We are serious when we say this is our favorite dinner of all time! This chicken enchilada skillet has all of the classic flavors and is made with rotisserie chicken and enchilada sauce, ready in under 30 minutes. We love to top it with sour cream, avocado, and tortilla chips.
Heat avocado in an oven-safe large skillet over medium/high heat. Add the onion when the oil is fragrant and season with ¼ teaspoon of salt. Saute for 3-4 minutes.
Add garlic to the onion and saute for an additional minute.
Turn heat to medium and add the chicken, black beans, and corn to the skillet and stir all of the ingredients together.
Prepare the sauce. Add the enchilada sauce, salsa, cumin, chili powder, paprika, and hot sauce to a bowl and whisk the ingredients together until combined. Pour the sauce into the skillet. Bring the mixture to a gentle simmer.
Next, fold the tortillas into the mixture so they are completely submerged in the enchilada sauce.
Top with cheese, transfer the skillet to the oven, and bake for 15-20 minutes or until the cheese has melted and the sauce is bubbling over the sides.
Remove from the oven and let it rest for 5-10 minutes. Top with optional toppings.
Tips & Notes
We used shredded rotisserie chicken but feel free to use leftover chicken or prepare chicken before making the chicken. You can make chicken on the stovetop, oven, Instant Pot, or in the crockpot.
What salsa and hot sauce is used will determine the spice level of the enchilada skillet
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