Super Easy Chicken and Chorizo Enchilada Skillet
- Yield: Serves 4 to 6 1x
Ingredients
Scale
- 1 tablespoon cooking oil, plus more for brushing
- 1 small onion, sliced
- One 9-ounce package raw chorizo
- 1 teaspoon cumin
- 1 teaspoon 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 (low sodium, if you can find it)
- 10 – 12 small corn tortillas, cut into quarters
- A few handfuls of shredded Mexican Cheese blend
- Crumbled feta or cotija cheese, optional
Optional toppings: sliced avocados, sour cream, pickled jalapeños, cilantro
Instructions
- 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 oil, followed by 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.Â
- Stir in the chopped/shredded chicken and the enchilada sauce. Taste and if you think it needs it (chorizo is salty so you may not), 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/rub lightly with oil (the exact amount of tortillas you use can very – just whatever you like). Top with a few handfuls of the Mexican cheese (I never measure this – a couple cups is good), and some feta or cotija, if you like.Â
- Bake, uncovered, for 12 to 16 minutes, or until bubbly and golden brown. Top how you like and enjoy warm.Â