Cheesy Chicken Enchilada Skillet
An easy, delicious one-pan Chicken Enchilada Skillet perfect for weeknight dinners.
Equipment
- 1 large skillet non-stick recommended
- 1 mixing bowl medium-sized
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 6 corn tortillas torn into pieces
- 1 onion diced
- 1 bell pepper diced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Cut the chicken into bite-sized pieces. Dice the onion and bell pepper. Tear the corn tortillas into small pieces.
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, add the diced onion and bell pepper. Sauté until onions are translucent and peppers are soft, about 5 minutes.
- Add the enchilada sauce to the skillet with the vegetables. Return the chicken to the skillet and add the torn tortillas. Stir to combine and ensure everything is well-coated with the sauce.
- Sprinkle the shredded cheese over the top of the skillet. Cover and let simmer on low heat until the cheese is melted, about 5 minutes.
Serving
- Once the cheese is fully melted, remove the skillet from heat. Garnish with fresh cilantro before serving hot.
Storage
- Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium heat or in the microwave before serving.
Notes
Pro Tips: Use freshly grated cheese for the best melting quality. Adjust spices to taste if you prefer more heat.
Ingredient Substitutions: Swap chicken with turkey or use tofu for a vegetarian option.
How to Serve: Pair with a side salad or Mexican rice for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the chicken and vegetables ahead of time for quicker assembly during busy weeknights.
Ingredient Substitutions: Swap chicken with turkey or use tofu for a vegetarian option.
How to Serve: Pair with a side salad or Mexican rice for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the chicken and vegetables ahead of time for quicker assembly during busy weeknights.