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  • ร—
    Home ยป Recipes ยป Easy Dinner ยป Chicken Enchilada Skillet recipe

    LAST UPDATED: November 4, 2022 โ€ข FIRST PUBLISHED: January 20, 2022 By Toni Dash 43 Comments

    Chicken Enchilada Skillet recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    chicken enchilada skillet title image

    Chicken Enchiladas are a comfort food favorite but take time to prepare. Chicken skillet enchiladas have all the flavors you love, is ready in about 30 minutes making it perfect for busy weeknights. It’s a recipe the whole family will love.

    chicken enchilada skillet title image
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    chicken enchilada skillet with text overlay

    There is no question why chicken enchiladas are one of the more popular entrees at Mexican restaurants.

    Chock full of moist shredded chicken, tomatoes, spicy earthy enchilada sauce, ooey gooey cheese all rolled into a tortilla.

    They are warming, satisfying, filling comfort food.

    The only thing better than chicken enchiladas are deconstructed chicken enchiladas as in this skillet recipe.

    Chicken Enchiladas Skillet is easy to make, full of robust exciting flavors and quick to get on the table any night of the week. It’s a family favorite for a tasty weeknight meal.

    Add some Cilantro Lime Rice, Fiesta Corn and a Fresh-style Pineapple Margarita with Cilantro!

    If you like classic enchiladas try our easy Chicken Enchiladas recipe too.

    Jump to:
    • Why youโ€™ll love this recipe:
    • Recipe Ingredients Notes
    • Toppings
    • Shredded Chicken options
    • How to Make this Skillet Chicken Enchilada recipe โ€“ Step by Step
    • Variations
    • Frequently Asked Questions
    • How to Store
    • More recipes youโ€™ll love!
    • Recipe
    Scoop of cheesy Chicken Enchilada Skillet

    Why you’ll love this recipe:

    • All the ingredients you love in enchiladas are here.
    • There is no time spent cooking the filling and rolling tortillas.
    • Everything is mixed together making a delicious FAST Mexican skillet casserole.
    • It’s ready in 30 minutes.
    • The best part? It only uses a single pan!
    chicken enchilada skillet

    Recipe Ingredients Notes

    The ingredients in this chicken enchilada skillet recipe are easy to find. For the Mexican ingredients check the international aisle of the grocery store. See the printable recipe card below for detailed ingredients.

    Vegetable oil. Used to sauté the vegetables. Olive oil can be substituted if desired.

    Red onion. Yellow or white onion can be substituted.

    Ground Cumin. Adds classic earthy flavor to the pan enchiladas. Be sure to use ground cumin not cumin seeds.

    Dried oregano. Adds more flavor. Mexican oregano can be substituted too.

    Rotel. You’ll need 1 10-ounce can of Rotel. Not familiar with Rotel?

    Ro*tel is a brand of canned tomatoes with green chilies originating in Texas. The name ‘Rotel’ has become known as a product identifier more than a brand. Recipes calling for Rotel are looking for a canned diced or chopped tomato with some chilies mixed in.

    If the Rotel brand is unavailable in your area, find similar products in the canned vegetable aisle of the grocery store. Substitute something the appeals to you with a Mexican flavor. I love fire roasted tomatoes with chilies!

    Enchilada sauce. You’ll need 1 15-ounce can of red enchilada sauce. Homemade enchilada sauce can also be used.

    Corn tortillas. Use 6 regular size corn tortillas cut into strips. Corn tortillas have a better end result in this skillet than flour tortillas (and they are naturally gluten-free).

    Cooked shredded Chicken or Mexican shredded chicken. This can be homemade or store bought. See the section below for options.

    Corn. Use one cup frozen corn. It does not need to be thawed before cooking.

    Colby Jack cheese. This will need to be shredded and we recommend shredding it yourself. Prepared shredded cheese has an anti-caking agent added which prohibits it from turning into melty cheese as nicely as home grated cheese.

