Best Cheesy Chicken Enchilada Skillet Recipes

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CHEESY CHICKEN ENCHILADA SKILLET



Cheesy Chicken Enchilada Skillet image

This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.

Provided by Anna Stockwell

Categories     30 Days of Groceries     Chicken     Dinner     Salsa     Sour Cream     Bean     Cheese     Garlic     Quick & Easy     Bake

Yield 4-6 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
1 (16-ounce) jar medium red salsa
1/2 cup sour cream, plus more for serving
4 corn tortillas, torn into quarters
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1 (15.5-ounce) can black beans, drained, rinsed
1 cup shredded Mexican cheese blend
Pickled jalapeños and cilantro (for serving; optional)

Steps:

  • Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
  • Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
  • Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.

CHEESY CHICKEN ENCHILADA SKILLET



Cheesy Chicken Enchilada Skillet image

Number Of Ingredients 11

1 tablespoon vegetable oil
1/2 diced onion
2 cloves chopped garlic
1 teaspoon ground cumin
1 teaspoon kosher salt
1 jar salsa
1/2 cup sour cream
4 corn tortillas
4 cups shredded cooked chicken (from rotisserie chicken)
1/2 can corn
1 cup shredded Mexican cheese blend

Steps:

  • Preheat oven to 500°F.
  • Heat oil in 10" skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes. Transfer onion mixture to a large bowl.
  • Add salsa & sour cream to onion mixture and stir to combine. Fold in tortillas (torn into pieces), chicken, & corn until thoroughly coated.
  • Return mixture to skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
  • Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream & jalapeños, if desired.

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