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!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Mexican American
Keyword: skillet enchiladas
Servings: 4
Calories: 354kcal
- 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
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.
- If you want to add some heat, add some green chiles or diced jalapeños.
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