Description
This Chicken Enchilada Skillet is a quick and flavorful one-pan meal ready in 25 minutes. It combines tender shredded chicken, sautéed onions and bell peppers, corn tortillas, enchilada sauce, and melted Mexican cheese for a comforting Tex-Mex dinner. Served with fresh cilantro, sour cream, and guacamole, it’s perfect for a busy weeknight or casual family meal.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 white onion, diced
- 1 green bell pepper, diced
- 4 cups cooked shredded chicken
- 3 cups enchilada sauce, divided
- 2 tablespoons taco seasoning
- 8 corn tortillas, cut into 1-inch strips
- 2 cups Mexican-blend shredded cheese
For Serving
- Chopped cilantro
- Sour cream
- Guacamole
Instructions
- Heat the oil: Heat the olive oil over medium heat in an oven-safe pan or skillet. Add the diced onion and green bell pepper, sautéing until soft and translucent, about 5 minutes.
- Combine chicken and seasoning: Add the shredded chicken, 2 ½ cups of enchilada sauce, and taco seasoning to the pan. Stir well and simmer for about 5 minutes to meld the flavors together.
- Add tortillas: Gently fold in the strips of corn tortillas until fully combined with the chicken mixture. Continue cooking for an additional 5 minutes to soften the tortillas and absorb the sauce.
- Broil with cheese: Top the skillet with the remaining ½ cup enchilada sauce and sprinkle the shredded Mexican cheese evenly over the top. Place under a broiler for 5 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Garnish and serve: Remove from the oven, sprinkle chopped cilantro over the skillet, and serve immediately with sour cream and guacamole on the side.
Notes
- Enchilada sauce: Use your favorite store-bought or homemade enchilada sauce for authentic flavor.
- Chicken: Rotisserie chicken is a convenient time-saver, but homemade shredded chicken works just as well, or use leftover cooked chicken.
- Oven-safe pan: A cast iron skillet or any oven-safe pan is recommended since the dish finishes under the broiler.
- No oven-safe pan? Top with cheese, cover, and let it melt on the stovetop for 5 minutes as an alternative to broiling.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: Warm leftovers in the microwave for 1 to 2 minutes until heated through and the cheese is melted.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
