If you are craving a comforting, flavorful dinner that comes together in just 30 minutes, this Skillet Enchiladas Recipe is your new go-to. Imagine tender shredded rotisserie chicken, warm white corn tortillas, and a rich, mildly spiced red enchilada sauce all cooked together in one skillet, then topped with melting cheddar-jack cheese. This dish captures all the authentic, vibrant flavors of traditional enchiladas but in a simplified, cozy skillet form that’s perfect for busy weeknights or casual gatherings. Every bite bursts with a perfect balance of smoky, tangy, and cheesy goodness that will quickly make this recipe a beloved favorite in your kitchen.
Ingredients You’ll Need
This Skillet Enchiladas Recipe relies on simple but carefully chosen ingredients, each adding a vital touch to the final dish’s taste, texture, or color. From aromatic spices to creamy avocado, these components come together to create magic in your skillet.
- Olive oil: The base for sautéing onions, adding a light richness without overpowering flavors.
- Diced sweet yellow onion: Brings a subtle sweetness and tender texture when sautéed.
- Mild diced green chilies: Adds a gentle kick and depth without bold heat, perfect for layering flavor.
- Chili powder: A must for that classic enchilada smoky warmth.
- Ground cumin: Provides an earthy undertone that complements the chicken beautifully.
- Smoked paprika: Adds a hint of smokiness that elevates the dish’s aroma and complexity.
- Garlic powder: Enhances savoriness without overpowering the other spices.
- Salt and black pepper: Essential seasonings to balance and brighten all the flavors.
- Mild red enchilada sauce: The heart of the dish, binding all ingredients with a tangy, rich base.
- Shredded rotisserie chicken: Convenient and flavorful protein that soaks up the sauce beautifully.
- White corn tortillas: Cut into strips to absorb the sauce and create a tender, layered texture.
- Shredded cheddar-jack cheese: Melts to golden perfection over the skillet, offering gooey indulgence.
- Fresh cilantro: Adds a burst of herbal brightness just before serving.
- Hass avocado: Creamy slices that cool and balance the spices.
How to Make Skillet Enchiladas Recipe
Step 1: Sauté the Onions
Start by heating olive oil over medium-high heat in a heavy-duty 12-inch skillet. When the oil shimmers with warmth, toss in the diced sweet yellow onions. Sauté them for 2 to 3 minutes until they turn tender and translucent, releasing their natural sweetness. This base layer sets a gentle, flavorful foundation for your sauce and chicken.
Step 2: Build the Spice Base
Next, add the mild diced green chilies directly to the onions, followed by chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Give everything a good stir to fully coat the onions and chilies with the spices. This step infuses the dish with its signature smoky and mildly spicy enchilada flavor, making every mouthful vibrant.
Step 3: Incorporate the Enchilada Sauce and Chicken
Pour the mild red enchilada sauce into the skillet and stir to blend the spices evenly throughout the sauce. Then, add the shredded rotisserie chicken, folding it gently so every piece of chicken is bathed in that rich, tantalizing sauce. Let the entire mixture cook over medium heat for about 3 to 4 minutes until you see gentle bubbles forming, signaling it’s perfectly heated and flavored.
Step 4: Add the Tortilla Strips
Turn off the heat and carefully fold in the white corn tortilla strips. The tortillas soak up all the saucy goodness, creating soft, flavorful layers that replace the traditional rolled enchiladas. Stir gently to ensure the strips are evenly coated but not broken apart. This is the secret to that distinctive skillet texture.
Step 5: Cheese and Bake
Sprinkle a generous layer of shredded cheddar-jack cheese evenly over the top of the skillet mixture. Transfer your skillet to a preheated oven set at 425° F, and bake for 10 to 12 minutes or until the cheese melts to a bubbly, golden perfection, and the sauce is gently simmering around the edges. The oven finish gives you that irresistible, melty cheesy crust everyone loves.
How to Serve Skillet Enchiladas Recipe
Garnishes
To bring your skillet enchiladas to life, crown them with fresh cilantro roughly chopped for a zesty herbal kick, and ripe Hass avocado slices that add creamy richness. These garnishes not only brighten the plate but also balance the dish’s acidity and spice for a truly harmonious bite.
Side Dishes
Serve these skillet enchiladas alongside a simple Mexican-inspired rice or refried beans for a hearty, satisfying meal. A crisp, fresh green salad or a zesty corn salad adds lightness and contrast, rounding out every plate perfectly.
Creative Ways to Present
For a fun twist, try serving the skillet enchiladas in individual ramekins for personal portions, or use colorful ceramic skillets to bring an eye-catching flair to your table. Adding a drizzle of sour cream or a squeeze of fresh lime just before serving elevates the flavors even more.
Make Ahead and Storage
Storing Leftovers
Leftover skillet enchiladas store wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors even deepen overnight, making for an even tastier lunch or dinner the next day.
