Skillet Chicken Enchiladas

  • Level: Easy
  • Yield: 4 servings
  • Total: 30 min
  • Active: 30 min


2 tablespoons vegetable oil

1 1/2 cups frozen chopped collard greens

1 teaspoon ground cumin

1 1/2 cups shredded rotisserie chicken, skin removed (about 6 ounces)

1 bunch scallions, chopped

1 3/4 cups shredded Monterey jack cheese (about 7 ounces)

Kosher salt and freshly ground pepper

1 16-ounce jar tomatillo salsa

1/2 cup heavy cream

8 corn tortillas

1 avocado, diced

Fresh cilantro and sour cream, for topping


  1. Preheat the broiler. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the collards and cumin and cook until heated through, 2 to 3 minutes. Remove to a bowl (reserve the skillet). Add the chicken, half the scallions and 3/4 cup cheese to the bowl. Season with salt and pepper and toss.
  2. Wipe out the reserved skillet and add the remaining 1 tablespoon vegetable oil. Stir in the salsa, heavy cream and 1/2 cup water; reduce the heat to medium and bring to a simmer. Dip the tortillas briefly in the sauce and lay on a baking sheet. Divide the chicken mixture among the tortillas and roll up.
  3. Remove 1/2 cup sauce from the skillet; arrange the enchiladas seam-side down in the skillet. Spoon the reserved sauce on top. Broil until the enchiladas are just crisp and lightly browning, about 2 minutes. Sprinkle with the remaining 1 cup cheese and broil until bubbling, about 1 minute. Top with the remaining scallions, the avocado, cilantro and sour cream.

Let's Get Cooking!

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Very good! Fast and easy. We switched the recipe to a baking dish. Also substituted spinach for collard greens and flour tortillas for corn. We had on hand salsa verde. I loved the mix between the chicken, cheese, and salsa. Next time, we'll add a can of Ortega's diced chilies. This is a keeper.

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