Easy Chicken Skillet Enchiladas

If you don't have leftover chicken on hand for this recipe, you can quickly poach a few chicken breasts following this method.

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4 (2 enchiladas per person)

Ingredients

  • 8 ounces cooked chicken (about 2 cups shredded)
  • 1 teaspoon oil
  • 1/4 yellow onion, minced (about 1/3 cup)
  • 3 cloves garlic
  • 15-ounce can tomato sauce
  • 1/3 cup water
  • 4-ounce can mild green diced chilis
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 8 taco-sized flour tortillas
  • 8 ounces cotija cheese

To serve:

  • Cilantro
  • Radishes, thinly sliced
  • Sour cream
  • Avocado
  • Jalapeño

Special equipment:

Method

1 Shred chicken: Shred the leftover chicken so it’s ready when you need it. You should have about 2 cups.

How to make chicken enchiladas in a skillet

2 Make the sauce: In a large, high-sided skillet set over medium heat, add the oil. Once the oil shimmers, add onion and garlic and cook for 1 minute, just until softened.

Add tomato sauce, water, diced green chilis, chili powder, oregano, and cumin. Stir together, then let the sauce simmer on medium to medium-low while you assemble the enchiladas.

Skillet enchiladasSkillet enchiladas3 Assemble the enchiladas: Put about 2 tablespoons of shredded chicken down the center of each tortilla. (You don’t really have to measure the meat. Just divide it evenly among the tortillas!) Sprinkle about 1 tablespoon cotija cheese (just eyeball it) across the chicken, and spoon 1-2 teaspoons sauce over the cheese.

Fold in the sides of the tortilla, roll it up, and put it seam side down in the sauce. Nestle them in the pan. Repeat this until the pan is full. Spoon sauce over the top of the enchiladas.

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4 Top with cheese and cover: Sprinkle additional cotija cheese over the top of the enchiladas. Cover with a lid and let them simmer until the cheese is melted and the tortillas look puffy, like they soaked up some sauce. This should take about 5 minutes.

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5 Garnish and serve: Lift the lid and sprinkle cilantro and thinly sliced radishes over the top. Serve alongside sliced avocado, jalapeño, and sour cream.

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Comments

  • Joanne

    My husband and I enjoyed this easy recipe. I followed it exactly except I substituted one can of black beans for the chicken. The beans filled 6 tortillas so we had lots of sauce to cover the enchiladas. Loved the flavor of the Cojita cheese!

    xxxxxyyyyy

    • Summer Miller

      Hi, Joanne! Thanks for letting me know how much you enjoyed the enchiladas! I’m glad to know they make an equally delicious vegetarian dish as well!

  • Hillary

    My favorite thing about the recipe is the flavor of the sauce and how easy it was to make. Next time, I will definitely use corn tortillas and probably cook the enchiladas in the oven. The flour tortillas became gummy and have a pasta-like consistency, which I don’t find very appealing. It was nice to try a different idea, though!

    xxxxxyyyyy

    • Carrie Havranek

      Hi Hillary. That’s interesting feedback about the flour tortillas. I think they’d be fine in the oven, though. If you use corn, please let us know how it goes next time. Thanks!