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One Pan Chicken Enchilada Skillet

One Pan Chicken Enchilada Skillet

The ultimate comfort food, One Pan Chicken Enchilada Skillet is a creamy, cheesy delight that will satisfy your cravings. Full of bold flavors and made in just one pan, it’s the perfect easy weeknight dinner that the whole family will love. Make it tonight for a meal that’s sure to impress!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 can Old El Paso red enchilada sauce
  • 1/2 cup chunky salsa
  • 1/4 cup water
  • 4 pieces Old El Paso soft tortillas, cut into 1-inch strips
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup sour cream
  • 1/4 cup sliced green onions
  • optional guacamole

Equipment

  • Chef's Knife
  • Blender
  • Wooden Spoon
  • Mixing Bowl
  • Saucepan
  • Skillet

Method
 

  1. In a large skillet (12-inch), add the shredded rotisserie chicken. Sprinkle with the ground cumin and dried oregano. Add the Old El Paso red enchilada sauce, chunky salsa, and water. Bring mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken and the chicken to heat through.
  2. Stir in the tortilla strips and sprinkle with the shredded Mexican blend cheese. Remove from heat and let the cheese melt from the heat.
  3. Top with sour cream (and guacamole if desired) in the center and sprinkle with green onions. Serve immediately.

Notes

  • Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
  • Tip 2: You can freeze this dish for up to two months.
  • Tip 3: This dish pairs wonderfully with a side salad or some warm Mexican rice.
  • Tip 4: If you like heat, consider adding diced jalapeños.
  • Tip 5: Substitute the chicken with black beans for a vegetarian option.
  • Tip 6: Serve it straight from the pan for a fun family-style meal.