Chicken Enchilada Skillet Recipe
When you crave something comforting yet quick to make, this Chicken Enchilada Skillet Recipe is your answer. Bursting with flavor from tender chicken, zesty enchilada sauce, and a melty layer of cheese, this dish comes together in just one pan, making cleanup a breeze. Perfect for busy weeknights or a cozy family dinner, it’s a satisfying meal that everyone will love.
Why You’ll Keep Making It
This Chicken Enchilada Skillet Recipe is not only delicious but also incredibly versatile. You can customize it with your favorite toppings or add different vegetables based on what you have on hand. The combination of spices and the creamy, cheesy goodness makes this dish a comfort food classic. Plus, it’s quick to prepare, taking only about 30 minutes from start to finish. You’ll find yourself reaching for this recipe time and time again.
Ingredient Breakdown
To make this Chicken Enchilada Skillet Recipe, gather the following ingredients:
- 3 boneless skinless chicken breasts, cubed into bite-sized pieces
- 2 tablespoons olive oil, for sautéing
- 1/2 medium red onion, diced for flavor
- 1 medium jalapeño pepper, deseeded and diced for a kick
- 14 ounces diced tomatoes with peppers, canned for convenience
- 10 ounces enchilada sauce, for that rich flavor
- 2 cups tortilla chips, crumbled for crunch
- 8 ounces grated Monterey Jack cheese, for melting goodness
- Sour cream, optional, for serving
Equipment Breakdown
To whip up this Chicken Enchilada Skillet Recipe, you will need:
- Large skillet: Ideal for sautéing and combining all ingredients.
- Wooden spoon: Perfect for stirring without scratching your skillet.
- Measuring cups and spoons: For precise ingredient measurements.
- Knife and cutting board: Essential for prepping your chicken and veggies.
Chicken Enchilada Skillet Recipe Made Stepwise
Step 1: Sauté the Chicken
In a large skillet, heat the olive oil over medium heat. Add the cubed chicken breasts and cook until they are golden brown and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking.
Step 2: Add the Vegetables
Once the chicken is cooked, add the diced red onion and jalapeño pepper to the skillet. Sauté for an additional 2-3 minutes until the vegetables are softened and fragrant.
Step 3: Stir in the Tomatoes and Sauce
Pour in the canned diced tomatoes with peppers and the enchilada sauce. Stir well to combine, allowing the flavors to meld together. Let it simmer for about 5 minutes.
Step 4: Incorporate the Tortilla Chips
Gently fold in the crumbled tortilla chips, ensuring they are evenly distributed throughout the mixture. This will add a delightful crunch to every bite.
Step 5: Add the Cheese
Sprinkle the grated Monterey Jack cheese on top of the skillet mixture. Cover the skillet with a lid and let it cook for another 3-5 minutes until the cheese is melted and bubbly.
Step 6: Serve and Enjoy!
Once the cheese is melted, remove the skillet from heat. Serve hot, with a dollop of sour cream on top if desired. Enjoy your delicious Chicken Enchilada Skillet!
In-Season Flavor Ideas
To elevate your Chicken Enchilada Skillet Recipe, consider adding these fresh, in-season ingredients:
- Fresh cilantro: Sprinkle on top for a burst of freshness.
- Avocado slices: Add creaminess and richness.
- Chopped bell peppers: For added color and sweetness.
- Black olives: Chop and sprinkle for a briny flavor contrast.
Problems & Prevention
While making this Chicken Enchilada Skillet Recipe, you might encounter a few common issues. Here’s how to prevent them:
- Chicken not cooking evenly: Ensure the pieces are uniform in size and do not overcrowd the skillet.
- Cheese not melting: Cover the skillet with a lid to trap steam, which helps melt the cheese more effectively.
- Too spicy: If you prefer a milder dish, use less jalapeño or substitute it with a bell pepper.
- Too dry: If the mixture seems dry, add a splash more enchilada sauce for moisture.
Refrigerate, Freeze, Reheat
If you have leftovers or want to meal prep, here’s how to store and reheat your Chicken Enchilada Skillet Recipe:
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Warm in the skillet over medium heat, adding a splash of water or enchilada sauce to keep it moist.
Reader Questions
Can I use leftover chicken for this recipe?
Absolutely! Using leftover chicken is a great way to save time. Just skip the initial sautéing step and add the cooked chicken when you combine the tomatoes and enchilada sauce.
What can I substitute for Monterey Jack cheese?
If you can’t find Monterey Jack cheese, feel free to use cheddar cheese or a Mexican blend cheese for a similar taste and texture.
Can I make this vegetarian?
Yes! Substitute the chicken with black beans or chickpeas for a hearty vegetarian option. You may want to adjust the cooking time accordingly.
How can I make this dish spicier?
To add more heat, consider using a spicier variety of diced tomatoes or adding more jalapeños. You can also sprinkle some red pepper flakes before serving.
Quick Weeknight Wins
Looking for more easy weeknight meals? Check out these delicious recipes:
Save & Share
If you enjoyed this Chicken Enchilada Skillet Recipe, don’t forget to share it with your friends and family! Cooking is always more fun when shared with loved ones. Print it out, save it to your favorite recipe collection, or share it on social media. Let everyone in on the secret to this deliciously simple dish!
This Chicken Enchilada Skillet Recipe is a delightful blend of flavors and textures that will surely satisfy your cravings. With its ease of preparation and the ability to customize it to your liking, it’s a dish you’ll want to make again and again. Gather your ingredients, follow the simple steps, and enjoy a warm, cheesy skillet that brings the taste of Mexico right to your table. Happy cooking!
Chicken Enchilada Skillet Recipe
Ingredients
Equipment
Method
- In a large skillet, heat the olive oil over medium heat. Add the cubed chicken breasts and cook until they are golden brown and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the chicken is cooked, add the diced red onion and jalapeño pepper to the skillet. Sauté for an additional 2-3 minutes until the vegetables are softened and fragrant.
- Pour in the canned diced tomatoes with peppers and the enchilada sauce. Stir well to combine, allowing the flavors to meld together. Let it simmer for about 5 minutes.
- Gently fold in the crumbled tortilla chips, ensuring they are evenly distributed throughout the mixture. This will add a delightful crunch to every bite.
- Sprinkle the grated Monterey Jack cheese on top of the skillet mixture. Cover the skillet with a lid and let it cook for another 3-5 minutes until the cheese is melted and bubbly.
- Once the cheese is melted, remove the skillet from heat. Serve hot, with a dollop of sour cream on top if desired. Enjoy your delicious Chicken Enchilada Skillet!
Notes
- For a milder dish, use less jalapeño or substitute with a bell pepper.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze leftovers in a freezer-safe container for up to 3 months.
