AJ Baucco Coaching

Skillet Enchiladas Recipe

Posted by: Angie Dye
October 24, 2019
Category: Dinner
Tags: Gluten Free

The easiest way to put together this delicious skillet is to pre-cook and shred chicken on the weekend! I love this quick instant pot chicken recipe that cooks chicken perfectly straight from the freezer (https://amindfullmom.com/instant-pot-chicken-breasts/). I also love to make this dish and have enough leftovers for lunch meal prep the rest of the week.


- 2 cups shredded chicken
- 12 corn tortillas
- 12 oz can of Las Palmas enchilada sauce (this my personal favorite)
- 2 cups of a Mexican cheese blend
- 1 tomato diced
- ½ cup of diced onion
- ½ cup of diced olives
- 1 tbsp of vegetable oil
- 1 tsp cumin
- 1 tsp salt
- 1 tsp garlic
- guacamole (store-bought or homemade) *optional
- sour cream or plain greek yogurt for topping *optional


1. Coat a large skillet pan with 1 tbsp of olive oil. Add ½ cup of diced onion and cook until onion is translucent.
2. Add already cooked chicken and spices to pan. Cook for 2-3 minutes.
3. Next add enchilada sauce. Let cook for 2 minutes.
4. Cut corn tortillas into fourths and add to pan.
5. Stir ingredients and add the diced tomato.
6. Let cook for 5-7 minutes stirring occasionally.
7. Stir in one cup of cheese.
8. Top the rest of the skillet with 1 cup of cheese and olives. Turn of heat and cover pan.
9. Let cook 3-5 minutes or until cheese is melted, then serve!
10. Top with guacamole, sour cream or whatever you please.

Recipe submitted by Carpe Diem Nutrition Intern, Katie Seaton

There are currently no ratings or comments on this recipe.