Chicken Enchilada Skillet

• 2 tbsp Extra virgin olive oil
• 1 Small yellow onion, diced
• 4 cups Shredded rotisserie chicken
• 1 tbsp Taco season or 2 tsp store bought
• 1 (4 oz) can Diced green chilies, mild
• 1 (19 oz) can Red enchilada sauce, mild
• 8 Corn tortillas, cut into 1.5 inch strips
• 1 cup Shredded mexican blend cheese

Cilantro for serving

1. Preheat oven to 350°F.
2. Heat the olive oil in a large oven-proof skillet over medium heat. Add in onions and cook until translucent, about 5 minutes.
3. Add chicken, taco seasoning, green chilies and enchilada sauce to skillet, stir to combine. Bring to a boil and reduce to a simmer. Add in tortilla strips and cook until soft, about 2 minutes. Remove from heat.
4. Top with cheese and bake on the center rack for 25 minutes.
5. Top with cilantro and serve family style.