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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Love this recipe. Enchiladas are a meal I absolutely love on the regularly. I use a glass baking tray instead of a skillet and I end up having to pan fry as I don't have a way to broil right now, but it's a super flexible easy recipe. It always surprises me how few ingredients it ends up using for how the flavor comes out. the step I still struggle with is actually wrapping the enchiladas to prepare them to bake/broil/fry or cook however. They always become a little delicate when I soak them and I can be a bit clumsy. I'll keep trying this recipe from time to time so that I can see if I can get better results on that front. But even with my clumsiness it's awesome.

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