This easy One-Pan Chicken Enchilada Skillet can be ready in 10 minutes! Seriously such a tasty Mexican dinner recipe with chicken! Rotisserie chicken is simmered in enchilada sauce and salsa, then sliced tortillas are stirred in cooked until they become nice and soft. Top this one pot meal with cheese and all your favorite toppings like guacamole, sour cream, and green onions.
The actors in the Mammia Mia play we saw on the boat were also directing a volleyball competition at the pool. The skaters in the ice skating show who were all dolled up the night before were in sweats renting out skates to kids the next day. The gymnasts in the aqua show were lifting weights next to me at the gym and some were running next to me on the track surrounding the boat. The ladies at the Kids Club magically appeared running the carousel at the other end of the boat.
Alright, folks here’s the deal. I love sour cream chicken enchiladas with a giant pink puffy heart, but I hardly ever make them. By the time dinnertime rears its ugly head, the last thing I want to do is attempt to roll up enchiladas (like these delicious green chile and cheese ones) while my toddler plays the part of Godzilla in my kitchen.
This One Pan Sour Cream Chicken Enchilada Skillet gives you all the flavor and deliciousness of hand-rolled sour cream chicken enchiladas without all the work! It’s cheesy, creamy, zesty and your family is going to love it!
One Pan Chicken Enchilada Skillet
Prep time:5 Mins
Cook time:5 Mins
Total time:10 Mins
Ingredients:
- 1 cup shredded Mexican blend cheese
- 1/2 cup sour cream
- 1/4 cup sliced green onions
- (optional) guacamole
- 1 (10 ounce) can Old El Paso red enchilada sauce
- 1/2 cup chunky salsa
- 1/4 cup water
- 4 (6-inch) Old El Paso soft tortillas cut into 1-inch strips (pizza cutter works great for this)
- 2 cups shredded rotisserie chicken
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
Instructions:
- First, In a large skillet (12-inch), add the rotisserie chicken. Sprinkle with the cumin and oregano. Ad the enchilada sauce, salsa, and water. Bring mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken and the chicken to heat through.
- Second, Stir in the tortilla strips and sprinkle with the cheese. Remove from heat and let the cheese melt from the heat.
- Top with sour cream (and guacamole if desired) in the center and sprinkle with green onions. Serve immediately.
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