These chicken skillet enchiladas are easy to make and ready in 30 minutes.
Alison Bickel
Who doesnt love a good enchilada?
Start With Leftover Chicken
I roasta whole chickenalmost every week.
Alison Bickel
Its easy to do.
I repurpose the bones forstockand the leftover meat for the next days dinner.
This easy skillet enchilada recipe hits the mark every time.
Alison Bickel
You may not have leftover chicken laying around.
Both are salty and I love them.
Feel free to substitute shredded cheddar or pepper jack cheese for the cotija.
Alison Bickel
For this recipe, I simplified the steps.
Flour tortillas are more pliable than corn, which gives me the flexibility to skip the dip-and-fry method.
I like this because I save on dishes, time, and calories from oil.
Alison Bickel
(Although, I typically just consume the calories via this simplemargarita recipe.
Its all about balance, right?)
Work with one at a time, keeping the rest covered in the paper towels.
Alison Bickel
Dont fold in the sides before you roll them.
What Is the Best Pan to Use?
You want a12-inch skillet with high sidesto make this dish.
Alison Bickel
Enchilada Variations
Not into chicken?
Feel free to add a little chili powder to leftover ground beef, steak, or beans.
Have loads of leftover roasted vegetables?
Alison Bickel
Add them to the chicken, or make the meal vegetarian and replace all the meat.
What to Serve With Enchiladas
So many things go with enchiladas.
Did I mention margaritas?
Alison Bickel
it’s possible for you to always opt for aclassic margaritaor mix it up a bit withblueberry margaritas!
Oh, you wanted food recommendations.
Im here to help!
Alison Bickel
Enchiladas go great withrefried black beansor thesespicy citrus beans!
If you love cilantro, try this flavorful and fragrantcilantro lime rice.
Take an enchilada to work and just zap it in the microwave.
Alison Bickel
Just let the whole pan cool to room temp.
Transfer them to a freezer-safe container.
Enchiladas All Day Every Day!
Alison Bickel
You should have about 2 cups.
In a large, high-sided skillet set over medium heat, add the oil.
Once the oil shimmers, add onion and garlic and cook for 1 minute, just until softened.
Alison Bickel
Add tomato sauce, water, diced green chilis, chili powder, oregano, and cumin.
Stir together, then let the sauce simmer on medium to medium-low while you assemble the enchiladas.
Put about 2 tablespoons of shredded chicken down the center of each tortilla.
Alison Bickel
(You dont really have to measure the meat.
Just divide it evenly among the tortillas!)
Nestle them in the pan.
Alison Bickel
Repeat this until the pan is full.
Spoon sauce over the top of the enchiladas.
Sprinkle additional cotija cheese over the top of the enchiladas.
This should take about 5 minutes.
Lift the lid and sprinkle cilantro and thinly sliced radishes over the top.
Serve alongside sliced avocado, jalapeno, and sour cream.
