Skillet Chicken and Cheese Enchiladas

Transform your weeknight dinner routine with these Skillet Chicken and Cheese Enchiladas—a one-pan wonder packed with bold Mexican-inspired flavors! This easy, 40-minute recipe features tender shredded chicken simmered in a rich, aromatic enchilada sauce with sautéed onions and garlic, all brought together with soft corn tortillas. The dish is then crowned with a generous layer of melted cheddar and Monterey Jack cheeses for a gooey, satisfying finish. Perfectly cooked in a single skillet, it eliminates extra dishes while delivering maximum flavor. Garnished with fresh cilantro and paired with optional sour cream, this comforting recipe is ideal for busy weeknights yet special enough to impress your family or guests. Keywords: skillet chicken enchiladas, easy one-pan dinner, cheesy enchiladas recipe, quick Mexican-inspired meals.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Cooked shredded chicken
• 8 pieces Corn tortillas
• 2 cups Red enchilada sauce
• 1 cup Cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 2 cloves Garlic, minced
• 2 tablespoons Chopped cilantro (optional, for garnish)
• 0.5 cup Sour cream (optional, for serving)
• 0.25 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 1 minute, until fragrant.

Step 3

Season the onion and garlic mixture with salt and pepper. Stir well.

Step 4

Pour 1.5 cups of enchilada sauce into the skillet and stir to combine with the onion and garlic.

Step 5

Add the shredded chicken to the sauce and mix to coat evenly. Warm through for about 2-3 minutes before reducing the heat to low.

Step 6

Stack the corn tortillas and cut them in half. Stir the tortilla halves into the chicken and sauce mixture, ensuring they're well immersed and evenly coated.

Step 7

Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the skillet mixture.

Step 8

Cover the skillet with a lid (or foil) and cook on low heat for 10 minutes, or until the cheese is fully melted and bubbly.

Step 9

If desired, preheat your oven's broiler and broil the skillet (uncovered) for 2-3 minutes to slightly brown the cheese topping.

Step 10

Remove the skillet from the heat and let it rest for 5 minutes.

Step 11

Garnish with chopped cilantro and serve with sour cream, if desired. Enjoy your Skillet Chicken and Cheese Enchiladas!

Nutrition Facts

Serving size	(1834.8g)

Amount per serving	% Daily Value*
Calories	3323.5

Total Fat 156.6g	0%
Saturated Fat 67.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 685.6mg	0%
Sodium 7450.0mg	0%
Total Carbohydrate 229.0g	0%
Dietary Fiber 27.6g	0%
Total Sugars 27.7g
Protein 233.1g	0%

Vitamin D 48IU	0%
Calcium 2078.2mg	0%
Iron 19.1mg	0%
Potassium 2399.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 28.6%

Carbs: 28.1%