Gluten-Free Chicken Enchilada Skillet

This gluten-free chicken enchilada skillet is an easy one-pot chicken enchilada recipe that has all the flavors of your favorite enchiladas in one easy skillet.

• olive oil • corn tortillas • rotisserie chicken • white onion • red bell pepper


In a large skillet, heat 2 tsp. olive oil over medium heat. Cut the corn tortillas into small square pieces and add to the skillet.

Add salt and pepper, cook for 5-10 minutes, or until the pieces begin to crisp. Remove the tortillas from the pan.

Remove the skin from the rotisserie chicken and pull off the breast and thigh meat. Add olive oil to the pan and add in the chicken, chopped onions, bell pepper, garlic, cumin, and paprika.

Sauté for about 10 minutes or until the vegetables are soft. Add the corn tortillas back into the skillet and stir. Add in 1 cup of the shredded cheese and stir until melted.

Add in the enchilada sauce and stir until well combined. Top with remaining shredded cheese, let melt and serve.

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