Name: One Pan Chicken Enchilada Skillet
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 cups shredded rotisserie chicken; ½ teaspoon ground cumin; ½ teaspoon dried oregano; 1 (10 ounce) can Old El Paso red enchilada sauce; ½ cup chunky salsa; ¼ cup water; 4 (6-inch) Old El Paso soft tortillas, cut into 1-inch strips; 1 cup shredded Mexican blend cheese; ½ cup sour cream; ¼ cup sliced green onions; Optional: Guacamole for topping

Why You’ll Love This Recipe

This quick and flavorful One Pan Chicken Enchilada Skillet is ready in just 10 minutes! Loaded with shredded rotisserie chicken, enchilada sauce, tortillas, cheese, and topped with sour cream and green onions, it’s the perfect weeknight dinner. Easy to make and even easier to clean up, this dish is ideal for those busy nights when you want something hearty and satisfying without spending much time in the kitchen.

One Pan Chicken Enchilada Skillet

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups shredded rotisserie chicken
½ teaspoon ground cumin
½ teaspoon dried oregano
1 (10 ounce) can Old El Paso red enchilada sauce
½ cup chunky salsa
¼ cup water
4 (6-inch) Old El Paso soft tortillas, cut into 1-inch strips
1 cup shredded Mexican blend cheese
½ cup sour cream
¼ cup sliced green onions
Optional: Guacamole for topping

Directions

In a large (12-inch) skillet, add the shredded rotisserie chicken. Sprinkle with cumin and oregano. Add the enchilada sauce, salsa, and water. Bring the mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken and the chicken heat through.
Stir in the tortilla strips and sprinkle the cheese over the top. Remove from heat and let the cheese melt from the residual heat.
Top with sour cream (and guacamole if desired) in the center and sprinkle with green onions. Serve immediately.

Servings and Timing

Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
Servings: 6 servings
Calories: 239 kcal per serving

Variations

Add veggies: Toss in some bell peppers, onions, or corn for extra flavor and texture.
Spicy kick: Add a few jalapeños or a sprinkle of chili flakes to bring some heat to the dish.
Cheese variety: Use your favorite cheese, such as cheddar or Monterey Jack, for a different flavor profile.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave until warmed through or heat it in a skillet over low heat.

FAQs

Can I use chicken breast instead of rotisserie chicken?

Yes, you can use cooked chicken breast, but rotisserie chicken adds extra flavor and saves time.

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas, but corn tortillas add a more authentic flavor and texture.

Can I make this recipe ahead of time?

While it’s best served fresh, you can prepare the chicken and sauce mixture ahead of time and store it in the fridge. Then, just add the tortilla strips and cheese before serving.

Can I make this dish spicier?

Definitely! You can add chopped jalapeños or hot sauce to the mixture to give it an extra spicy kick.

Can I freeze this dish?

While this dish is best eaten fresh, you can freeze the chicken and sauce mixture for up to a month. Reheat it in the skillet, add the tortillas, cheese, and toppings, and enjoy!

Conclusion

This One Pan Chicken Enchilada Skillet is the ultimate weeknight dinner—easy, quick, and absolutely delicious. With minimal ingredients and just one pan to clean, it’s perfect for busy families or anyone who loves a tasty, cheesy meal that’s ready in no time!