What can be easier than making some chicken enchiladas? How about making a chicken enchilada casserole skillet? Weeknight dinner is done in 20 minutes!

This chicken enchilada casserole skillet cuts down on prep time making this a delicious and easy dinner to get on the table for a crazy weeknight!

I love making enchiladas when I don’t know what to make for dinner. It’s one meal I know my son will eat entirely and ask for seconds.

This takes an easy to make dinner, and cut the prep time in half.

This chicken enchilada casserole skillet cuts down on prep time making this a delicious and easy dinner to get on the table for a crazy weeknight!

I used shredded chicken for this recipe that I had left over. But when I’m in a rush and don’t have time, I’ll pick up pre-cooked shredded chicken from the grocery store that works just as well.

Just make sure you drain the excess moisture to keep this from getting too runny.

This chicken enchilada casserole skillet cuts down on prep time making this a delicious and easy dinner to get on the table for a crazy weeknight!

With just a few simple ingredients you have a chicken enchilada casserole ready in less than 20 minutes, with enough food to have leftovers the next day!

Doesn’t get much easier than that!

Chicken Enchilada Casserole Skillet

Course: Dinner
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 servings
Calories: 363kcal
Print Recipe

Ingredients

for garnish

  • 1/2 cup olives
  • 1/4 cup chopped cilantro
  • 1 avocado optional
  • 1/2 cup sour cream optional

Instructions

  • Preheat oven to 375 F. Chop tortillas in fourths and place in a large skillet, top with 1 1/2 cups enchilada sauce, then top with chicken, cheese and olives. top off with more enchilada sauce.
  • Place in the oven, lightly cover with tin foil for about 15 minutes, uncover for the last 5 minutes and take out. Garnish with cilantro and serve with your favorite garnishes. Enjoy!

Notes

Feel free to change the protein, or if you want to give a little variety use red sauce on one half, and green on the other. 

Nutrition

Calories: 363kcal | Carbohydrates: 30g | Protein: 22g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 818mg | Potassium: 306mg | Fiber: 5g | Sugar: 4g | Vitamin A: 14.7% | Vitamin C: 3.5% | Calcium: 25.3% | Iron: 9.4%
This chicken enchilada casserole skillet cuts down on prep time making this a delicious and easy dinner to get on the table for a crazy weeknight!
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