15-Min Cheesy Chicken Enchilada Skillet
Rotisserie chicken, tortillas, and enchilada sauce layered straight in a skillet with melted cheese — no assembly, just dump and bake. Crispy edges, gooey center, dinner in 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 485
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Heat oven to 400°F. Spread 1/2 cup enchilada sauce in a 10-inch cast iron skillet or 2-qt baking dish.
Step 2
Toss shredded chicken with remaining sauce, green chiles, and crema in a bowl until combined.
Step 3
Layer 4 tortillas over sauce, overlapping. Spread half the chicken mixture over tortillas.
Step 4
Layer 4 more tortillas, then remaining chicken. Top with cheddar, covering edges.
Step 5
Bake 8–10 minutes until cheese bubbles and browns at edges. Edges should look crispy.
Step 6
Cool 2 minutes. Serve hot.
Tools you’ll need
- 10-inch cast iron skillet or 2-qt baking dish
- small mixing bowl
- oven
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