Skillet Chicken Enchiladas

Pairs Well With

Serves 6


1 tablespoon olive oil or avocado oil

1 small onion, diced

3 cups shredded rotisserie chicken, or cooked chicken

1-2 teaspoons chili powder

teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

4 oz can mild diced green chiles

2 1/2 cups mild red enchilada sauce, homemade or store bought

6 6-inch corn tortillas, cut into strips

2 cups shredded cheddar or Mexican blend cheese

Optional toppings: cilantro, avocado, diced tomatoes, sour cream, jalapeño slices, green onion


  • Preheat the oven to 425 degrees F.
    In a large cast iron skillet or oven proof skillet, heat the olive oil over medium high heat. Add the onion and cook until tender, about 3 to 5 minutes. Turn the heat to medium low and add the chicken. Season with chili powder, cumin, smoked paprika, salt, and pepper. Stir in the green chiles and enchilada sauce.
  • Add the tortilla strips and stir until they are covered in sauce. Cook on low for 2 minutes so the tortillas can soften. Top evenly with shredded cheese and transfer the skillet to the oven. Bake for 7 to 10 minutes or until the cheese is melted. If you want to broil the cheese at the end, you can, just don’t walk away. It will brown quickly. Remove from the oven and let the enchiladas sit for 5 minutes before serving.
    Top with desired toppings and serve warm.