Green Chicken Enchilada Skillet

Creamy green chicken enchilada skillet is an easy one-pot skillet dinner that will have dinner on the table in under 20 minutes! Plus, the corn tortillas make this skillet recipe a gluten-free dinner.

• olive oil • corn tortillas • rotisserie chicken • green enchilada sauce • plain greek yogurt


Heat Olive oil over medium-high heat in a skillet. Cut the corn tortillas into small squares and add to the skillet. Season with the salt and pepper and let brown.

While the tortillas are browning, pull the skin off the rotisserie chicken and then pull off the breast meat in small chunks and set aside.

Once the tortillas have browned, remove from skillet and reduce heat to medium. Add the chicken, green enchilada sauce, Greek yogurt, and cumin and stir to combine.

Bring to a simmer over medium heat, then reduce to low and let simmer for five minutes. Add the tortillas back into the skillet and stir until fully combined.

Shred the Oaxaca cheese and sprinkle on top of the entire skillet and let melt. Remove from heat and serve immediately. Top with chopped Cilantro, if preferred.

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