Chicken Enchiladas
A skillet version of a classic Mexican dish. Serves 4.
Enchiladas are usually a baked, casserole-style dish, but not in this "un-baked" version! This skillet spin on an old classic delivers all the saucy, cheesy comfort of traditional enchiladas without ever turning on an oven. It’s perfect for extended stay kitchens and fits beautifully into your travel routine. Whether it’s for Taco Tuesday or simply to satisfy a craving for something warm and familiar, this recipe makes it easy to stay in your rhythm while enjoying a comforting, homemade meal on the road.
Ingredients
- 4 cups shredded rotisserie chicken (about 1 whole chicken)
- 2 cups of salsa
- 1 taco seasoning packet
- 6–8 taco size flour tortillas
- 1 (10 oz) can red enchilada sauce
- 2 cups shredded Mexican blend cheese
Instructions
1. Prepare your filling. Add the shredded chicken, salsa, and taco seasoning to a large skillet over medium heat and stir.
2. Fill the tortillas. Spoon the chicken mixture evenly into each tortilla. Roll them up and place them seam-side down on a plate until the filling is used up. Then, add them back into the skillet (seam-side down).
3. Add sauce and cheese. Pour the enchilada sauce evenly over the tortillas. Sprinkle the shredded cheese across the top.
4. Cover and cook. Reduce heat to low, cover, and cook for 8–10 minutes, or until the cheese is fully melted and the enchiladas are heated through.
5. Finish and serve. Top with sour cream, chopped cilantro, diced tomatoes, or sliced avocado if desired. Serve warm.
Enjoy with your favorite hot sauce for that extra kick!
Why you'll love this recipe
- You'll enjoy a comfort food classic made entirely on the stovetop—no oven required!
- Easy enough for Taco Tuesday traditions, even while traveling.
- Enough for leftovers or multiple servings, making it stretchable and sharable.
Extended stay cooking tips
1. Look for chilled rotisserie chickens. Cold rotisserie chickens are often discounted compared to hot, ready-to-eat versions (and may be eligible for EBT, where applicable).
2. Add easy sides to stretch the meal. Serve with microwave Spanish rice and canned refried beans for a complete dinner. Sides help the meal go further without significantly increasing cost.
3. Vegetables show up in surprising places. Salsa is packed with tomatoes, onions, peppers, and sometimes even corn or beans. Using salsa in the filling adds flavor, moisture, and built-in veggies without extra chopping. It’s an easy way to boost nutrition while keeping prep simple in an extended stay kitchen.