Name: cheesy chicken skillet enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 yellow onion (finely diced); 3 cups shredded chicken; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon ground coriander; 4 ounces diced green chilies; 19 ounces red enchilada sauce; 8 6-inch corn tortillas (cut into 1x3 inch strips); 2 cups mexican cheese blend (shredded); green onion (chopped for garnish ); black olives (for serving); diced tomatoes (for serving); sour cream (for serving)

cheesy chicken skillet enchiladas

5 from 1 vote

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Ingredients

2 tablespoons extra virgin olive oil
1 yellow onion finely diced
3 cups shredded chicken
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon ground coriander
4 ounces diced green chilies
19 ounces red enchilada sauce
8 6-inch corn tortillas cut into 1×3 inch strips
2 cups mexican cheese blend shredded
green onion chopped for garnish
black olives for serving
diced tomatoes for serving
sour cream for serving

Instructions

Preheat the oven to 350°F.
In a large oven-proof skillet, set over medium-high heat, add 2 tablespoons olive oil followed by 1 small finely diced yellow onion. Cook until soft and fragrant, about 3-5 minutes.
Add 3 cups cooked shredded chicken, 1 teaspoon chili powder,1 teaspoon cumin, and 1 teaspoon coriander. Stir in a 4 ounce can of green chilies and a 19 ounce can red enchilada sauce, stirring to combine. Add 8 corn tortillas cut into strips evenly on top of the mixture. Bring to a boil over high heat, then reduce and allow to simmer until the tortilla strips are softened, about 2 minutes.
Turn off the heat and top with 2 cups Mexican shredded cheese blend. Transfer to the oven and bake until the cheese is melted and the sauce is bubbling, about 25 minutes.
Remove from the oven and top with chopped green onions, black olives, diced tomatoes, and sour cream, if desired.

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