Cheesy Chicken Enchilada Skillet Recipes

ONE PAN CHICKEN ENCHILADA SKILLET

One Pan Chicken Enchilada Skillet image

This easy One Pan Chicken Enchilada Skillet can be ready in 10 minutes! Seriously such a tasty Mexican dinner recipe with chicken! Enchiladas sauce, tortillas, cheese, guacamole, and sour cream make this dish amazing!

Provided by Christy Denney

Time 10m

Number Of Ingredients 11

Ingredients

2 cups shredded rotisserie chicken
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (10 ounce) can Old El Paso red enchilada sauce
1/2 cup chunky salsa
1/4 cup water
4 (6-inch) Old El Paso soft tortillas cut into 1-inch strips, (pizza cutter works great for this)
1 cup shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup sliced green onions
optional guacamole

Steps:

In a large skillet (12-inch), add the rotisserie chicken. Sprinkle with the cumin and oregano. Ad the enchilada sauce, salsa, and water. Bring mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken and the chicken to heat through.
Stir in the tortilla strips and sprinkle with the cheese. Remove from heat and let the cheese melt from the heat.
Top with sour cream (and guacamole if desired) in the center and sprinkle with green onions. Serve immediately.

Nutrition Facts : ServingSize 1 /6 the recipe, Calories 239 kcal, Carbohydrate 15 g, Protein 12 g, Fat 14 g, Fiber 1 g

CHEESY CHICKEN ENCHILADA SKILLET

Cheesy Chicken Enchilada Skillet image

This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.

Provided by Anna Stockwell

Categories 30 Days of Groceries Chicken Dinner Salsa Sour Cream Bean Cheese Garlic Quick & Easy Bake

Yield 4-6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
1 (16-ounce) jar medium red salsa
1/2 cup sour cream, plus more for serving
4 corn tortillas, torn into quarters
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1 (15.5-ounce) can black beans, drained, rinsed
1 cup shredded Mexican cheese blend
Pickled jalapeños and cilantro (for serving; optional)

Steps:

Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.

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