Skillet Chicken Enchiladas
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.
4 Servings
Ingredients
- 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
Instructions
Prepare the Chicken
- Shred the cooked chicken into small, even pieces to ensure uniform filling distribution. You should have approximately 2 cups.
Prepare the Sauce
- Heat the oil in a large, high-sided skillet over medium heat.
- Add the minced onion and garlic; cook for approximately 1 minute, or until softened and aromatic.
- 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
- Place approximately 2 tablespoons of shredded chicken down the center of each tortilla.
- Sprinkle about 1 tablespoon of cotija cheese over the chicken, then spoon 1–2 teaspoons of the sauce over the filling.
- 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
- Sprinkle additional cotija cheese over the top of the enchiladas.
- 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
- Remove the lid. Garnish the enchiladas with fresh cilantro and sliced radishes.
- 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.