Chicken Enchilada Casserole Skillet
What can be easier than making some chicken enchiladas? How about making a chicken enchilada casserole skillet? Weeknight dinner is done in 20 minutes!
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.
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.
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
Ingredients
- 24 small corn tortillas I like the street taco size
- 1 lb shredded chicken
- 2 1/2 cups enchilada sauce
- 16 oz shredded cheese
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
Nutrition
