• Prep Time: 10 min
  • Cooking Time: 20 min
  • Serves:

Chicken Skillet Enchiladas

Category: Desserts

 Ingredients List

  • Ingredients
  • 1 tablespoon vegetable oil
  • 1 onion, minced
  • 1/2 teaspoon salt
  • 3 tablespoons chili powder
  • 3 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons sugar
  • 2 (8 oz) cans tomato sauce
  • 1/2 cup water
  • 3 cups shredded cooked chicken
  • 12 soft corn tortillas, torn into 2 inch pieces
  • 1-2 cans chopped green chiles
  • 2 cups shredded cheddar cheese, divided
  • 1/4 cup chopped cilantro (optional)



Heat 12 inch non-stick skillet over medium heat, add oil and heat until shimmering. Add onion and salt and cook until onion is softened, about 4-5 minutes.
Add chili powder, garlic, cumin and sugar and cook briefly, (15-30 seconds) before adding tomato sauce and water.
Bring sauce to a simmer and cook about 5 minutes, or until thickened slightly. Season to taste with salt. Pour sauce (should be about 2 1/2 cups) into a medium glass bowl and set aside.*
Add chicken and tortilla pieces to the now-empty skillet and heat and stir until warmed, about 5 minutes.
Preheat broiler and add sauce back to the skillet along with the green chiles and 1 cup of the cheese. Fold the sauce into the chicken and tortilla mixture until evenly mixed.
Top enchilada mixture with remaining cup of cheddar cheese and broil until cheese is melted and bubbly, about 4 minutes. Top with chopped cilantro (if using) and serve hot.

*Note: I did try just adding the tortillas and chicken right to the sauce in the skillet instead of heating them up separately and I didn't like the results as much. The tortillas broke down too much by the time everything had warmed up and it ended up being more of a gluey mess.

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