Name: Skillet Chicken Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 2 cups cooked chicken, shredded; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (15-ounce) can red enchilada sauce; 8 small corn tortillas, cut into 1-inch pieces; 1 1/2 cups shredded Monterey Jack cheese; 1/2 cup shredded cheddar cheese; 1/4 cup chopped fresh cilantro (plus more for garnish); 1/2 cup sour cream, for serving; Chopped green onions, for garnish (optional)

Hey y’all! If you’re craving all the bold, cheesy flavors of classic enchiladas but want to keep things easy and speedy, you’re going to love these Skillet Chicken Enchiladas. This one-pan wonder delivers tender chicken, melty cheese, and warm tortillas all smothered in a savory sauce—perfect for weeknight family dinners, busy weekends, or effortlessly delicious entertaining. Grab your favorite skillet, and let’s get cooking!

Why You’ll Love This

One Pan Ease: Everything cooks in a single skillet, keeping cleanup simple and stress-free.
Ready in 35 Minutes: This recipe delivers maximum flavor in minimum time, ideal for busy schedules.
Loaded with Flavor: Each bite offers juicy chicken, gooey cheese, and zesty enchilada sauce.
Customizable: Easily swap in your preferred protein, cheese, or add veggies to make it your own.
Family-Friendly: Comfort food that’s always a crowd-pleaser, perfect for sharing.

Ingredients

2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 cups cooked chicken, shredded
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15-ounce) can red enchilada sauce
8 small corn tortillas, cut into 1-inch pieces
1 1/2 cups shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro (plus more for garnish)
1/2 cup sour cream, for serving
Chopped green onions, for garnish (optional)

Directions

Prep and Sauté

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.

Build the Filling

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 Tortillas and Cheese

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.

Finish and Serve

Remove the skillet from heat and sprinkle with fresh cilantro and green onions, if using. Scoop servings onto plates and top with dollops of sour cream. Enjoy!

Notes

Use rotisserie chicken for a speedy shortcut and extra flavor.
Lightly toast tortilla pieces before adding for more texture and flavor.
Add diced green chilis or jalapeño for extra heat.

Variations

Vegetarian Version: Substitute chicken with black beans, corn, and sautéed bell peppers.
Beefy Skillet Enchiladas: Use cooked ground beef or ground turkey instead of chicken.
Green Enchiladas: Swap red enchilada sauce for green enchilada sauce, and use pepper jack cheese.

Required Equipment

Large oven-safe skillet (12-inch preferred)
Wooden spoon or spatula
Sharp knife and cutting board
Measuring cups and spoons

Storage Instructions

Transfer leftovers to an airtight container and refrigerate for up to 3 days.
To reheat, microwave individual portions for 1-2 minutes, or rewarm in a skillet over low heat until heated through.
Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

Suggested Pairings & Serving Recommendations

Serve with Mexican rice, refried beans, or a simple green salad for a full meal.
Top with extra cheese, diced avocado, or a squeeze of fresh lime juice for extra flavor.
Pair with chips and guacamole or salsa fresca for a festive touch.

Pro Tips

Don’t overcook the chicken; it should be tender but not dry.
Add tortillas just before simmering to avoid sogginess.
Using two types of cheese adds depth of flavor and the perfect gooey melt.

FAQ

Can I use flour tortillas instead of corn?: Yes, but note that corn tortillas provide a more traditional texture and flavor. Flour tortillas may become softer but work in a pinch.
Is this recipe spicy?: This dish is mild, but you can increase heat by adding diced jalapeños or using hot enchilada sauce.
Can I make Skillet Chicken Enchiladas in advance?: Absolutely! Prep the skillet up to the cheese step, cover tightly, and refrigerate. Cook and melt the cheese when ready to serve.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Skillet Chicken Enchiladas

Why You’ll Love This

Ingredients