Chicken Enchilada Skillet
Indulge in the flavors of traditional chicken enchiladas with this easy one-pan Chicken Enchilada Skillet. Tender shredded chicken, zesty enchilada sauces, corn tortillas, and a medley of vegetables come together with melted cheddar cheese for a satisfying and flavorful meal.
Servings: 4 servings
Calories: 417kcal
Equipment
Ingredients
- 1 rotisserie chicken shredded
- 1 cup red enchilada sauce
- 1 cup green enchilada sauce
- 6 corn tortillas cut into strips
- 1 cup canned corn drained
- 1 small onion diced
- 1 zucchini diced
- 1 cup shredded cheddar cheese
- ½ cup monterrey jack cheese
- ¼ cup sliced black olives
- 1 teaspoon dried oregano
- 4 oz can diced green chiles drained (mild, medium, or hot according to taste)
- Salt and pepper to taste
- Optional toppings: chopped fresh cilantro sour cream, sliced jalapeños
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat some oil over medium heat. Add the diced onion and sauté until softened and translucent.
- Add the diced zucchini and canned corn to the skillet. Sauté for a few minutes until the vegetables are slightly tender.
- Stir in the shredded chicken, dried oregano, canned chopped green chilies, salt, and pepper. Mix well to combine the flavors.
- Pour the red enchilada sauce and green enchilada sauce into the skillet, reserving a small amount of each for topping. Stir everything together until the chicken and vegetables are coated in the sauce.
- Layer the corn tortilla strips evenly over the mixture in the skillet. Press them down slightly into the sauce.
- Drizzle the reserved red enchilada sauce and green enchilada sauce over the tortilla layer.
- Sprinkle the shredded cheddar cheese over the top, followed by the sliced black olives.
- Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly.
- Once the skillet is cooked, remove it from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro, sour cream, and sliced jalapeños if desired.
- Serve the Chicken Enchilada Skillet directly from the skillet or transfer individual portions to plates. Enjoy!
Nutrition
Serving: 1g | Calories: 417kcal | Carbohydrates: 39g | Protein: 22g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Cholesterol: 71mg | Sodium: 1489mg | Fiber: 7g | Sugar: 12g