Chicken Enchilada Skillet Pie
Chicken Enchilada Skillet Pie - EASY DINNER ALERT! 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.
- 1 lb cooked and shredded chicken I used rotisserie chicken
- 1 10 ounce can Red Enchilada Sauce
- 1 ounce Taco Seasoning Click for Homemade Recipe!
- 1/4 cup fresh cilantro chopped
- 3 burrito sized soft flour tortillas
- 3 cups Mexican blend cheese
- 1 cup diced tomatoes
- 1/4 cup crumbled cotija cheese or feta (optional)
- Sour cream and avocado for garnish optional
Preheat oven to 350F
In a large skillet, heat the oil over medium/high heat. Add the chicken, 3/4 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.
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.
Sprinkle with more chopped cilantro.
Pop in the oven to cook for 20 minutes or until the sauce is fully bubbly and the cheese all melty and perfect.
Remove from the oven and top with the diced tomatoes, cotija (or feta), sliced avocado, and sour cream.
Calories: 756kcal | Carbohydrates: 37g | Protein: 47g | Fat: 46g | Saturated Fat: 21g | Cholesterol: 173mg | Sodium: 2270mg | Potassium: 467mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2025IU | Vitamin C: 12.3mg | Calcium: 679mg | Iron: 4.6mg