One-Pan Chicken Enchilada Skillet
A quick, cheesy one-pan skillet full of shredded rotisserie chicken in a tangy enchilada sauce.
Servings: 6 servings
Ingredients
- 2 cups shredded rotisserie chicken
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 10 ounce red enchilada sauce (can) Old El Paso
- 1/2 cup chunky salsa
- 1/4 cup water
- 4 6-inch soft tortillas, cut into 1-inch strips (Old El Paso)
- 1 cup shredded Mexican blend cheese
- 1/2 cup sour cream
- 1/4 cup sliced green onions
- guacamole optional
Instructions
- Place a 12-inch skillet over medium heat and add the shredded rotisserie chicken.
- Season the chicken with the ground cumin and dried oregano, stirring to distribute evenly.
- Pour in the red enchilada sauce, chunky salsa, and water; stir to combine and bring to a simmer.
- Simmer the mixture for 2–3 minutes until the sauce thickens slightly and the chicken is heated through.
- Stir in the tortilla strips until they are coated with sauce, then sprinkle the shredded Mexican blend cheese evenly over the top.
- Remove the skillet from the heat and let sit a minute for the cheese to melt.
- Top the skillet with dollops of sour cream, add guacamole if desired, and sprinkle with sliced green onions; serve immediately.
Equipment
- 12-inch skillet
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
- Knife and cutting board
Notes
- Optional: add guacamole to taste.
- Use a pizza cutter to quickly slice tortillas into strips.
- Leftover shredded rotisserie chicken works well here.
- Serve immediately for best texture.