This Skillet Chicken Enchiladas Recipe is sure to become a family favorite! It’s flavorful, and super easy to make because we get a little help by purchasing a pre-cooked chicken!
Are you a Costco Warehouse member? We’ve been customers for several years, and although we don’t really use our membership for its intention; buying in bulk for a big family or business, we do get some really cool things every so often.
Recently, I bought a running jacket with these snazzy zippers placed in all the right places. I love it!
And booze – we definitely have bought the super-sized bottle of Bombay Gin, which has lasted over a year. The 1.5 liter of Tequila, on the other hand, has a healthy dent in it from the batches of margaritas we went through (and shared!).
Oh, and chips! We picked up a 5 lb bag of tortilla chips. Apparently, we were hungry while shopping and thought we would eat nachos forevver!
While loading that two foot bag into our basket we were commenting, “Man, that is a heck of a lot of chips for the two of us. We don’t need that much!”
We were enticed by the $3.99 price tag, obviously. Guess what? We’ve nibbled our way through 2.5 lbs of chips! Sheesh!
The pallet of toilet paper stays at Costco. Yeah, we would eventually get through it, but the storage real estate in our house is limited, so shelving a bazillion rolls of TP is a no go!
What you shouldn’t leave Costco without is a $5 pre-cooked roasted chicken! Now that is a deal and time saver. I had this Mexican Skillet Chicken Enchilada dish on the table in less than 30 minutes!
This skillet chicken enchiladas recipe I memorized from my mom whipping it up. She would make this meal way before the availability and convenience of pre-cooked chicken!
- 1/2 of 1 pre-cooked roasted chicken, shredded
- 1 package corn tortillas (24 count), cut into triangles
- 1 28 oz can green enchilada sauce or Tomatillo Salsa Verde Sauce
- 3/4 cup shredded cheese, Mexican blend
- 1/4 - 1/3 cup oil
You may not need all 28 ounces of the enchilada sauce. I've noticed it depends on the thickness of tortillas used. The super soft and thin brands will not require as much sauce and will get mushy if too much sauce is added. Add one cup first, then half cup to the desired consistency.
If you have just a few minutes more, I highly recommend that you make your own green enchilada sauce because it tastes so much better, but you already know that 🙂
I love to add avocado and my hubby loads up on the olives! What do you like to add to Mexican dishes?
Looking for another Latin inspired recipe? Give this gorgeous Shrimp Ceviche with Mango, Pineapple & Avocado from The McCallum’s Shamrock Patch a try!