One Pan Cheesy Chicken Enchilada Skillet

Everything you love about classic enchiladas except a lot easier: all you need is one pan, 20 minutes, and zero tortilla rolling. Simply toss tortilla strips in a pan, cover with enchilada sauce, salsa, shredded chicken, and cheese; cook stovetop until nice and melty, and serve garnished with guac. Enjoy!

By @sara.haven

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 4 pieces tortillas
• 2 cups shredded rotisserie chicken
• 0.5 teaspoons ground cumin
• 0.5 teaspoons dried oregano
• 2 cups shredded rotisserie chicken
• 1 cup red enchilada sauce
• 0.5 cup chunky salsa
• 0.25 cup water
• 4 pieces tortilla strips
• 1 cup shredded Mexican cheese blend
• 0.5 cup Greek yogurt or sour cream
• 0.25 cup sliced green onions
• 0.25 cup chopped cilantro
• 0 to taste guacamole

Instructions

1. Using a sharp knife, cut the 4 tortillas into 1-inch strips.
2. Shred the cooked rotisserie chicken to get 2 cups of shredded chicken.
3. In a large skillet, add the shredded chicken and sprinkle with 1/2 teaspoon of ground cumin and 1/2 teaspoon of dried oregano.
4. Add 1 cup of red enchilada sauce, 1/2 cup of chunky salsa, and 1/4 cup of water to the skillet with the chicken.
5. Bring the mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken.
6. Stir in the tortilla strips evenly into the sauce.
7. Sprinkle 1 cup of shredded Mexican cheese blend over the top of the skillet.
8. Cover the skillet and remove it from heat; allow to sit until the cheese is melted.
9. Top the dish with 1/2 cup of Greek yogurt or sour cream, 1/4 cup of sliced green onions, 1/4 cup of chopped cilantro, and guacamole as desired.