Cheesy Rotisserie Chicken Enchilada Skillet

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This Cheesy Rotisserie Chicken Enchilada Skillet dinner is about as fast as enchiladas can get, and that’s because it’s not really enchiladas—it’s a tortilla casserole made all in one cooking vessel.

Cheesy Rotisserie Chicken Enchilada Skillet
Chicken Enchilada Skillet

I’m obsessed with Chicken Enchiladas, so I loved this easy skillet version! I used my homemade enchilada sauce which I usually double and keep in the freezer because it’s so dang good, but you can use jarred if you wish!

Enchilada Skillet

This recipe was slightly modified from the Cook90; The 30-Day Plan for Faster, Healthier, Happier Meals written by David Tamarkin. The book challenges you to cook for 30 days to transform the way you eat and feel – I love this concept! This recipe got my attention because A: I love enchiladas and B: I love that it uses a rotisserie chicken to simplify the dish for one pot cooking, much like I do with my Chicken Pot Pie recipe from my cookbook Skinnytaste One and Done. This turned out delicious and the servings are very generous and filling. The recipes in the book all look delicious, I can’t wait to try more.

How To Make Skillet Chicken Enchiladas

Rather than filling tortillas with chicken and rolling them up, to make a skillet enchilada you cut the corn tortillas and mix everything right in the skillet. This recipe is easy and fool proof and always a family pleaser.

What To Serve with Enchilada Skillet:

This dish doesn’t need a side, but if you wish to serve a crowd here are some suggestions:

Cheesy Rotisserie Chicken Enchilada Skillet

Cheesy Rotisserie Chicken Enchilada SkilletCheesy Rotisserie Chicken Enchilada Skillet

More Enchilada Recipes You May Enjoy:

Cheesy Rotisserie Chicken Enchilada Skillet
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4.93 from 120 votes
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Cheesy Rotisserie Chicken Enchilada Skillet

497 Cals 46.5 Protein 38 Carbs 19 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Mexican
This Cheesy Rotisserie Chicken Enchilada Skillet dinner is about as fast as enchiladas can get, and that’s because it’s not really enchiladas—it’s a tortilla casserole made all in one cooking vessel.


  • 1 teaspoon vegetable oil
  • ½ onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1 16-ounce jar enchilada sauce (I used my own, homemade)
  • 1/4 cup sour cream, plus more for serving
  • 4 corn tortillas, torn into quarters
  • 4 cups shredded chicken , (from a 2½-pound rotisserie chicken, skin and bones removed)
  • 1 15-ounce can low sodium black beans, rinsed and drained
  • 3 ounces shredded cheese, such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 3/4 cup)
  • jalapeño peppers and chopped fresh cilantro, for serving (optional)


  • Preheat the oven to 500°F.
  • Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.
  • Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes.
  • Transfer the onion mixture to a large bowl; set aside the hot skillet.
  • Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.
  • Fold in the tortillas, chicken, and beans until thoroughly coated.
    how to make skillet enchiladas
  • Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling, about 5 minutes.
  • Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.



Excerpted from COOK90 Copyright © 2018 by David Tamarkin.
Used with permission of Little, Brown and Company, New York. All rights reserved.


Serving: 11/2 cups, Calories: 497kcal, Carbohydrates: 38g, Protein: 46.5g, Fat: 19g, Saturated Fat: 5.5g, Cholesterol: 151mg, Sodium: 1296mg, Fiber: 8g, Sugar: 5.5g
WW Points Plus: 12
Keywords: cheesy chicken enchilada skillet, chicken enchilada skillet, chicken enchilada skillet recipe, skillet enchiladas

Photo Credit: Jess Larson

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  1. I added corn and put in the oven for 15 mins – delicious!

  2. Great flavors, and easy to make. My only comment is that it needed about 15 mins in the oven at 500, my batch was very undercooked but I just tossed it back in and it was perfect. 

  3. Great recipe! We made this for the first time with company coming over and everyone loved it and wanted seconds. Tasty and super easy to put together! 

  4. Through several planning failures, I ended up having to go way off script for this recipe — not enough chicken so I subbed in half tofu; no black beans so I subbed in black eyed peas.  I did double the bake time because it was pretty soupy after just the 5 minutes.  Even so, it was sooooo so satisfying and delicious. Absolutely will make again — with the right ingredients next time. 

  5. Delicious 😋 

  6. This was great and my whole family liked it (which is tough to achieve!). I think it would be even better adding some veggies (corn, bell peppers) which I will do next time. Used reduced fat sour cream. Making the homemade enchilada sauce was simple and allowed me to control the spice level. A keeper!

  7. Once composed, this dish would benefit from more cooking after the beans and sauce are combined. This is another example (see pumpkin pasta) that tastes too raw.  The flavors are great though but it needs about 15-20 minutes in the stove 

  8. Absolutely loved it! I would actually put more tortillas in it . So easy and no mess! I will certainly make it again and double for company with rice and Margaritas! Ola! 

