Easy Skillet Chicken and Sour Cream Enchiladas
When I'm craving Mexican food but don't have a lot of time, this sour cream chicken enchiladas recipe is what I make. You get all the payoff of a big plate of enchiladas without actually rolling them one by one, since all you do is layer everything right in the skillet and let the oven do the rest. A rotisserie chicken keeps prep to a minimum, and since it's a one-skillet dinner, cleanup is basically nothing.
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Servings: 4
Equipment
- chef's knife
- large oven-proof skillet
- measuring spoons
- cheese grater
- liquid measuring cup
- large bowl
Ingredients
- 1 small yellow onion, chopped
- 1 rotisserie chicken, skinned and shredded (about 3½ cups)
- 1 (19-ounce) can red enchilada sauce
- 1 (8-ounce) carton sour cream
- 1 tablespoon vegetable oil
- 1 (4-ounce) can diced green chiles
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 8 corn tortillas
- 1 (8-ounce) block Monterey Jack cheese, shredded
- Fresh cilantro for serving (optional)
Instructions
- Preheat the oven to 425°F. Heat the oil in a large oven-proof skillet over medium-high heat until hot. Add the onion cook for about 5 minutes or until tender. Transfer to a large bowl, and set aside.
- Spoon ½ cup of the enchilada sauce into the bottom of the skillet. Set aside the remaining enchilada sauce.
- Add the green chiles, chicken, remaining enchilada sauce, sour cream, salt, cumin, and chili powder to the onion, and stir well to combine.
- Layer 4 tortillas in a single layer in the bottom of the skillet. (Tear some of the tortillas if necessary).
- Spoon half of the chicken mixture over the tortillas and sprinkle with half of the cheese. Repeat the layers, ending with the remaining cheese.
- Cover the skillet with aluminum foil. (Coat the underside of the aluminum foil with cooking spray to prevent the cheese from stick.)
- Bake for 20 minutes or until bubbly. Uncover and increase the oven temperature to broil. Broil for 2 minutes or until the cheese is browned.
- Remove the skillet from the oven sprinkle with cilantro before serving, if desired.