Description
This quick and flavorful One Pan Chicken Enchilada Skillet is ready in just 10 minutes! Loaded with shredded chicken, enchilada sauce, tortillas, cheese, and topped with sour cream and green onions, it’s a perfect weeknight dinner.
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
Instructions
1. 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.
2. Stir in the tortilla strips and sprinkle the cheese over the top. Remove from heat and let the cheese melt from the residual heat.
3. Top with sour cream (and guacamole if desired) in the center and sprinkle with green onions. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
