A 30-minute cheesy skillet that is easy and fuss-free, the entire family will enjoy!
This chicken enchilada pan is another one-pot meal that I have been making a lot lately. I love one-pot meals because you can dump everything in a skillet, and dinner is ready. You only have to clean one pan! If you eat straight from the pan, it will save you more dishes. Is it just me, or is this happening to everyone else?
What exactly is in the skillet? You’ll first add some tortilla pieces (you can use corn or flour), then red enchilada and diced chicken breast. Finally, you’ll throw in your favorite type of cheese and let it melt in the skillet. This is essentially an inside-out enchilada cooked in a skillet.
You can either serve the dish as it is, or you can add fun garnishes like avocados and tortilla strips. Your family will love this and beg for more!
- Olive oil one tablespoon
- Three thinly sliced, boneless, and skinless chicken breasts
- To taste, add Kosher Salt and freshly ground Black Pepper
- Six corn tortillas cut into bite-size pieces
- One 14.5-ounce diced tomato with green chiles
- 1 1/4 cup red enchilada sauce
- One 8-ounce can of tomato sauce
- 1/2 cup shredded cheddar cheese
- Half a cup of Monterey Jack cheese
- Avocado, half, seeded, peeled, diced
- 1/4 cup tortilla strips
- Fresh cilantro leaves chopped into two tablespoons
- Heat olive oil in a medium skillet on medium heat.
- Add salt and pepper to taste. Add chicken breasts to the skillet and cook for 3-4 minutes on each side, flipping them once. Let cool before dicing into bite-size pieces.
- Cook the corn tortillas in the skillet while stirring frequently until they are golden brown. This should take about 4 minutes. Stir in the diced tomatoes, tomato sauce, enchilada, and chicken until they are well combined. This should take about 2 minutes. Cover with cheese, and let melt for about 2 minutes.
- If desired, garnish with avocado, tortilla strips, and cilantro.