  9. How does this freeze? Wondering about freezing without beans and tortillas?

  10. I found this to be incredibly salty 

  11. This Cheesy Rotisserie Chicken Enchilada Skillet was fantastic.  Will be doing The recipe again.

  12. Do you really set oven to 500? Seems a bit high.

  13. I loved this recipe! We sautéed bell pepper with the onion as well, and toasted the corn tortillas as the side and broke it up like chips to add a crunch to the dish.  Served with black beans.  I will definitely make it again!

  14. I like this recipe but my husband commented that it was missing something. The next time I added more tortillas and it aaa perfect!! 

  15. Absolutely delicious and easy for a weeknight meal! Have added to my favorites! 

  16. Just made this. Wow so easy. I used 4 cups of Rotisserie chicken ,shredded, actually i finely cut it with a knife.
    My hubby doesn’t like beans so I hid it slightly pureeing the beans. He never noticed. I used light sour cream and red3fat mexican cheese blend.
    Does this lower the points any?
    Anyway this is definitely a winner.

    • Thanks for the tip about pureeing the beans. I’m the one who doesn’t like beans so any tip I can get about hiding them is super useful! 😆

    • Loved it. Made it this week and will make it again for company tomorrow. So easy and satisfied a cheese craving.

  17. Not gonna lie I didn’t quite know what to expect when my wife asked me to make this but it is phenomenal. Went a little over on the salt. We decided to add a bit more sour cream as well for our boys (2&3) and they loved it as a dip. Thanks to that, we’ll be bringing this to the next potluck we go to.

  18. If I make and bake this, what would reheating instructions be?

  19. So yummy and filling!

  20. I made this for family dinner last night and everyone enjoyed it quite heartily. There were a couple of comments about how they thought it might be better and I will try those the next time I make this dish. First, too much chicken. Our family is trying to reduce animal protein and thought that reducing the chicken and introducing corn and possibly poblano peppers might be a good option. Also, the tortillas seemed to disintegrate into the casserole after it was cooked and they remarked they couldn’t find them. Next time, I will likely layer filling, tortillas, filling, tortillas and hope they don’t disintegrate as much. I did use reduced-fat sour cream and cheese blend and didn’t notice a real difference. Topped with cilantro and guacamole. Overall, quick, easy and flavorful! Everything we were hoping for.

    • We use less meat and add lots of veggies, whatever we have in hand such as zucchini, yellow squash, cauliflower. It’s really yummy! 

  21. Is all of the dairy in this full fat? 

  22. This is a KEEPER! Even my very picky 13 year old son loved it. I added corn with the black beans and then topped with sliced green onions after removing from the oven. Next time I think I’ll do one or two more tortillas for that amount of chicken. Served with a salad. YUMMY!!

  23. When I put this in my ww app I’m only
    Getting 5 pts not 9 and I did swap the tortillas to a carb counter one but even with the corn tortillas I’m getting 7 pts? 

  24. I made this tonight, and it was delicious! I sautéed a diced bell pepper with the onion/garlic; I used a 19oz can of enchilada sauce, cut the tortillas into 1-inch pieces, added a can of diced tomatoes, and added a can of drained/rinsed pinto beans. I sprinkled some sliced green onions and black olives on top. Served with sliced avocado. Yum! 

  25. This was REALLY good! I did make her enchilada sauce and the whole family really enjoyed dinner tonight. However, it makes more than four servings which is a win because we will be having leftovers tomorrow night! Thanks again for a delicious recipe! 

    *Question… if we can get 8 servings versus 4, does that change the point value? 

    • It should lower the points, but plug into WW app to check.  I bulk it up to 6+ servings with veggies and skip the sour cream and get 4 pts purple. 

  26. I loved this recipe! So delicious!! Anyone know how to figure it out the serving size measured in grams?

  27. Love this recipe! I usually skip garnish on recipes because I am lazy but we happened to have cilanto and jalepenos already and I am so glad. They rounded out the flavors of the dish perfectly.

    We will definitely be making this again.

  28. This recipe was amazing! So I didn’t make the enchilada sauce and instead of getting rotisserie chicken I used canned chicken breast (I’m a bariatric patient have to monitor everything!) I also used whole wheat street food sized tortillas (6) it was delicious 

  29. Makes my little Texan heart happy!  Thank you! Yum!!!

  30. I made this last night and it’s SO GOOD! Even better as left overs the next day! This recipe is definitely going into the regular rotation. Next time I’m adding corn! And maybe some green onions.

  31. My whole family all loved this tonight including kids! Used vegetarian “chicken” and skipped beans. Also subbed plain non fat greek yogurt for sour cream. They thought it was better than a local Mexican restaurant! This is going on the weekly rotation for sure. Love the 1 pot too… i didn’t use a separate bowl… i just stirred it all in the pot. Thanks so much.

  32. Absolutely delicious! Homemade enchilada sauce is a must. It’s super easy to make. The enchiladas were very good and the best part is that you can adjust the “heat” to your desire. My husband really liked it and he’s a Mexican food fiend. So that says a lot. 

