Chicken Enchilada Skillet
I’m obsessed with Chicken Enchiladas, so I loved this easy skillet version! I used my homemade enchilada sauce which I usually double and keep in the freezer because it’s so dang good, but you can use jarred if you wish!
This recipe was slightly modified from the Cook90; The 30-Day Plan for Faster, Healthier, Happier Meals written by David Tamarkin. The book challenges you to cook for 30 days to transform the way you eat and feel – I love this concept! This recipe got my attention because A: I love enchiladas and B: I love that it uses a rotisserie chicken to simplify the dish for one pot cooking, much like I do with my Chicken Pot Pie recipe from my cookbook Skinnytaste One and Done. This turned out delicious and the servings are very generous and filling. The recipes in the book all look delicious, I can’t wait to try more.
How To Make Skillet Chicken Enchiladas
Rather than filling tortillas with chicken and rolling them up, to make a skillet enchilada you cut the corn tortillas and mix everything right in the skillet. This recipe is easy and fool proof and always a family pleaser.
What To Serve with Enchilada Skillet:
This dish doesn’t need a side, but if you wish to serve a crowd here are some suggestions:
Try it with Yellow Rice or Cilantro Lime Rice For a low-carb side, with veggie rice such as Cilantro-Lime Cauliflower “Rice” or Mexican Cauliflower “Rice” Instant Pot Refried Beans also make a great side dish Serve with a few avocado slices on the side.
More Enchilada Recipes You May Enjoy:
Chicken and White Bean Enchiladas with Creamy Salsa Verde Sauce Enchilada Chicken Roll Ups Classic Enchiladas Verdes Chicken Enchilada Soup Turkey Enchilada Stuffed Turkey Rellenos
Photo Credit: Jess Larson
