Chicken Enchilada Skillet Recipe
A quick, cheesy one-skillet chicken enchilada that's ready in under 30 minutes.
Equipment
- medium skillet with lid
- Cutting Board
- Chef’s knife
- Measuring Spoons
- Spatula or wooden spoon
Ingredients
- 3 boneless skinless chicken breasts chicken cubed into bite-sized pieces
- 2 tablespoons olive oil
- 1/2 medium red onion diced
- 1 medium jalapeño pepper deseeded and diced
- 14 ounces diced tomatoes with peppers canned
- 10 ounces enchilada sauce
- 2 cups tortilla chips crumbled
- 8 ounces Monterey Jack cheese grated
- sour cream optional, for garnish
Instructions
- Heat 2 tablespoons olive oil in a medium skillet over medium heat.
- Add the cubed chicken and sauté, stirring occasionally, until cooked through and no longer pink, about 5–7 minutes.
- Add the diced red onion and diced, deseeded jalapeño to the skillet and cook until they are softened, about 2–3 minutes.
- Stir in the 14 ounces diced tomatoes with peppers and 10 ounces enchilada sauce; bring to a simmer and cook until heated through, about 2–3 minutes.
- Sprinkle the crumbled tortilla chips evenly over the skillet mixture, then scatter the grated Monterey Jack cheese on top.
- Cover the skillet with a lid and cook until the cheese melts, about 2–4 minutes.
- Serve the skillet warm and garnish each portion with sour cream if desired.
Notes
- Use cooked shredded chicken instead of raw if you prefer a shorter cook time.
- Leave the jalapeño seeds in for more heat.
- Swap Monterey Jack for cheddar if desired.
- Serve immediately to keep the chips slightly crunchy.