If you are anything like me, you love enchiladas but are terrible at rolling them. Cue this recipe. Skillet chicken enchiladas are the perfect way of getting those bold Mexican flavors but in a much easier way.
This is very similar to the type of enchiladas my family would make growing up. It is more of an enchilada casserole, which makes it super easy to make, and a lot quicker than the traditional way of rolling. I never quite got that part down, as my tortillas typically rip, or I either put too much or too little filling. It still gives you all the wonderful flavors of chicken enchiladas, but in a way that cuts prep time in half.
I love skillet recipes for a couple of reasons. You can make dinner quickly in one pan which makes for easy clean-up, but I also just love the way that it cooks in the skillet. It makes the edges and the bottom of the dish come out super crispy. If you don't have a cast-iron skillet, don't worry because you can also make this in a regular casserole dish as well.
Substitutions and Serving Suggestions
- If you want to make this dish gluten-free you can use corn tortillas in place of flour. I have not tried this recipe with other types of gluten-free tortillas, but I'm sure they would come out just as good. I have made these enchiladas with both corn and flour tortillas, and it really just comes down to personal preference. My family typically prefers the taste of flour tortillas in this recipe.
- You can easily make this dish vegetarian by omitting the chicken. Try substituting the chicken for some sautéed veggies like bell pepper, onion, or mushrooms. You can also use a vegetarian meat substitute. I think plant-based ground meat would be great in this dish, but just make sure to cook it prior to layering it into the skillet.
- Try topping the enchiladas with some sour cream, guacamole, cilantro, jalapeños, or crumbled cotija cheese.
- You can serve this dish with classic rice and refried beans. If you want something a bit healthier, try some sautéed veggies like Calabacitas, which is a side dish made of corn and summer squash.
Skillet Chicken Enchiladas
- 1 lb boneless skinless chicken breasts
- 4 8 in flour tortillas
- 2 10 oz cans enchilada sauce
- 3 c shredded Mexican blend cheese, divided
- salt and pepper
- Preheat the oven to 350 degrees.
- Cut the chicken breasts into 2 inch strips to make cooking quicker. Add them to a 12 inch cast iron skillet, then season with salt and pepper.
- Cook over medium heat, flipping every so often, until fully cooked all the way through.
- Remove chicken from the skillet, and shred the meat.
- Return shredded chicken to the skillet.
- Cut the tortilla into 1 inch strips, then cut into thirds. Add tortillas to skillet.
- Pour enchilada sauce in.
- Add 2 cups of the cheese.
- Sprinkle it with a little bit of salt and pepper.
- Stir everything up, then top with remaining cheddar cheese.
- Bake for 30 minutes, or until the cheese is melted and bubbly.
- Serve hot, and enjoy!