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There is something utterly comforting and downright delicious about this Skillet Enchiladas Recipe. Imagine tender shredded chicken and tender strips of corn tortillas all bathed in a vibrant, spiced enchilada sauce, bubbling right in the skillet beneath a golden blanket of melted cheddar-jack cheese. This dish brings together bold flavors and cozy textures in a way that makes every bite a moment to savor. Whether you’re cooking for family or friends, this recipe quickly becomes a go-to meal that’s as satisfying as it is simple to prepare.
Ingredients You’ll Need
This Skillet Enchiladas Recipe calls for straightforward ingredients that come together beautifully to build layers of flavor and texture. Each component plays a crucial role, from the aromatic onion to the rich, melty cheese, creating a symphony of tastes that is truly unforgettable.
- Olive oil: A little oil helps soften the onions and carry the spices’ flavors perfectly.
- Diced sweet yellow onion: Adds sweetness and depth that balances the spicy elements.
- Mild diced green chilies (4 ounces): These bring a gentle heat and tangy brightness without overpowering the dish.
- Chili powder (2 teaspoons): A classic enchilada spice that adds warmth and complexity.
- Ground cumin (½ teaspoon): Offers earthy undertones essential to authentic Mexican-inspired dishes.
- Smoked paprika (½ teaspoon): Introduces a subtle smoky note that elevates the sauce beautifully.
- Garlic powder (½ teaspoon): Boosts savory depth effortlessly.
- Salt (½ teaspoon): Essentials for seasoning and bringing the flavors together.
- Black pepper (¼ teaspoon): Adds a subtle kick that balances the richness.
- Mild red enchilada sauce (3½ cups): The heart of the recipe, delivering vibrant, tangy flavor and luscious texture.
- Shredded rotisserie chicken (3 cups): Pre-cooked chicken saves time and ensures tender, juicy bites throughout.
- White corn tortillas (8, cut into strips): Soft tortilla strips soak up the sauce and add wonderful body to the dish.
- Shredded cheddar-jack cheese (2½ cups): This melty cheese blend adds richness and that golden finish everyone craves.
- Fresh cilantro: Offers a fresh, herbaceous brightness at the end.
- Hass avocado slices: Creamy and cool, perfect to cut through the spice and complement the dish.
How to Make Skillet Enchiladas Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large heavy-duty skillet over medium-high heat. Toss in the diced sweet yellow onion and sauté for 2-3 minutes, just until the onions soften and become translucent. This simple step lays the flavorful groundwork by coaxing out the natural sweetness of the onions, creating a delicious base for the sauce.
Step 2: Spice Things Up
Next, add the mild diced green chilies, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper directly into the skillet. Stir everything together so the spices lightly toast and mingle with the onions and chilies. This combination wakes up your senses and builds the authentic enchilada flavor profile you’ll love.
Step 3: Simmer the Sauce and Chicken
Pour in the mild red enchilada sauce and stir to combine all the aromatic spices and veggies with the sauce. Then add the shredded rotisserie chicken, mixing it well so every tender piece is thoroughly coated in that vibrant sauce. Let this simmer for 3-4 minutes until the sauce develops a low boil, intensifying the flavors and warming the chicken through.
Step 4: Fold in Tortilla Strips
Turn off the stove, then gently fold in the strips of white corn tortillas. Carefully stir until the tortilla strips are evenly scattered and soaked with the luscious enchilada sauce. These strips absorb the sauce beautifully, giving the dish its signature hearty texture unlike any whole enchilada roll or bake.
Step 5: Top and Bake
Sprinkle the shredded cheddar-jack cheese evenly over the skillet mixture, creating a generous, cheesy blanket. Transfer the skillet to your preheated 425°F oven. Bake for 10-12 minutes, or until the cheese has melted into a bubbly, golden layer that you’ll find utterly irresistible. The oven finish adds a delightful crispy edge to the cheesy topping, rounding out the dish perfectly.
Step 6: Garnish and Serve
Once baked, take your skillet enchiladas out of the oven and immediately garnish with fresh cilantro and creamy slices of Hass avocado. These fresh toppings balance the rich, spicy, and cheesy flavors, bringing brightness and a creamy texture contrast that elevates every bite.
How to Serve Skillet Enchiladas Recipe
Garnishes
Fresh herbs like cilantro and avocado slices are a classic for a reason—they add sunshine and creaminess that cut through the rich sauce. Feel free to drizzle a little sour cream or squeeze a wedge of lime for an extra zing that livens up the entire experience.
Side Dishes
This recipe pairs beautifully with simple sides like Mexican rice, refried beans, or a crisp green salad. Something light and fresh contrasts the hearty skillet enchiladas just right, keeping your meal well balanced and satisfying.
