One Pan Chicken Enchilada Skillet Food

ONE PAN CHICKEN ENCHILADA SKILLET

One Pan Chicken Enchilada Skillet image

This easy One Pan Chicken Enchilada Skillet can be ready in 10 minutes! Seriously such a tasty Mexican dinner recipe with chicken! Enchiladas sauce, tortillas, cheese, guacamole, and sour cream make this dish amazing!

Provided by Christy Denney

Time 10m

Number Of Ingredients 11

Ingredients

2 cups shredded rotisserie chicken
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (10 ounce) can Old El Paso red enchilada sauce
1/2 cup chunky salsa
1/4 cup water
4 (6-inch) Old El Paso soft tortillas cut into 1-inch strips, (pizza cutter works great for this)
1 cup shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup sliced green onions
optional guacamole

Steps:

In a large skillet (12-inch), add the rotisserie chicken. Sprinkle with the cumin and oregano. Ad the enchilada sauce, salsa, and water. Bring mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken and the chicken to heat through.
Stir in the tortilla strips and sprinkle with the cheese. Remove from heat and let the cheese melt from the heat.
Top with sour cream (and guacamole if desired) in the center and sprinkle with green onions. Serve immediately.

Nutrition Facts : ServingSize 1 /6 the recipe, Calories 239 kcal, Carbohydrate 15 g, Protein 12 g, Fat 14 g, Fiber 1 g

ONE-PAN SOUR CREAM CHICKEN ENCHILADA SKILLET

One-Pan Sour Cream Chicken Enchilada Skillet image

So much easier to make enchiladas in one skillet than to individually wrap each one!

Provided by Brook

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 48m

Yield 8

Number Of Ingredients 12

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 (4 ounce) can chopped green chilies
1 (4 ounce) can sliced black olives
½ teaspoon kosher salt
¼ teaspoon dried oregano
⅛ teaspoon chipotle chile powder
3 skinless, boneless chicken breast halves
1 cup sour cream
12 (6 inch) corn tortillas, cut into bite-size pieces
1 cup shredded Colby-Jack cheese, or to taste

Steps:

Melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes.
Stir green chiles, olives, salt, oregano, and chipotle chile powder into the sauce. Add chicken breasts and bring to a simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
Stir sour cream into the sauce. Return chicken to the skillet; add tortilla pieces. Stir until combined and top with Colby-Jack cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.

Nutrition Facts : Calories 327.5 calories, Carbohydrate 23.3 g, Cholesterol 63.9 mg, Fat 19.5 g, Fiber 3.2 g, Protein 16.1 g, SaturatedFat 10.9 g, Sodium 909.3 mg, Sugar 1.1 g

ONE PAN SOUR CREAM CHICKEN ENCHILADA SKILLET

One Pan Sour Cream Chicken Enchilada Skillet image

Make and share this One Pan Sour Cream Chicken Enchilada Skillet recipe from Food.com.

Provided by Carol

Categories < 60 Mins

Time 45m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons margarine
3 tablespoons all-purpose flour
2 cups chicken broth
1/4 teaspoon kosher salt
1/4 teaspoon chili powder
1/4 teaspoon ground oregano
1 (4 ounce) can green chilies, chopped
1 (2 1/4 ounce) can black olives, sliced
1 lb chicken breast, boneless, skinless, cut into bite sized pieces
1 cup light sour cream
12 corn tortillas, 6 inch diameter, cut into bite sized pieces
1 cup colby-monterey jack cheese, shredded

Steps:

In a large skillet, heat margarine over medium heat until melted.
Whisk in flour and cook for 1 minute.
Whisk in chicken broth.
Continue stirring until smooth and thickened, about 2 to 3 minutes.
Add salt, chili powder, oregano, chilies, olives, and chicken into the sauce, stirring to mix.
Bring to a simmer, then reduce heat to low.
Cover and cook about 15 minutes or until chicken is cooked through.
Stir sour cream into the sauce.
Add tortilla pieces to the sauce and stir until combined.
Top sauce with the grated cheese.
Cover pan and simmer for 5 minutes until bubbly and the cheese is melted.

Nutrition Facts : Calories 455.6, Fat 25.5, SaturatedFat 9.8, Cholesterol 78.6, Sodium 691.1, Carbohydrate 30.1, Fiber 3.8, Sugar 1.8, Protein 27.1

EASY CHICKEN ENCHILADA SKILLET

Easy Chicken Enchilada Skillet image

This one-skillet meal features shortcuts like shredded chicken and canned enchilada sauce for a quick and easy dinner option.

Provided by Cooking44

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

4 cups shredded cooked chicken
3 cups enchilada sauce
1 (15 ounce) can Southwestern-style black beans
1 medium green bell pepper, diced
2 jalapeno peppers, diced
12 (6 inch) corn tortillas, torn into pieces
1 (8 ounce) container light sour cream
1 (8 ounce) package shredded Mexican cheese blend, or to taste
¾ cup chopped fresh cilantro
2 avocados, sliced

Steps:

Combine chicken and enchilada sauce in a large skillet over medium-high heat; cook and stir until heated through, about 5 minutes. Stir in black beans, green pepper, and jalapenos. Add corn tortillas and sour cream, stirring to combine. Continue to cook and stir until mixture is evenly heated through, about 5 minutes.
Remove from heat and top with cheese. Cover the skillet with a lid and allow the cheese to melt. Uncover and top with cilantro. Serve with sliced avocado.

Nutrition Facts : Calories 633.6 calories, Carbohydrate 36.9 g, Cholesterol 127.2 mg, Fat 41.6 g, Fiber 9.5 g, Protein 31.5 g, SaturatedFat 18.5 g, Sodium 558 mg, Sugar 1.2 g

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