If you are craving a comforting, flavor-packed dinner that’s both quick and satisfying, this Skillet Enchiladas Recipe is your new best friend. Imagine tender shredded chicken wrapped in soft corn tortillas, all smothered in a rich, smoky red enchilada sauce with a perfect blend of spices, then topped generously with melted cheddar-jack cheese. It’s a one-pan wonder that comes together in about 30 minutes, delivering a deliciously cozy meal with minimal fuss but maximum heart. Whether it’s a weeknight dinner or a casual gathering, these skillet enchiladas shine with vibrant colors and bold tastes that everyone will adore.
Ingredients You’ll Need
Each ingredient in this Skillet Enchiladas Recipe plays a key role, from creating depth of flavor to adding texture and color to the dish. The blend of spices awakens the sauce, while fresh toppings bring brightness to every bite.
- Olive oil: A light and fruity base for sautéing the onions and melding all the flavors together.
- Diced sweet yellow onion: Adds natural sweetness and a tender bite that balances the spices.
- Mild diced green chilies: Bright, mild heat that enhances the savory sauce without overwhelming it.
- Chili powder: A fundamental spice that layers warm, earthy notes into the dish.
- Ground cumin: Provides a subtle smoky depth that gives enchiladas their signature flavor.
- Smoked paprika: Adds a delicate smokiness with a hint of sweetness.
- Garlic powder: Boosts overall savory richness in the sauce.
- Salt and black pepper: Essential seasoning to bring out all the different flavors.
- Mild red enchilada sauce: The heart of the dish, offering that classic tangy, spicy, and flavorful base.
- Shredded rotisserie chicken: Conveniently cooked meat that absorbs the sauce beautifully.
- White corn tortillas: Cut into strips to soak up the sauce while keeping some texture and warmth.
- Shredded cheddar-jack cheese: Melts into gooey, cheesy goodness that crowns the dish.
- Fresh cilantro: Adds a burst of herbal freshness and color at the end.
- Hass avocado slices: Creamy, cooling slices to balance the zesty spices and add richness.
How to Make Skillet Enchiladas Recipe
Step 1: Prep the Aromatics and Spices
Begin by heating olive oil in your skillet over medium-high heat. Once shimmering, toss in the diced sweet yellow onions and sauté them until they become tender and translucent—this builds the dish’s flavorful foundation. Next, add the mild diced green chilies and all your spices: chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Stirring everything together helps release the aromatic oils and brings a vibrant, smoky aroma to the kitchen.
Step 2: Incorporate the Sauce and Chicken
Pour your mild red enchilada sauce into the skillet and mix it well with the seasoned onions and chilies. This step ensures that every inch of the sauce is infused with those deep flavors. Then, add the shredded rotisserie chicken, stirring to coat each tender piece evenly in the sauce. Let the mixture cook just until it starts bubbling lightly, allowing those flavors to marry beautifully.
Step 3: Add the Tortillas and Melt the Cheese
Turn off the heat and gently fold in the white corn tortilla strips, making sure they’re fully submerged and covered in that luscious sauce. This is where the tortillas soak up all the goodness and become soft yet textured. Sprinkle the shredded cheddar-jack cheese generously on top, then pop the skillet straight into your preheated 425° F oven. Bake for 10 to 12 minutes until the cheese bubbles up and melts into a golden, gooey crown.
How to Serve Skillet Enchiladas Recipe
Garnishes
Fresh toppings take your skillet enchiladas from delicious to unforgettable. A handful of roughly chopped cilantro adds a brilliant, herbaceous brightness that cuts through the richness, while creamy Hass avocado slices offer a silky, cooling contrast. These simple garnishes make every bite feel fresh and vibrant.
Side Dishes
Serve your skillet enchiladas alongside a refreshing Mexican-style street corn salad or a crisp green salad dressed with lime vinaigrette to balance the richness. For heartier meals, steamed rice or refried beans complement the smoky flavors perfectly and round out the plate with extra texture and substance.
Creative Ways to Present
Want to impress your friends at your next dinner? Serve the skillet enchiladas family-style right in the pan to keep all that cheesy goodness warm and inviting. Alternatively, spoon portions onto small plates and drizzle with a dollop of sour cream or a squeeze of fresh lime juice for an extra burst of flavor and appeal.
Make Ahead and Storage
Storing Leftovers
Leftover skillet enchiladas keep beautifully in the refrigerator for up to three days. Simply transfer them to an airtight container, making sure the cheese topping is intact to preserve flavor and moisture. Reheat gently to avoid drying out the tortillas and chicken.
