Chicken Enchilada Skillet
A delicious Chicken Enchilada Skillet with shredded chicken, tortillas, and cheese for a perfect weeknight dinner.
Equipment
- ovenproof skillet
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 4 cups cooked shredded chicken
- 1 tablespoon taco seasoning homemade or store bought
- 1 can (4-ounce) diced green chilies
- 1 can (19-ounce) red enchilada sauce
- 8 6-inch corn tortillas, cut into 1 x 3-inch strips
- 2 cups shredded Mexican blend cheese
- Fresh cilantro leaves for serving (optional)
- Sour cream for serving (optional)
Instructions
- Preheat the oven to 350°F with a rack in the center position.
- Heat the olive oil in a large ovenproof skillet over medium heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the chicken, taco seasoning, green chilies, and enchilada sauce and stir to combine. Add the tortilla strips. Increase the heat to high and bring to a boil, then reduce and allow to simmer, stirring often, until the tortilla strips are softened, about 2 minutes. Separate the tortilla strips as best as possible. Remove the skillet from the heat.
- Top with the cheese and bake until the cheese is melted and the sauce is bubbling, about 25 minutes.
- Top with cilantro and sour cream, if desired, and serve.
Nutrition
Serving: 1servingCalories: 445kcal
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