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
Scale
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.
