Cheesy Rotisserie Chicken Enchilada Skillet
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.
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!
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:
- Try it with Yellow Rice or Cilantro Lime Rice
- For a low-carb side, with veggie rice such as Cilantro-Lime Cauliflower “Rice” or Mexican Cauliflower “Rice”
- Instant Pot Refried Beans also make a great side dish
- Serve with a few avocado slices on the side.
More Enchilada Recipes You May Enjoy:
- Chicken and White Bean Enchiladas with Creamy Salsa Verde Sauce
- Enchilada Chicken Roll Ups
- Classic Enchiladas Verdes
- Chicken Enchilada Soup
- Turkey Enchilada Stuffed Turkey Rellenos
Cheesy Rotisserie Chicken Enchilada Skillet11
- 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.
- 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.
Used with permission of Little, Brown and Company, New York. All rights reserved.
Photo Credit: Jess Larson