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
Scale
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.
