g (50%) Polyunsaturated Fat 8g Cholesterol 71mg (24%) Sodium 1489mg (62%) Fiber 7g (28%) Sugar 12g (24%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 417 kcal

% Daily Value*

Serving	1g
Calories	417kcal	21%
Carbohydrates	39g	13%
Protein	22g	44%
Fat	21g	32%
Saturated Fat	10g	50%
Polyunsaturated Fat	8g	47%
Cholesterol	71mg	24%
Sodium	1489mg	62%
Fiber	7g	28%
Sugar	12g	24%