Skillet enchiladas for the win today.
There is no shortage of enchiladas here on the blog, but let’s just add another to the mix. Why not? I get bored with everything after I make it a few times anyway, so let’s go.
This is such an easy, perfect weeknight meal. Use some leftover chicken (or a rotisserie!) and make your own sauce so the flavorful is out of this world. It will come together quickly and the leftovers are DELISH.
I’m declaring that these skillet enchiladas are technically easier than my traditional ones because we lose a step and a dish! Which makes it only slightly simpler to put together but for some reason, it FEELS much easier. You know?
I mean, anytime I have less dishes in my life is a good time. If you even knew how many dishes I wash in this house. It is absolutely insane.
So! First things first.
I always make my enchilada sauce in a skillet or saucepan and this time, I got lazy and decided to just add my enchiladas right to that same skillet. But like, actual rolled up enchiladas – not just layered tortillas. Instead of scooping out of the sauce and placing it in a baking dish with the enchiladas and then pouring the rest over top…
NOPE! Everything is going directly into the skillet. Boom.
P.S. if you want a throw-it-all-together skillet dinner, I made one here a few years ago.
Our kicker ingredient here is chipotle peppers in adobo sauce. We’re mostly adding the adobo sauce to our enchilada sauce and it will give it the perfect spicy flavor. I like to then add a touch of the enchilada sauce to the chicken mixture before rolling it in the tortillas.
That alone is delicious enough to scoop up with tortilla chips. Wish I was eating it right now.
This cheesy goodness is everything!
I’ve said it a million times but enchiladas have a little special place in my heart because they was one of the first meals I ever cooked for Eddie, waaaay before I REALLY knew how to cook. Since then, my enchiladas have become even more flavorful since nearly everything is homemade and they are just.so.good.
So, dinner tonight!!
Chipotle Chicken Skillet Enchiladas
Chipotle Chicken Skillet Enchiladas
Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.
chipotle enchilada sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups low-sodium chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 1 chipotle pepper, diced ((as many seeds removed as you can get))
- 2 tablespoons adobo sauce from a can of chipotle chilis
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
chipotle chicken filling
- 1 ½ cup shredded chicken
- ½ teaspoon chipotle chili powder
- ¼ cup sliced green onions
- ½ cup enchilada sauce
- 1 cup monterey jack cheese, (freshly grated)
- 10 to 12 tortillas, (4-inch size (flour or corn!) )
for serving: cilantro, scallions, sliced radish, queso fresco, lime wedges, sour cream
- Preheat the oven to 350 degrees F.
- Heat a large skillet (either 10-12 inches) over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes.
- Add in all the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes. Turn off the heat.
- Once the sauce has cooked a bit, scoop out ½ cup to reserve for the chicken mixture. If you want, you can also scoop some out here to top the enchiladas, but I find it’s equally as easy to scoop it up from the sides of the skillet for topping.
- In a large bowl, toss together the chicken, chipotle chili powder, green onions and enchilada sauce. Mix it well to make sure all the chicken is covered. Toss the chicken with ½ cup of the cheese.
- Take each tortilla (you can use flour or corn, it’s your call!) and place 2 to 3 tablespoons of the chicken mixture in the center. Roll it up tightly and place it directly in the skillet on top of the enchilada sauce. Repeat with remaining tortillas and chicken mixture.
- Use a spoon to scoop up enchilada sauce from the sides, covering all the tops of the tortillas. Sprinkle with the remaining cheese.
- Bake the enchiladas for 20 to 25 minutes, until the cheese is golden and bubbly. Top the enchiladas with cilantro, green onions, anything else you love! Serve!
All those flavors bits on the side!! YES.