One Pan Enchilada Skillet

Posted: August 23

Time: 10 minutes

Yield: 6 servings

recipe image

Have leftover rotisserie chicken? This One Pan Enchilada Skillet will put it to good use. Follow this recipe to have a delicious dinner ready in just 10 minutes!


• 2 cups shredded rotisserie chicken • 1/2 teaspoon ground cumin • 1/2 teaspoon dried oregano • 1 (10-ounce) can red enchilada sauce • 1/2 cup chunky salsa • 1/4 cup water • 4 (6-inch) soft tortillas, cut into 1-inch strips • 1 cup Mexican blend cheese, shredded • 1/2 cup sour cream • 1/4 cup sliced green onions • optional: guacamole


Step 1

In a large skillet, add the rotisserie chicken. Sprinkle it with the 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 for the chicken to heat through.

Step 2

Stir in the tortilla strips and sprinkle everything with cheese. Remove from heat and let the cheese melt.

Step 3

Top it with sour cream, and guacamole if desired, in the center, and sprinkle it with green onions. Serve immediately.

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