One-Pan Chicken Enchilada Skillet

There’s something wildly satisfying about a dish that’s comforting, fast, and made in a single skillet. This One-Pan Chicken Enchilada Skillet delivers all the cozy, cheesy flavors of enchiladas with a fraction of the fuss—no rolling, no baking multiple dishes, and minimal cleanup. It’s built around shredded rotisserie chicken, bold spices, salsa, and a saucy enchilada base that soaks into tender tortilla strips. Finish it with tangy sour cream, bright green onions, and a scoop of guacamole if you like, and dinner is served.

Why you’ll love this One-Pan Chicken Enchilada Skillet

• Ready in about 30 minutes from start to finish.
• All made in one skillet for easy cleanup.
• Adaptable: serve it plain, with guacamole, or over rice for extra heft.
• Uses shredded rotisserie chicken for big flavor without the work.

Ingredients

• 2 cups shredded rotisserie chicken
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 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)
• 1 cup shredded Mexican blend cheese
• 1/2 cup sour cream
• 1/4 cup sliced green onions
• optional: guacamole

Equipment

• Large ovenproof or stovetop skillet (10–12 inches works well)
• Wooden spoon or spatula
• Measuring cups and spoons
• Pizza cutter or knife for the tortillas

Flavor notes and swaps

This recipe leans on a classic red enchilada sauce and chunky salsa for layered tomato and chili flavor. If you prefer a milder dish, use a mild salsa or reduce the enchilada sauce by a couple of tablespoons. For extra smokiness, stir in a pinch of smoked paprika. If you want more brightness, squeeze a little lime over the finished skillet or stir fresh cilantro into the sour cream before serving.

Step-by-step Instructions

1. Prep your ingredients first: shred the rotisserie chicken into bite-sized pieces, measure the cumin and oregano, open the can of enchilada sauce, and slice the tortillas into 1-inch strips with a pizza cutter or sharp knife. Measure the salsa, water, cheese, sour cream, and green onions so everything is ready to go.
2. Place a large skillet over medium heat. Add the shredded rotisserie chicken to the skillet and sprinkle the 1/2 teaspoon ground cumin and 1/2 teaspoon dried oregano over the chicken. Stir the chicken and spices together until the chicken is evenly coated and warmed through, about 2 minutes.
3. Pour the 10-ounce can of Old El Paso red enchilada sauce into the skillet along with 1/2 cup chunky salsa and 1/4 cup water. Stir everything until the sauce, salsa, and water are fully combined and the chicken is evenly distributed in the saucy mixture.
4. Add the tortilla strips (4 6-inch Old El Paso soft tortillas cut into 1-inch strips) to the skillet. Stir the strips into the sauce so they start to absorb some of the liquid and become coated. Continue cooking for 2 to 3 minutes to soften the tortillas slightly.
5. Sprinkle 1 cup shredded Mexican blend cheese evenly over the top of the skillet mixture. Reduce the heat to low, cover the skillet, and let the cheese melt, about 2 to 4 minutes. If your skillet is ovenproof and you prefer a browned topping, transfer the covered skillet to a preheated broiler for 1 to 2 minutes—watch closely so the cheese doesn’t burn.
6. Once the cheese is melted and bubbly, remove the skillet from heat. Spoon 1/2 cup sour cream on top or serve it alongside so people can add their own. Scatter 1/4 cup sliced green onions across the skillet for a fresh bite.
7. If desired, serve individual portions topped with optional guacamole. Scoop the skillet onto plates, or enjoy straight from the pan family-style. Leftovers keep well in the refrigerator for 2–3 days; reheat gently on the stovetop with a splash of water to loosen the sauce.

Serving suggestions

• Serve with warmed tortillas or tortilla chips for scooping.
• For a heartier meal, spoon the mixture over rice or cauliflower rice.
• Add a side salad or roasted vegetables to round out the plate.

Make-ahead and storage

You can assemble the skillet up to the point of adding the cheese and cover it tightly in the fridge for a day. When ready to finish, reheat on the stovetop, stir in the cheese, and melt as directed. Store leftovers in an airtight container for 2–3 days. Reheat gently in a skillet over low heat with a splash of water to restore sauciness.

Notes

• Using pre-shredded rotisserie chicken keeps this recipe quick and flavorful. If you’re cooking chicken yourself, shred cooked chicken breast or thigh meat to reach 2 cups.
• If you’d like more crispness in the tortillas, increase the skillet heat briefly after adding the strips, stirring often so they toast without burning.
• Sour cream adds a cool, creamy finish; mix a little lime zest into it for a bright twist.

Nutrition estimate (per serving, yields about 4 servings)

Calories and nutrition will vary by exact brands and portion sizes, but expect a satisfying, protein-forward skillet with cheese and tortillas—perfect for busy weeknights when crave-worthy comfort food is the goal.

Final thoughts

This One-Pan Chicken Enchilada Skillet is a weeknight hero: comforting, cheesy, and incredibly simple. It captures all the appeal of classic enchiladas without rolling a single tortilla, and it’s endlessly adaptable. Keep this recipe in your rotation for nights when you want something quick, delicious, and made with minimal fuss.