Would you believe me if I told you that you can get a tasty home cooked meal on the table in under 30 minutes? A delicious meal that the whole family will enjoy. Even your pickiest eaters. What if I told you that you clean up will be a breeze because you only need on pan to cook the entire meal. Are you interested to find out how to do it?
This dish comes together so very quickly and uses some of the most basic ingredients, most of which you probably have in your pantry and fridge most of the time. No fancy ingredients or a trip to the grocery store needed to make this dish; just 20 minutes and some leftover chicken and you’re more than half way there.
Start by spreading out the cooked, shredded chicken in a large skillet.
Sprinkle cumin and oregano over the chicken.
Pour in the enchilada sauce, water and salsa. Stir to combine well.
Set heat to medium and cook, stirring occasionally, until the mixture comes to a simmer and the sauce thickens up a bit.
Stir in the corn tortilla strips. Continue to cook for another 2-3 minutes or until heated through.
Top chicken mixture with a layer of shredded cheddar cheese.
Cover the pan and reduce heat to low setting.
Cook for 3-4 minutes or until cheese is melted and chicken mixture is nice and hot.
Top each serving with a generous dollop of sour cream and a sprinkle of sliced green onions.
This dish has all the wonderful flavors just like in a pan of chicken enchiladas but in less than half the time with almost zero effort. You’ll never have to make a run to the nearest drive thru again if you have this easy to make, one skillet meal in your arsenal of recipes. It will be your go to when time is short and you have little energy or motivation to cook up an elaborate meal for your family. Oh and did I mention, the leftovers the next day are even better tasting.
Stovetop Chicken Enchilada Casserole
Equipment
- large skillet with lid
Ingredients
- 3 cups cooked chicken breast meat, shredded
- ½ tsp cumin
- ½ tsp dried oregano
- 10 oz red enchilada sauce
- ⅔ cup salsa
- ⅓ cup water
- 8 (5 inch) corn tortillas, cut into 1 inch pieces
- 2 cups cheddar cheese, shredded
- sour cream, to serve
- sliced green onion, for garnish
Instructions
- Spread out cooked, shredded chicken in a large skillet.
- Sprinkle cumin and oregano over the chicken.
- Pour in the enchilada sauce, water and salsa. Stir to combine well.
- Set heat to medium and cook, stirring occasionally, until the mixture comes to a simmer and the sauce thickens up a bit.
- Stir in the corn tortilla strips. Continue to cook for another 2-3 minutes or until heated through.
- Top chicken mixture with a layer of shredded cheddar cheese.
- Cover pan and reduce heat to low setting.
- Cook for 3-4 minutes until cheese is melted and chicken mixture is heated through.
- Top each serving with a generous dollop of sour cream and a sprinkle of sliced green onions.
Did You Make This?
Be sure to snap a pic and tag it @naturewayblog — I love, love, love seeing your creations! Don’t forget to comment and leave a review below, and tag me on INSTAGRAM, FACEBOOK, or TWITTER!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial for you, my readers. And don’t forget to SUBSCRIBE so you never miss out on all the latest that’s happening here at Nature Way. Thank you!
And we know that all things work together for good to those who love God, to those who are the called according to His purpose.
Romans 8:28
Remember…Jesus ❤️’s you!
This was really good except the enchilada sauce I used was too spicy for me, I’m a wimp.
I’m glad you liked it we like it too. I make this recipe a lot. It’s so easy to make and the leftovers are even better! Try topping it with lots of sour cream to mellow out some of the spiciness.