Sometimes I’m lazy.
Like, sometimes, I really, really want chicken enchiladas, but I don’t feel like making them.
But I still want that taste, ya know? And once I get a craving like that, nothing else will do.
Yup. Easy, stove top chicken enchiladas that can be prepped and ready to eat in less than 30 minutes. Ok, I guess they’re technically not enchiladas once you remove the contents from inside the tortillas like I did (is that what makes an enchilada an enchilada? I don’t know)… but trust me, it’s close enough.
You don’t have to use a rotisserie chicken, but if you have leftovers or it’s easy enough for you to grab one, I recommend doing so.
These go great with an equally easy-to-prepare batch of Sweet Jalapeno Cornbread… which I will share the recipe for with you ASAP. Stay tuned!
Easy Chicken Enchilada Skillet
- 2 Tablespoons Olive Oil
- 1 cup diced red onion
- 3-4 cups shredded chicken I shredded the meat off of a 2lb rotisserie chicken
- 2 cans black beans drained and rinsed
- 1 1/2 cups medium salsa
- 1 can red enchilada sauce
- 1 cup tomato sauce 8 oz
- 1 cup frozen yellow sweet corn
- 1 can chilis drained, 4oz
- 1 1/2 cups shredded taco cheese divided
- 10 flour tortillas
- Sour cream and diced avocado for topping Optional
Heat Olive Oil in large skillet over medium heat.
Add red onions and cook, about 3 minutes, until they begin to turn translucent.
Add chicken, beans, salsa, enchilada sauce, tomato sauce, corn, and chilis.
Stir, cooking on medium heat about 15 minutes, until contents of skillet are warmed through.
Stir in 1 cup mexican cheese until melted.
Top with remaining 1/2 cup Mexican cheese and allow it to melt on top of the meal.
Serve over flour tortillas or rice, topped with sour cream, avocado, and tortilla strips, if desired.