1-First Step: Mise en place and oven prep Preheat the oven to 350°F with a rack in the center. Gather and measure ingredients so everything is within reach: shred the rotisserie chicken (about 4 cups), dice the onion, open cans, and cut tortillas into 1-inch strips. Use a large ovenproof skillet so you can sauté on the stove and finish in the oven without transferring. If you do not have an ovenproof skillet you can use a regular skillet for stovetop steps and move the mixture to a 9×13-inch baking dish for the oven.

2-Second Step: Sauté aromatics Heat 2 tablespoons extra-virgin olive oil over medium heat in the ovenproof skillet. Add the diced small yellow onion and cook until softened, about 5 minutes. Stir regularly to prevent browning; you want translucent, tender onion that brings natural sweetness to the sauce.

3-Third Step: Build the filling Stir in 4 cups shredded cooked chicken, 1 packet (about 1 ounce) taco seasoning, 1 (4-ounce) can diced green chilies, and 1 (10-ounce) can red enchilada sauce. Mix thoroughly so the chicken is evenly coated in the sauce. Bring the mixture to a gentle boil to combine flavors.

4-Fourth Step: Add tortillas and soften Add the 12 corn tortillas cut into 1-inch strips. Stir them into the simmering sauce and bring back to a boil. Then reduce to a simmer and cook just until the tortilla strips soften, about 2 minutes. The strips will absorb sauce and create that classic layered texture without rolling individual enchiladas.

5-Fifth Step: Cheese topping and bake Remove the skillet from the heat and sprinkle 2 cups shredded Mexican blend cheese evenly over the top. Transfer the skillet to the preheated oven and bake until the cheese melts and the sauce bubbles, about 25 minutes.

6-Final Step: Garnish and serve Top the finished enchiladas skillet with optional fresh cilantro leaves and dollops of sour cream. Serve warm straight from the skillet. This one pan chicken enchiladas dish pairs well with a simple side salad, rice, or chips and homemade easy queso dip.