Chicken Enchilada Skillet | Recipe Cart
Warm and bubbling from the oven, covered with melty cheese and loaded with chicken, this chicken enchilada skillet is as easy as it is delectable.
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Ingredients
- 2 Tbsp extra virgin olive oil or vegetable oil
- 1 small yellow onion, diced
- 4 cups cooked shredded chicken
- 1 Tbsp taco season, homemade or store bought
- 1 (4 oz) can diced green chilies, mild
- 1 (19 oz) can red enchilada sauce, mild
- 8 (6-inch) corn tortillas, cut into 1 x 3 inch strips
- 2 cups shredded Mexican blend cheese
- Cilantro leaves, optional
- Sour cream, optional
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