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Easy Chicken Skillet Enchiladas
Easy Chicken Skillet Enchiladas
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and easy one-pan chicken skillet enchiladas ready in 30 minutes, perfect for doubling and freezing for later meals.
Ingredients:
  • Jalapeño
  • Radishes, thinly sliced
  • Sour cream
  • Avocado
  • 8 ounces cooked chicken (about 2 cups shredded)
  • 1 teaspoon oil
  • 1/4 yellow onion, minced (about 1/3 cup)
  • 3 cloves garlic
  • 15-ounce can tomato sauce
  • 1/3 cup water
  • 4-ounce can mild green diced chilis
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 8 taco-sized flour tortillas
  • 8 ounces cotija cheese
  • To serve:
  • Cilantro
Instructions:
  • Shred the leftover chicken until you have approximately 2 cups ready for use.
  • Create the sauce by heating oil in a large skillet over medium heat until shimmering. Sauté onion and garlic for 1 minute until softened. Add tomato sauce, water, diced green chilis, chili powder, oregano, and cumin. Stir and simmer on medium to medium-low heat while preparing the enchiladas.
  • Prepare the enchiladas by placing a generous 2 tablespoons of shredded chicken down the center of each tortilla. Follow by generously sprinkling 1 tablespoon of cotija cheese over the chicken and drizzling 1-2 teaspoons of sauce on top. Gently fold and roll the tortilla, placing it seam side down in the sauce-filled pan. Repeat this process until the pan is packed. Finish by spooning sauce generously over the enchiladas.
  • Sprinkle extra cotija cheese on top of the enchiladas. Cover with a lid and simmer for about 5 minutes until the cheese is melted and the tortillas appear puffy from soaking up the sauce.
  • To enhance the presentation and flavor, gently uncover the dish and generously sprinkle fresh cilantro and thinly sliced radishes on top. Serve with slices of ripe avocado, spicy jalapeño, and creamy sour cream on the side.

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