Chicken Enchilada Skillet
An easy, no-fuss, 30 min cheesy skillet dish that the whole family will love!
This chicken enchilada skillet is one of those one pot meals that I’ve been obsessed with lately. One pot meals have quickly become a favorite of mine since you can simply dump everything into a single skillet and poof, dinner is served. Plus, you only end up with one dirty pan! You can even save on more dishes if you eat right out of the skillet. Or wait, is that just me?
So what exactly is in this skillet? Well, you first toss in some tortilla pieces to crisp up (feel free to use either corn or flour tortillas), then you’ll add in red enchilada sauce and diced up chicken breast, and then you’ll toss in your favorite kind of cheese to get melted right in the skillet for that cheesy goodness. It’s pretty much an inside out enchilada in a skillet!
When you’re all set, you can serve it as is or add some fun garnishes, like avocado and tortilla strips. Either way, your family will be gobbling this up and begging for seconds!
Chicken Enchilada Skillet
Ingredients
- 1 tablespoon olive oil
- 3 boneless, skinless thin-sliced chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 6 corn tortillas, cut into bite-size pieces
- 1 14.5-ounce can diced tomatoes with green chiles
- 1 ¼ cup red enchilada sauce
- 1 8-ounce can tomato sauce
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 avocado, halved, seeded, peeled and diced
- ¼ cup tortila strips
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Heat olive oil in a medium skillet over medium high heat.
- Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- Add corn tortillas to the skillet, and cook, stirring often until golden brown and crisp, about 4 minutes. Stir in diced tomatoes, enchilada sauce, tomato sauce and chicken until well combined and heated through, about 2 minutes. Top with cheeses and cover until melted, about 2 minutes.
- Serve immediately, garnished with avocado, tortilla strips and cilantro, if desired.
Did you make this recipe?
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I made this for lunch today and my hubby and I both LOVED IT! My hubby asked if this was another “Damn” recipe and I told him yes and she hasn’t failed us yet!! Everything we’ve tried, we’ve loved. Thank you for another great recipe!!
I already had some boneless, skinless chicken that I had grilled a couple days earlier. I cubed it and used this recipe. I made minor changes and added chopped black olives and extra cheese. It was great…
Sounds very good!
What if I wanted it to feed 9 people how will I change itÂ
This recipe yields 6 servings so you can multiply the ingredients by 1.5 or 2 – it’s up to you! 🙂
Flour tortillas get gummy, I prefer corn!Â
I absolutely LOVE your recipes! I will be making this for dinner tomorrow, only because tonight we are having your Chicken with Sun Dried Tomato Cream Sauce 😀
Question: I’ve made this mistake before, when you say corn tortillas cut into strips…you mean the soft ones right? And they will crisp up in the pan?
Thanks!
Yes, that is correct but they will not really become crisp per se – they have a similar texture as traditional enchiladas.
New to your website. Love your passion for easy, healthy, and fun eating/cooking. Any possibility of including total calories, carbs, prot, etc. in your recipes that are in your blog?
Your niece is just adorable. If I could magically transport myself to LA for visits, forgoing the drive, that would be ideal.
Thanks for fab buffalo chicken quinoa bites with Gr. yogurt
Thank you for the kind words!
Nutritional information is actually provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
I add black beans, corn, and rice to this to stretch it out! It’s fantastic for breakfast with a fried egg on top.
This was amazing!!!! Your recipes rock!!! 🙂
I’m curious — have you ever tried freezing this meal? I’ve been looking for ways to freeze my favorite recipes for nights when I don’t have time to cook an entire meal from start to finish…and making freezer meals myself is so much healthier than buying them at the grocery store! So…have you ever frozen this recipe and then made it later?
Unfortunately, I have not tried freezing this as there were no leftovers to freeze! I recommend using your best judgment for freezing and reheating.
Another great “easy” dinner! This is the third recipe I’ve made from your wonderful site and my family has really loved them all. I can’t wait to try the Orange chicken.
