Chicken Enchilada Skillet

Course: Dinner

Cuisine: Mexican

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 636kcal

Author: Becky Hardin

This Chicken Enchilada Pie is made in a skillet in just 25 minutes. Talk about easy! It's a simple and delicious skillet meal perfect for busy nights.

Print Recipe

Equipment

Cast Iron Skillet or stainless steel

Ingredients

1 tablespoon vegetable oil
1 pound cooked and shredded chicken I used rotisserie chicken
10 ounces red enchilada sauce divided (1 can)
1 ounce taco seasoning store-bought or homemade (1 packet)
¼ cup chopped fresh cilantro plus more, for topping
3 burrito-sized soft flour tortillas
3 cups Mexican blend cheese divided
1 cup diced tomatoes
¼ cup crumbled cotija cheese or feta (optional)
Sour cream and avocado optional, for garnish

Instructions

Preheat oven to 350°F.
In a large skillet, heat the oil over medium-high heat. Add the chicken, ¾ can enchilada sauce, taco seasoning, and cilantro and stir to combine. Reduce to a simmer and cook until heated through. Since the chicken should already be cooked this shouldn't take more than 2-3 minutes.
1 tablespoon vegetable oil, 1 pound cooked and shredded chicken, 10 ounces red enchilada sauce, 1 ounce taco seasoning, ¼ cup chopped fresh cilantro
In a separate large skillet (or you can drain the chicken skillet, putting the chicken aside, and use it), start assembling your pie. Start with one tortilla, topped with half of the chicken mixture, then one cup cheese. Repeat with one more tortilla, the rest of the chicken, and another cup cheese. Top with a third tortilla, the remaining enchilada sauce, and the remaining one cup cheese.
3 burrito-sized soft flour tortillas, 3 cups Mexican blend cheese
Sprinkle with more chopped cilantro.
Pop in the oven to bake for 20 minutes, or until the sauce is fully bubbly and the cheese is all melty and perfect.
Remove from the oven and top with the diced tomatoes, cotija (or feta), sliced avocado, and sour cream.
1 cup diced tomatoes, ¼ cup crumbled cotija cheese, Sour cream and avocado

Video

Notes

You can use olive, avocado, or canola oil instead of vegetable if you prefer.
This pie would also be delicious with turkey, beef, or shredded pork.
To make this enchilada skillet vegetarian, swap the chicken for beans or veggies.
Try making this pie with green or white enchilada sauce instead!
You can use corn or cassava flour tortillas instead of flour.
For gluten-free enchilada pie, be sure to use certified gluten-free tortillas and enchilada sauce.
Feel free to swap out the Mexican blend cheese for Monterey jack, pepper jack, cheddar, or mozzarella instead if you prefer.

Storage: Store chicken enchilada skillet in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition