Description
This Chicken Enchilada Skillet is a creamy, cheesy, and flavorful one-pan meal that combines shredded rotisserie chicken, corn tortillas, and a rich enchilada sauce base. Perfectly spiced with chili powder, smoked paprika, and cumin, topped with melted Mexican blend cheese, and finished off in the oven for a bubbly, golden crust. It’s a comforting and easy dinner option that can be customized with cilantro, avocado, and jalapenos for a fresh, zesty kick.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 1 (4 ounce) can mild diced green chilies
- 1 (15 ounce) can red enchilada sauce
- 1/2 cup chicken broth
- 1/2 cup sour cream + more for serving
- 1/2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 cups shredded cooked/rotisserie chicken
- 6 corn tortillas (6″ size), cut into quarters
- 2 cups shredded Mexican blend cheese, divided
- Salt & pepper to taste
For Serving (Optional)
- Chopped cilantro
- Avocado
- Jalapenos
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and place the rack in the top third section of the oven to prepare for baking the skillet dish.
- Sauté Onions: Melt the butter in a large, oven-safe skillet over medium heat. Add the chopped onions and cook for about 7-10 minutes, stirring occasionally, until softened and lightly browned to develop a depth of flavor.
- Add Sauce and Spices: Stir in the diced green chilies, red enchilada sauce, chicken broth, sour cream, chili powder, garlic powder, onion powder, smoked paprika, ground cumin, and dried oregano. Mix well until the sauce is smooth and fully combined.
- Mix Chicken and Cheese: Add the shredded cooked chicken and 1/2 cup of the shredded Mexican blend cheese to the skillet. Stir gently to incorporate the chicken and cheese within the sauce. Turn off the burner afterward.
- Incorporate Tortillas: Add the quartered corn tortillas to the skillet. Using two spoons, gently toss to fold and coat the tortillas evenly in the sauce, ensuring they are spread out fairly evenly throughout the skillet.
- Top and Bake: Sprinkle the remaining 1 1/2 cups of shredded cheese evenly on top of the tortilla mixture. Place the skillet in the preheated oven and bake for 15 minutes until the dish is hot and bubbly.
- Broil for Browning: If desired, switch the oven to broil and cook for a few additional minutes to brown and crisp the cheese topping. Watch carefully to prevent burning.
- Rest and Serve: Remove the skillet from the oven and let it sit for a few minutes to set. Season with salt and pepper according to taste. Serve warm with additional sour cream, chopped cilantro, avocado slices, and jalapeno peppers as desired. Use a spatula to cut into slices for serving.
Notes
- If you do not have an oven-safe skillet, you can transfer the mixture to a casserole dish before baking at step 6.
- Adjust spices such as chili powder and jalapenos to your preferred heat level.
- Using rotisserie chicken is a great shortcut to save time, but you can use leftover cooked chicken or poached chicken breast as well.
- Serve with extra sour cream or guacamole for added creaminess and flavor contrast.
