Grab this recipe of Skillet Chicken Enchiladas and get dinner on the table in under 15 minutes. This recipe tastes so much like the enchiladas I ate growing up and is a kid-friendly recipe. The trick, finish the dish with freshly chopped onion.
Learning To Cook With Granny Vega
I grew up eating Mexican food and learning how to cook here and there from my Granny Vega. Enchiladas were my favorite! Corn tortillas soften in the pan with a little grease and then rolled up with cheese and fresh onion, sometimes a little pork, chicken, or beef. Then covered with a rich homemade red sauce and just a little sprinkle of cheese.
Chicken Enchilada Side Dishes
If we were lucky, there would be a massive pan of Mexican rice and often a green salad with a rich, creamy dressing, absolute heaven.
I would love to have the time to make the traditional from-scratch recipe for dinner, but sometimes life is just to busy.
Enter the one-pan version of my granny’s recipe cooked in a cast-iron skillet in less than 15 minutes!
Three Cheers for Rotisserie Chicken!
Y’all know I love a good rotisserie chicken. If you need some tips on shopping for a wonderful juice bird from your local market check out this post.
I often purchase several rotisserie chickens and divide the meat by breast and dark. I love the breast for salads and the dark meat for recipes like soups, chicken, and dumplings and yes, these pan chicken enchiladas.
Did I mention kids love this dish?
Because there are not chunky tomatoes or in your face onions or anything really out of the ordinary kids will eat this. You can leave off the cilantro and it is basically chicken tacos with a little extra taco sauce.
I love with a ultra-picky eater and when I made this and he said, ” I will eat this mom, it looks good”, you could have knocked me over with a feather.
Can I get an Amen from all the moms of picky eaters!
Easy Skillet Chicken Enchiladas Recipe
I hope you enjoy this recipe! I know we love eating it! It is so tasty and easy on the budget. I love corn tortillas, they are gluten free, and so good grilled with a little butter or a few slices of avocado. Enjoy the recipe and please take a look below and consider signing up for our email newsletter!
Check out a few other rotisserie chiken recipes:
- 2 cups shredded rotisserie chicken
- 1 tablespoon ancho chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano
- 16 oz tomato sauce
- 2 cups water or chicken stock
- 8 corn tortillas cut into 1 inch strips
- 1 cup shredded Mexican cheese
- ½ cup sparsely chopped cilantro leaves
- ½ cup chopped onion for serving (optional)
- In large skillet (12 inch cast iron works great!), add rotisserie chicken.
- Add tomato sauce and 1 cup of water.
- Bring mixture to a simmer on medium heat for a few minutes, allowing the chicken to heat through.
- Add chili powder, cumin, garlic, onion powder and oregano and give it a quick stir and let flavors simmer a minute or two.
- Add corn tortillas strips and stir in with another cup of water. Simmer until the sauce has thickened and corn tortillas are soft.
- Top with shredded cheese and let it melt a bit and sprinkle with chopped cilantro leaves.
Serve with the option of freshly chopped white onion, and even some sour cream or sliced avocado. And don't forget the Taptio!
Don’t forget to make a simple salad garnish and have lime wedges for a bit of citrus for the enchiladas and the salad.
Salad garnish pictures, a few cherry tomatoes halved, some cabbage mix, a little olive oil, lime juice, and salt and pepper, then just a bit of cilantro. Easy and done!
Amount Per Serving: Calories: 325Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 92mgSodium: 828mgCarbohydrates: 24gFiber: 4gSugar: 5gProtein: 30g