Chicken Enchilada Skillet Recipe For Two

When you need a dinner that comes together quickly, without making a mess of your kitchen, make this Chicken Enchilada Skillet recipe. Chunks of chicken cooked in a classic Mexican red sauce and topped with tortilla strips and cheese.

It’s the perfect recipe to make on a busy weeknight because it takes only minutes to prepare. Not to mention that the entire dish is made in one single skillet, making clean up a breeze.

It’s the perfect recipe for two people and it is ready to eat in under 30 minutes, thanks to the use of rotisserie chicken.

Rotisserie Chicken

Every time that I go to the grocery store I always pick up a Rotisserie chicken. It is a great time-saver, and if you purchase one at your local warehouse club, the price is hard to beat.

Not only can I use it for dinner that night, but I use the leftover meat later in the week to make a variety of meals, including Chicken Noodle Casserole and this Chicken Enchilada Skillet Recipe. All you need to do is dice the chicken into bite size pieces, and it’s ready to go.

Just mix it in with the other ingredients and let it finish cooking in the oven. Then dinner will be ready in 20 minutes and that makes it a perfect weeknight meal!

Easy One Skillet Meal

One of the best parts about this Chicken Enchilada Skillet is that everything happens in one skillet. That means less cleanup, which is always a win in my book.

You start by sautéing onions, then toss in the chicken, taco seasoning, and a can of enchilada sauce. After that, you stir in strips of corn tortillas, which will soften and soak up all the flavor.

Then add a little cheese on top and finish it off in the oven. It’s that simple. You’re just minutes away from a hearty and flavorful meal.

Best of all once dinner is over there are only a few dishes to clean up!

How to Make Chicken Enchilada Skillet for Two

There are just a few steps to make this easy skillet meal:

1. Prep and Sauté
Start by heating up your skillet over medium heat and adding a little oil. Once the oil is hot, toss in your diced onion and cook until it turns translucent—this takes about four to five minutes.

2. Add the Good Stuff
Now it’s time to add your shredded chicken, taco seasoning, diced green chilies, and red enchilada sauce. Stir everything together so it’s well combined. If you like a little extra spice, you can choose a medium or hot enchilada sauce instead of the mild one.

3. Add The Tortilla Strips
Now it is time to add your tortilla strips. These are just corn tortillas cut into strips about 1 inch wide and 3 inches long. Scatter them on top and give the skillet a quick stir. Then bring everything to a boil, reduce the heat, and let it simmer for a couple of minutes. The tortilla strips will soften and absorb all those delicious flavors.

4. Sprinkle On The Cheese and Bake
Remove the skillet from the heat, sprinkle shredded cheese on top, and transfer the skillet to the oven. You’ll bake it just long enough for the cheese to melt and get bubbly, about 20 minutes. If you’re feeling fancy, you can pop it under the broiler for an extra minute or two to get that golden, slightly crispy cheese layer on top.

5. Serve and Enjoy
Once it’s out of the oven, let the skillet cool for a minute or two before serving. You can garnish with some fresh cilantro leaves and a dollop of sour cream if you like, but that’s totally optional. Then just grab a couple of plates and enjoy!

Storing Leftovers

If you happen to have leftovers (which isn’t always a given with a dish this tasty), you’re in luck. This Chicken Enchilada Skillet recipe stores well and reheats easily, making it a great option for meal prep or next-day lunch.

To store the leftovers, let the dish cool completely, then transfer it to an airtight container. You can keep it in the fridge for up to 3 days. Just keep in mind that the texture of the tortillas will change a bit as they sit in the sauce, but the flavors will still be delicious.

Reheating The Chicken Enchilada Skillet Leftovers

When you’re ready to reheat, the best method is to use the stovetop. Place the leftover enchilada skillet in a pan and heat it over medium-low heat. Add a splash of water or chicken broth to help loosen things up, and stir occasionally until it’s warmed through.

If you’re short on time, you can also reheat it in the microwave. Just put it in a microwave-safe dish, cover it with a lid or a damp paper towel, and heat on high for about 1 to 2 minutes. Stir halfway through to make sure it heats evenly.

A Versatile Recipe

What’s great about this Chicken Enchilada Skillet is how versatile it is. You can easily double the recipe if you’ve got more people to feed, or you can add your favorite toppings to customize it.

Maybe you love avocado slices on top or a squeeze of lime for some extra freshness. It’s also easy to substitute the protein—by using leftover pork, beef, or even beans if you want to make it vegetarian.

No green chilies? You can skip them or replace them with a little diced bell pepper or jalapeño if you like a kick. Don’t have corn tortillas? Flour tortillas will work in a pinch, though they’ll have a slightly different texture.

No matter how you choose to make this dish, I am sure that it will become a new favorite!

Chicken Enchilada Skillet Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 Tbsp extra virgin olive oil or vegetable oil
• 1/2 small yellow onion, diced
• 2 cups cooked shredded chicken
• 1/2 Tbsp taco seasoning, homemade or store-bought
• 1 (2 oz) can diced green chilies, mild
• 1/2 (19 oz) can red enchilada sauce, mild (approximately 9.5 oz)
• 4 (6-inch) corn tortillas, cut into 1 x 3 inch strips
• 1 cup shredded Mexican blend cheese

For Serving (optional)
Cilantro leaves, chopped
Sour cream

INSTRUCTIONS

Place the oven rack in the middle position and then preheat the oven to 350°F. Then place a medium size, oven-proof skillet over medium heat. Add the olive oil and heat until shimmering.

Add the diced onions and cook until they begin to turn translucent, approximately 4-5 minutes. Then add the chicken, taco seasoning, diced green chilies and enchilada sauce to the skillet and then stir to combine.

Add the tortilla strips and stir. Increase the heat to medium-high. Bring the mixture to a boil then reduce and continue to simmer until the tortilla strips begin to turn soft, approximately 2-3 minutes.

Stir and separate the tortilla strips as much as you can then remove the pan from the heat. Sprinkle the top with cheese and place in the preheated oven and for 20-25 minutes, or until the cheese melts and the edges are bubbly.

Top with sour cream and cilantro if desired. Serve warm.

So the next time you’re in the mood for something quick, comforting, and full of flavor, give this Chicken Enchilada Skillet recipe a try. It’s perfect for two and you might find yourself wanting to make it again and again.

Enjoy! Mary

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