  33. Has become a weekly favorite with my family! Even my husband who despises leftovers will gladly devour this!
    Thank you!

  34. Delicious! I made this using left over shredded chicken I had. Instead of stirring in the tortillas, I layered them like a lasagna, starting and ending with the chicken/bean mixture.

  35. This may be the easiest weeknight meal I’ve ever made. My picky husband LOVED it and this will become part of our monthly rotation since it was such a hit!

  36. Has anyone made this with the low carb tortillas? 

  37. Is there an easy way to make this in the crockpot or instant pot you would suggest? I would absolutely appreciate some tips! 

  38. I made this a few weeks ago exactly as the recipe is written. It was SO SO good. My husband loved it and even commented, why make enchiladas any other way? lol. I am making it again tonight but since I don’t have shredded chicken I’m trying it with ground beef. Can’t wait to have this again. This is now one of my go to recipes for a quick, delicious meal! Thank you!

  39. Made this tonight and we loved it! I made half a batch and it was still enough for another meal for us. Because I used a whole 10oz can to make half the recipe, it was pretty spicy but we liked it that way. I added a small amount of corn for additional color since I didn’t have jalapeños or fresh cilantro. Flavors were wonderful and I’ll definitely be making it again.

  40. Has anyone tried using corn chips in place of the corn tortillas. I was thinking it might add more flavor?

  41. This was soo good and so incredibly simple. I used up some leftover Enchilada sauce I had in the freezer and bought a rotisserie chicken. This took me 10 minutes tops…and it was incredible. To spice it up I added some jarred Jalapenos relish and added it to the chicken/bean mixture.

  42. Loved this recipe! I subbed yogurt for the sour cream because its what I had, but otherwise followed the directions exactly. Thanks!

  43. Delicious and easy. We will definitely be making this one again. The recipe was easy to follow and all of us enjoyed it. It was delicious the next day for lunch.

  44. Delicious, Gina…thank you for your wonderful recipes! This was so easy to make, and soooo good!!

  45. Made the Chicken Enchiladas recipe with my homemade adobe sauce made from dried peppers and your homemade enchilada sauce. I added a poblano pepper and some Mexican street corn. Oh it was so delicious! Definitely making again!

  46. I have made this over and over with whatever I have on had. I have used green salsa or red in replacement of the sauce. I also save a step and build the meal straight in the skillet.  Other additions I have made is adding corn, jalapeños, diced Chili’s, etc.  I also have made this with vegan chorizo, Greek yogurt, and dairy free cheese and it’s amazing. 

  47. This is a go to. I make skinny taste carnitas almost every 2 weeks. It has been far and away the best meat to use in this dish. Sooo good!

  48. Could this be a freezer meal? 

  49. This dish is now a staple in our home. We love it for so many reasons. It is quick and easy to prepare. Great as leftover lunch for the next day (if there are any leftovers).

  50. Loved this and it couldn’t be easier! I shredded two chicken breasts from a Costco rotisserie chicken in morning and stuck in fridge, so putting this together at dinner was slick. One note…since my chicken was cold, five minutes in oven, even in cast iron skillet, wasn’t enough to heat this through. I’ll allow for that in future. Thanks Gina…you’ve made WW an eating and cooking pleasure for me for years.

  51. SO GOOD. Hits all the right notes. I was craving all of those delicious Mexican flavors that we know and love, and who doesn’t mix together their plates at the restaurant/when they do take-out?! This was a better version of that and so satisfying. Could eat this every week!

  52. This is very good! However, just an observation, Tortillas are not listed in the ingredients section, but are listed in the directions

  53. Easy to make and so delicious!

  54. This was so good and easy! It came together so fast. My boyfriend loved it so much he wanted it for breakfast the next morning as faux chilaquiles. We topped it with an over easy egg and all the other toppings and it was a great remix!

  55. Wonderful dish!!! So quick and easy. We love it! Definitely making it again.

  56. My family loves this! For some reason when I make this, it comes out almost as a stew, it’s very thick. I’ve started making home made tortilla chips in my air fryer with the remaining package of corn tortillas and we use them to scoop the chicken enchilada mixture, almost like a deconstructed plate of nachos. I make the chicken skillet enchilada exactly as the recipe says, and I also make the homemade enchilada sauce (so yummy, esp if you make it a day ahead and let all the flavors combine). For the air fryer chips, I cut the corn tortillas into 8 pie shaped pieces, toss with olive oil and a bit of salt, and fry in small batches in the air fryer for 6 to 8 minutes, shaking a few times during the cooking so they all brown evenly. I served with steamed broccoli.

  57. What size of tortillas should be used? Maybe I missed it in the instructions 

  58. I loved this. My Hubs used light sour cream and light Mexican blend cheese to even save a bit more. This was so yummy and filling! Definitely in the regular go to list

  59. This was delicious!!!! So easy to make and was a hit all around. I added corn like someone else recommended and substituted flour tortillas because that is what I had on hand (don’t know how that changed the points). In the future I would probably either use pre-pulled rotisserie from Costco or shred the chicken in the crockpot because pulling a rotisserie chicken ended up being more work than I had planned for.

