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chicken enchilada in a skillet

Easy Chicken Enchilada Skillet

Course Main dish
Cuisine Tex-Mex
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 346kcal
Author Joe Boyle


  • 6 5 1/2 " corn tortillas cut into bite sized pieces
  • 1 can Ro-Tel Original tomatoes and green chilis
  • 1 1/2 cups enchilada sauce
  • 9 oz . cooked chicken chopped to bite sized pieces
  • 3/4 cup frozen corn
  • 2 1/2 oz . grated cheddar cheese
  • 3 oz . queso fresco Mexican crumbling cheese or similar cheese
  • cilantro
  • tortilla strips


  • Pre-heat oven to 350°
  • In an oven safe skillet on medium heat add the corn tortillas, Ro-Tel, enchilada sauce, chicken and corn and stir to combine and bring to a simmer
  • Remove skillet from the heat and add the cheddar and queso fresco cheese
  • Place in the oven for 15 to 20 minutes until the cheese is nicely melted
  • Remove from the oven, garnish with chopped cilantro and tortilla strips
  • Serve hot with cilantro and tortilla strips on the side used as desired


Calories: 346kcal