One Pan Skillet Enchiladas
One Pan Skillet Enchiladas are a mouthwatering crowdpleaser that's ready in 20 minutes. It's the best Mexican dinner recipe with chicken!
Servings: 4
Calories: 354kcal
Equipment
Ingredients
- 5 medium sized tortillas, sliced into fourths
- 2 cups shredded chicken, cooked
- 10 ounces salsa verde
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup fresh cilantro, chopped
- 1/2 cup frozen white corn
- 1 cup monterey jack cheese, shredded
- 1/2 lemon, juice
- 1 avocado, sliced
- 2 tablespoons red onion, diced
Instructions
- Preheat the oven to 375° F. Place the tortillas on a baking sheet and bake for 10-12 minutes, until toasted. Set aside.
- In a medium sized mixing bowl, combine the chicken with the salsa verde, garlic powder, and onion powder.
- Place the chicken mixture in the skillet and layer with half the cilantro, corn, and shredded cheese. Bake for 15-20 minutes, until cheese is melted and bubbly.
- Top the skillet with a squeeze of lemon juice, sliced avocado, diced red onion, and remaining cilantro. Serve with toasted tortillas on the side.
Notes
- If you want to add some heat, add some green chiles or diced jalapeños.
Nutrition
Calories: 354kcal | Carbohydrates: 12g | Protein: 19g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 612mg | Potassium: 543mg | Fiber: 4g | Sugar: 5g | Vitamin A: 792IU | Vitamin C: 11mg | Calcium: 230mg | Iron: 1mg