  60. This recipe was surprisingly good! It’s filling and satisfying and a great way to use leftover chicken! I added some corn for crunchiness. I will definitely make it again!

  61. In the midst of a snow storm, had most of the ingredients, subbed a couple. I used Tomatillo salsa in place of the enchilada sauce and used whole wheat carb balance tortillas (used 6 instead of 4). No sour cream but did have some mascarpone which I nuked and added. 
    I don’t think my replacements (other than the tomatillo salsa) made any difference. First words from my husband “This is really good.” It’s a good thing, we have lots since it is just the two of us.
    Hearty thumbs up on this recipe, will definitely make it again.

  62. SO SO GOOD. I used the rotisserie from Costco that’s already pulled off. Made this recipe so quick and easy. I rarely leave reviews on recipes, but this one is that good. 

  63. This is so so so good!!! I didn’t feel like removing the meat from a rotisserie chicken myself so I bought the rotisserie chicken breast that Costco sells and used 32oz of that. I also don’t like sour cream but saw a few other comments where they used nonfat plain Greek yogurt so used that! Used Old El Paso enchilada sauce which turned out great, and a 2% Mexican style cheese blend to save on some calories. Such a yummy and filling dinner!!

  64. If I freeze this, do I cook It frozen at the same temperature?  Any ideas at how long?  Thank you 

  65. This was really good. I’m actually loving it. I put in probably more cheese than suggested in the recipe though. I also didn’t add the tortillas as I’m trying to limit my carb intake (the beans are enough). Hubby just made wraps with them when the recipe was complete. I made the enchilada sauce as suggested, but I live in an area with minimal access to mexican ingradients, so instead of the chili in adobo sauce, I just put in 3/4 tsp of powdered chipotle spice, which I probably could of added more, but I was afraid it would be too spicy for the kids. Use fat free yogurt instead of sour cream. I put on a bed of lettuce and cauliflower rice, and a bit of hot sauce. Yummy!

  66. Im glad i made this recipe again. First time i really messed it up. I love it. Leftovers are just as good.

  67. Thanks for making my family happy with this meal :)! Lots of plates licked clean! You’re the best, Gina!

  68. So yummy! I mixed a small can of jalapeños right in the mixture and topped it with two cups of cheese (yes I know that defeats the purpose of skinny, but we are cheese eaters sadly). I loved it and I’m looking forward to trying it again with different kinds of enchilada sauce and maybe adding corn or other veggies (bell pepper?). 

    I used a rotisserie chicken from the market but next time I’ll precook some chicken breasts and/or thighs to save money. 

  69. I bought a cast iron skillet just for this recipe, excited to try! Can I leave out the black beans or does it affect consistency? My stomach is sensitive to legumes.  

  70. Easy, flavorful, definately make this again! 

  71. Has anyone used this recipe with ground beef? I love it with chicken! If you did use ground beef did you do anything else different to it?

  72. Made this last night, it was fantastic as is! Had it for leftovers again today and was even better. Thanks! 

  73. This was very easy to make and very delicious! Will be making this again. I used Fernandez Enchilada Sauce mix (and mixed with chicken broth instead of water).

  74. Very easy and very tasty

  75. I fixed this tonight and it as a hit!  Very tasty!

  76. This was our dinner about two nights ago, and I am still thinking about it. Aside from being super simple to make, it was truly delicious. Do yourself a favor and use the homemade red enchilada sauce found on this site. When constructing this dish, I didn’t quite have enough black beans as I was using those leftover from a previous meal. So I added 1/2 cup frozen whole kernel corn. The corn added a pop of sweetness, which we really enjoyed.

  77. This was so good! I made Gina’s homemade enchilada sauce and served it with her cilantro lime rice. Will definitely make this again soon!

  78. This was delicious!! I used the homemade enchilada sauce recipe, plain greek yogurt instead of sour cream, shredded chicken breast instead of rotisserie, and carb balance flour tortillas – mine came to just 4SP per serving!

  79. Has anyone tried with flour tortillas??? This dish looks amazing and I can’t wait to try it!

    • My husband doesn’t like corn tortillas so I made it with flour. Still tastes great, but the flour ones get a little mushier and stickier than corn would. Definitely still worth making with flour!

  80. My family’s Favorite way to eat enchiladas! I typically double the recipe and layer, lasagna style, in a casserole dish. Adding chicken to sauce, I layer quartered tortillas, sauce and cheese (repeating layers) and  bake at 375 for 20-30 minutes. I also use fat free plain Greek yogurt in place of sour cream and thin corn tortillas, cutting down points

  81. My family’s Favorite way to eat enchiladas! I typically double the recipe and layer, lasagna style, in a casserole dish. Adding chicken to sauce, I layer quartered tortillas, sauce and cheese (repeating layers) and  bake at 375 for 20-30 minutes. Perfect!

