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