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skillet chicken enchiladas

Skillet Chicken Enchiladas

5 from 1 vote
Skillet Chicken Enchiladas are a 30-minute, one-pot wonder meal that is so easy to throw together and so delicious, that you'll keep it on your rotation from now on! The pop of sweet corn paired with the tanginess of the lime is the perfect addition to the creamy, cheesy wonderfulness that comes together for this recipe. You'll need minimal ingredients and just enough patience to not eat it all before you serve it to your guests. It's that good!
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Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: 30 minute meal, cheese, chicken, enchiladas, gluten-free, one pot meal, one skillet
Servings: 6 servings
Calories: 440kcal

Equipment

Ingredients

  • 2 tbsp avocado oil
  • 1 med red onion, diced
  • 3 ears fresh sweet corn, kernels removed from the cob
  • 3-4 cloves garlic, minced
  • 1 15 oz jar green enchilada sauce
  • ½ cup sour cream or Mexican crema
  • juice of 1 lime
  • 2-3 cups shredded chicken I used a rotisserie chicken
  • 1 cup Monterrey Jack cheese, shredded
  • 6-8 corn tortillas
  • 1-1½ cups Monterrey Jack cheese, shredded measure this part with your heart and save some to top the enchiladas

Instructions

  • Sauté the onions on medium-high heat in the avocado oil until they begin to soften. Add the garlic and corn, cooking until just warmed through.
  • Add the green enchilada sauce, sour cream, and lime juice to the skillet. Mix until well incorporated. Add the chicken and 1 cup of the shredded cheese. Stir to combine.
  • Warm the tortillas in a damp paper towel in the microwave. Sprinkle a little cheese on each tortilla. Fold them in half. Then, fold them in half again. It should look like a little triangle. Tuck each triangle into the chicken enchilada mixture.
  • Top the skillet with as much shredded cheese as your heart tells you. Bake in a preheated 350° oven for 20 minutes or until the cheese is melted and the enchiladas are bubbly.
  • Carefully remove the skillet enchiladas from the oven. Top with green onions, cilantro, avocado, and extra sour cream. Enjoy!

Nutrition

Serving: 1serving | Calories: 440kcal | Carbohydrates: 19g | Protein: 29g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 97mg | Sodium: 959mg | Potassium: 251mg | Fiber: 3g | Sugar: 6g | Vitamin A: 980IU | Vitamin C: 2mg | Calcium: 401mg | Iron: 2mg