Easy Chicken Enchilada Skillet: One-Pan Dinner (Print Version)
Quick chicken enchilada skillet recipe. Enjoy classic flavors in one pan, ready in under 30 minutes. A simple weeknight dinner solution for busy families.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 18 Minutes minutes
Total Time: 28 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ Skillet Sizzle & Shredded Chicken
01 -
1 tbsp olive oil
02 -
1 lb boneless, skinless chicken breasts, cooked and shredded
03 -
1/2 yellow onion, diced
04 -
2 cloves garlic, minced
→ Enchilada Flavor Core
05 -
1 (15-ounce) can red enchilada sauce
06 -
1 (10-ounce) can diced tomatoes with green chiles (Rotel), undrained
07 -
1/2 cup chicken broth
08 -
1 tsp chili powder
09 -
1/2 tsp ground cumin
10 -
1/4 tsp smoked paprika
11 -
Salt and black pepper to taste
→ Creamy & Cheesy Topping
12 -
1 cup shredded Monterey Jack cheese
13 -
1/2 cup plain Greek yogurt
14 -
1/4 cup fresh cilantro, chopped (for mixing in)
→ Fresh Finishes & Tortilla Bites
15 -
6 small corn tortillas, cut into 1-inch strips
16 -
1/4 cup fresh cilantro, chopped (for garnish)
17 -
1 lime, cut into wedges (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.
02 -
Add 1 lb cooked and shredded chicken breasts. Stir in 1 (15-ounce) can red enchilada sauce, 1 (10-ounce) can diced tomatoes with green chiles (Rotel), undrained, and 1/2 cup chicken broth. Mix in 1 tsp chili powder, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, salt, and pepper. Bring to a simmer. This creates the flavorful base for your Easy Chicken Enchilada Skillet Recipe.
03 -
Reduce heat to low. Add 6 small corn tortillas, cut into 1-inch strips, and 1/4 cup fresh cilantro, chopped (for mixing in), to the skillet. Stir gently to combine, ensuring the tortilla strips are coated in the sauce. Let it cook for 2-3 minutes to soften slightly.
04 -
Evenly dollop 1/2 cup plain Greek yogurt over the skillet mixture. Sprinkle 1 cup shredded Monterey Jack cheese over the top. This creamy addition makes your Easy Chicken Enchilada Skillet Recipe extra rich.
05 -
Cover the skillet with a lid and cook for 5-7 minutes, or until the cheese is completely melted and bubbly. Remove from heat and let the Easy Chicken Enchilada Skillet Recipe rest for a couple of minutes before serving.
06 -
Garnish generously with 1/4 cup fresh cilantro, chopped (for garnish). Serve your Easy Chicken Enchilada Skillet Recipe hot directly from the skillet with 1 lime, cut into wedges, on the side for a fresh squeeze.
# Notes:
01 -
For a vegetarian option, swap chicken for 1 (15-ounce) can black beans, rinsed and drained, and 1 cup cooked corn.
02 -
Cook and shred your chicken ahead of time to make this skillet meal even faster on a busy weeknight.
03 -
Serve with a dollop of sour cream or extra Greek yogurt, and a side of avocado slices for added creaminess.
04 -
To increase the heat, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce along with the spices.
# Tools You'll Need:
01 -
Large (10-12 inch) oven-safe skillet
02 -
cutting board
03 -
sharp knife
04 -
measuring cups
05 -
measuring spoons
06 -
can opener
# Nutrition Facts (Per Serving):
Calories: 430 kcal
Total Fat: 18 g
Total Carbohydrate: 28 g
Protein: 39 g