Quick skillet chicken enchiladas with shredded chicken, tomato sauce, green chilis, spices, and melty cotija. Ready in 30 minutes.

I’ve always had weirdly strong feelings about enchiladas. Maybe it started when I was, like, 12, and my aunt used to make her version every Christmas Eve — the kind where she’d swear she followed a recipe but somehow always came out with a slightly different color every year. One time they were fiery red, another year a strange sunset-orange that looked like a Pantone sample. Nobody asked questions. We just ate. I still remember my cousin sneaking extra radishes because he said they reminded him of those silly edible garnishes from diners… anyway.

Fast-forward to last year, when I was coming home from a trip — kind of a depressing one — and all I wanted was warmth. Not like… existential warmth. I mean actual warmth. Food warmth. The “I just want dinner to make me feel like my brain isn’t melting” kind. So, I grabbed leftover chicken, a can of tomato sauce I’m pretty sure I bought during the early pandemic grocery panic, and decided to try Skillet Chicken Enchiladas just because the oven felt like a big ask that night. Honestly, I didn’t really trust myself — I kept thinking, Is this gonna be terrible? Am I ruining fabric of Mexican cuisine??

this recipe

But then, something magical-ish happened. The tortillas puffed up in the sauce, almost like they were breathing a sigh of relief, and the cotija melted in this rustic, kinda messy way — not the perfect cheese-pull Instagram situation, but like it meant well. It tasted… homey. Not perfect. But comforting. That night, I ate the enchiladas straight out of the skillet standing by the stove because, I don’t know, sitting felt like too much. Sound familiar?

I still make them when I want just a tiny spark of joy without having to scrub ten pans. And every now and then, I swear I catch a whiff that reminds me of my aunt’s Christmas kitchen — loud, delicious, and just a little chaotic. Somehow, that feels right.

Why You’ll Love This Skillet Chicken Enchiladas Recipe?

I wish I could tell you they’ll change your life, but honestly, who knows? I just know that they’re one-pan, comforting without trying too hard, and they bring out that “I did something good today” feeling. They don’t demand perfection — tortillas rip sometimes, cheese melts unevenly, sauce splashes like it has somewhere to be… but it all comes together anyway. Real life is like that, isn’t it?

What’s special is how casual the whole thing feels. You’re not preheating an oven to an oddly specific temperature or rolling things just right. You just toss everything in a skillet and let time do its thing. The enchiladas cozy up in the sauce like they’re gossiping. The tortillas soak in all the flavor until they’re soft and slightly puffy. Cotija gives that salty little kiss that makes you say: ohhh, okay, I see you.

And maybe I’m dramatic, but there’s something kinda romantic about only needing one pan. It feels gentle, like the recipe cares about your energy bill.

Ingredient Notes:

I like thinking of ingredients as characters. These ones have very strong personalities. And they all show up for skillet chicken enchiladas in their own slightly chaotic way.

• Shredded chicken
  Leftover rotisserie is perfect — and if it’s seasoned strangely from lunch? That’s accidentally flavor layering. I once used a lemon-pepper chicken and honestly… it slapped.

• Onion + Garlic
  They’re like that aunt who always shows up to family gatherings first. They set the mood, whether you’re ready or not.

• Tomato sauce + water
  It’s the low-key backbone. Tomato brings the richness; water keeps things chill. Add more water if your sauce starts feeling stiff — nobody wants stubborn sauce.

• Mild green chilis
  They’re like the friend who wants to be spicy but still apologizes too much. Gentle, but fun.

• Chili powder, oregano, cumin
  The holy spice trio. Chili powder is bold, cumin is mysterious and smoky, oregano is like the herb that thinks it’s a spice. Together? They work.

• Flour tortillas
  They roll easier than corn and won’t judge you on technique.

• Cotija cheese
  Salty, crumbly, a little mischievous. It’s the cheese version of someone who photobombs selfies.

And that’s the vibe.

How To Make Skillet Chicken Enchiladas?

I promise, this isn’t complicated. But even if it seems like too much, just keep going. Cooking is forgiving — more than most people.

Step 1. Shred your chicken

Just pull it apart. It doesn’t need to look pretty. Sometimes I over-shred and other times I leave tiny chicken boulders — both taste good.

Step 2. Make the sauce

Warm oil in your skillet. Add onion + garlic. They’ll sizzle a little like they’re talking about you behind your back.
Then toss in tomato sauce, water, chilis, and spices. Let it simmer, gently. Like gossip simmering in a group chat.

Step 3. Assemble

Fill your tortillas with chicken + cotija and a spoonful of sauce. Roll them up however you feel. If they’re loose or messy — who cares? They’re food, not origami.
Nestle them in the skillet. They’ll all squish together.

