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Last week I posted a recipe for 30 Minute Skillet Lasagna of Wonder. My family loved it, you guys loved it, I loved it. Who doesn’t love an awesome dinner recipe that only takes 30 minutes to make! Every person walking this planet enjoys a fabulous meal that doesn’t take all day to prepare.  At least, that has been my experience.

And so my mind has been working over time thinking of all the other classic dinner recipes you and I could be making in 30 minutes, in a deep skillet. There are so many possibilities! Get yourself a deep skillet, guys. Many more recipes coming soon.

Today, I have 30 Minute Skillet Chicken Enchiladas to share with you. The sauce is creamy and full of south-western flavor. They are cheesy, hearty and can be on your table ready to eat in 30 MINUTES! Sweet Home Alabama, baby.

Let’s make ’em!

30 Minute Skillet Chicken Enchiladas_edited-2

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1. Heat a large, deep skillet (mine is 3 inches deep and 11 inches wide) over medium high heat. Add 1 tablespoon olive oil and let it get nice and hot. Place 2 cloves minced garlic and 1/4 cup chopped onion. Hit the pan with a bit of salt and pepper and let the veggies cook until the onions are wilted and golden brown. Should take 7-10 minutes.

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2. While your onions and garlic are cooking, grab some cooked chicken…

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and chop it up into chunks.

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3. When the onions are soft grab two cans of green enchilada sauce and pour them into the pan.

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Add 1/2 cup chicken broth…

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1 package of cream cheese and the cooked chicken.

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4. Hit it with 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1 teaspoon lime juice and 1 teaspoon honey.

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Give it a nice stir and allow it to cook for 2-3 minutes, or until the ingredients are warmed through.
5. Take 2/3 of the sauce and chicken mixture out of the pan, leaving 1/3 of it covering the bottom of the pan.

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Layer 4 tortillas over the sauce.

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Pour 1/3 of the sauce over the tortillas.

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Top with 1 1/2 cups cheddar cheese.
Layer 4 more tortillas over the cheese and pour the rest of the sauce on top.

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6. Cover the pan and allow the mixture to simmer a bit. You want the tortillas to get warm and the cheese to melt. Should only take about 5 minutes. Make sure your heat isn’t too high. You don’t want the bottom layer to burn.

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7. Turn your oven to broil. Uncover the pan and sprinkle 1 1/2 cups more cheddar cheese on the top. Make sure your pan is oven safe πŸ™‚ and then pop it in.

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Let the cheese get all golden and slightly crispy. This should only take 2-3 minutes.

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Add some chopped tomato, green onion, cilantro and sliced black olives.

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Dig in, baby!

Print
Serves: 8 servings
Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 4 voted )

Ingredients

  • 2 cloves garlic, minced
  • 1/4 C onion, chopped
  • 1 Tb olive oil
  • salt and pepper
  • 3 C cooked chicken (I used rotisserie)
  • 1/2 C chicken broth
  • 2 (10 ounce) cans mild green chili enchilada sauce
  • 1 (8 ounce) package cream cheese
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1 tsp lime juice
  • 1 tsp honey
  • 8 (10 inch) flour tortillas
  • 3 C cheddar cheese, grated
  • TOPPINGS:
  • tomato
  • green onions
  • cilantro
  • black olives, sliced

Instructions

1. Heat a large, deep skillet (mine is 3 inches deep and 11 inches wide) over medium high heat. Add 1 tablespoon olive oil and let it get nice and hot. Place 2 cloves minced garlic and 1/4 cup chopped onion. Hit the pan with a bit of salt and pepper and let the veggies cook until the onions are wilted and golden brown. Should take 7-10 minutes.
2. While your onions and garlic are cooking, grab some cooked chicken. and chop it up into chunks.
3. When the onions are soft grab two cans of green enchilada sauce and pour them into the pan. Add 1/2 cup chicken broth, 1 package of cream cheese and the cooked chicken.
4. Hit it with 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1 teaspoon lime juice and 1 teaspoon honey.
Give it a nice stir and allow it to cook for 2-3 minutes, or until the ingredients are warmed through.
5. Take 2/3 of the sauce and chicken mixture out of the pan, leaving 1/3 of it covering the bottom of the pan. Layer 4 tortillas over the sauce. Pour 1/3 of the sauce over the tortillas. Top with 1 1/2 cups cheddar cheese.
Layer 4 more tortillas over the cheese and pour the rest of the sauce on top.
6. Cover the pan and allow the mixture to simmer a bit. You want the tortillas to get warm and the cheese to melt. Should only take about 5 minutes. Make sure your heat isn't too high. You don't want the bottom layer to burn.
7. Turn your oven to broil. Uncover the pan and sprinkle 1 1/2 cups more cheddar cheese on the top. Make sure your pan is oven safe πŸ™‚ and then pop it in.
Let the cheese get all golden and slightly crispy. This should only take 2-3 minutes.
Add some chopped tomato, green onion, cilantro and sliced black olives.

Skillet Chicken Enchiladas

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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34 Comments

  1. This was so fast and so yummy! Used canned chicken and corn tortillas because that’s what I had on hand. love that it uses thing I normally already have in my kitchen. I live off of fast and easy dinners with 5 kids in sports are nights are crazy thank you SO much!!

  2. I’ve been making this ever since I found your blog several years ago. Now I usually make a lightened version with Greek yogurt, Ole Extreme Wellness Wraps, and lower fat cheese – it’s still delicious!

  3. Jamie this is one of my Children’s favorite dinners it is so stinking delicious and I feel like with your steps and everything on how to make it if I can make it and I am not a very good cook then anyone can make it you make it easy to make for sure! thank you Jamie for all of your wonderful recipes.

    1. Hi Diana,
      Thanks for letting me know. There has been a bit of a glitch, I’m working to repair it and have added the print feature back to this recipe.
      Thanks for your patience.
      ~Jamie