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–+ servings

Chicken Enchilada Skillet

Yield: 6 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
A quick, easy one pot dinner to feed a crowd! No rolling, no folding! Serve with your favorite toppings. SO GOOD!
5 stars (3 ratings)

Ingredients

  • 7 (5 1/2-inch) corn tortillas
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 poblano pepper, diced
  • 3 cloves garlic, minced
  • ½ teaspoon ground cumin
  • 1 (10-ounce) can diced tomatoes and green chilies
  • 2 cups red enchilada sauce, homemade or store-bought
  • 2 ½ cups shredded rotisserie chicken
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese

Equipment

Instructions

  • Preheat oven to 400 degrees F. Place tortillas directly on the oven rack in a single layer, baking until toasted and crisp, about 5 minutes; let cool 5-10 minutes before breaking into pieces.
  • Heat olive oil in a large cast iron skillet over medium heat. Add onion and poblano, and cook, stirring frequently, until tender, about 3-4 minutes. Stir in garlic and cumin until fragrant, about 1 minute.
  • Stir in diced tomatoes, enchilada sauce and chicken; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have blended, about 5 minutes.
  • Stir in tortillas until evenly combined; sprinkle with cheeses.
  • Place into oven and bake until bubbly and cheeses have melted, about 15-20 minutes.
  • Serve immediately with desired toppings.