Chicken Enchilada Skillet
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
417 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Chicken Enchilada Skillet
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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
- 1 rotisserie chicken shredded
- 1 cup Red Enchilada Sauce
- 1 cup Green enchilada sauce
- 6 corn tortillas cut into strips
- 1 cup corn drained, canned
- 1 onion diced, small
- 1 zucchini diced
- 1 cup cheddar cheese shredded
- ½ cup Monterey jack cheese
- ¼ cup black olive sliced
- 1 teaspoon oregano dried
- 4 oz diced green chiles drained (mild, medium, or hot according to taste, canned
- salt to taste
- black pepper to taste
- cilantro sour cream, sliced jalapeños, optional topping, chopped, fresh
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
(47%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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