Prep: 20 Mins Cook: 12 Mins
Enchilada sauce can be purchased in various heat levels; choose one that will give you the little *bite* that you crave without making each mouthful too scorching. (Any daredevils at the table can add a little extra salsa if they want the extra heat.)

Skillet Chicken Enchiladas


  • 1 pound fresh boneless skinless chicken breasts, chopped
  • 2 cups shredded pepper Jack cheese, divided
  • 1 can 19-oz. ORTEGA Enchilada Sauce, divided
  • 1/2 cup ORTEGA Salsa - Thick & Chunky (Medium)
  • 8 6-inch flour tortillas, warmed
  • 2 cups shredded iceberg lettuce
  • 1 tomato, cored and chopped
  • 1/2 cup sour cream


Spray a large skillet with nonstick vegetable cooking spray. Heat on medium-high until a drop of water sizzles when dropped into the pan; add chicken. Cook, stirring, 4 to 5 minutes or until starting to brown. Reduce heat to medium-low. Add half the enchilada sauce, the salsa and half the cheese. Cook, stirring, until cheese is melted.

Place approximately 1/4 cup of the chicken mixture in the center of each tortilla; roll up. Arrange enchiladas on a serving dish, seam-side down. Heat remaining enchilada sauce in the skillet until thoroughly heated; pour evenly over enchiladas.

Serve immediately with remaining cheese, lettuce, tomato, sour cream and additional salsa, if desired.
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