Skillet Chicken Enchiladas

Delight in these Skillet Chicken Enchiladas! Quick, cheesy, and packed with flavor, they're perfect for busy weeknights.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

1 tablespoon olive oil or avocado oil
1 small onion, diced
3 cups shredded rotisserie chicken or cooked chicken
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
4 oz can mild diced green chiles
2 1/2 cups red enchilada sauce homemade or store-bought
6 6-inch corn tortillas, cut into strips
2 cups shredded cheddar or Mexican blend cheese
Optional toppings: cilantro, avocado, diced tomatoes, sour cream, jalapeño slices, green onion

In a large skillet, heat the olive oil or avocado oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
Stir in the shredded chicken, chili powder, ground cumin, smoked paprika, salt, and pepper. Mix well to coat the chicken with the spices and let it cook for an additional 2-3 minutes.
Add the can of mild diced green chiles to the skillet and mix everything together. The chiles add a lovely flavor and a bit of heat without overwhelming the dish.
Pour in the red enchilada sauce and bring the mixture to a simmer. Allow it to bubble for about 5 minutes to meld the flavors together.
Toss in the corn tortilla strips, gently stirring to combine them with the chicken and sauce mixture. Ensure all the tortilla pieces are coated in that delicious sauce.
Sprinkle the shredded cheese evenly over the top of the skillet. Cover with a lid and allow the cheese to melt, which should take about 3-5 minutes on low heat.
Once the cheese is melted and bubbly, remove the skillet from heat. Serve your Skillet Chicken Enchiladas hot, topped with your choice of cilantro, avocado, diced tomatoes, sour cream, jalapeño slices, or green onions. Enjoy!