Prep: 20 Mins Cook: 6 Mins

Velvety Skillet Chicken Enchiladas


  • 1 pound fresh boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 pound loaf cheese (pasteurized processed cheese product), cubed
  • 1/2 cup ORTEGA Salsa - Thick & Chunky (Medium)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 10 6-inch flour tortillas
  • 1 head medium lettuce, shredded
  • 2 tomato, cored and chopped
  • 1 cup sour cream


Spray a large heavy skillet with nonstick vegetable cooking spray; heat skillet over medium-high heat for 1 minute. Add chicken; cook, stirring frequently, for 4 to 6 minutes or until cooked through (see NOTE).

Reduce heat to medium-low. Add loaf cheese, salsa, chili powder and cumin. Cook, stirring constatnly, until loaf cheese is completely melted, 1 to 2 minutes.

Place 1/4 cup chicken mixture on center of each tortilla; roll up. Arrange on serving dish. Serve immediately with shredded lettuce, chopped tomato, sour cream and additional salsa, if desired.

Variation: Substitute 2 cups chopped cooked chicken or grilled chicken strips for chicken breasts.

NOTE: Chicken Test for Doneness (per Washington Fryer Commission)

No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.
Other indicators for doneness include:
1) A fork or toothpick can be inserted with ease.
2) The juices should be clear, not pink.
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