WHAT’S FOR DINNER?
Skillet Enchiladas
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COOK TIME
20 min
TOTAL TIME
25 min
SERVINGS
4-6 servings
These one pan Skillet Enchiladas come together quickly with shredded chicken, a creamy red enchilada sauce, soft tortilla strips, and lots of melted cheese. Everything cooks together so the tortillas soak up the sauce and get perfectly soft and flavorful. It’s a simple comfort food dinner thats great on a busy weeknight or any day of the week!
Dinner is always that moment where you’re like…what can I make that actually sounds good but doesn’t turn into a whole thing. Especially during the week, I just want something I can throw together without a ton of prep or dishes. That’s exactly where this recipe comes in, especially when school is starting. EASY, DELICIOUS and only ONE PAN…you already know I’m making this on repeat.
If you love enchiladas but don’t feel like dealing with rolling them and baking them, this is the shortcut version you need. Everything just goes right into the skillet, tortillas get cut into strips, and they cook right in the sauce so they soak up all that flavor. The chicken makes it filling, the sauce brings classic enchilada flavor, and it just kind of comes together into this really good, slightly messy, super satisfying pan of food. It’s not complicated at all, which is exactly the point.
And honestly, the ingredients are so simple but they just work. The enchilada sauce and salsa give it that bold and tangy flavor, the sour cream makes it creamy, and the cheese on top melts into everything. It’s one of those meals where you throw it together and somehow it turns out better than you expected. It’s my go-to for nights when you need something easy but still want it to feel like a real dinner.
Ingredients You’ll Need
Rotisserie Chicken – Using pre-cooked shredded chicken keeps this recipe fast and easy while still adding plenty of protein and flavor, and it soaks up the sauce really well as it cooks. It’s a great shortcut but you can use any cooked chicken you have on hand.
Cumin – Even though theres lots of flavor, you need this because it adds that warm, slightly smoky flavor that gives the dish more depth without needing a long list of spices.
Oregano – Just a small amount brings a subtle earthy flavor that balances out the richness of the sauce and keeps everything from tasting flat.
Red Enchilada Sauce – This is the base of the whole dish and gives you the most enchilada flavor, so use one you already know you like since it carries most of the taste.
Chunky Salsa – Adds extra texture and a little brightness from the tomatoes, plus a bit of heat depending on what you use.
Sour Cream – Makes the sauce creamy and smooth while also balancing the acidity from the enchilada sauce and salsa.
Flour Tortillas – Cutting them into strips lets them cook right in the sauce where they soften and almost act like noodles, soaking up all the flavor.
Shredded Cheddar Cheese – Melts over the top and brings everything together. Freshly shredded works best for the smoothest melt.
Toppings (sour cream, salsa, guacamole) – These add freshness and contrast at the end, and you can use as much or as little as you want depending on how you like to serve it or feel free to add your favorites!
How To Make Skillet Enchiladas
Heat the skillet: Place a large skillet over medium-high heat and add the shredded rotisserie chicken along with the cumin and oregano, stirring well so the spices evenly coat the chicken and wake up a bit in the heat. Let it cook for a few minutes until everything is warmed through.
Build the sauce: Pour in the red enchilada sauce and chunky salsa, then add the sour cream and stir everything together until smooth and fully combined. Keep stirring until the sour cream is completely blended into the sauce so you don’t have any streaks.
Simmer and thicken: Let the mixture cook for about 5 minutes, stirring occasionally, until the sauce starts to thicken slightly and cling to the chicken instead of looking watery. This step helps the tortillas hold onto the sauce later instead of getting too loose.
Add the tortillas: Stir in the tortilla strips, making sure they are fully coated and tucked down into the sauce so they can soften evenly. Let them cook for a few minutes, stirring gently, until they start to absorb the sauce and lose that raw tortilla texture.
Top with cheese: Sprinkle the shredded cheddar cheese evenly over the entire skillet. Turn off the heat and let the skillet sit for a few minutes so the residual heat melts the cheese completely and allows everything to settle together. The mixture will thicken slightly more as it sits.
Serve and add toppings: Spoon into bowls and finish with sour cream, salsa, or guacamole, and serve right away while everything is warm and melty. Enjoy!
Expert Tips
Using a wide, heavy-bottom skillet gives the best results because it holds heat evenly and gives the tortillas enough space to cook without piling up and getting unevenly soft.
Letting the spices heat with the chicken first builds flavor since warming cumin and oregano in the pan helps bring out their natural flavors before the sauce is added.
Keeping the heat at medium instead of blasting it prevents the sauce from breaking because sour cream can separate if it gets too hot too quickly.
Cutting tortillas into even strips helps them cook evenly so you don’t end up with some pieces too soft while others still feel firm.
