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

Scale

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)

Cook Mode Prevent your screen from going dark

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