Description
This Skillet Enchiladas recipe combines tender shredded rotisserie chicken, flavorful green chilies and spices, and melted cheddar-jack cheese in a savory red enchilada sauce. Using an oven-safe skillet, this comforting Tex-Mex dish comes together quickly on the stovetop and finishes with a bubbly, golden cheese topping, perfect for a family-friendly weeknight dinner.
Ingredients
Scale
Skillet Enchiladas Ingredients
- 2 tbsp olive oil
- ¾ cup sweet yellow onion, diced
- 4 oz can green chilies
- 2 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 3½ cups red enchilada sauce
- 3 cups rotisserie chicken, shredded
- 8 white corn tortillas, cut into strips or wedges
- 2½ cups cheddar-jack cheese, shredded
- Garnishes of choice such as cilantro, sour cream, jalapeños, diced avocado, or green onions
Instructions
- Sauté the onions: Heat olive oil in a large oven-safe skillet over medium heat. Add diced sweet yellow onion and cook for 3 to 4 minutes until softened and translucent.
- Add spices and chilies: Stir in green chilies, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for about 30 seconds until the spices are fragrant.
- Simmer enchilada sauce: Pour in the red enchilada sauce, stir well to combine, and let it simmer gently for 2 to 3 minutes to deepen the flavors.
- Combine chicken and tortillas: Add the shredded rotisserie chicken and tortilla strips/wedges to the skillet, mixing thoroughly to coat everything evenly with the sauce.
- Add cheese and melt: Sprinkle shredded cheddar-jack cheese evenly over the top. Reduce the heat to low, cover the skillet, and cook for 5 to 7 minutes until the cheese is melted and bubbly.
- Optional broil step: For a golden, slightly crispy cheese topping, place the skillet under a broiler for 1 to 2 minutes but watch closely to avoid burning.
- Rest and garnish: Remove from heat and let the skillet rest for 5 minutes. Add your preferred garnishes such as fresh cilantro, sour cream, jalapeños, diced avocado, or sliced green onions before serving.
Notes
- Use an oven-safe skillet to go from stovetop to broiler if you choose to broil the cheese topping.
- Leftover rotisserie chicken makes this recipe quick and convenient.
- You can substitute corn tortillas with flour tortillas if preferred.
- Adjust the level of spiciness by adding more or fewer green chilies and chili powder.
- To make it vegetarian, omit the chicken and add beans or sautéed vegetables.
- This dish pairs well with Mexican rice, refried beans, or a fresh salad.
