This recipe for Chicken Enchiladas In A Skillet is true Mexican enchilada flavor. Using pre-cooked chicken, it’s ready 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 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.
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.
Check out the video where I made these on KSL’s Studio 5 to see just how easy this recipe really is.
Chicken Enchiladas In A Skillet
- 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
- Spray a large skillet (at least 12 inch) with non-stick cooking spray and heat the pan over medium heat.
- Add the 20-25 broken corn tortillas to cover the bottom of the skillet. Add 2-3 cups cooked chicken and black beans to the pan. Start with about 1 cup black beans and you can add more later if it looks like you want it. Stir together to heat through.
- Pour 10 ounces of RoTel, 15 ounces enchilada sauce, and 8 ounces tomato sauce into the pan with ¼ cup cheddar and Monterey Jack cheese. Stir to combine well. Continue to cook 5 minutes, until hot and bubbly.
- Sprinkle on the remaining cheese, top with 1 sliced avocado, ½ cup chopped green onions and sliced black olives before serving.
- Serve with sour cream, hot sauce and additional cheese on the side.
Enchilada recipe adapted from Buns In My Oven.
Roasted Tomato Vinaigrette Dressing
- Place the tomatoes, undrained in the bowl of a food-processor or blender and pulse till chunky.
- 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 1/2 cup.
- 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.
- Serve immediately or keep tightly covered in the refrigerator for up to one week.