Skillet Chicken Enchiladas

Quick Summary

Skillet Chicken Enchiladas- one-pan skillet enchiladas are the perfect easy weeknight meal. There is no filling or rolling required, just stir in the tortilla strips with the chicken, enchilada sauce, and cheese! Bake until bubbly and enjoy!

skillet chicken enchiladas in cast iron skillet with avocado, jalapeño slices, lime wedges, and diced tomatoes.

We LOVE enchiladas: chicken, beef, bean, veggie, they are always a favorite dinner at our house.

We especially love these Skillet Chicken Enchiladas because they are SO easy to make. You only need one pan and you don’t have to roll up the enchiladas. You cut the tortillas into strip and stir them in with the chicken, enchilada sauce, onion, green chiles, spices, and lots of cheese.

Bake until the cheese is bubbly and top with your favorite toppings. You can have the enchiladas on the dinner table in under 30 minutes. This easy weeknight meal is a family favorite!

Ingredients

Oil– olive oil or avocado oil.
Onion
Chicken– use shredded rotisserie chicken to keep the recipe super easy.
Spices– chili powder, cumin, and smoked paprika
Diced green chiles– make sure you use mild green chiles.
Enchilada sauce– we like to use our homemade red enchilada sauce, it’s easy to make and has the best flavor. To save time, you can use your favorite store bought brand.
Corn tortillas-cut into strips
Shredded Cheese– use cheddar or Mexican blend cheese

How to Make Skillet Enchiladas

Preheat the oven to 425 degrees F.
In a large cast iron skillet or oven proof skillet, heat the olive oil over medium high heat. Add the onion and cook until tender, about 3 to 5 minutes.
Turn the heat to medium low and add the chicken. Season with chili powder, cumin, smoked paprika, salt, and pepper. Stir in the green chiles and enchilada sauce.

tortilla strips being stirred into skillet chicken enchiladas with wooden spoon.

Add the tortilla strips and stir until they are covered in sauce.
Cook on low for 2 minutes so the tortillas can soften.

skillet chicken enchiladas topped with shredded cheese in cast iron skillet.

Top evenly with shredded cheese and transfer the skillet to the oven.
Bake for 7 to 10 minutes or until the cheese is melted. If you want to broil the cheese at the end, you can, just don’t walk away. It will brown quickly.
Remove from the oven and let the enchiladas sit for 5 minutes before serving.
Top with desired toppings and serve warm.

cheesy skillet chicken enchiladas with toppings in cast iron skillet.

Enchilada Toppings

How to Store & Reheat

Store leftover enchiladas in an airtight container in the refrigerator for up to 5 days.

Reheat individual servings in the microwave. You can also reheat the enchiladas in the oven. You can transfer them back to the skillet or place in baking pan. Reheat in a 350 degree F oven for about 20 minutes or until heated through.

How to Freeze

Let the enchiladas cool completely. Transfer to a freezer safe container and freezer for up to 3 months. Thaw in the fridge overnight. Reheat in the oven or microwave.

skillet chicken enchiladas on plate with sour cream, avocado, cilantro, tomatoes, and jalapeño slices.

More Enchilada Recipes

Chicken

1 tablespoon olive oil or avocado oil
1 small onion, diced
3 cups shredded rotisserie chicken, or cooked chicken
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
4 oz can mild diced green chiles
2 1/2 cups red enchilada sauce, homemade or store bought
6 6-inch corn tortillas, cut into strips
2 cups shredded cheddar or Mexican blend cheese
Optional toppings: cilantro, avocado, diced tomatoes, sour cream, jalapeño slices, green onion

Preheat the oven to 425 degrees F.
In a large cast iron skillet or oven proof skillet, heat the olive oil over medium high heat. Add the onion and cook until tender, about 3 to 5 minutes.
Turn the heat to medium low and add the chicken. Season with chili powder, cumin, smoked paprika, salt, and pepper. Stir in the green chiles and enchilada sauce.
Add the tortilla strips and stir until they are covered in sauce. Cook on low for 2 minutes so the tortillas can soften.
Top evenly with shredded cheese and transfer the skillet to the oven. Bake for 7 to 10 minutes or until the cheese is melted. If you want to broil the cheese at the end, you can, just don’t walk away. It will brown quickly. Remove from the oven and let the enchiladas sit for 5 minutes before serving.
Top with desired toppings and serve warm.

Calories: 285kcal, Carbohydrates: 24g, Protein: 12g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 38mg, Sodium: 1207mg, Potassium: 140mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1253IU, Vitamin C: 10mg, Calcium: 302mg, Iron: 2mg