Delicious and easy recipe for one pan skillet enchiladas with shredded rotisserie chicken and lots of yummy spices. This is a kid-friendly recipe because the onions are kept on the side and added later if wanted at all!
Total Time:20 minutes
Yield:6 servings 1x
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!