Go Back
–+ servings
chicken enchilada skillet
Print Recipe
5 from 6 votes

Chicken Enchilada Skillet

All the delicious flavor and texture of chicken enchiladas with almost no effort.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Tex Mex
Keyword: chicken enchilada skillet, leftover rotisserie chicken
Servings: 6 people

Equipment

  • Deep 12" Skillet

Ingredients

  • 4 cups rotisserie chicken or other cooked, roughly chopped/torn chicken meat
  • 1 Tablespoon Olive Oil
  • 1 medium size onion, diced
  • 19 oz enchilada sauce
  • 2 roasted and diced poblano peppers OR 1 4 oz can diced roasted chiles
  • 1 15 oz can pinto beans
  • 1 Tablespoon taco seasoning store bought or homemade recipe
  • .5 cup sour cream or greek yogurt not 0% fat
  • 6 - 8 tortillas cut into 1" strips
  • 1.5 cups pepper jack cheese or Mexican Blend

Instructions

  • Preheat oven to 375 F.
  • In a large skillet set over medium heat, sautee onion in oil until soft, about 8 minutes.
  • Stir in all other ingredients except for cheese and cook for another minute or two.
  • Stir in ½ cup of cheese, then top with remaining cheese.
  • Bake at 375 F for 18 minutes. Broil on high for 3 - 4 minutes or until cheese is browned and bubbly.

Notes

6 tortillas will give you a saucy dish, whereas 8 or even 10 will make it slightly more firm.