Freezing
If you want to prep ahead or save portions, transfer cooled skillet enchiladas to a freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
To reheat your leftovers, warm gently on the stovetop over low heat or in the oven at 350° F until heated through and the cheese is melty again. Avoid the microwave if possible to retain the best texture and flavor.
FAQs
Can I use a different type of meat in the Skillet Enchiladas Recipe?
Absolutely! While shredded rotisserie chicken is convenient and flavorful, you can also use ground beef, turkey, or even shredded pork. Just adjust the cooking time slightly to ensure the meat is heated through and well coated with the sauce.
What can I substitute for the mild red enchilada sauce?
If you don’t have mild red enchilada sauce on hand, you can use a combination of tomato sauce mixed with chili powder, cumin, garlic powder, and paprika to mimic the flavor. Store-bought enchilada sauces in other heat levels will work too, depending on your spice preference.
Can I make this Skillet Enchiladas Recipe vegetarian?
Yes! Swap the chicken for beans, sautéed vegetables, or even tofu for a delicious vegetarian version. Ensure you add extra seasoning or smoky elements so the flavor remains rich and satisfying.
What type of cheese works best?
The recipe calls for shredded cheddar-jack cheese because it melts beautifully while offering a nice balance of sharp and creamy flavors. You can substitute with Monterey Jack, mozzarella, or a Mexican cheese blend to suit your taste.
Is this recipe spicy?
This version leans toward mild, making it family-friendly and enjoyable for most palates. However, you can easily add a pinch of cayenne or use medium or hot enchilada sauce if you want to increase the heat level.
Final Thoughts
Trust me when I say this Skillet Enchiladas Recipe is one you’ll return to again and again. It’s quick, packed with flavor, and comforting enough to warm both your body and soul. Whether you’re feeding family or friends, this dish delivers big satisfaction with minimal fuss — give it a try and make it your new weeknight staple!
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Skillet Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
Skillet Enchiladas is a quick and flavorful Mexican-inspired dish featuring tender shredded rotisserie chicken simmered in a mildly spiced red enchilada sauce with sautéed onions and green chilies. Corn tortilla strips are folded into the sauce then topped with melted cheddar-jack cheese, garnished with fresh cilantro and creamy avocado slices for a comforting and satisfying meal ready in just 30 minutes.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- ¾ cup diced sweet yellow onion
- 4 ounces can mild diced green chilies
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3½ cups mild red enchilada sauce (or a 10-ounce and a 19-ounce can of mild red enchilada sauce)
- 3 cups shredded rotisserie chicken
- 8 (6 inch) white corn tortillas, cut into ¾ – 1 inch thick strips
- 2½ cups shredded cheddar-jack cheese (from an 8-ounce block)
Garnish
- Fresh cilantro, roughly chopped
- Hass avocado, sliced
Instructions
- Preheat Oven: Preheat your oven to 425° F to prepare for melting the cheese and finishing the dish.
- Sauté Onions: Heat a large 12-inch heavy-duty skillet over medium-high heat and add the olive oil. Once the oil is hot, add the diced sweet yellow onion and sauté for 2 to 3 minutes, until the onions are tender and translucent, releasing their sweet aroma.
- Add Spices and Chilies: Stir in the mild diced green chilies, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Mix well to evenly coat the onions and combine the spices, infusing the base with vibrant Mexican flavors.
- Incorporate Sauce and Chicken: Pour in the mild red enchilada sauce and stir thoroughly to blend all the seasonings into the sauce. Add the shredded rotisserie chicken and mix carefully to coat the chicken evenly with the sauce.
- Simmer Mixture: Allow the sauce and chicken to cook for 3 to 4 minutes, letting it come to a gentle low boil, which thickens the sauce and deepens the flavors.
- Add Tortilla Strips: Turn off the skillet heat and gently fold in the white corn tortilla strips, ensuring they are evenly distributed throughout and fully coated with the rich enchilada sauce.
- Top with Cheese and Bake: Sprinkle the shredded cheddar-jack cheese evenly over the skillet mixture. Transfer the skillet to the preheated oven and bake for 10 to 12 minutes until the cheese melts beautifully and the sauce is bubbly.
- Garnish and Serve: Remove the skillet from the oven and garnish with roughly chopped fresh cilantro and slices of ripe Hass avocado. Serve immediately while warm for a deliciously comforting meal.
Notes
- Use fresh shredded chicken or leftover rotisserie chicken for convenience and better flavor.
- If you prefer spicier enchiladas, substitute mild diced chilies and sauce with medium or hot varieties.
- For a gluten-free dish, ensure tortillas and enchilada sauces are certified gluten-free.
- You can substitute cheddar-jack cheese with Monterey Jack or a Mexican cheese blend for variation.
- This recipe can be made vegan by replacing chicken with sautéed veggies and using vegan cheese and sauce.