Avoiding over-stirring once the tortillas go in keeps the texture right because too much mixing can break them down and turn the skillet mushy.
Shredding your own cheese melts better in the skillet since pre-shredded cheese has anti-caking agents that can keep it from melting as smoothly.
Letting the skillet sit off the heat for a few minutes finishes the dish as the residual heat melts the cheese fully and allows the sauce to thicken slightly.
Ways To Customize
Use ground beef or ground turkey instead of shredded chicken for a different type of protein option.
Swap the red enchilada sauce for green enchilada sauce to give the dish a slightly tangier flavor with a different level of heat.
Add a can of drained black beans or pinto beans to stretch the recipe and add extra texture and fiber.
Mix in frozen or canned corn for a little sweetness and texture that balances the sauce.
Use corn tortillas instead of flour tortillas for a more traditional enchilada flavor and slightly firmer texture.
Stir in a handful of diced onions or bell peppers with the chicken to add a little crunch.
Use a Mexican blend cheese or pepper jack instead of cheddar to change up the flavor and add a bit of heat.
Make it spicier by using a hot enchilada sauce or adding diced green chiles or jalapeños to the sauce.
Swap the sour cream for plain Greek yogurt for a slightly tangier flavor with a similar creamy texture.
Enchilada Skillet Topping Ideas
Diced avocado
Sliced jalapeños
Pickled red onions
Fresh cilantro
Green onions
Crumbled queso fresco
Cotija cheese
Hot sauce
Lime wedges
Shredded lettuce
Diced tomatoes
Pico de gallo
Roasted corn
Black olives
Sliced radishes
Diced mango
Cilantro lime slaw
Storing & Reheating
Storing: Transfer and any cooled leftovers in an airtight container in the refrigerator for up to 4-5 days. The tortillas will continue to absorb the sauce as it sits, so the texture will get softer over time but still holds up well for leftovers. This isn’t the best recipe to freeze because the sour cream-based sauce can separate and the tortillas tend to become overly soft and mushy once thawed.
Reheating: Reheat in a skillet over medium-low heat for the best texture, adding a small splash of water or enchilada sauce to loosen it up as it warms. Stir gently and cover for a minute or two to help everything heat through evenly without drying out. You can also reheat it in the oven at 325F, covered with foil, until warmed through, which helps keep the cheese from overcooking. Avoid high heat since it can cause the sauce to separate and the bottom to overcook before the center is hot.
FAQ
Can I cook the chicken from raw?
Yes, just cook it directly in the skillet first before adding anything else. Dice or cut the chicken into small pieces so it cooks quickly and evenly, then season it with the cumin and oregano and cook until fully done before building the sauce.
Why are my tortillas falling apart in the skillet?
This usually happens if they’re cut too thin or stirred too aggressively. Slightly thicker strips and gentle folding keep them soft without breaking down completely.
What size skillet works best for this recipe?
A 10 to 12 inch skillet gives enough space for everything to spread out and cook evenly without piling up in the center.
How do I keep the bottom from overcooking or sticking?
Stir occasionally while simmering and use a pan with good heat distribution. Once the tortillas go in, lower the heat slightly so the bottom doesn’t cook faster than the rest.
How do I know when the sauce is the right consistency before adding tortillas?
It should lightly coat the back of a spoon and not look watery. If it’s too thin, give it another minute or two to simmer so the tortillas don’t absorb too much liquid too quickly.
More Easy Mexican Inspired Recipes
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Skillet Enchiladas
A quick, easy and delicious dinner idea! Best part is that it’s all in one pan! Skillet Enchiladas are the perfect dinner for those busy nights when you want something easy but feel like some delicious comfort food.
Ingredients
2 cups rotisserie chicken, shredded
1/2 teaspoon cumin
1/4 teaspoon oregano
1 can (10 ounce) red enchilada sauce
1/4 cup chunky salsa
1/2 cup Hiland Dairy Sour Cream
4 soft tortillas (6 inch) cut into strips (I use a pizza cutter)
1 cup shredded cheddar cheese
Sour cream, salsa, guacamole for toppings.
Instructions
- In a large skillet on medium high heat, add the chicken, cumin and oregano. Stir to mix and heat chicken.
- Add red enchilada sauce, salsa and Hiland Dairy Sour Cream. Stir until all combined. Cook until sauce starts to thicken, about 5 minutes.
- Add the tortilla strips and mix until all combined. Spread the shredded cheese over the top. Turn off heat and allow the cheese to melt. Serve with sour cream, salsa or guacamole. I also like to serve with tortilla chips for a little crunch. Enjoy!
Notes
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2 Responses
Great idea. Will need to try this. Flour or corn tortillas?
Love this! I used flour tortillas for this one.