Skillet Chicken Enchiladas
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
285 kcal
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Course
Main Course
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Cuisine
Mexican
Skillet Chicken Enchiladas
Description
This Skillet Chicken Enchiladas recipe begins by sautéing diced onion in olive oil until tender. Shredded cooked chicken is then combined with chili powder, cumin, smoked paprika, salt, black pepper, diced mild green chiles, and red enchilada sauce to build a spiced and flavorful filling. Corn tortilla strips are stirred into the sauce mixture and allowed to soften gently on low heat.
The sauced chicken and tortilla mixture is topped with shredded cheddar or Mexican blend cheese and baked in the oven until the cheese melts and slightly browns, creating a rich, melty, layered texture. The combination of tender chicken, soft tortillas soaked in sauce, and melted cheese gives a warm, hearty texture and a balance of smoky, mildly spicy flavors.
The dish is served warm and can be topped with fresh garnishes such as diced tomato, jalapeño slices, sour cream, avocado, green onions, and cilantro. These toppings add brightness, creaminess, and heat as desired, enhancing the overall meal experience.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 onion diced, small
- 3 cups rotisserie chicken or cooked chicken, shredded
- 1 teaspoon chili powder
- 3/4 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- salt to taste
- black pepper to taste
- 4 oz diced green chile mild, canned
- 2 1/2 cups enchilada sauce homemade or store bought, red
- 6 corn tortilla 6-inch; cut into strips
- 2 cups cheddar cheese or Mexican blend cheese, shredded
- cilantro optional toppings; diced, slices
- avocado
- tomato
- sour cream
- jalapeño
- 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 Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 1207mg | 50% |
| Potassium | 140mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1253IU | 25% |
| Vitamin C | 10mg | 11% |
| Calcium | 302mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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