Print Recipe

Skillet Enchiladas


  • 2 cups rotisserie chicken shredded
  • 1/2 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1 can (10 ouncred enchilada sauce
  • 1/4 cup chunky salsa
  • 1/2 cup Hiland Dairy Sour Cream
  • 4 soft tortillas 6 inccut into strips (I use a pizza cutter
  • 1 cup shredded cheddar cheese
  • Sour cream salsa, guacamole for toppings


  • In a large skillet on medium-high heat, add the chicken, cumin, and oregano. Stir to mix and heat chicken.
  • Add red enchilada sauce, salsa and Hiland Dairy Sour Cream. Stir until all combined. Cook until the sauce starts to thicken, about 5 minutes.
  • Add the tortilla strips and mix until all combined. Spread the shredded cheese over the top. Turn off heat and allow the cheese to melt. Serve with sour cream, salsa, or guacamole. I also like to serve with tortilla chips for a little crunch. Enjoy!