These electric skillet chicken enchiladas are spicy, savory, saucy, and cheesy all in one. The electric skillet hack offers an easy way to make this delish Mexican dish at home.
Everyone likes a good enchilada. It's a staple of any local Mexican restaurant menu and a favorite food of thousands across the globe.
While not a particularly difficult dish to make, it can be tough to master. This often leads to people looking for "hacks" or "cheats" to streamline the cooking process, typically with mixed results.
However, there are a few legitimate ways to help make cooking enchiladas a bit easier without compromising their flavor or integrity. This recipe will show you exactly what you'll need to construct delicious chicken enchiladas in the convenient and compact electric skillet.
Cooking enchiladas in an electric frying pan is just as delicious and efficient as the traditional methods.
You might even amp up the flavor with homemade tortillas, cover them with a Mexican mole sauce or any number of other simple but effective flavor boosters.
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Ingredients
- tomato passata - This is simply uncooked, strained tomato sauce. You can easily substitute with regular canned tomato sauce (which is a cooked sauce).
- flour tortillas - Tortillas that are about 7" to 8" in diameter work great for this recipe. If you are using corn tortillas, you might need more since they tend to be smaller. Also, you might want to check out how to heat up corn tortillas so they are more pliable when handling them.
- chicken breast - This recipe calls for cooked, shredded chicken breast so it's a great way to use any leftover chicken you have. Or, you can easily pick this item up from the supermarket and it will save you a lot of cook/prep time.
*See recipe card for full ingredients/amounts.
How to Make Electric Skillet Chicken Enchiladas
- In a large electric frying pan over medium-high heat (350°F), cook the onion and chopped jalapeño with olive oil, stirring often until softened, about 5 minutes.
- Turn the heat down to medium-low (250°F) and carefully add the tomato passata, Tabasco and taco seasoning. Cook with the lid on for 15 mins. Turn the electric skillet off.
- Remove the sauce from the skillet. Season with salt and pepper to taste, if needed. Spread ½ cup of the sauce in the bottom of the electric skillet and reserve the rest.
- Take each tortilla individually and dip them into the reserved sauce until thinly coated on both sides (it is helpful to have the sauce in a shallow dish for this part). Fill with chicken breast, black olives and green onions (reserving some of the black olives and green onions for topping). Top with grated cheddar. Roll them up. Then place them in the electric skillet, seam-side down.
- Repeat with the remaining tortillas. Pour whatever sauce is remaining on top. Sprinkle on the rest of the cheeses, jalapeño slices, green onions and black olives.
- Cook the enchiladas covered at 300°F for 20 minutes, or until bubbly. Sprinkle chopped cilantro on top. Serve. Store leftovers in a covered container in the fridge for up to 3 to 4 days.
Joss' Top Tip
This method isn't just good for chicken enchiladas. Steak, fish, vegetarian, and more are all viable alternatives if you'd like to change things up or are looking to use up whatever cooked meat you have in the fridge.
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📋Recipe
Electric Skillet Chicken Enchiladas
Ingredients
- 3 tablespoons olive oil
- 1 cup onions - finely chopped
- 1 jalapeño - half finely chopped + half thinly sliced for topping
- 2 cups tomato passata - or tomato sauce
- 1 tablespoon Tabasco sauce
- 1 tablespoon taco seasoning
- 8-10 flour tortillas - 7" to 8"
- 2 cups chicken breast - cooked and shredded
- ½ cup black olives - sliced
- ½ cup green onions - finely chopped
- 1 cup cheddar cheese - shredded
- 1 cup mozzarella cheese - shredded
- 2 tablespoons fresh cilantro - chopped
- salt and pepper - to taste
Instructions
- In a large electric frying pan over medium-high heat (350°F) add the olive oil. Cook the onion and chopped jalapeño, stirring often until softened, about 5 minutes.
- Turn the heat down to medium-low (250°F) and carefully add the tomato passata, Tabasco and taco seasoning. Cook with the lid on for 15 minutes. Turn the electric skillet off.2 cups tomato passata, 1 tablespoon Tabasco sauce, 1 tablespoon taco seasoning
- Remove the sauce from the skillet. Season with salt and pepper to taste, if needed. Spread ½ cup of the sauce in the bottom of the electric skillet and reserve the rest.
- Take each tortilla individually and dip them into the reserved sauce until thinly coated on both sides (it is helpful to have the sauce in a shallow dish for this part). Fill with chicken breast, black olives and green onions (reserving some of the black olives and green onions for topping). Top with grated cheddar. Roll them up. Then place them in the electric skillet, seam-side down.8-10 flour tortillas, 2 cups chicken breast, ½ cup black olives, ½ cup green onions, 1 cup cheddar cheese
- Repeat with the remaining tortillas. Pour whatever sauce is remaining on top. Sprinkle on the rest of the cheese, jalapeño slices, green onions and black olives.1 cup mozzarella cheese
- Cook the enchiladas covered at 300°F for 20 minutes, or until bubbly. Sprinkle chopped cilantro on top. Serve.2 tablespoons fresh cilantro
Equipment
Notes
- Store leftovers in a covered container in the fridge for up to 3 to 4 days.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Ken says
Making these right now and my first observation is that next time I'm going to up the amount of chicken I use.
I only got 6 moderately filled enchiladas.
Terri Gilson says
These sound sooo good! My Mom cooked almost everything in her electric skillet when we were growing up. I still want to get one- they are an awesome small appliance!
Joss D says
I know right? I would say it's underrated. I love that your mom also cooked almost everything in an electric skillet lol. Thanks for the comment Terri!
Katherine | Love In My Oven says
Enchiladas are one of our fave dinners! I have to make it less spicy for the kids (I would love it to be SUPER spicy) but everyone enjoys it. I have an electric skillet that I should really use more often. Looks terrific!!
Joss D says
Thank for the comment Katherine. I totally know what you mean, I have to lower the heat for the kids as well but I personally love it spicy! This version isn't too spicy, especially if you leave out the jalapeño seeds/membrane. You could also omit the Tabasco.
Leanne says
We love enchiladas in our house so I'll have to give these a try! Also, I'm so curious about the electric skillet. Loving your recipes made with it!
Joss D says
Thanks Leanne, the electric skillet is kind of like a slow cooker, mini oven and frying pan all in one, it's very handy!
Kim - The Puffy Biscuit says
I love enchiladas but I have never made them at home. I would have to substitute the flour tortillas for gluten-free corn or rice tortillas, but I think it would work. Pinning to try soon!
Joss D says
Thanks Kim! You can definitely substitute for gluten-free corn tortillas, shouldn't be a problem. I would just make sure to soften them a bit first. 🙂
Sabrina says
These are fabulous! I love enchiladas and really appreciate the time saving adaptation. Super flavourful and delicious, this working mama thanks you!!!
Joss D says
Thanks Sabrina, from one workin' mama to another, I'm glad I could help! 😉
Ayngelina Brogan says
Mexican is absolutely one of my favourites. I love that you can do this in just a skillet.
Joss D says
It's my favorite as well Ayngelina! Making them in the electric skillet is nice and easy.