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
Scale
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.
