If you’re craving a comforting, vibrant Mexican-inspired meal that comes together quickly without sacrificing flavor, this Skillet Enchiladas Recipe is the perfect choice. Imagine tender shredded chicken mingling with a rich, mildly spiced red enchilada sauce, all folded into soft tortilla strips and topped with melted cheddar-jack cheese. It’s a one-pan wonder that’s bursting with warmth, texture, and a burst of fresh toppings that make every bite unforgettable.
Ingredients You’ll Need
The magic of this Skillet Enchiladas Recipe lies in its straightforward ingredients, each playing a crucial role in building layers of flavor and texture. Every component is easy to find, and together they create a harmonious balance of spice, creaminess, and zest that elevates the dish.
- 2 tablespoons olive oil: The base for sautéing onions, bringing a subtle fruitiness and richness.
- ¾ cup diced sweet yellow onion: Adds sweetness and a tender bite to the sauce mixture.
- 4 ounces can mild diced green chilies: Provides gentle heat and a fresh, vegetal note.
- 2 teaspoons chili powder: Essential for that warm, smoky enchilada flavor.
- ½ teaspoon ground cumin: Gives a deep earthiness that complements the chicken.
- ½ teaspoon smoked paprika: Infuses a subtle smoky aroma without overpowering.
- ½ teaspoon garlic powder: Boosts savory richness and depth.
- ½ teaspoon salt: Balances and enhances the overall taste.
- ¼ teaspoon black pepper: Adds just the right hint of spice.
- 3½ cups mild red enchilada sauce: The heart of this recipe, bringing moisture and signature tangy flavor.
- 3 cups shredded rotisserie chicken: A quick and tender protein that soaks in the sauces beautifully.
- 8 (6 inch) white corn tortillas, cut into ¾ – 1 inch thick strips: Soft layers that absorb sauce and keep things texturally interesting.
- 2½ cups shredded cheddar-jack cheese: Melty and creamy, perfect for that irresistible topping.
- Fresh cilantro, roughly chopped: Adds a bright, herbal contrast at the finish.
- Hass avocado, sliced: Creamy, cooling slices that balance the spices elegantly.
How to Make Skillet Enchiladas Recipe
Step 1: Sauté the Onions and Chilies
Start by heating the olive oil in a large heavy-duty skillet over medium-high heat. Once it’s shimmering, toss in the diced sweet yellow onion and sauté for 2 to 3 minutes until they soften and become translucent. This step is crucial as it unlocks the natural sweetness of the onion, which forms the flavor foundation of your enchilada sauce. Then, add the mild diced green chilies and all the spices: chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Stir it all together so the onions and chilies get beautifully coated in those aromatic spices.
Step 2: Incorporate the Enchilada Sauce and Chicken
Pour in the mild red enchilada sauce and stir well to meld the spices fully into the sauce, creating a luscious base for the chicken. Add your shredded rotisserie chicken right into the skillet, making sure each piece is coated with that flavorful sauce. Let the mixture cook for 3 to 4 minutes until it just starts to bubble gently, infusing the chicken with all those vibrant layers of taste.
Step 3: Fold in the Tortilla Strips
Turn off the heat now — this next part is delicate! Gently fold the cut strips of white corn tortillas into the saucy chicken mixture. The tortillas soak up the sauce, adding body and heartiness while keeping the texture interesting. You want them evenly distributed and fully coated so each bite delivers that perfect combo of tender tortilla and saucy chicken.
Step 4: Add Cheese and Bake
Sprinkle the generous layer of shredded cheddar-jack cheese over the skillet’s surface. Transfer the whole skillet to the oven preheated to 425°F and bake for 10 to 12 minutes. You’ll know it’s ready when the cheese has melted into a bubbly, golden blanket that invites you to dig in immediately.
How to Serve Skillet Enchiladas Recipe
Garnishes
Finishing your skillet enchiladas with fresh garnishes lifts the dish to new heights. Brightly chopped cilantro adds a pop of color and herbaceousness that perfectly counters the richness. Creamy slices of Hass avocado bring in a silky coolness that balances the warm spices, making each bite a celebration of textures and flavors.
Side Dishes
Although hearty on its own, this dish pairs wonderfully with fresh, crisp sides. Consider a simple mixed green salad with a tangy lime vinaigrette to brighten the meal, or some Mexican street corn to add a touch of smoky sweetness. Black beans or Spanish rice also complement the enchiladas beautifully, rounding out your dinner plate effortlessly.
Creative Ways to Present
For a fun twist, serve the Skillet Enchiladas Recipe family-style right out of the skillet. The bubbling cheese and saucy layers make it an impressive centerpiece for any gathering. You could also portion it into individual ramekins for a personal touch or layer it into a casserole dish and bake for a more traditional feel. No matter how you present it, the wholesome rustic charm of this dish will shine through.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare once this dish hits the table!), transfer them to an airtight container and refrigerate for up to 3 days. The flavors actually deepen after resting, making it perfect for next-day enjoyment.