Freezing
This Skillet Enchiladas Recipe also freezes well. Allow the dish to cool completely, then freeze in a suitable container for up to two months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.
Reheating
For the best results, reheat your enchiladas gently either in a preheated oven at 350° F for about 15-20 minutes until warmed through or in the microwave with a damp paper towel over the top to keep the tortillas moist. Avoid overheating to maintain that perfect cheesy texture and tender chicken.
FAQs
Can I use a different type of cheese in this recipe?
Absolutely! While cheddar-jack adds a great melt and flavor, you can swap in Monterey Jack, mozzarella, or even a Mexican cheese blend to suit your taste preferences.
Is it necessary to use rotisserie chicken?
Rotisserie chicken is a convenient option, but you can use any cooked chicken you have on hand, such as grilled, poached, or leftover roasted chicken.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and add black beans or sautéed vegetables like bell peppers and zucchini to keep the dish hearty and delicious.
What if I don’t have enchilada sauce on hand?
You can make a quick homemade enchilada sauce using tomato sauce, chili powder, cumin, garlic powder, and a pinch of salt, adjusting to your preferred heat level.
How spicy is this Skillet Enchiladas Recipe?
This recipe uses mild diced green chilies and mild enchilada sauce, making it approachable for most palates. You can adjust the chili powder or add hotter chilies if you want more heat.
Final Thoughts
This Skillet Enchiladas Recipe is a true celebration of comfort food done right. It offers a wonderful blend of hearty chicken, tangy sauce, melty cheese, and fresh garnishes all in one amazing skillet dish. Whether cooking for family, friends, or just treating yourself, it’s a reliable, breezy recipe that promises a satisfying meal with every bite. So grab your skillet and get ready to create something truly delicious and memorable tonight!
Print
Skillet Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Skillet Enchiladas recipe delivers a quick and flavorful Mexican-inspired dish featuring tender shredded rotisserie chicken, savory red enchilada sauce, and melty cheddar-jack cheese, all cooked in one pan and finished in the oven for a comforting, cheesy meal in just 30 minutes.
Ingredients
Enchilada Mixture
- 2 tablespoons olive oil
- ¾ cup diced sweet yellow onion
- 4 ounces can 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
- 3½ cups mild red enchilada sauce (or a combination of a 10 ounce and a 19 ounce can)
- 3 cups shredded rotisserie chicken
- 8 (6 inch) white corn tortillas, cut into ¾ – 1 inch thick strips
Toppings
- 2½ cups shredded cheddar-jack cheese (from an 8 ounce block)
- Fresh cilantro, roughly chopped
- Hass avocado, sliced
Instructions
- Preheat Oven: Preheat your oven to 425° F to prepare for finishing the enchiladas with melted cheese and bubbling sauce.
- Sauté Onions: Heat a large 12-inch heavy-duty skillet over medium-high heat and add olive oil. Once hot, add diced sweet yellow onion and sauté for 2-3 minutes until the onions become tender and translucent.
- Add Spices and Chilies: Stir in the mild diced green chilies, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper to combine all the flavors with the onions and chilies.
- Incorporate Sauce and Chicken: Pour in the mild red enchilada sauce and stir well to meld the spices within the sauce. Add shredded rotisserie chicken and evenly coat it in the sauce mixture.
- Simmer Sauce and Chicken: Cook the sauce and chicken for 3-4 minutes, allowing it to gently come to a low boil for full flavor integration.
- Add Tortilla Strips: Turn off the heat, then gently fold in the strips of white corn tortillas until they are fully coated and evenly distributed throughout the mixture.
- Top and Bake: Sprinkle shredded cheddar-jack cheese evenly over the skillet mixture. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is melted and the sauce is bubbly.
- Garnish and Serve: Remove from oven and garnish with fresh cilantro and sliced Hass avocado. Serve warm for a comforting meal experience.
Notes
- Using shredded rotisserie chicken saves time and adds great flavor.
- If using store-bought enchilada sauce, mild varieties work well, but adjust to your heat preference.
- For extra creaminess, add a dollop of sour cream when serving.
- White corn tortillas hold up well in the sauce but feel free to use yellow corn tortillas if preferred.
- Leftover enchiladas can be stored in the refrigerator and reheated the next day.
- To make it gluten free, ensure all ingredient labels confirm gluten-free status.
