One-Pan Chicken Enchilada Skillet
A quick, cheesy one-pan skillet of shredded chicken in enchilada sauce served with tortilla strips and toppings.
Servings: 6 servings
Ingredients
- 2 cups shredded rotisserie chicken
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 10 ounce red enchilada sauce (can) Old El Paso
- 1/2 cup chunky salsa
- 1/4 cup water
- 4 6-inch soft tortillas cut into 1-inch strips
- 1 cup shredded Mexican blend cheese
- 1/2 cup sour cream
- 1/4 cup sliced green onions
- guacamole optional
Instructions
- Heat a 12-inch skillet over medium. Add the shredded rotisserie chicken and sprinkle with the ground cumin and dried oregano.
- Pour in the red enchilada sauce, chunky salsa, and water. Stir to combine and bring to a gentle simmer for 2–3 minutes until the sauce thickens slightly and the chicken is heated through.
- Stir in the tortilla strips until evenly coated with the sauce.
- Sprinkle the shredded Mexican blend cheese over the top, then remove the skillet from the heat. Allow the residual heat to melt the cheese, about 1–2 minutes.
- Top the skillet with dollops of sour cream and optional guacamole in the center, then scatter the sliced green onions over everything.
- Serve immediately, scooping portions onto plates or bowls.
Equipment
- 12-inch skillet
- Measuring spoons
- measuring cups
- knife or pizza cutter
- spatula or spoon
Notes
- Use rotisserie chicken for convenience and flavor.
- Cut tortillas into strips with a pizza cutter for even pieces.
- Adjust salsa for desired heat level.
- Let cheese melt from residual heat to avoid overcooking.
- Top with guacamole if desired.
- Serve immediately for best texture.