Easy One Pan Cheesy Chicken Enchiladas (Quick Dinner!)
- GFGluten-Free
- SFSugar Free
This one pan cheesy chicken enchiladas is the quickest route to making irresistible enchiladas. All the deliciousness of creamy chicken enchiladas comes together effortlessly in a one skillet meal ready to go in no time at all!
Ingredients
- olive oil, for cooking
- 1 small onion, chopped
- 3 garlic cloves, minced
- 3 cups cooked chicken, rotisserie chicken is great here
- 1 packet taco seasoning
- 1 cup salsa (red or green)
- juice of 1 lime
- ½ cup chicken broth
- ¼ cup sour cream
- 6-8 small flour or corn tortillas, cut into strips
- 6 oz shredded cheese (Mexican blend or cheddar)
- cilantro, for garnish
- diced avocados, sliced olives, black beans, corn, diced tomatoes, lettuce, or a drizzle of extra salsa, additional toppings, optional
Instructions
- Prepare the Pan: Heat olive oil in a large skillet over medium heat. Mix in the chopped onion and sauté until it’s translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
- Add Chicken and Seasoning: Stir in the rotisserie chicken, taco seasoning, and lime juice. Cook for 2-3 minutes, stirring occasionally to ensure the chicken is well coated with the spices.
- Make the Sauce: Reduce the heat to low. Add the salsa, sour cream, and chicken broth to the skillet, stirring until everything is well combined. Simmer for about 4-5 minutes, allowing the flavors to meld together.
- Add Tortilla Strips: Fold in the tortilla strips, ensuring they are well coated with the sauce. Cook for an additional 1-2 minutes until the tortillas are softened but still hold their shape.
- Add Cheese: Sprinkle the shredded cheese evenly over the top of the skillet mixture. Cover with a lid and let it cook for another 3-4 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from heat and sprinkle with chopped cilantro. Serve immediately with lime wedges on the side.