One-skillet shredded chicken simmered in mild red enchilada sauce with corn tortilla strips and melted cheese; mild heat.
The tortilla strips soften into the sauce, like an enchilada casserole. For firmer strips, toast them in a little oil first. Pre-shredded rotisserie chicken lowers cook time and cleanup.
Mild enchilada sauce keeps the dish mild; add a pinch of cayenne if you want more heat. Oven-safe skillet can go under the broiler for 1-2 minutes to brown the cheese.
Ingredients
Scale
Measurement units
- 3 cups cooked shredded chicken (About 1 lb cooked chicken, such as one small rotisserie chicken)
- 2 cups red enchilada sauce (Mild variety keeps heat low; check the label if you need gluten-free)
- 8 6-inch corn tortillas (Check the label if you need gluten-free)
- 2 cups shredded Mexican cheese blend
- 2 tbsp vegetable oil
- 1 small yellow onion
- ½ cup chicken broth (Use to loosen sauce if needed; check the label if you need gluten-free)
- 1 tsp ground cumin
- salt (To taste)
- sour cream (For serving)
- fresh cilantro (For garnish)
Ingredients
Scale
Measurement units
- 3 cups cooked shredded chicken (About 1 lb cooked chicken, such as one small rotisserie chicken)
- 2 cups red enchilada sauce (Mild variety keeps heat low; check the label if you need gluten-free)
- 8 6-inch corn tortillas (Check the label if you need gluten-free)
- 2 cups shredded Mexican cheese blend
- 2 tbsp vegetable oil
- 1 small yellow onion
- ½ cup chicken broth (Use to loosen sauce if needed; check the label if you need gluten-free)
- 1 tsp ground cumin
- salt (To taste)
- sour cream (For serving)
- fresh cilantro (For garnish)
Instructions
Heat the skillet and soften the onion
Heat vegetable oil (2 tbsp) in a large skillet over medium heat.
Add the diced onion (1 small) and cook until softened.
Equipment: Large skillet (12-inch, oven-safe preferred)
Build the sauce with chicken
Stir in ground cumin (1 tsp) and cooked shredded chicken (3 cups) (already cooked; it reaches 165°F in the last step).
Pour in red enchilada sauce (2 cup) and add chicken broth (½ cup) to loosen as needed.
Season with salt to taste and simmer gently.
Add tortilla strips and cheese
Fold in corn tortillas (8 6-inch) cut into 1/2-inch strips.
Sprinkle shredded Mexican cheese blend (2 cup) evenly over the top.
Melt the cheese and serve
Cover the skillet and cook over low heat until the cheese melts and the filling is steaming hot (165°F by thermometer).
Garnish with sour cream and cilantro if desired, then serve.
Equipment: Large skillet (12-inch, oven-safe preferred), Instant-read thermometer
Tomorrow's Meal
Crispy Chicken Enchilada Skillet Quesadillas
Shredded leftover enchilada chicken and sauce layered between tortillas, pan-fried until cheese is melted and exterior is golden and crispy
You'll need to pick up:
Flour or corn tortillasShredded cheese (Oaxaca, Monterey Jack, or cheddar)Oil for fryingSour cream and fresh cilantro for serving
Quick overview:
- 1.Shred any large chicken pieces from the cold skillet; reserve sauce separately
- 2.Lay one tortilla flat, spread thin layer of enchilada sauce on half
- 3.Layer shredded chicken, cheese, and another spoonful of sauce on sauce side
- 4.Fold tortilla in half, press gently
- 5.Heat 2 tablespoons oil in skillet over medium-high heat
- 6.Fry quesadillas 3-4 minutes per side until tortilla is golden and cheese melts through
- 7.Slice diagonally, serve with sour cream and cilantro
Before you cook
Cook notes
- • Mild enchilada sauce keeps the dish mild; add a pinch of cayenne if you want more heat.
- • The tortilla strips soften into the sauce, like an enchilada casserole. For firmer strips, toast them in a little oil first.
- • To keep this gluten-free, use enchilada sauce, broth and plain rotisserie or home-cooked chicken that are labeled gluten-free.
- • Pre-shredded rotisserie chicken lowers cook time and cleanup.
- • Oven-safe skillet can go under the broiler for 1-2 minutes to brown the cheese.
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