Another easy weeknight skillet dinner…chicken enchiladas. All the usual suspects are combined. Rotisserie chicken is simmered in enchilada sauce and green chilies, then sliced tortillas are stirred in and cooked until they become nice and soft. I topped with this one pot meal with cheese, guacamole, sour cream, and cilantro. Only 15 minutes of prep, 25 minutes in the oven and dinner is served.
Chicken Enchilada Skillet
Serves 6
- 2 tbsp Extra virgin olive oil
- 1 Small yellow onion, diced
- 4 cups Shredded rotisserie chicken
- 1 tbsp Taco season or 2 tsp store bought
- 1 (4 oz) can diced green chilies, mild
- 1 (19 oz) can Red enchilada sauce, mild
- 5-6 Corn tortillas, cut into 1.5 inch strips
- 1 cup Shredded Mexican blend cheese
- Cilantro and sour cream for serving (avocado)
Preheat oven to 350°F.
Heat the olive oil in a large oven-proof skillet over medium heat. Add in onions and cook until translucent, about 5 minutes.
Add chicken, taco seasoning, green chilies and enchilada sauce to skillet, stir to combine. Bring to a boil and reduce to a simmer. Add in tortilla strips and cook until soft, about 2 minutes. Remove from heat.
Top with cheese and bake on the center rack for 25 minutes.
Top with cilantro, sour cream, guacamole and avocado if desired.
Adapted from: Modern Proper
