Description
This Salsa Verde Chicken Enchilada Skillet brings all the flavors of classic enchiladas into a quick, cheesy, one-pan meal. Made with tender shredded chicken, tangy salsa verde, melty cheese, and tortilla strips—this dinner is easy, flavorful, and perfect for busy weeknights.
Ingredients
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1 tbsp olive oil
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1 small yellow onion, diced
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2 cloves garlic, minced
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1 lb cooked, shredded chicken (breasts or thighs)
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1 tsp ground cumin
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1 tsp chili powder
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1/2 tsp salt
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1/4 tsp black pepper
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1 cup salsa verde
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1/2 cup sour cream
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8 small corn tortillas, cut into 1-inch strips
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1 cup shredded Monterey Jack cheese
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1/2 cup shredded cheddar cheese
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Fresh cilantro, chopped (for garnish)
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Optional toppings: diced avocado, jalapeño slices, lime wedges
Instructions
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Sauté Aromatics:
Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 3-4 minutes, until soft. Stir in garlic and cook 1 more minute. -
Add Chicken & Seasoning:
Add shredded chicken to the skillet. Sprinkle in cumin, chili powder, salt, and pepper. Stir and heat through. -
Stir in Sauce:
Add salsa verde and sour cream to the skillet. Stir until everything is well mixed and creamy. -
Mix in Tortillas:
Gently fold in tortilla strips, making sure they’re well coated in the sauce. -
Top with Cheese & Bake:
Sprinkle Monterey Jack and cheddar cheeses evenly over the top. Transfer skillet to a preheated 375°F (190°C) oven. Bake for 10–15 minutes, until cheese is melted and bubbly.
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Garnish & Serve:
Let cool slightly. Top with chopped cilantro and any optional toppings you like. Serve warm.
Notes
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Use rotisserie chicken to save time.
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Want more heat? Add a few dashes of hot sauce or chopped jalapeños.
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You can skip the oven and just cover the skillet on the stovetop until the cheese melts.
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Great as leftovers and easy to reheat!