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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This was super delicious and you can easily add veggies and I will add some corn next time. This time had asparagus. Will brown the tortilla pieces before the chicken next time.
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 it
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!
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!