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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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!