Chicken Skillet Enchiladas

These One-Pan Chicken Skillet Enchiladas have all the taste and texture of classic chicken enchiladas but are so much easier to make. Just layer all the ingredients in a skillet, bake, and serve!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Tex Mex

Diet: Gluten Free

Keyword: chicken enchilada skillet, enchilada chicken skillet, skillet enchiladas

Method: Oven, Stove Top

Servings: servings

Equipment

1 Pizza Cutter
1 Large, Oven-Proof Skillet

Ingredients

6 (6-inch) corn tortillas cut into roughly 1-inch strips
2 tablespoons avocado oil or olive oil
1 small yellow onion diced
1 bell pepper diced
4 cups cooked shredded chicken rotisserie or homemade
1 tablespoon taco seasoning homemade or store-bought
1 (4-ounce) can diced green chilies mild
1 (15-ounce) can black beans rinse and drained
2 (15-ounce) jar or can red enchilada sauce mild (I use Siete Foods)
2 cups shredded Mexican blend cheese

Topping Ideas:

1/4 cup sliced green onions
Avocado
Cilantro
Sour Cream
Diced Tomatoes
Hot Sauce
Lime Wedges

Instructions

Preheat the oven to 350°F with a rack fitted in the center of the oven.
Using a pizza cutter, slice tortillas into roughly 1-inch strips
6 (6-inch) corn tortillas
In a large oven-proof skillet, set over medium heat, heat the olive oil until glistening. Add in the onions AND PEPPERS, and cook until ONIONS ARE translucent, about 5 minutes.
2 tablespoons avocado oil or olive oil, 1 small yellow onion, 1 bell pepper
Add chicken, taco seasoning, green chilies, BLACK BEANS, and enchilada sauce to the skillet, stir to combine. Add the tortilla strips. Bring the mixture to a boil over high heat, then reduce and allow to simmer until the tortilla strips are softened, about 2 minutes. Try to separate the tortilla strips as best as possible. Turn off the heat.
4 cups cooked shredded chicken, 1 tablespoon taco seasoning, 1 (4-ounce) can diced green chilies, 2 (15-ounce) jar or can red enchilada sauce, 1 (15-ounce) can black beans
Top with cheese and bake on the center rack until the cheese is melted and the sauce is bubbling, about 16-18 minutes.
2 cups shredded Mexican blend cheese
Top with green onions, avocado, cilantro, and sour cream if desired.
1/4 cup sliced green onions, Avocado, Cilantro, Sour Cream, Diced Tomatoes, Hot Sauce, Lime Wedges

Notes

*Nutrition information does not include toppings.

Storage:

Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze cooked and cooled skillet enchiladas for up to 3 months. Thaw in the refrigerator overnight.
Reheat leftovers in the microwave, on the stovetop, or in the oven just until warmed through.

Nutrition