You know how much I like a simple dinner, and when it involves Mexican food, I am a happy mama! This one-pan meal has all “comfort food” written all over it. With melted cheese, creamy avocado, and protein-rich shredded chicken, it’s a dish that’s sure to please everyone. Perfect for a somewhat chilly Sunday supper!
One Pan Enchilada Skillet
Ingredients
- 2 cups shredded rotisserie chicken
- 4 6 inch soft tortillas, cut into 1 inch strips
- 1 cup shredded Mexican blend cheese
- ½ cup sour cream
- ½ cup chunky salsa
- 1 10 oz. can or red enchilada sauce
- ¼ cup sliced green onions
- ½ tsp ground cumin
- ½ tsp dried oregano
- option toppings: avocado, cilantro, tortilla chips
Instructions
- In a large skillet, add the chicken, cumin, oregano, enchilada sauce and salsa
- Bring mixture to a simmer over medium heat for a couple of minutes to thicken sauce and heat chicken
- Stir in the tortilla strips and sprinkle everytning with cheese. Remove from heat and let the cheese melt
- Top with sour cream, green onions and guacamole
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