Great recipe! Thank you, made it tonight and loved it. Used pepper jack cheese and skipped the tomato sauce. I fried my own tortillas (chile whole grain ones). It is similar to what we in the Southwest call “migas” (often a breakfast dish). Not sure I cold stretch it to six servings, but that might be because it is soooo good!
Made this last night for dinner. So quick (especially when you cook your chicken in the Ziploc Zip N Steam bags. Seriously LOVE those btw. You should look into a sponsorship!) and tasted great! Never would have thought to fry the tortilla bites like that. Added something extra to the dish. Will certainly be making this again!!
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This is probably my new favorite recipe. Thanks for sharing.
This is amazing, and so easy to bring together. I served ours with rice. This dish is definitely a keeper. 🙂
What a fantastic idea! I have all these ingredients on hand and can’t wait to try it!
Just tried this recipe. Quite tasty. I didn’t have any Tomato Sauce, so I used Mexican stewed tomatoes and used my bamix to turn it into a “sauce” rather than chunks. I poured out a little juice, then pulsed it until it was a sauce. I also added onions and yellow pepper to the chicken just to get some veggies in. Very good. Will definitely make again.
I love quick and easy recipes, and this one looks super delicious!
This looks delish! To the hilt! I’m new to your site, I found you on Pinterest! As sad as this sounds, I don’t think I can find enchilada sauce here, so I might have to do from scratch, do you know of any recipes?
Marie, I recommend perusing through google and various cookbooks for an enchilada sauce recipe. I do plan on making one soon for this site though!
You always create such great dishes and take beautiful photos. I just love your blog. My hubby will absolutely love this dish!
Wow, this dish sounds amazing and so simple! I gotta try this as soon as I can 🙂
Um, can I come over for dinner?!
Under 30 minutes and only 1 dish to clean… sounds good to me. And eating out of the skillet? Bonus points. Why dirty up more dishes?! 😉
Chicken enchilada ANYTHING is kind of an obsession of mine, I just love enchiladas so much! This looks seriously delicious girl!
Sounds (damn) delicious! I like enchiliadas with a salsa verde, so I may play around with the ingredients. Love the idea!
Yum, this looks amazing! I love new twists on my fave Mexican foods 🙂
I love your blog, Chung-Ah! Beautiful photos and great recipes! I love enchiladas in any form! Thank you!
I love enchiladas but they are so time consuming to make. This skillet is the perfect solution!
Love this. Easy, one skillet and eat right out of the skillet. Pinning!
I want a whole lot of yumminess in a skillet! Nom Nom! Pinning
I’ve been looking for more recipes like this to add to my hectic weeknight dinner game plan. Definitely pinning!
Just my Southwestern Chick 2 cents: corn tortillas = healthy, high fiber, whole grain, fabulous taste. Flour tortillas = none of the previous. Corn chips = high fat, high calorie, high sodium, high price. See corn tortillas……
Buy ’em soft (I prefer Mission brand to all others except when in Texas, when I can buy them from the tortilla makers themselves), fry them yourself. SO worth the effort! Slice a stack with a pizza cutter before frying if you want them for a skillet dish or tortilla soup.
Thank you for your input, Barbara! I really just want my readers to be able to choose either corn or flour based on their personal preference.
When you says “tortilla strips’, is that the same as chips?
Yes, you can use crushed up tortilla chips as well.
I seriously want to dive right into those close up photos! This looks incredibly delicious!
You should come on over for dinner, Jaclyn!
Definitely going to try this. We typically only make enchiladas on the weekend because of the time it takes to make them and clean up, but we could do this on a week night. Thanks!
I hope you get a chance to make this. It really is so much easier than traditional enchiladas!
In Mexico this is called Chilaquiles 🙂
One pot meals are totally the way to go! This skillet looks wonderful. I think it would be a hit at my house!
Ah, I love this! I never get tired of chicken enchiladas. Love that this dish is so easy and quick!
This looks sooooo good!
Get in my mouth now!
yo got it babe
Love easy. Love no fuss. Love 30 minutes. Love enchiladas. LOVE this! Love you.
Pinned!
You and your skillets – they always look AMAZING! Funny that one of the ads I’m seeing right now at the bottom of your page is for a juice cleanse. LOL. Pinned of course!