Chicken Enchilada Skillet
- Chicken Enchilada Skillet
- Recipe
- Ingredients
- Instructions
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!
Recipe
Yield: 6 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
Instructions
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.