  82. Gina, I made this and it is superb! What do you recommend serving along side this?

  83. I’ve made this twice now – once with store bought sauce and once with the homemade sauce. It’s SO much better with the homemade! I will never go back. 🙂 I used shredded chicken breast and FF Greek yogurt that I had on hand, and it was great!

  84. Simple to make and delicious in flavor. 

  85. This has been added to the rotation in our house! Very good recipe!

  86. Looks delicious!  Im making it for dinner tonight!  In the video it shows you adding water after enchilada sauce, but recipe doesn’t mention it.  How much water, and is it necessary?  Thanks! 

  87. I made this tonight and was very impressed! I replace the sour cream with non fat greek yogurt, and we’re .a green sauce family, so I used canned green sauce rather than the homemade sauce. It was fantastic. My husband kept saying “WOW!” as he was eating.
    We will be making this again!

  88. Hi! Was wondering if I can use Greek Yogurt instead of sour cream to reduce the points even more? 

  89. This is so delicious and easy to make. I used canned enchilada sauce and added a can of Mexican corn. Delish! Recipe definitely made 6 good size servings for our family. Will be adding this to my collection of “repeat” Skinny Taste recipes.

  90. My family loved this. It is going in the repeat category!!!

  91. This sounds really good! I’m trying to get some meals into my freezer before school starts in September and am wondering if anyone has tried freezing this yet. Did you freeze it fully cooked? Did you assemble it and freeze it before you bake it to melt the cheese?

  92. I created the recipe in WW, it was 11 points.

  93. This was amazing ! My husband loved it and didn’t need realize it was a healthy recipe. Definitely making this one again !

  94. This dish is better than lots of things you’ll order at a Mexican restaurant 

    • I also used a few oz extra of enchilada sauce and baked at 400 for about 20 minutes.  Don’t pass up the sour cream, cilantro and jalapeño as garnish!

  95. This sounds so good and I want to try it…I’m just confused…why do you heat the oven to 500? Did I miss where it said to bake it? Any help would be appreciated! Thanks!

    • Hi Lisa, the last part of direction #7- “Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling, about 5 minutes.” Hope that helps!

  96. Wow, I assume I am not really supposed to preheat my oven to 500°.

  97. This was so good and easy to assemble. I added a small can of green colors and baked the whole thing in a casserole dish for 20 mins at 425!  Baked it with the cheese on top. Turned out great.  

  98. My daughter suggested this recipe for a shared dinner. It was easy to make and was a big hit. All of us really enjoyed it, and I look forward to making it again and again!

  99. Hi! I’m planning on making this for lunch tomorrow. Can I make this the night ahead, and then bake it in the oven tomorrow??

  100. Since this is labeled as a freezer meal, I’m assuming that you freeze fully baked? Trying to prepare individually portioned freezer meals for my husband so that he can simply thaw and microwave when I am out of town.

    Thanks in advance for any freezer tips!

  101. The husband accidentally bought green enchilada sauce and it was still great. This was so fast, so easy and everyone ate it up. I think it’ll make great leftovers too!

  102. I made this for supper last night, and it was a hit with me and my husband. So tasty, easy, and perfect. Thank you Gina!

  103. This was delicious! I used canned enchilada sauce because I didn’t have all the ingredients to make homemade but wow – amazing! I cut the recipe in half and still got 3 servings out of it. Will definitely make this again.

  104. I am planning on making this tonight and trying to think of a way to sub out the sour cream (can’t do cream cheese or Greek yogurt.). Any suggestions?

  105. I made this recipe tonight. It was a bit bland, maybe due to the type of enchilada sauce I used (Medium Red Enchilada Sauce from Aldi). I will try making it again with a different sauce

  106. It looks delicious, but I think it’s chilaquiles and no enchiladas…

    • As a Mexican I consider this more chilaquiles than enchiladas. Still delicious I skip the cumin and used manchego or mozzarella cheese.

  107. Question… I don’t have a skillet. Can I bake it in a casserole dish? 

  108. My family loved this!  So good and so filling!  

  109. So amazing! It was really tasty and had good sized portions. It was pretty quick to throw together. 

  110. I substituted fat free refried beans for the black beans (because my husband dislikes black beans) and fat free greek yogurt for the sour cream  but otherwise stuck with the recipe.  Saw some comments on Facebook that it was bland, but that was NOT my experience!  It was fantastic!!  

    I do believe her enchilada sauce made all the difference 🙂

  111. I ran the nutritional data through the Freestyle calculator and came up with 13 points,, based on the data here: 
    Serving Size: 1 1/2 cups
    Amount Per Serving:is 
    Freestyle Points: 9
    Points +: 12
    Calories: 497 calories
    Total Fat: 19g
    Saturated Fat: 5.5g
    Cholesterol: 151mg
    Sodium: 1296mg
    Carbohydrates: 38g
    Fiber: 8g
    Sugar: 5.5g
    Protein: 46.5g
    I will run this through the recipe builder later.