Step 4. Melt & puff

Top with more cotija. Cover. Let them puff until they look like they’re breathing slowly. 5ish minutes.

Step 5. Finish + serve

Add cilantro, radishes, avocado, jalapeño, sour cream — or whatever you have. One time I had no herbs so I added lime zest and honestly? It wasn’t bad.

Done.

Storage Options:

Store your skillet chicken enchiladas in a container for up to three days. They’ll get softer — kinda like leftover lasagna — but in a good way.
Freezing is fine; thawing isn’t glamorous, but microwave + cheese fixes a lot of life’s problems.

Variations and Substitutions:

Cook with what you’ve got — that’s the real secret.

• Swap chicken with turkey, beef, rotisserie, or tofu if you’re feeling experimental.

• Corn tortillas work too — warm them so they don’t rip and break your heart.

• Cotija can be replaced with feta or Monterey Jack. I once used mozzarella; it tasted like an identity crisis, but still delicious.

• Spice it up with jalapeños or chipotle. Or not. Life is about balance.

What to Serve with Skillet Chicken Enchiladas?

Honestly, you can eat them alone while watching TikTok — I speak from experience. But if you want more:

• Mexican or cilantro-lime rice

• Chips + salsa (the classic)

• Black beans

• A cold margarita or agua fresca

• Even salad… I guess

Frequently Asked Questions:

Do the tortillas get soft?
Yes. It’s part of the charm. Like a pillow, but edible.

Can I make them ahead?
Sure. Assemble and heat later. I’ve eaten them cold once… wasn’t proud, but here we are.

Is cotija mandatory?
Nope. Use what you’ve got. Cheese isn’t here to judge.

I hope you try these skillet chicken enchiladas and maybe feel even just an ounce lighter, happier, or at least fed.

If you do try them — or you change something in a chaotic moment and it somehow tastes even better — I’d genuinely love to hear.

Keep the Flavor Coming – Try These:

Sausage Gravy Breakfast Enchiladas

Creamy Crack Chicken Noodle Soup

Rigatoni with Sausage, Tomatoes, and Zucchini

Skillet Chicken Enchiladas

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Skillet Chicken Enchiladas prepared with shredded chicken, tomato sauce, mild green chilis, warm spices, flour tortillas, and cotija cheese, all simmered together in one pan for a fast, flavorful 30-minute meal.

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4 Servings

Ingredients

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• 8 oz cooked chicken approximately 2 cups, shredded
• 1 tsp oil
• 1/4 yellow onion minced (about 1/3 cup)
• 3 cloves garlic minced
• 1 can 15 oz tomato sauce
• 1/3 cup water
• 1 can 4 oz mild diced green chilis
• 2 tsp chili powder
• 1 tsp oregano
• 1/2 tsp ground cumin
• 8 taco-sized flour tortillas
• 8 oz cotija cheese crumbled

For serving:

• Fresh cilantro
• Thinly sliced radishes
• Sour cream
• Sliced avocado
• Sliced jalapeño

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Instructions

 

Prepare the Chicken

1. Shred the cooked chicken into small, even pieces to ensure uniform filling distribution. You should have approximately 2 cups.

Prepare the Sauce

1. Heat the oil in a large, high-sided skillet over medium heat.
2. Add the minced onion and garlic; cook for approximately 1 minute, or until softened and aromatic.
3. Stir in the tomato sauce, water, mild green chilis, chili powder, oregano, and cumin. Combine well, then allow the sauce to simmer gently over medium to medium-low heat.

Assemble the Enchiladas

1. Place approximately 2 tablespoons of shredded chicken down the center of each tortilla.
2. Sprinkle about 1 tablespoon of cotija cheese over the chicken, then spoon 1–2 teaspoons of the sauce over the filling.
3. Fold the sides of each tortilla inward and roll tightly. Position each enchilada seam-side down directly into the sauce within the skillet. Repeat until all tortillas are filled and arranged. Spoon additional sauce over the top once completed.

Add Cheese and Cook

1. Sprinkle additional cotija cheese over the top of the enchiladas.
2. Cover the skillet with a lid and allow the enchiladas to simmer for approximately 5 minutes, or until the cheese has melted and the tortillas appear slightly puffed and well-moistened by the sauce.

Garnish and Serve

1. Remove the lid. Garnish the enchiladas with fresh cilantro and sliced radishes.
2. Serve with sour cream, sliced jalapeño, and fresh avocado as desired.

Notes

To prepare gluten-free Skillet Chicken Enchiladas, substitute the flour tortillas with certified gluten-free corn tortillas. Warm the tortillas briefly before filling to help prevent cracking. All remaining core ingredients are naturally gluten-free; however, confirm packaged items (such as tomato sauce, diced chilis, and spices) are labeled gluten-free to avoid cross-contamination.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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