Cheesy Skillet Chicken Enchilada
A quick and delicious Cheesy Skillet Chicken Enchilada recipe perfect for busy weeknights.
Equipment
- 1 large skillet preferably cast-iron
- 1 cutting board
- 1 knife
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup enchilada sauce
- 1 cup shredded cheese cheddar or Mexican blend
- 6 corn tortillas cut into strips
Optional Add-ons
- 1/2 cup black beans drained and rinsed
- 1/2 cup corn kernels
- 1 jalapeño sliced
Instructions
Preparation
- Cut chicken into bite-sized pieces. Season with salt, pepper, and garlic powder.
- In a large skillet, heat oil over medium-high heat.
- Add chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- Lower heat to medium. Pour enchilada sauce into the skillet. Stir in tortilla strips and cooked chicken.
- Sprinkle shredded cheese over the top. Cover and let simmer until cheese is melted, about 5 minutes.
Serving
- Serve hot, garnished with optional toppings like sliced jalapeños or cilantro.
Storage
- Allow to cool and store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use freshly grated cheese for better melting. Preheat skillet for even cooking. Let sit for a few minutes before serving to enhance flavors.
Ingredient Substitutions: Replace corn tortillas with flour tortillas if preferred. Use rotisserie chicken for a quicker meal.
How to Serve: Serve with a side of Spanish rice or a fresh salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare ingredients in advance and store separately; combine and cook when ready to eat.
Ingredient Substitutions: Replace corn tortillas with flour tortillas if preferred. Use rotisserie chicken for a quicker meal.
How to Serve: Serve with a side of Spanish rice or a fresh salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare ingredients in advance and store separately; combine and cook when ready to eat.