Chicken Enchilada Skillet
A quick, easy one pot dinner to feed a crowd! No rolling, no folding! Serve with your favorite toppings. SO GOOD!
Ingredients
- 7 (5 1/2-inch) corn tortillas
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 poblano pepper, diced
- 3 cloves garlic, minced
- ½ teaspoon ground cumin
- 1 (10-ounce) can diced tomatoes and green chilies
- 2 cups red enchilada sauce, homemade or store-bought
- 2 ½ cups shredded rotisserie chicken
- Kosher salt and freshly ground black pepper, to taste
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Equipment
Instructions
- Preheat oven to 400 degrees F. Place tortillas directly on the oven rack in a single layer, baking until toasted and crisp, about 5 minutes; let cool 5-10 minutes before breaking into pieces.
- Heat olive oil in a large cast iron skillet over medium heat. Add onion and poblano, and cook, stirring frequently, until tender, about 3-4 minutes. Stir in garlic and cumin until fragrant, about 1 minute.
- Stir in diced tomatoes, enchilada sauce and chicken; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have blended, about 5 minutes.
- Stir in tortillas until evenly combined; sprinkle with cheeses.
- Place into oven and bake until bubbly and cheeses have melted, about 15-20 minutes.
- Serve immediately with desired toppings.
Notes
- Toast the tortillas. Crisping the tortillas beforehand is a key step, creating a barrier and preventing them from becoming soggy.
- Use red or green enchilada sauce. Use your favorite brand of enchilada sauce, mild or spicy. Homemade enchilada sauce is even better.
- Mix it up. Swap out the chicken for crumbled ground beef (or turkey) seasoned with taco seasoning or make it vegetarian by skipping the chicken and adding in black beans + bell pepper + broccoli (or cauliflower) + leafy greens.
- Make it gluten-free. This recipe can easily be made GF by swapping out the tortillas for gluten-free tortillas.