    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

    • I just did the build-a-recipe thing and it calculated it at 5 points per serving using her homemade enchilada sauce.  Can’t wait to eat this because it smells so delicious!!

  112. This was great.  Made it with homemade enchilada sauce.  Will definitely make it again

  113. Super easy to make and really good! My husband is the type that eats and then is hungry 20 minutes later-not with this recipe! Leftovers were great the next day too….

  114. Easy Peezy and delicious.  Not a fan of corn tortillas so I used flour and didn’t find them chewy at all.  Hubs and I already looking forward to leftovers for lunch tomorrow.  

  115. This was fantastic and so easy to bring together. For those of you who never eat 9-point meals (way too rich for me), I managed to bring it down to 3 points by doing the following: used only chicken breast (btw, 4.4 oz cooked = one cup, so 17.6 oz used for this recipe), used light cheese and fat free sour cream. We also divided it into 6 servings (instead of 4), and it was more than enough. If you want to keep the servings to 4, then it’s 4 points per serving. I loooove the taste of the corn tortilla. Next time I will cut them into strips so that I can be sure to get some in every bite. Thanks Gina for another winner (although truthfully at this point they are all winners!). 

  116. This recipe states that it is 9 freestyle points, but when I put it in the Weight Watchers calculator, it says 13 smart points.  Why is this off?

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  117. A new family favorite. I serve it on lettuce with fresh baby heirloom tomatoes. Yum! My husband has me add corn to his serving.

  118. This is delicious! I hate beans so I skipped those but this is amazing. Super easy to make, too! Definitely recommend!

  119. I made this tonight and it was awesome! I also used Trader Joe’s bottled enchilada sauce (12 oz). I was wondering how you would freeze this since it is labeled as freezer-friendly? Thanks!

  120. When I put the recipe into MyFitnessPal to calculate the calories, it comes out so much higher that what is listed.  I replaced the cheese with reduced fat version and changed sour cream to Greek yogurt and it still comes out to 712 cal per serving.  I’m thinking it’s the rotisserie chicken I’m using.  I have the hand pulled rotisserie chicken breast meat from Costco.  What rotisserie chicken is used in the recipe?  I want to make this so bad but I’m on a strict calorie count and I want to be sure I have the correct amount of calories.  Thanks!

  121. I always struggle with lunch ideas and when I saw this one I was excited to try it. It was absolutely delicious! I made it exactly as written, but I doubled up on the jalapenos. Reheated well, tasted excellent and was a really satisfying meal. Bonus points for being very easy to put together. I assembled and baked it after dinner one night, as I was planning on using this exclusively for lunches.
    Will definitely make again! Might add some corn next time!

  122. Awesome! I loved having enchiladas without the assembly. I think I used too much liquid in one of the steps. I had a little enchilada sauce left (and I could see the oil in it, making me think I had used too much oil, oops!) Anyway, I just added another tbsp of flour to make it a paste then stirred it in to the whole dish. I cooked it on the stove top a little longer to let it reduce and then all was well.

  123. My family and I really liked this meal. I used boiled chicken breasts that i shredded and canned enchilada sauce but followed the rest of the recipe. I did use 6 corn tortillas, but I think I’d like it even without any corn tortillas in it and just use as a dip for chips. I’ll make this again, especially since I didn’t get any leftovers.

  124. Delicious and so easy to make. Swapped the sour cream for nonfat greek yogurt and it was great!

  125. Delicious!! I’ve loved all your recipes that you posted in the past year. You helped me lose 30 pounds on WW freestyle program. Thanks for all you do, Gina!

  126. I made this for my husband and I this weekend and it was a hit with him! Full of flavor, easy to make, and very filling. I will definitely make this again.

  127. This was so good!!! Lots of flavor without breaking my dinner calorie goal and so easy to make. 
    We added a little more of the adobo sauce in the enchilada mix to add some more spice, it turned out great!

  128. It’s a keeper!  My husband enjoyed it and he is picky.  I’m living in an RV for the winter and it was easy to do in my small kitchen.  The only change I made is I didn’t turn on the oven I just let the cheese melt on the stovetop 

  129. I used green chile enchilada sauce and LOVED this recipe!!! I have been eating it breakfast, lunch and dinner! This morning I topped with a fried egg, avocado, tomatoes and fresh jalapeno. I can’t get enough of this yummy, easy dish!

  130. Is there somewhere I can find the WW ponints for the cookbook recipes?  Thanks!

  131. Really excellent combination of flavors.  Quick and easy!

  132. Loved this recipe and love the meal plans, I recently started following them. Thank you!

  133. My family – my college age son in particular – loved this meal. He’s a casserole-doubter but this recipe made him a believer. He said it was delicious and thanked me for making it. Easy list of ingredients. Easy to assemble. And seconds for every one.

