cheesy chicken skillet enchiladas

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6


  • 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


  • 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.


Calories: 417kcal | Carbohydrates: 27g | Protein: 30g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 88mg | Sodium: 1082mg | Potassium: 336mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 5mg | Calcium: 299mg | Iron: 3mg