Chicken Enchiladas In A Skillet. Easy chicken enchiladas, true slow baked, authentic enchilada flavor in less than 15 minutes.

Authentic chicken enchiladas? Easy chicken enchiladas? In a skillet? In less than 15 minutes? Yes. So delicious and fresh with true out of the oven flavor. The combination of Ro*Tel tomatoes, enchilada and tomato sauces deliver a deep, roasted taste that is classic red enchiladas. The tortilla chips soften perfectly and the meal is ready so quickly that the chicken stays moist and tender. This recipe can easily be customized to your particular needs. Skip the chicken and increase the black beans for vegetarian enchiladas. Increase the cheese A LOT and… gooey cheese enchiladas. This recipe will surprise and delight you.


Chicken Enchiladas In A Skillet. Easy chicken enchiladas, true slow baked, authentic enchilada flavor in less than 15 minutes. Chicken Enchiladas In A Skillet is just right when made in a 12-inch non-stick skillet. But it can easily be doubled in a large electric skillet for a company-worthy meal that you assemble while you’re visiting with guests in the kitchen. The ingredient requirements are quite forgiving and there’s not a lot of measuring to distract you from whatever the party’s conversation may be.


Chicken Enchiladas In A Skillet. Easy chicken enchiladas, true slow baked, authentic enchilada flavor in less than 15 minutes.

This is a great one-pot meal, but for a good accompaniment to “saucy” Mexican dishes, try a simple salad of shredded iceburg lettuce, fresh tomatoes and my tangy Roasted Tomato Vinaigrette which is a perfect Mexican salad topper.
Chicken Enchiladas In A Skillet. Easy chicken enchiladas, true slow baked, authentic enchilada flavor in less than 15 minutes.

Check out the video where I made these on KSL’s Studio 5 to see just how easy this recipe really is.

5.0 from 2 reviews
Chicken Enchiladas In A Skillet
 
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This quick and easy dish delivers true Chicken Enchilada flavor in no time at all! Great for using leftover chicken with easy clean up.
Author:
Recipe type: One Pot Meals
Cuisine: Mexican
Serves: 5
Ingredients
  • 20-25 corn tortilla chips, broken into bite-sized pieces (enough to cover the pan)
  • 2-3 cups cooked chicken breast meat, shredded or chopped
  • 1 15-oz. can black beans, rinsed and drained (you might not use all of this)
  • 1 10-oz. can mild RoTel Diced Tomatoes and Green Chiles, undrained
  • 1 15-oz. can red enchilada sauce
  • 1 8-oz. can tomato sauce
  • ½ cup grated Cheddar cheese, divided, more or less to taste
  • ½ cup grated Monterey Jack cheese, divided, more or less to taste
  • 1 avocado, sliced thin
  • ½ cup chopped green onions
  • Black olives, sliced
  • Sour cream
  • Hot sauce, if desired
Instructions
  1. Spray a large skillet (at least 12 inch) with non-stick cooking spray and heat the pan over medium heat.
  2. Add the corn tortillas to cover the bottom of the skillet. Add the cooked chicken and black beans to the pan. Start with about 1 cup of black beans and you can add more later if it looks like you want it. Stir together to heat through.
  3. Pour the RoTel, enchilada sauce, and tomato sauce into the pan with ¼ cup of each cheese. Stir to combine well. Continue to cook 5 minutes, until hot and bubbly.
  4. Sprinkle on the remaining cheese, top with the avocado, green onions and black olives before serving.
  5. Serve with sour cream, hot sauce and additional cheese on the side.

Enchilada recipe adapted from Buns In My Oven.
5.0 from 2 reviews
Roasted Tomato Vinaigrette Dressing
 
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This easy tomato vinaigrette goes great with Mexican meals as a salad topper or even as a tangy and sweet "salsa".
Author:
Recipe type: Salad Dressing
Serves: 8
Ingredients
  • 1 15-oz. can fire roasted diced tomatoes
  • 1 Tablespoon brown sugar
  • ½ cup Balsamic vinegar (a fruity one like raspberry or pomegranate are excellent choices)
  • ¼ cup Extra virgin olive oil
  • 3 Tablespoons water
  • Sriracha or other hot sauce, to taste
  • ⅛ teaspoon dried oregano
  • Salt and pepper to taste
Instructions
  1. Place the tomatoes, undrained in the bowl of a food-processor or blender and pulse till chunky.
  2. Pour the tomato puree into a small sauce pan. Add brown sugar and stir. Heat the tomatoes over medium high heat till they begin to boil, then reduce heat to a simmer and let tomatoes reduce down till you have a thick "paste". About 10-15 minutes. This should reduce down until you have just over ½ cup.
  3. In a small bowl, combine the tomato reduction with Balsamic vinegar, olive oil and water. Whisk together and then add a dash (or more) of sriracha, dried oregano and salt and pepper to taste.
  4. Serve immediately or keep tightly covered in the refrigerator for up to one week.

These Chicken Enchiladas have authentic enchilada flavor in a snap! Leave out the chicken for a perfect vegetarian meal. A must-try.

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