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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!
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 4-6 (see Notes)
Calories 528kcal
Author Toni Dash


  • 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


  • 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.



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.


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