Description
This Chicken Enchilada Skillet is a quick and delicious dinner perfect for busy weeknights. Using shredded rotisserie chicken, flavorful red enchilada sauce, and layers of melty cheese and tortillas, this one-skillet meal combines convenience with classic Mexican flavors. Baked to bubbly perfection and topped with fresh cilantro, tomatoes, cotija cheese, avocado, and sour cream, it’s a crowd-pleaser that’s easy to make and enjoy.
Ingredients
Scale
Chicken Mixture
- 1 tablespoon vegetable oil
- 1 pound cooked and shredded chicken (rotisserie chicken recommended)
- 7.5 ounces red enchilada sauce (¾ of a 10-ounce can)
- 1 ounce taco seasoning (store-bought or homemade, about 1 packet)
- ¼ cup chopped fresh cilantro (plus more for topping)
Pie Assembly
- 3 burrito-sized soft flour tortillas
- 3 cups Mexican blend cheese (divided into 1 cup portions)
- 2.5 ounces red enchilada sauce (¼ of the 10-ounce can)
Toppings (Optional)
- 1 cup diced tomatoes
- ¼ cup crumbled cotija cheese or feta cheese
- Sour cream (for garnish)
- Sliced avocado (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the assembled enchilada skillet.
- Cook Chicken Mixture: In a large skillet, heat the vegetable oil over medium-high heat. Add the shredded chicken, ¾ can of enchilada sauce (about 7.5 ounces), taco seasoning, and chopped cilantro. Stir well to combine and reduce heat to a simmer. Cook for 2-3 minutes until the chicken is heated through and the flavors meld together.
- Assemble Enchilada Skillet: In a separate large skillet (or cleaned earlier skillet), begin layering your pie. Place one tortilla down, spread half of the chicken mixture over it, then sprinkle with 1 cup of Mexican blend cheese. Repeat with a second tortilla, the remaining chicken mixture, and another cup of cheese. Finally, top with the third tortilla, the remaining ¼ can enchilada sauce (2.5 ounces), and the last cup of cheese.
- Add Fresh Cilantro: Sprinkle additional chopped cilantro over the top to add a fresh burst of flavor before baking.
- Bake: Transfer the skillet to the preheated oven and bake for 20 minutes. Bake until the enchilada sauce is bubbly and the cheese is melted and golden.
- Garnish and Serve: Remove from the oven and top with diced tomatoes, crumbled cotija or feta cheese, sliced avocado, and a dollop of sour cream if desired. Serve warm and enjoy!
Notes
- You can use any cooked chicken, such as leftover rotisserie or grilled chicken.
- If you prefer a spicier dish, add some chopped jalapeños or hot sauce to the chicken mixture.
- Flour tortillas are recommended for best texture but corn tortillas can be used for a gluten-free option.
- For a vegetarian version, substitute the chicken with cooked black beans or sautéed vegetables.
- Make sure to watch the skillet closely while baking to avoid burning the cheese.
