Skillet Chicken Enchiladas
Delicious Skillet Chicken Enchiladas made with shredded chicken, cheese, and enchilada sauce in a one-pan recipe.
Equipment
- large oven-safe skillet
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 15-ounce can red enchilada sauce
- 8 small corn tortillas, cut into 1-inch pieces
- 1 ½ cups shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- ¼ cup chopped fresh cilantro plus more for garnish
- ½ cup sour cream for serving
- chopped green onions for garnish (optional)
Instructions
Cooking Steps
- Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the shredded chicken, chili powder, cumin, salt, and black pepper to the skillet. Toss everything together and cook for 2 minutes to warm and combine the flavors.
- Pour in the enchilada sauce and stir to mix well.
- Add the tortilla pieces to the skillet, gently folding them in to coat with sauce. Let everything simmer together for 3 minutes.
- Sprinkle Monterey Jack and cheddar cheese evenly over the top. Reduce the heat to low and cover the skillet. Let cook for 4-5 minutes, or until the cheese is melted and bubbly.
- Remove the skillet from heat and sprinkle with fresh cilantro and green onions, if using.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 300mgIron: 2mg
Tried this recipe?Let us know how it was!