Ingredients
Main Ingredients
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 1 (4 ounce) can mild diced green chilies
- 1 (15 ounce) can red enchilada sauce
- 1/2 cup chicken broth
- 1/2 cup sour cream, plus more for serving
- 1/2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 cups shredded cooked or rotisserie chicken
- 6 corn tortillas (6″ size), cut into quarters
- 2 cups shredded Mexican blend cheese, divided
- Salt and pepper, to taste
For Serving (Optional)
- Chopped cilantro
- Avocado slices
- Jalapenos
- Additional sour cream
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and position the oven rack in the top third.
- Sauté onions: Melt the butter in a large, oven-safe skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until they are softened and lightly browned, about 7 to 10 minutes.
- Add sauce ingredients: To the skillet, add the diced green chilies, red enchilada sauce, chicken broth, sour cream, chili powder, garlic powder, onion powder, smoked paprika, cumin, and oregano. Stir well until the mixture is smooth and evenly combined.
- Incorporate chicken and cheese: Stir in the shredded cooked chicken and half a cup of the shredded Mexican blend cheese. Once combined, turn off the burner.
- Add tortillas: Gently fold in the tortilla quarters using two spoons, ensuring the tortillas are well coated with the sauce and evenly distributed throughout the skillet.
- Top and bake: Sprinkle the remaining cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 15 minutes or until the dish is hot and bubbly. If desired, broil for a few minutes to brown the cheese, watching carefully to avoid burning.
- Serve: Remove from the oven and let it sit for a few minutes. Season with salt and pepper as needed. Serve the enclilada skillet in slices, garnished with extra sour cream, chopped cilantro, avocado, and jalapenos to taste.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience.
- Adjust chili powder according to your spice preference.
- Broiling at the end is optional but gives a nice golden crust to the cheese.
- Feel free to swap corn tortillas for flour tortillas if preferred, though corn is traditional.
- For a dairy-free option, substitute sour cream and cheese with suitable alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