  134. This was sooooooo good!!

  135. Made this last night. I sprinkled a little tex mex seasoning on top of the cheese before putting in the oven to bake. This dish was delicious and a new family favorite.

  136. My husband and I loved this. I don’t have a cast iron skillet (need to get on that) so I just used a large sauté pan and covered it with the lid at the end instead of using the oven. It still came out fantastic. I guess you could also bake it all in a baking dish instead if you feel strongly about having it baked. I made shredded chicken in the crockpot and used that instead of buying a rotisserie chicken. I’ll be honest, I’m not sure I can bring myself to assemble enchiladas again after how easy and delicious this was.

  137. Absolutely amazing. I highly recommend making the homemade enchilada sauce as well! Definitely takes the dish to another level! 

  138. Just made your Cheesy Rotisserie Chicken Enchilada Skillet with ground beef instead of chicken. It works out great without modifying your ingredient amounts. I also, for the first time ever, made your homemade enchilada sauce and it is absolutely delicious! Thanks for providing a great recipe to make on a snowy day.

  139. This was fantastic!!! Made it tonight and the little asked for more. I made mine with Trader Joe’s enchilada sauce (12 oz) and their hatched chile salsa. I added a can of fire roasted corn to the mix because of corn, duh! I added 1 potato to the bottom of the skillet and topped it with the mixture. Served with avocado and a little more sour cream to diminish the heat for her. This is a definite keeper!!! Thank you for sharing.

  140. I did not adjust a single thing…it was SO easy that I felt like there was no way it could filled with flavor but it was! Definitely going into my rotation. One of my favorite meals so far!! 

  141. I made “enchilada” salad with the leftovers, YUM!

  142. This recipe is AMAZING! I tweaked some of the ingredients and got the WW points down to 5! As a side, I made the weight watchers refried beans for 0 points. They went perfectly together! I am adding this recipe to my regular weeknight dinners!! Thank you Gina!

  143. I absolutely love this recipe and it is super easy!  

  144. Hi Gina, did . you calculate the points using your own sauce (which has zero), or canned sauce (which is usually much more)?

  145. This was SOO good, and so easy. I used lite sour cream, canned enchilada sauce, and added some frozen fire roasted corn to the mix and it turned out delicious. Does not taste ‘diet’ at all. Since I don’t have an oven proof pan, after cooking the onion mixture I just mixed it all up in a casserole dish and baked at 350 for 25-30 minutes. Absolutely perfect! 

  146. Delicious, but very rich! Came together quickly and the rotisserie chicken was a great shortcut. 

  147. SO SO good! Definitely make it with homemade enchilada sauce- you won’t regret the extra work. However I tweaked mine just a little bit, as we don’t own a cast iron pan. I used an 8 x 11 glass dish, baked at 425 F for 25 minutes with the cheese on top the whole time. Turned out perfect!!

  148. This was sooo good and easy! I actually thought, not sure how much better these will be than enchiladas but I loved how easy they were. And super yummy. I never use corn tortillas in my enchiladas because they are hard to work with. This makes it so easy and they taste great, healthier too! Highly recommend 

  149. I’m not a bean lover. What can I substitute?

  150. Made this last night for my boyfriend. Made it with green sauce. It was delicious! He loved it!

  151. Beans are a no-go for me. Do you have any other substitution suggestion for them in this recipe? I know I can just leave them out, but figured I’d get your opinion first. Thanks!

  152. Made this tonight with the homemade enchilada sauce. The dish was great! Thanks!

  153. This was delicious! I made this along with the homemade enchilada sauce and it was so good. Portions were huge so I ended up doing 6 servings and still had a very filling meal. I served with corn on the side and topped with avocado.

  154. This was absolutely delicious!  I made this for dinner tonight and everyone loved it – my husband, and both my kids (14 & 19).  I’ll definitely put this in my regular meal rotation!

  155. So if I’m using your homemade enchilada sauce recipe, how many cups is 16 oz of enchilada sauce for this recipe?

  156. I made this tonight. My family had seconds!

  157. Made this tonight for dinner, family loved it. Served it with an iceberg salad. 2 things I did differently,,,I didn’t use a rotisserie chicken because I don’t like dark meat, and I didn’t make the enchilada sauce. I cooked chicken breast in my instant pot and shredded it. Used about 3 1/2 breasts to make 4 cups of chicken. I used 2 8 oz packages of Frontera Red Enchilada packages from Harris Teeter. Felt like the recipe was a bit salty, but it was delicious. Also, the tortillas fell apart when mixing together, which didn’t really matter. Dish doesn’t have a layered effect, its all kind of mixed up together.

  158. We made this tonight for dinner using your homemade enchilada sauce. That sauce MAKES this recipe! We made the sauce this weekend so we were ready to go tonight. The portion size was large and if folks are concerned about the points, change the servings to 6! It was delicious Gina! Thank you for another winner!

