Easy Chicken Skillet Enchiladas

Who doesn’t love a good enchilada? Make these enchiladas a one-pan recipe that uses up leftover chicken, only messes up a single pan, and is ready in about 30 minutes, and you have a weeknight meal with Friday night appeal!

I roast a whole chicken almost every week. It’s easy to do. I use the bones for broth and the leftover meat for dinner the next day.

In the winter it’s often chicken noodle soup, but when the weather warms up I want less stove time and something I can eat with a fork! This easy pan enchilada recipe hits the mark every time.

You may not have any leftover chicken lying around. Do not worry! Grab a roast chicken from the grocery store or quickly poach that chicken breast that’s hanging in the fridge.

A word about cheese

This recipe calls for cotija cheese, a dry, crumbly, salty Mexican cheese, but feel free to use whatever you like and can find. I like both cotija and queso fresco which is similar to cotija in that it tends to crumble but it is a younger cheese and contains more moisture. Both are salty and I love them.

If you can’t find cheese, or if to you an enchilada isn’t an enchilada unless it’s dripping in ooey, gooey, melty cheddar cheese, who am I to judge? Feel free to substitute shredded cheddar or pepper jack cheese for the cotija. If you omit the cheese, you may want to add 1/4-1/2 teaspoon of salt to your sauce.

What’s in enchilada sauce

Traditional sauces are usually made with pureed, rehydrated chiles and tomatoes, but for mine I wanted to forego the blender and use what I have readily available in my spice drawer and pantry.

The ingredients are simple: Onion and garlic, mild green chilies, tomato sauce and a trio of spices. That’s it!

How to roll enchiladas

It’s common to dip tortillas in the enchilada sauce, fry them, and then stuff them. I simplified the steps for this recipe.

Flour tortillas are more pliable than corn, which gives me the flexibility to skip the dip and fry method. I like this because oil saves me dishes, time and calories. (Though I usually just get the calories via this easy margarita recipe. It’s all about the balance, right?)

To assemble each enchiladasimply place the chicken, cheese, and a little sauce in the center of the tortilla, fold in the sides, roll up, and place seam-side down in the pan!

If you have a love for corn tortillas and want to use them for this recipe, wrap them in damp paper towels and microwave briefly, just long enough to make them pliable (30 to 45 seconds). Work with one at a time and keep the rest covered with the paper towels. Don’t fold in the sides before you roll them.

What’s the best pan?

You’ll want a 12-inch high-sided skillet to cook this dish.

Enchilada variations

Not in chicken? Feel free to add a little chili powder to any leftover ground beef, steak, or beans. Do you have a lot of leftover roasted vegetables? Add them to the chicken or make the meal vegetarian and substitute all the meat.

What to serve with enchiladas

So many things go with enchiladas. Did I mention margaritas? You can always go for a classic margarita or mix it up a little with blueberry margaritas!

Oh, you wanted food recommendations. No problem! I’m here to help! Enchiladas go great with chilled black beans or these tangy citrus beans! If you love cilantro, try this flavorful and fragrant Cilantro Lime Rice.

How to store and reheat leftovers

These enchiladas will keep in the fridge for up to four days, or you can portion and freeze them for up to three months. Take an enchilada to work and just zap it in the microwave.

If you are looking for a frozen meal, This is great for doubling, cooking, freezing, and reheating. Just let the whole pan cool to room temperature. Transfer them to a freezer-safe container. When done, reheat in the microwave or place in a baking dish covered with aluminum foil and bake at 350°F for one hour.

Enchiladas all day every day!

• Red Chili Chicken Enchiladas are baked to perfection!
• The humble but spectacular tomatillo makes these Salsa Verde Chicken Enchiladas a weeknight showstopper!
• Swap out chicken and make these turkey enchiladas with black beans!
• Looking for a vegetarian enchilada? Look no further and enjoy this Tex-Mex Cheese version!