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 SkilletPrint Rate
- 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.