This easy One Pan Chicken Enchilada Skillet can be ready in 10 minutes! Seriously such a tasty Mexican dinner recipe.
You might never go back to regular enchiladas again after trying this One Pan Chicken Enchilada Skillet. Rotisserie chicken is simmered in enchilada sauce and salsa, then sliced tortillas are stirred in cooked until they become nice and soft. Top it with cheese and all your favorite toppings like guacamole, sour cream, and green onions.
ONE PAN CHICKEN ENCHILADA SKILLET
We recently got back from a cruise on the Caribbean and while I could really write five separate posts on the pros and cons of cruises, I will spare you.
I will say however, that one of the unique things about a cruise is that even though there were 8,000 people on our boat, you tend to see the same people over and over again.
The actors in the Mammia Mia play we saw on the boat were also directing a volleyball competition at the pool. The skaters in the ice skating show who were all dolled up the night before were in sweats renting out skates to kids the next day. The gymnasts in the aqua show were lifting weights next to me at the gym and some were running next to me on the track surrounding the boat. The ladies at the Kids Club magically appeared running the carousel at the other end of the boat.
By the end of the week long cruise, it was apparent that everyone working there wore several hats, with skills in all kinds of job fields from server to magician!
What’s my point? If this One Pan Chicken Enchilada Skillet looks familiar it’s because it is. Sort of. I mean it’s kind of the cousin of this One-Pan Mexican Chicken and Rice or maybe the sister of the Easy Beef Burrito Skillet. Similar but oh so different.
Growing up eating beef was kind of considered naughty in my house. My mom was all chicken, chicken, chicken for every meal. Beef was only to be eaten rarely. We probably eat beef once a week but in my experience you all want chicken! I guess it’s just an overall pleaser.
Start with shredded chicken. I love the texture of rotisserie chicken but if you have leftover chicken, by all means use it. I added just a few spices (cumin and oregano) to the chicken. 
Then I simmered it with salsa and Old El Paso Enchilada sauce.
Next, add some flour tortillas that have been cut into strips.
When you stir them in they get nice and soft almost like a Mexican dumpling. Top it with cheese and your favorite toppings.
I included sour cream and green onions in the directions not as optional because in my opinion they aren’t.
My family loves this One Pan Chicken Enchilada Skillet! And no joke, it’s ready in under 10 minutes. If you love enchiladas and you love easy meals, this recipe is for you!
- 2 cups shredded rotisserie chicken
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 (10 ounce) can Old El Paso red enchilada sauce
- 1/2 cup chunky salsa
- 1/4 cup water
- 4 (6-inch) Old El Paso soft tortillas cut into 1-inch strips (pizza cutter works great for this)
- 1 cup shredded Mexican blend cheese
- 1/2 cup sour cream
- 1/4 cup sliced green onions
- (optional) guacamole
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In a large skillet (12-inch), add the rotisserie chicken. Sprinkle with the cumin and oregano. Ad the enchilada sauce, salsa, and water. Bring mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken and the chicken to heat through.
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Stir in the tortilla strips and sprinkle with the cheese. Remove from heat and let the cheese melt from the heat.
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Top with sour cream (and guacamole if desired) in the center and sprinkle with green onions. Serve immediately.
The Girl Who Ate Everything Original
I'm Christy Denney, The Girl Who Ate Everything. I can't be left alone with a warm cinnamon roll or chocolate chip cookie. 
How does the green enchilada sauce taste with this?
I haven’t tried it but I think it would taste great!
Are you concerned these days about using Old El Paso products? Right on the can/or their seasoning packets, it says “Partially Produced with Genetic Engineering”. I MISS Old El Paso products, however we are trying to avoid GMO at our house. Do you, by chance, have a healthier recommendation for creating similar flavor without using a product that may be unhealthy?
Sorry, I don’t have a great answer for this. Thanks Marcia for helping out.
I’d use La Victoria Mild Red Enchilada Sauce because it’s made without tomatoes, making it more like my Mexican buddies do.
Thank you! I’ll check it out! : – )
hey girl- this makes my mouth water! yummy!
Thank you!
I eat gluten free, how would corn tortillas be in this recipe? Perhaps wouldn’t be the right consistency.
I actually have seen others use corn tortillas so I think it would work!
oh this sounds delicious. Perfect for a Friday night meal. I made tacos last night, so I will probably do this next week…but if I hadn’t I would do it tonight! Looks great. Thanks for the commentary on the cruise, I had never thought of that. Kinda interesting that everybody wears a few hats. 🙂
Haha. Yes. Definitely. A cruise is still fun! Hope you make it!
Looks delish
Thank you!
Oh YUM!! This looks so good! My boys would love this dinner and I love that it is only one pan!!
Thank you! We loved it!
I can not stop wiping it, this photo hangs me hungry and imagine a nice thing that makes a full stomach…
what drinks are suitable to be served with this dish?
I don’t drink so for me a good soda is all I need.
This was a winner at our house! Served it with chips/guacamole and frijoles a la mexicana (Bush’s Latina). Big hit with no leftovers!
Ooh I love hearing that.
Made this for supper tonight and oh, was it yummy! Served it with cheesy mexican rice and black beans. Definitely a keeper recipe especially for those nights when I don’t feel like spending a lot of time in the kitchen after school (teacher). Thanks for a great recipe!
You’re welcome! I’m so glad you liked it!