One-Skillet Chicken Enchiladas in 30 Minutes

One Skillet Chicken Enchiladas

A one-skillet, 30-minute meal that brings the favorite flavors of enchiladas into an easy, weeknight dinner.

Course Main Dish

Cuisine Mexican

Author Catherine’s Plates

2 TBS cooking oil
1 small onion, diced
3 cups cooked chicken, shredded or chopped
1 (10oz) can red enchilada sauce
1 (4oz) can diced green chilis
2 cups chicken broth
1 TBS taco seasoning (optional – add for extra Mexican flavor; taste and adjust)
8 corn tortillas, cut into bite-size pieces
1 cup shredded cheese (cheddar, Mexican blend, Colby, or Monterey Jack)
Garnishes: cilantro, sour cream, salsa, pico de gallo, olives, or green onions

Heat the oil in a large skillet over medium-high heat. Add the diced onion and cook until softened and translucent, about 4–5 minutes.
Make sure the chicken is cooked beforehand. Use rotisserie, baked, broiled, or boiled chicken and shred or chop it. (Adjust any seasonings on the cooked chicken if you prefer more Mexican flavor.)
Stir in the cooked chicken, taco seasoning (if using), diced green chilis, enchilada sauce, and chicken broth. Bring the mixture to a boil over high heat, then reduce to medium and simmer.
While simmering, add the tortilla pieces and stir to coat them in the sauce. Cook for about 2 minutes. Sprinkle the shredded cheese over the top, cover the skillet, and cook 5–7 minutes more until the cheese melts. Let the skillet rest a few minutes to allow the tortillas to finish absorbing the sauce.
This dish pairs well with a simple Mexican rice or a green salad for a complete meal.
Garnish with sour cream, cilantro, green onions, pico de gallo, salsa, or olives as desired. Serve hot.