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

Yield: 6 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

An easy, no-fuss, 30 min cheesy skillet dish that the whole family will love!

5.00 stars (2 ratings)

Print Recipe

Chicken Enchilada Skillet

15 minutes15 minutes

Chungah Rhee

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 1/4 cup red enchilada sauce
• 1 (8-ounce) can tomato sauce
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 avocado, halved, seeded, peeled and diced
• 1/4 cup tortila strips
• 2 tablespoons chopped fresh cilantro leaves

Directions:

1. Heat olive oil in a medium skillet over medium high heat.
2. 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.
3. 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.
4. Serve immediately, garnished with avocado, tortilla strips and cilantro, if desired.

Adapted from Buns in My Oven.

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