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!