    Melted cheese on skillet enchiladas

    Toppings

    Piling favorite toppings on chicken enchiladas is a favorite part! Use your toppings of choice! Here are some ideas:

    • Torn fresh cilantro
    • Sour cream (this also takes the spicy heat out of dishes!) or plain Greek yogurt
    • Pico de Gallo or other salsa
    • Sliced green onions
    • Tortilla chips on the side for scooping
    Cheesy serving of Skillet Chicken Enchiladas

    Shredded Chicken options

    There are multiple ways to shred chicken for this chicken enchilada skillet.

    1. Leftover chicken. If you have leftovers from another meal, shred it and use it here.
    2. The Best Homemade Shredded Chicken (recommended)/ The two-part recipe cooks boneless skinless chicken breast to perfection then has a fast easy shredding method you’ll love. The chicken breasts can be used without shredding too. It’s one of the most popular recipes on BoulderLocavore.com for good reason: Best Homemade Shredded Chicken recipe!
    3. Shredded Rotisserie Chicken. You can purchase shredded rotisserie chicken at the grocery store or buy a rotisserie chicken and shred yourself. It can be shredded with two forks, tearing the meat into shreds. You also can use the shredding tip in the method above as a total time saver.
    4. Frozen Shredded Chicken. This is available already prepared in the frozen food section of the grocery store. This option is perfect for a skillet recipe like this. Keep a bag in your freezer for recipes like this!
    chicken enchilada skillet

    How to Make this Skillet Chicken Enchilada recipe – Step by Step

    For a detailed printable recipe refer to the recipe card at the bottom of the blog post.

    STEP 1. Preparation

    Preheat the oven to 375 degrees F.

    STEP 2. Sauté

    In an large ovenproof skillet (12-inch skillet; a 12-inch cast iron skillet work great) heat the oil over medium-high heat. Sauté the onions until translucent.

    Add the spices, salt and garlic; sauté one minute longer (photo 1). Remove from heat.

    Chicken Enchilada Skillet recipe steps photo collage 1

    STEP 3. Build the skillet

    Add the Rotel and enchilada sauce (photo 2), chicken, corn, corn tortilla strips and half of the cheese (photo 3).

    Stir to combine (photo 4).Top with the remaining cheese (photo 5).

    Chicken Enchilada Skillet recipe steps photo collage 2

    STEP 4. Bake

    Bake for 20 minutes until cheese is melted and bubbling (photo 6). Top with sour cream and chopped cilantro or any other favorite toppings and serve!

    Variations

    Use a different meat. Try ground beef or ground turkey instead of shredded chicken. The meat will need to be saluted after the vegetables.

    Love beans? Add some. Black beans, pinto beans or red kidney beans are all delicious options.

    Try green enchilada sauce! For a different flavor.

    For some smoky flavor: adds some abodo sauce or a chipotle pepper from a can of chipotles en adobo.

    Make it vegetarian. To make vegetarian skillet enchiladas leave out the chicken and add more vegetables, like red bell pepper and beans. Sauté if needed before assembling and baking the vegetarian enchiladas.

    Frequently Asked Questions

    I don’t have an oven proof skillet. What can I use?

    Sauté the ingredients as described in a skillet on the stove top. Then assemble the chicken enchilada in a baking dish or casserole dish and bake as instructed.

    How to Store

    Transfer any leftovers into an airtight container and store in the refrigerator for up to 4 days. Reheat servings in the microwave.

