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Skillet Veggie Chicken Enchilada Melt

Servings: 4
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Main Course
Cuisine: Mexican


  • 2-3 c. rotisserie chicken
  • 1 c. shredded carrot
  • 3 handfuls of Tuscan kale
  • 4 c. white or crimini mushrooms, thinly sliced
  • 2 c. baby bell pepper, sliced 1/4’’
  • 3 jalapeños, sliced 1/4’’
  • 16 oz can be more enchilada sauce
  • 2 c. sharp cheddar or favorite cheese


  • Corn tortillas
  • Tortilla chips
  • Shredded cabbage
  • Mango
  • Sour cream
  • Avocado
  • Cilantro
  • Fresh lime


  • Preheat oven to 350 degrees.
  • In a large skillet, coat the bottom of the pan with olive oil on medium high heat. When oil is hot, add in mushrooms and sauté until they release their liquid and brown—6-8 minutes.
  • Continue sautéing and add in carrots, pepper, and jalapeño. Cook for 6 minutes, then add chicken and kale—salt and pepper to taste. Cook for 6 more minutes, or until kale wilts and veggies have browned slightly. Remove from heat, mix in sauce and spread cheese on top.
  • Place skillet in oven for 10-12 minutes. When the time is up, turn off oven, move a rack to the top level, and broil on high for 2-3 minutes, or until cheese browns.
  • Remove from oven and serve immediately with sour cream, mango, avocado, cilantro, and your favorite chips! This can also be an easy topping for a cabbage salad or on corn tortillas for ready-made tacos. Enjoy!
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