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Easy Chicken Enchilada Skillet

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8
Author Sam Merritt

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 cup diced red onion
  • 3-4 cups shredded chicken I shredded the meat off of a 2lb┬árotisserie 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

Instructions

  • 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.