Skillet Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
One-pan skillet enchiladas with shredded chicken, tortilla strips, enchilada sauce, and cheese baked until bubbly. No rolling required—just layer and bake for an easy weeknight meal with Mexican flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil or avocado oil
- 1 small onion, (diced)
- 3 cups shredded rotisserie chicken, (or cooked chicken)
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, (to taste)
- 4 oz can mild diced green chiles
- 2 1/2 cups red enchilada sauce, (homemade or store bought)
- 6 6-inch corn tortillas, cut into strips
- 2 cups shredded cheddar or Mexican blend cheese
- Optional toppings: cilantro, avocado, diced tomatoes, sour cream, jalapeño slices, green onion
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1200mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 123mg
- Calcium
- 277mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1200MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.