Main Courses

One Pan Enchilada Skillet

Posted: August 23

Time: 10 minutes

Yield: 6 servings

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One Pan Enchilada Skillet makes getting fantastic enchilada flavor on the table easier, speedier, and with far fewer dishes to clean. The juicy chicken adds savoriness to the rich enchilada sauce and chunky salsa, and the melty cheese brings sharpness and pure joy. The One Pan Enchilada Skillet is wonderful for hectic weeknights or when you just need a touch of Mexican flavor to shake up dinnertime!


2 cups rotisserie chicken, shredded
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (10 ounce) can red enchilada sauce
1/2 cup chunky salsa
1/4 cup water
4 (6-inch) soft tortillas, cut into 1-inch strips
1 cup Mexican blend cheese, shredded
Optional for topping:
1/2 cup sour cream
guacamole, to taste
1/4 cup green onions, sliced


Step 1

In a large skillet, add the rotisserie chicken.

Step 2

Sprinkle the chicken with the cumin and oregano.

Step 3

Add the enchilada sauce, salsa, and water.

Step 4

Bring the mixture to a simmer over medium heat for 2-3 minutes to let the sauce thicken and for the chicken to heat through.

Step 5

Stir in the tortilla strips.

Step 6

Sprinkle the mixture with the cheese.

Step 7

Remove the skillet from the heat and let the cheese melt.

Step 8

Top the mixture with the sour cream and guacamole in the center and sprinkle it with green onions.

Step 9


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