Chicken Enchilada Skillet

5 from 5 votes

This chicken enchilada skillet is 25-minute, one-pan meal featuring corn tortillas, enchilada sauce, shredded chicken, and melty cheese!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: Mexican

Servings: servings

Heat the olive oil over medium heat in an oven-safe pan or skillet. Add the diced onions and bell pepper, and saute until soft and translucent, about 5 minutes.
Add the shredded chicken, 2 ½ cups enchilada sauce, and taco seasoning. Stir and simmer for about 5 minutes to combine the flavors.
Gently fold in the tortilla strips until fully combined. Continue cooking for an additional 5 minutes to allow the tortilla strips to soften and soak up flavor.
Top with the remaining ½ cup enchilada sauce, the shredded cheese, and broil for 5 minutes until the cheese is fully melted and bubbly.
Top with chopped cilantro and serve immediately with sour cream or guacamole.

Enchilada sauce. My easy enchilada sauce, authentic enchilada sauce, or your favorite store-bought kind is great.
Chicken. To keep things super easy on weeknights, I like to use rotisserie chicken, but you can also use my homemade shredded chicken recipe. This is also a great way to use up any leftover chicken you have in the fridge.
Use an oven-safe pan. Since this finishes under the broiler, a cast-iron skillet or an oven-safe pan is best.
Don’t have an oven-safe pan? That’s a-okay. Just top the skillet with cheese, cover, and let the cheese melt for about 5 minutes before serving. It won’t have that broiled finish, but the cheese will still melt.
Storage. Keep leftovers in an airtight container in the fridge for up to 5 days.
Reheating. Warm in the microwave for 1-2 minutes until the cheese is melted and the enchilada skillet is warm.