Skillet Chicken and Cheese Enchiladas
Transform your weeknight dinner routine with these Skillet Chicken and Cheese Enchiladas—a one-pan wonder packed with bold Mexican-inspired flavors! This easy, 40-minute recipe features tender shredded chicken simmered in a rich, aromatic enchilada sauce with sautéed onions and garlic, all brought together with soft corn tortillas. The dish is then crowned with a generous layer of melted cheddar and Monterey Jack cheeses for a gooey, satisfying finish. Perfectly cooked in a single skillet, it eliminates extra dishes while delivering maximum flavor. Garnished with fresh cilantro and paired with optional sour cream, this comforting recipe is ideal for busy weeknights yet special enough to impress your family or guests. Keywords: skillet chicken enchiladas, easy one-pan dinner, cheesy enchiladas recipe, quick Mexican-inspired meals.
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 8 pieces Corn tortillas
- 2 cups Red enchilada sauce
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 tablespoons Chopped cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 1 minute, until fragrant.
Season the onion and garlic mixture with salt and pepper. Stir well.
Pour 1.5 cups of enchilada sauce into the skillet and stir to combine with the onion and garlic.
Add the shredded chicken to the sauce and mix to coat evenly. Warm through for about 2-3 minutes before reducing the heat to low.
Stack the corn tortillas and cut them in half. Stir the tortilla halves into the chicken and sauce mixture, ensuring they're well immersed and evenly coated.
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the skillet mixture.
Cover the skillet with a lid (or foil) and cook on low heat for 10 minutes, or until the cheese is fully melted and bubbly.
If desired, preheat your oven's broiler and broil the skillet (uncovered) for 2-3 minutes to slightly brown the cheese topping.
Remove the skillet from the heat and let it rest for 5 minutes.
Garnish with chopped cilantro and serve with sour cream, if desired. Enjoy your Skillet Chicken and Cheese Enchiladas!
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 7.0 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 517 mg | 40% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 523 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
