Chicken enchilada skillet
All the flavor of chicken enchiladas without rolling: rotisserie chicken and torn corn tortillas simmered in red enchilada sauce under bubbling melted cheese.
- Prep
- 5 min
- Cook
- 13 min
- Serves
- 4
- Per serve
- 570 kcal
Ingredients
Method
If you want a browned, broiled top, heat the broiler now with a rack 6 inches from the element (use an oven-safe skillet). Heat the oil in a 12-inch skillet over medium heat and cook the onion until soft.
Add the garlic and cumin and stir until fragrant.
Pour in the enchilada sauce plus 60 ml (1/4 cup) water and bring to a simmer. Stir in the chicken and torn tortillas until everything is coated, then simmer, stirring once or twice, until the tortillas soften and the sauce thickens slightly.
Smooth the top and scatter over the cheese. Cover with a lid and cook on low until melted, or slide under the broiler until bubbling and spotted brown, watching closely.
Top with the scallions and cilantro and serve straight from the pan with sour cream on the side.
Tips
- Corn tortillas hold their shape in the sauce better than flour, which turn soft and doughy.
- To make it gluten-free, check your enchilada sauce and rotisserie chicken labels; some sauces are thickened with wheat flour.
- Stir in a drained can of black beans or a cup of frozen corn with the chicken to stretch it to 6 servings.
