Chicken Enchilada Skillet

Name: Chicken Enchilada Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 white onion, (diced); 1 green bell pepper, (diced); 4 cups cooked shredded chicken; 3 cups enchilada sauce, (divided); 2 tablespoons taco seasoning; 8 corn tortillas, (cut into 1-inch strips); 2 cups Mexican-blend shredded cheese; For serving: Chopped cilantro, sour cream, and guacamole

Prep 10 min Cook 15 min Serves 6 Source

Ingredients

2 tablespoons olive oil
1 white onion, (diced)
1 green bell pepper, (diced)
4 cups cooked shredded chicken
3 cups enchilada sauce, (divided)
2 tablespoons taco seasoning
8 corn tortillas, (cut into 1-inch strips)
2 cups Mexican-blend shredded cheese
For serving: Chopped cilantro, sour cream, and guacamole

Steps

1
Heat the olive oil over medium heat in an oven-safe pan or skillet. Add the diced onions and bell pepper, and saute until soft and translucent, about 5 minutes.
2
Add the shredded chicken, 2 ½ cups enchilada sauce, and taco seasoning. Stir and simmer for about 5 minutes to combine the flavors.
3
Gently fold in the tortilla strips until fully combined. Continue cooking for an additional 5 minutes to allow the tortilla strips to soften and soak up flavor.
4
Top with the remaining ½ cup enchilada sauce, the shredded cheese, and broil for 5 minutes until the cheese is fully melted and bubbly.
5
Top with chopped cilantro and serve immediately with sour cream or guacamole.