Skillet Chicken Enchiladas Recipe

These skillet chicken enchiladas are cheesy, saucy, and made entirely in one pan for an easy weeknight dinner with minimal cleanup.

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Main Dish

Cuisine: Mexican

Servings: servings

Calories: 440kcal

Author: Ruth Truett

2 tablespoon 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

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!

Tried this recipe?Let us know how it was!