Chicken Enchilada Skillet Recipe 455

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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

Categories     Main Course

Time 10m

Number Of Ingredients 11

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

CHICKEN ENCHILADA SKILLET



Chicken Enchilada Skillet image

The flavor of an enchilada recipe made quickly in a skillet with torn corn tortillas, cooked chicken, zesty tomatoes and sauce with cheese

Provided by Food Network

Time 20m

Yield 6 servings (1 cup each)

Number Of Ingredients 6

PAM® Original No-Stick Cooking Spray
12 corn tortillas, torn into bite-size pieces
3 cups shredded cooked chicken (3 cups = about 12 oz)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 cans (8 oz each) Ro*Tel® Original Tomato & Green Chili Sauce
1 cup shredded Cheddar and Monterey Jack blend cheese, divided

Steps:

  • 1. Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.
  • 2. Pour undrained tomatoes and sauce over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.

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