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 123 votes
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Cheesy Rotisserie Chicken Enchilada Skillet

11
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.

Ingredients

  • 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)

Instructions

  • 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.

Video

Notes

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

Nutrition

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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245 comments

  1. I don’t think I will ever roll enchiladas again… I made this pretty much by the recipe except I added corn cut from one cob… also made it layered with tortillas I had in hand… so, chicken mixture, crispy tostada shells broken then another layer of chicken mixture, low carb flour tortillas and finished with chicken mixture… 1/4 cup cotija cheese followed by Mexican shredded cheese.  Covered and placed in 450 oven and uncovered the last five minutes… served with lettuce avocado green onion cilantro “slaw”… soooo darn good!

  2. My family loves this recipe and it is requested often! I have subbed jalapeno cream cheese for the sour cream if I don’t have that on hand. We serve the beans on the side and in the summer I just put a lid on to melt the cheese so I don’t have to turn my oven on!

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

  4. 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. 

  5. 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! 

  6. 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. 

  7. Delicious 😋 

  8. 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!

  9. 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 
      

  10. 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! 

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

  12. I found this to be incredibly salty 

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

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

  15. 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!

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

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

  18. 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.

  19. 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.