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.
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.