Easy Chicken Enchilada Skillet (Print Version)
Quick chicken enchilada skillet recipe. Enjoy classic flavors in one pan for a simple weeknight meal. Ready in under 30 minutes.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ Skillet Essentials
01 -
1 lb cooked boneless, skinless chicken breast, shredded
02 -
1 tbsp olive oil
03 -
1/2 yellow onion, diced
04 -
2 cloves garlic, minced
→ Enchilada Embrace
05 -
1 (15-oz) can red enchilada sauce
06 -
1 (4-oz) can diced green chiles, undrained
07 -
6 corn tortillas, cut into 1-inch strips
08 -
1 1/2 cups shredded Monterey Jack cheese
→ Flavor & Freshness
09 -
1 tsp chili powder
10 -
1/2 tsp ground cumin
11 -
1/4 tsp smoked paprika
12 -
Salt and black pepper to taste
13 -
1/4 cup chopped fresh cilantro, for garnish
14 -
1 lime, cut into wedges, for serving
15 -
1/4 cup sour cream, for serving
# Instructions:
01 -
Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 yellow onion, diced, and cook for 3-4 minutes until softened. Stir in 2 cloves garlic, minced, and cook for another minute until fragrant, building the foundation for your Easy Chicken Enchilada Skillet Recipe.
02 -
Add 1 lb cooked boneless, skinless chicken breast, shredded, to the skillet with the aromatics. Stir in 1 tsp chili powder, 1/2 tsp ground cumin, and 1/4 tsp smoked paprika. Cook for 1 minute, stirring to coat the chicken with the spices.
03 -
Pour in 1 (15-oz) can red enchilada sauce and 1 (4-oz) can diced green chiles, undrained. Bring the mixture to a gentle simmer, stirring occasionally. Season with salt and black pepper to taste, ensuring the base for your Easy Chicken Enchilada Skillet Recipe is well-flavored.
04 -
Reduce heat to medium-low. Add 6 corn tortillas, cut into 1-inch strips, to the simmering sauce. Stir gently to ensure all tortilla strips are thoroughly coated and begin to soften, absorbing the rich sauce for this Easy Chicken Enchilada Skillet Recipe.
05 -
Evenly sprinkle 1 1/2 cups shredded Monterey Jack cheese over the top of the skillet mixture. Cover the skillet with a lid and cook for 5-7 minutes, or until the cheese is completely melted and bubbly.
06 -
Remove the skillet from the heat. Garnish your Easy Chicken Enchilada Skillet Recipe generously with 1/4 cup chopped fresh cilantro. Serve immediately with 1 lime, cut into wedges, and 1/4 cup sour cream on the side.
# Notes:
01 -
For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño along with the green chiles. You can also swap Monterey Jack for a Mexican blend cheese.
02 -
Shred your chicken breast ahead of time or use a rotisserie chicken to make this recipe even quicker and more effortless.
03 -
This skillet meal is fantastic on its own, but also pairs wonderfully with a simple green salad or a side of refried beans.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth.
# Tools You'll Need:
01 -
Large oven-safe skillet
02 -
Cutting board
03 -
Knife
04 -
Measuring cups and spoons
05 -
Can opener
# Nutrition Facts (Per Serving):
Calories: 546 kcal
Total Fat: 25 g
Total Carbohydrate: 27 g
Protein: 49 g