Creamy Chicken Enchilada Skillet
Some nights just call for a big pan of something comforting and this easy chicken enchilada skillet delivers. It’s inspired by the flavors of enchiladas suizas, but made easy with chicken in a rich, lightly spicy sauce, finished with a swirl of sour cream and melted cheese.
If you love enchiladas but don’t love all the work, this skillet enchilada recipe is about to become a weeknight favorite. Think of it as all the flavors of enchiladas made easy – no tortillas to fill, no rolling, no baking. Just a single skillet, simple ingredients, and a quick simmer that delivers big, cozy comfort.
Serve it over warm rice, add some crunchy tortilla strips on top, and dinner is done!
Ingredients
- Cooked chicken: Use chopped rotisserie chicken to make it easy!
- Enchilada sauce seasoning: This has everything for the sauce – look for packets near the taco seasoning packets at the grocery store.
- Shredded cheese
- Tomato paste
- Chicken broth
- Sour cream
- Diced jalapeno
- Chopped onion
- Chopped cilantro
- Vegetable oil
- Cooked rice and tortilla strips for serving
How to Make It
- Make the sauce.
- Add the chicken and sour cream.
- Top with cheese and let it melt.
- Serve with rice and toppings!
Make Ahead and Storage
I’ve made this enchilada skillet ahead and it stores great for easy lunches and dinners. Make it, let it cool, and store it in airtight containers in the refrigerator. Warm it up in the microwave, add the rice and toppings, and that’s it – so easy.
Creamy Chicken Enchilada Skillet
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion chopped
- 1 (4-ounce) can diced jalapenos
- 1 (1.5-ounce) packet enchilada sauce seasoning
- 1 (6-ounce) can tomato paste
- 1 ½ cups chicken broth
- ½ cup light sour cream
- 16 ounces cooked chicken chopped or shredded
- 1 cup shredded quesadilla cheese or Monterey jack cheese
- 2 tablespoons chopped cilantro
- For serving: cooked rice, chopped cilantro and tortilla strips
Instructions
- Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the chopped onion and jalapenos to the pan and cook them for five minutes or until softened.
- Add the enchilada seasoning and stir to coat the onions. Add the tomato paste and stir it with the onions until evenly coated.
- Stir in the chicken broth and bring the mixture to a simmer. Cover the pan and simmer the sauce for 10 to 15 minutes.
- Stir in the cooked chicken and, once it’s warmed through, stir in the sour cream.
- Sprinkle the shredded cheese over the top, cover the pan until the cheese has melted. Garnish with cilantro and serve over rice with tortilla chips.
Notes
Nutrition Estimate
More Recipes with Rotisserie Chicken
Happy cooking,