Creative Ways to Present
Serve your skillet straight from the pan for a rustic, family-style vibe that encourages sharing and second helpings. Alternatively, scoop out individual portions and garnish each plate with a sprinkle of chopped green onions or pickled jalapeños to add texture and flavor bursts.
Make Ahead and Storage
Storing Leftovers
Let your Skillet Enchiladas Recipe cool completely before transferring leftovers to an airtight container. Stored in the fridge, it keeps well for up to 3 days—making it perfect for next-day lunches or quick dinners.
Freezing
If you want to save it for later, this dish freezes marvelously. Pack it in a freezer-safe container with a tight lid. It will maintain its deliciousness for up to 2 months. Just thaw overnight in the refrigerator before reheating to keep all those wonderful textures intact.
Reheating
Reheat leftovers gently on the stovetop over medium heat or in the microwave until warmed through. To bring back some of the crispy cheesy topping, a quick stint under the broiler for a minute or two works wonders.
FAQs
Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Using pre-cooked rotisserie chicken is a fantastic shortcut that saves time and adds great flavor—the chicken stays juicy and tender once combined with the sauce.
What can I substitute if I don’t have white corn tortillas?
You can use yellow corn or even flour tortillas cut into strips, though the texture and flavor will differ slightly. Just make sure the tortillas are fresh so they take on the sauce nicely.
Is this Skillet Enchiladas Recipe spicy?
It has a mild spice level, perfect for those who enjoy gentle heat. If you prefer it spicier, you can add diced jalapeños or a pinch more chili powder when cooking.
Can I make this dish vegetarian?
Definitely! Swap the shredded chicken for roasted vegetables or cooked black beans and adjust spices if needed to keep the flavor punch. The enchilada sauce and cheese still deliver plenty of richness.
How can I make the cheese topping extra crispy?
For an irresistibly crispy cheese crust, sprinkle the cheese thickly and bake uncovered at a slightly higher temperature for an extra few minutes. Just keep an eye on it to avoid burning.
Final Thoughts
If you’re craving something that’s both comforting and impressive, this Skillet Enchiladas Recipe is your new best friend in the kitchen. It’s a little bit saucy, a little bit cheesy, and full of bold, flavorful goodness that everyone will love. Don’t hesitate to try it—you’ll be reaching for this skillet again and again.
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Skillet Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Mexican
Description
This Skillet Enchiladas recipe is a quick and flavorful meal that combines tender shredded rotisserie chicken with a rich, mild red enchilada sauce, sautéed onions, and aromatic spices. Corn tortilla strips are folded into the sauce and topped with melted cheddar-jack cheese, then finished in the oven for a bubbly, cheesy delight. Garnished with fresh cilantro and creamy avocado slices, it’s an easy, comforting Mexican-inspired dish perfect for a weeknight dinner.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- ¾ cup diced sweet yellow onion
- 4 ounces can mild diced green chilies
- 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)
Spices
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnishes
- Fresh cilantro, roughly chopped
- Hass avocado, sliced
Instructions
- Preheat the oven: Set your oven to 425° F to prepare it for melting the cheese and finishing the enchiladas.
- Sauté the onions: Heat a large (12 inch) heavy-duty skillet over medium-high heat and add the olive oil. Once hot, add the diced sweet yellow onion and cook for 2-3 minutes until the onions become tender and translucent.
- 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 combine all the flavors with the sautéed onions.
- Incorporate enchilada sauce and chicken: Pour the mild red enchilada sauce into the skillet and stir to blend all the spices evenly. Add the shredded rotisserie chicken and coat it thoroughly with the sauce.
- Simmer the mixture: Cook the sauce and chicken for 3-4 minutes, just until the sauce begins to softly boil, allowing the flavors to meld.
- Add tortilla strips: Turn off the heat and gently fold in the white corn tortilla strips, making sure they are evenly distributed and fully coated with the sauce mixture.
- Top with cheese and bake: Sprinkle the shredded cheddar-jack cheese evenly over the skillet enchilada mixture. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the cheese has melted thoroughly and the sauce is bubbly.
- Garnish and serve: Remove from the oven and garnish with fresh cilantro and sliced avocado. Serve warm for the best flavor experience.
Notes
- You can substitute the white corn tortillas with yellow corn or flour tortillas if desired, but corn tortillas provide the most authentic texture.
- Using rotisserie chicken is a time-saver, but you may also use cooked shredded chicken breast or thigh meat.
- If you prefer a spicier enchilada, use hot diced green chilies or a spicy enchilada sauce.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, substitute chicken with cooked beans or sautéed vegetables.
