Skillet chicken enchiladas: Cook chicken, onion, bell pepper in enchilada sauce. Add chilies, cheese. Fill tortillas, bake. Top with options.
Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas later.
In a large skillet, heat a tablespoon of oil over medium heat. Add diced onion and bell pepper to the skillet and sauté until softened, about 5-7 minutes.
Once the vegetables are softened, add the cooked chicken to the skillet. Pour in the enchilada sauce and diced green chilies. Stir everything together and let it simmer for a few minutes until heated through.
While the chicken mixture is simmering, warm the tortillas in a separate skillet or microwave until they are pliable. This will make them easier to roll.
Place a spoonful of the chicken mixture onto each tortilla, then roll them up tightly. Arrange the rolled enchiladas seam side down in the skillet, fitting them snugly together.
Sprinkle shredded cheese evenly over the top of the enchiladas in the skillet. Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly.
Once the enchiladas are done baking, remove the skillet from the oven. Serve the enchiladas hot, garnished with your favorite toppings such as diced tomatoes, sliced jalapeños, chopped cilantro, sour cream, or avocado slices. Enjoy your delicious skillet chicken enchiladas!