  159. Super easy recipe and the whole family enjoyed it! Will make it again!

  160. Approximately how many cups is 16 oz of enchilada sauce?

    I’m trying to figure out how much of your homemade enchilada sauce I need to make for this recipe. Your enchilada sauce recipe makes 4 cups.

  161. This is a keeper, however, for my taste, I think it could use more seasoning; (I used canned enchilada sauce). I will add more cumin next time and maybe something spicy (hot enchilada sauce?) I will add the chopped jalapeño to the mix too. I chose to mix it all up and put in a casserole dish and bake it @ 400.  Came out great.  Definitely needs the chopped jalapeño for a little heat and cilantro.  A little extra sour cream and avocado too! Delicious!

  162. So easy and delicious! I made the enchilada sauce to and it was easy and excellent-thanks!!!

  163. Hi Gina! This looks so good, and I’m pumped to make it. Do you think that the leftovers would keep? It’s just me and my husband at home, so thinking there will be a good bit leftover! If not, we might have to invite some friends over the night we make it lol.

  164. What do you think about using corn tortilla chips in place of tortillas. I realize they wont fold in as nicely as the tortillas will but perhaps they could be crushed or “soaked” in the mixture?

    • You may have issues with the salt content using chips. But if you use a low or no-sodium enchilada sauce (or unsalted chips I guess) it would probably work out. You will probably end up with a texture more similar to chilaquiles than enchiladas, but chilaquiles are super yummy too so hooray either way!

  165. Did you know that you shouldn’t use any tomato products in a cast iron skillet? It will leach iron that your body can’t handle.


      There is very short cooking time in the recipe. I’m sure it’s fine.

  166. If using boneless, skinless thighs, would it have to be cooked longer?

  167. What size corn tortillas did you use?

  168. I’m unsure, since it’s not ‘layerd’ with the tortillas on the bottom, why is it necessary to dirty a bowl? The recipe reads as if it can be a one-pan meal.
    Thank you!

    • I did this in one pan, and it turned out great! I also set the oven at 350 and baked for about 20 min instead of broiling.

    • I just made it all in the skillet! Turned out fine!

    • My guess is that it starts to warm up when combined in the skillet and if you don’t want the sour cream to start cooking, do it in a not hot dish. I think next time I do it, I’ll just have all the things ready to go so I can dump, stir, dump, stir quickly and not worry about if the pan is hot or not. After all, I used my daughter’s plate since I ate after the kids last night so that I’d have one less plate to wash! LOL.

  169. If you used boneless skinless chicken breast and substituted nonfat plain greek yogurt for the sour cream how many points would you save?

  170. Hello! Could this be tried with flour tortillas or would it be too chewy?

    (I just immensely dislike corn tortillas.. lol)


    • Not sure, if you try let us know!

      • I just made this tonight with flour tortillas because I  don’t love corn tortillas either. I really liked the entire meal and will definitely make it again, but the flour tortillas are a little chewy. I ended up baking at 350 while putting the kids to bed instead of broiling so I’m wondering if next time I broil will the tortillas on top get crunchy instead of chewy. Either way, I’m excited for leftovers tomorrow and am making it again with the flour tortillas. Great recipe! 

    • I used whole wheat tortillas last night. They weren’t chewy, they were very soft to the point of falling apart

    • You could also just make this as a dip & serve it with tortilla chips of your choice on the side 

  171. Is the sour cream included in the points? 

  172. Hi Gina, I’d like to make this for a group of 8-9 ladies in my book club and baking it would be much easier in a 9×13” pan.  If I just double it and bake it instead, for how long do you recommend and at what temp?  

    Also just received one of your cookbooks as a Christmas gift and am eager to try more recipes!  Thanks in advance.  

    Oh:  and book club is in two days!  🙂

  173. Wondering what I could replace the tortillas with…..maybe sliced or riced cauliflower?

    • You could use Ole’ Extreme Wellness tortillas at 1 pt each and buy reduced fat shredded cheese and refigure the points. It should come in at less.

  174. Did you use full fat sour cream and cheese when you calculated the ww points? Thanks!

    • I’m thinking that she didn’t factor in the sour cream when calculating points since it is listed as optional and she didn’t say how much sour cream to use in the recipe or how much a serving of sour cream was with the points calculation. I think the points are just for the dish itself. It doesn’t look like the avocado is calculated either. It will depend on if a person decides to use it and how much they use. I hope this helps. ????

      • It says to put 1/4 a cup of sour cream in the mixture. She also says it’s always full fat unless she says otherwise. 

    • You can always use plain non-fat yogurt as a sour cream replacement. It’s zero points. Just make sure you temper it first if your liquid is hot so it doesnt curdle/separate.

  175. I can’t wait to make this next week!!! How long will your enchilada sauce keep in the refrigerator for?

  176. The instructions seem off. Why heat oven — and so high — and not use it later?

  177. This looks like a camping possibility.  Could you just cook it with the lid on the pan to melt the cheese?

    • This is exactly what I did. Didn’t want to put my skillet in the oven. Worked well! Just put it on low for 5 minutes with the lid on.