Freezing
This recipe freezes beautifully. Place the cooled enchiladas in a freezer-safe container and freeze for up to 2 months. When you’re ready to enjoy again, thaw overnight in the fridge for best results.
Reheating
To reheat, warm the enchiladas gently in a skillet over low heat or in the oven at 350°F until heated through. Avoid microwaving if you want to keep the textures intact — this way the cheese will stay melty without becoming rubbery.
FAQs
Can I use a different protein in this Skillet Enchiladas Recipe?
Absolutely! While rotisserie chicken is convenient and delicious, you can swap in ground beef, shredded pork, or even beans for a vegetarian twist. Just adjust cooking times as needed to ensure everything is cooked through.
Do I have to use corn tortillas, or can I use flour?
Corn tortillas are traditional and absorb the sauce beautifully, but if you prefer flour tortillas, feel free to use them. Just be aware that flour tortillas are softer and may change the texture slightly.
How spicy is this recipe?
This Skillet Enchiladas Recipe uses mild green chilies and enchilada sauce, so it has a gentle, friendly heat that’s perfect for most palates. You can always add more chili powder or a dash of hot sauce if you like it spicier!
Can I prepare this recipe ahead of time before baking?
Yes, you can mix all the ingredients (except the cheese topping) and refrigerate for a few hours before baking. When ready, add the cheese and bake as directed to enjoy fresh, bubbly enchiladas.
What is the best way to cut the tortillas for this recipe?
Cutting the tortillas into roughly ¾ to 1 inch thick strips allows them to absorb sauce without falling apart. It also gives each spoonful a great balance of tortilla and filling, perfect for this skillet presentation.
Final Thoughts
This Skillet Enchiladas Recipe is one of those rare dishes that feels both special and effortlessly doable. Whether you’re feeding a hungry family or impressing friends, it delivers bold flavors, satisfying textures, and that warm homemade comfort we all crave. Give it a try, and I promise it will become one of your go-to meals time and time again.
Print
Skillet Enchiladas Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Skillet Enchiladas combine tender shredded rotisserie chicken with a flavorful mild red enchilada sauce, seasoned with a blend of spices and green chilies. Corn tortillas are folded into the saucy mixture, topped with melted cheddar-jack cheese, and baked until bubbly and golden. Garnished with fresh cilantro and creamy avocado slices, this quick and comforting dish is perfect for a satisfying weeknight meal.
Ingredients
Main Ingredients
- 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 10 ounce and a 19 ounce can of mild red enchilada sauce)
- 3 cups shredded rotisserie chicken
- 8 (6 inch) white corn tortillas (cut into ¾ – 1 inch thick strips)
- 2½ cups shredded cheddar-jack cheese (from an 8 ounce block)
Garnish
- Fresh cilantro (roughly chopped)
- Hass avocado (cut into slices)
Instructions
- Preheat Oven: Preheat your oven to 425° F to get ready for melting the cheese and finishing the enchiladas bubbling hot.
- Sauté Onions: Heat a large 12-inch heavy-duty skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil is hot, add the diced sweet yellow onion and sauté for 2-3 minutes, or until the onions become tender and translucent.
- Add Spices and Chilies: Stir in the 4 ounces of mild diced green chilies, 2 teaspoons chili powder, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well to combine the spices with the onions and green chilies.
- Incorporate Enchilada Sauce and Chicken: Pour 3½ cups of mild red enchilada sauce into the skillet, stirring thoroughly to incorporate all the spices into the sauce. Add 3 cups shredded rotisserie chicken and stir to coat the chicken evenly with the sauce.
- Simmer Sauce and Chicken: Cook the mixture over medium-high heat for 3-4 minutes, allowing the sauce to come to a low boil and the flavors to meld.
- Add Tortilla Strips: Turn off the heat. Gently fold in the strips of 8 white corn tortillas (each cut into ¾ – 1 inch thick strips), distributing them evenly throughout the saucy chicken mixture so they absorb the sauce.
- Top with Cheese and Bake: Sprinkle 2½ cups shredded cheddar-jack cheese evenly over the top of the skillet mixture. Place the skillet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and the sauce is bubbling.
- Garnish and Serve: Remove the skillet from the oven and garnish with roughly chopped fresh cilantro and slices of Hass avocado. Serve warm for a delicious and comforting meal.
Notes
- Use a heavy-duty oven-safe skillet for best results to allow baking directly in the pan used for stovetop cooking.
- Shredded rotisserie chicken saves time and adds delicious flavor, but you can substitute with cooked shredded chicken breast if preferred.
- Adjust the spice level by choosing mild or hot enchilada sauce depending on your heat preference.
- Fresh avocado slices add creaminess; if you prefer, serve with a dollop of sour cream or a squeeze of lime juice for extra brightness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entrée
- Method: Baking
- Cuisine: Mexican-American
