Do you know dump cakes? As in, are you familiar with the fruit-based dessert lovingly referred to as the “dump cake?” This enchilada skillet recipe reminds me of a savory, Tex Mex version of a dump cake. Put another way, it is also very much a mashup of enchiladas and chilaquiles. This simple, unassuming Chicken and Chorizo Enchilada Skillet sits right in the My Kitchen Little sweet spot in that, it’s so very easy to throw together but it tastes truly amazing. This is a GREAT one to keep in your back pocket, guys.

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Chicken and Chorizo Enchilada Skillet

I honestly think when you’ve got chorizo and lots of garlic at play, you’d have to really make a huge mistake for it to even come close to being bad. In the spirit of my beloved Ina Garden, this is truly a “how can that be?” sort of recipe. Of the highest order.

What Makes this The Ultimate Chicken Enchilada Skillet?

Well, the chorizo – a fact to which I have already tipped my hat.

But also, and not to be outdone by the Mexican-style sausage, we have the very simple, yet undeniably delicious addition of a single chipotle pepper. A chipotle pepper is simply a jalapeño that has been dried and then smoked. You will find them most readily in the canned foods section of your supermarket, and they are packed in small cans along with something called “adobo sauce.”

I think one chipotle is the right amount to add to this recipe, if you’re looking for a subtly smoky spice. It adds a depth of flavor to the enchilada sauce (which is canned, and not fresh), and that’s a win. I’m always searching for easy ways to doctor things up, to make meals feel like I took much more time with them than I actually did. A chipotle pepper is a great trick to keep in your “dinner doctor” arsenal.

I should do a whole section of this blog called “the dinner doctors.” Maybe sometime I’ll get around to that.

A rotisserie chicken is a thing of beauty and a joy forever

This recipe, just like my previous one for (the best ever) Tortellini Soup, uses a kitchen hack or two to ensure things are nice and easy for you (unintentional rhyme). Rather than cutting up and cooking up some chicken breasts, we’re going to simply shred up the meat from a rotisserie chicken that’s been pre-roasted by our supermarket. I love doing this because it really is a great time-saver, but also – and maybe mostly – it’s wonderful because you get both light and dark meat in the mix.

The simple fact that this chicken enchilada skillet contains both light and dark meat means that is just has deeper flavor going on. And that savory, salty boost of the chorizo and the smoky, spicy kick of the chipotle pepper are also clutch moves here.

And garlic. Forever and ever, amen.

What You’ll Need to Make this Chicken Enchilada Skillet

1 TBSP cooking oil, plus more for brushing

1 small onion, sliced

One 9-ounce package raw chorizo

1 tsp cumin

1 tsp chili powder

1 chipotle pepper, diced

3 garlic cloves, minced or grated

1 rotisserie chicken, picked and shredded/chopped

Salt and pepper, to taste

28-oz. can red enchilada sauce

10 – 12 small corn tortillas, cut into quarters

A few handfuls of shredded Mexicam Cheese blend

Crumbled feta cheese, optional

Optional toppings: sliced avocados, sour cream, pickled jalapenos, cilantro

How to Make this Easy Chorizo and Chicken Enchilada Skillet

A great recipe need not have a million different steps, a whole slew of trendy, costly ingredients, or some cool technique to show off. What matters is how it hits you when you sit down to enjoy it. The directions for this are super streamlined, straightforward and easy.

Pretty tough to mess it up, guys.

DIRECTIONS

Preheat the oven to 375 degrees F. Adjust the rack to the middle position.
In a large, oven-proof skillet/pan set over medium heat, add the onion and chorizo and cook until the onion is tender; about 5 minutes, stirring occasionally.
Add the cumin, chili powder, chipotle, and garlic and cook for about half a minute, stirring.
Stir in the chopped/shredded chicken and the enchilada sauce, and season lightly with salt and pepper. Add about half of the tortilla pieces to the skillet and stir to mix them in. Shingle the rest on top and brush lightly with oil. Top with a few handfuls of the Mexican cheese (I never measure this – a couple cups is good), and some feta, if you like.
Bake, uncovered, for 12 to 16 minutes, or until bubbly and golden brown. Top how you like and enjoy warm.

If you like the looks of this Super Easy Chicken and Chorizo Enchilada Skillet, then you might also enjoy:

Tex Mex Smoky Chorizo, Chicken and Rice Skillet

Basque Style Braised Chicken and Chorizo