Skillet Enchiladas

Overhead view of skillet lasagna in a stainless steel pan with golden melted cheese and garnished with herbs.

5 from 2 votes

This cheesy skillet enchiladas recipe is a quick and easy one-pan dinner made with rotisserie chicken, tortillas, and a flavorful red enchilada sauce.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Mexican

Keyword: Skillet Enchiladas Recipe

Servings:

Calories: 710kcal

Ingredients

2 tablespoons olive oil
¾ cup sweet yellow onion, diced
4 ounceS mild diced green chilies
2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
3 ½ cups mild red enchilada sauce, or a 10 ounce and a 19 ounce can of mild red enchilada sauce
3 cups shredded rotisserie chicken
8 6-inch white corn tortillas, cut into ¾ - 1 inch thick strips
2 ½ cups shredded cheddar-jack cheese, from an 8 ounce block

Optional Garnishes

Fresh cilantro, roughly chopped
Hass avocado, cut into slices

Instructions

Preheat oven to 425° F.
Place a large (12 inch) heavy duty skillet over medium-high heat and add the oil. When the oil is hot, add the diced sweet yellow onion and saute for 2-3 minutes or until the onions are tender and translucent.
To the skillet, add the mild diced green chilies, chili powder, ground cumin, smoked paprika, garlic powder, salt and black pepper. Stir to combine all the spices with the onions and green chilies.
Add the mild red enchilada sauce to the skillet and stir to incorporate all the spices into the sauce. Add the shredded rotisserie chicken and stir to evenly coat all the chicken with the sauce.
Cook the sauce and chicken for 3-4 minutes or just until the sauce starts to come to a low boil.
Turn off the heat to the skillet and gently stir, or fold, in the strips of white corn tortillas until they are evenly distributed and fully coated in the sauce.
Top the skillet enchilada mixture with the shredded cheddar-jack cheese and place into the preheated oven for 10-12 minutes or until the cheese has melted and the sauce is bubbly.
Garnish the skillet enchiladas with fresh cilantro and avocado slices and serve while warm.

Notes

I highly suggest only using white, or yellow, corn tortillas for this recipe as flour tortillas tend to get too soft when cut into strips and stirred into the sauce.
One large rotisserie chicken will typically yield 3 - 3 ½ cups of shredded white and dark meat. This is perfectly fine to use for these skillet enchiladas. You can often find larger packages of pre-shredded, white meat only, rotisserie chicken at some of the big box stores. You will only need to use the amount called for in this recipe however, you can save the rest of the rotisserie chicken for another recipe.
If you prefer a little more heat in your skillet enchiladas, you can use a hot red enchilada sauce, or hot diced green chilies when making the sauce.
You can substitute the cheddar-jack cheese with colby-jack, mild cheddar, or even pepper jack cheese. Any of these cheeses will melt well and taste wonderful in this recipe.

Nutrition