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    Recipe

    Chicken Enchilada Skillet

    Everything you love about chicken enchiladas in an easy skillet recipe. Dinner is on the table in a little over 30 minutes!
    5 from 80 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 4-6 (see Notes)
    Calories: 528kcal
    Author: Toni Dash
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    Ingredients

    • 1 tablespoon Vegetable oil
    • ¼ cup chopped Red Onion
    • 1 tablespoon Cumin
    • 1 teaspoon dried Oregano
    • ¾ teaspoon Kosher Salt
    • 1 Garlic clove minced
    • 1 10-ounce can Rotel
    • 1 15-ounce can Enchilada sauce
    • 6 Corn tortillas cut into strips
    • 2 cups shredded chicken purchased or homemade
    • 1 cup frozen Corn
    • 2 cups shredded Colby Jack cheese divided
    • Cilantro for garnish optional
    • Sour cream optional

    Instructions

    • Preheat the oven to 375 degrees.
    • In a large oven-proof skillet or saute pan, heat the vegetable oil over medium-high heat.
    • Saute red onion over medium heat until translucent, about 5 minutes.
    • Add cumin, oregano, salt and garlic. Cook an additional 30- 60 seconds. Remove from heat.
    • Add Rotel, enchilada sauce, tortillas, chicken, corn and 1 cup of cheese. Stir to combine.
    • Top with remaining 1 cup of cheese.
    • Bake for 20 minutes until bubbly and cheese is melted.
    • Garnish with cilantro and sour cream.

    Video

    Notes

    Serving Size: this skillet serves 6 when paired with side dishes. It will serve 4 if serving big eaters or not pairing with more side dishes.
    How to Store
    Transfer any leftovers into an airtight container and store in the refrigerator for up to 4 days. Reheat servings in the microwave.

    Nutrition

    Calories: 528kcal | Carbohydrates: 29g | Protein: 35g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 117mg | Sodium: 1054mg | Potassium: 445mg | Fiber: 4g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 3mg | Calcium: 514mg | Iron: 3mg
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    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Published originally: August 1, 2019

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    Reader Interactions

    Comments

    1. Ieva says

      January 20, 2022 at 6:45 am

      5 stars
      Absolutely delicious! Quick and easy enough for a weekday dinner and minimal washing up! We must be big eaters, as we devoured the lot and had no leftovers whatsoever! ๐Ÿ™‚ Thanks for the recipe!

      Reply
    2. Beth Sachs says

      January 20, 2022 at 6:43 am

      5 stars
      My kids’ favorite meal! It was so tasty.

      Reply
    3. Dorothy Reinhold says

      August 07, 2019 at 5:46 pm

      This is the perfect weeknight meal. Love the idea of making it even faster with a rotisserie chicken!

      Reply
    4. Liren Baker says

      August 07, 2019 at 4:25 pm

      I’m tucking this recipe in my back pocket for the next time I have a rotisserie chicken! I’m always looking for things to make with it!

      Reply
    5. Hadia says

      August 05, 2019 at 4:26 pm

      5 stars
      Oh yes, Tony, this is comfort food at its best. I need to make this as soon as possible.

      Reply
    6. Suzy says

      August 03, 2019 at 7:31 pm

      5 stars
      There’s nothing better than a quick meal in 30 minute! Loved it and the flavor was amazing!

      Reply
    7. Roger Willis says

      August 03, 2019 at 5:53 pm

      5 stars
      My wife and I are staying at a cottage while our house is being rebuilt (lost home in October due to a fire), and I made this in a cast iron skillet on a propane grill. It was DELICIOUS!

      Reply
      • Toni Dash says

        August 03, 2019 at 8:47 pm

        Iโ€™m so sorry Roger about your home situation but Iโ€™m delighted this recipe worked well for you. Sending you warm wishes for this transition time.

        Reply
    8. katrina Kroeplin says

      August 02, 2019 at 12:23 pm

      yea that looks amazing. i love enchiladas. that was the first thing i learned how to make really really well. i need to make this.

      Reply
    9. Keikilai says

      August 02, 2019 at 11:09 am

      5 stars
      I love enchiladas. This looks like the perfect weeknight meal.

      Reply
    10. Catalina says

      August 02, 2019 at 3:17 am

      5 stars
      I love how creamy and cheesy his dish is! I should make it for Sunday dinner!

      Reply
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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

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