If you’re on the lookout for a vibrant, flavorful dish that can be whipped up in no time, look no further than this Chicken Enchilada Skillet. This one-pan wonder combines the savory goodness of tender chicken, zesty spices, and gooey cheese, all topped off with fresh garnishes. Whether you’re feeding a family or just yourself, this recipe is sure to be a hit. Let’s dive into the deliciousness of this Chicken Enchilada Skillet that will quickly become a weeknight favorite!
The Upside of Chicken Enchilada Skillet
The beauty of this Chicken Enchilada Skillet lies in its simplicity and versatility. You can have a complete meal on the table in about 30 minutes, making it perfect for those busy weeknights. The flavors meld beautifully, and the leftovers (if there are any!) taste even better the next day. Plus, you can customize it to fit your dietary needs and preferences. What’s not to love?
Your Shopping Guide
When preparing your Chicken Enchilada Skillet, ensure you have the following ingredients on hand:
- 1 tablespoon olive oil: For sautéing the onions.
- 1 small yellow onion (diced): Adds a fragrant base to the dish.
- 3 cooked chicken breasts (cubed): The star protein of your skillet.
- 1 tablespoon taco seasoning: To bring out those classic enchilada flavors.
- 14.5 ounces diced tomatoes with green chiles (such as Rotel, undrained): For a spicy kick.
- 15 ounces canned black beans (drained and rinsed): A hearty addition.
- 2 cups red enchilada sauce: For that rich, saucy base.
- 1 tablespoon chopped fresh cilantro: For garnish and freshness.
- 4 (6-inch) flour tortillas (cut into 1-inch strips): For that classic enchilada texture.
- 1 cup shredded Mexican cheese: Because cheese makes everything better!
- Cubed avocado: For a creamy topping.
- Diced Roma tomatoes: Freshness and color.
- Sour cream: A cool contrast to the spicy flavors.
- Chopped fresh cilantro: Make sure to add extra for garnish!
Must-Have Equipment
To create this Chicken Enchilada Skillet, gather the following kitchen tools:
- Large skillet: A sturdy skillet is essential for even cooking.
- Cutting board and knife: For chopping your vegetables and cooked chicken.
- Measuring spoons: Precision is key in getting the right flavors.
- Spatula or wooden spoon: For stirring and mixing everything together.
Chicken Enchilada Skillet: Step-by-Step Guide
Follow these simple steps to whip up your Chicken Enchilada Skillet:
Step 1: Sauté the Onions
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and sauté until it becomes translucent and fragrant, about 3-4 minutes.
Step 2: Add the Chicken
Stir in the cubed cooked chicken breasts and sprinkle with 1 tablespoon of taco seasoning. Mix well to coat the chicken with the seasoning, cooking for another 2-3 minutes.
Step 3: Combine the Ingredients
Now it’s time to add the diced tomatoes with green chiles (undrained), black beans, and red enchilada sauce. Stir everything together, bringing it to a gentle simmer.
Step 4: Add the Tortillas
Gently fold in the flour tortilla strips ensuring they are well distributed throughout the mixture. Allow it to simmer for about 5 minutes until the tortillas soften and absorb some of the sauce.
Step 5: Cheese It Up
Sprinkle the shredded Mexican cheese evenly over the top of the skillet. Cover with a lid and let it cook for another 2-3 minutes, until the cheese has melted and is bubbly.
Step 6: Garnish and Serve
Remove the skillet from heat and garnish with chopped fresh cilantro, cubed avocado, and diced Roma tomatoes. Serve warm with a dollop of sour cream on top.
Tailor It to Your Diet
This Chicken Enchilada Skillet is incredibly adaptable. Here are some ways to customize it:
- Vegetarian option: Substitute the chicken with sautéed vegetables like bell peppers and zucchini.
- Gluten-free: Use corn tortillas instead of flour tortillas.
- Lower carb: Omit the tortillas and serve over cauliflower rice.
- Spice it up: Add jalapeños or extra chili powder for more heat.
Learn from These Mistakes
Avoid these common pitfalls when making your Chicken Enchilada Skillet:
- Using dry chicken: Ensure your chicken is cooked and moist for the best flavor.
- Skipping the seasoning: Taco seasoning is key to achieving that authentic taste.
- Overcooking the tortillas: Stir them in gently to prevent them from getting mushy.
- Not using enough cheese: Don’t skimp on the cheese; it’s what makes this dish so comforting!
Save for Later: Storage Tips
If you happen to have leftovers (which is unlikely!), here’s how to store them:
- Cool the skillet completely before transferring leftovers to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- Reheat in the microwave or on the stovetop until warmed through. Add a splash of enchilada sauce if it seems dry.
Top Questions & Answers
Can I use shredded chicken instead of cubed chicken?
Absolutely! Shredded chicken works wonderfully in this recipe and can save you some prep time.
Can I make this dish ahead of time?
Yes, you can prepare the ingredients and store them separately. When ready to eat, combine and cook as directed for fresh flavors.
What can I serve with Chicken Enchilada Skillet?
This dish pairs beautifully with Mexican rice or a simple side salad for a complete meal.
Can I freeze Chicken Enchilada Skillet?
Yes, this dish can be frozen. Allow it to cool completely, then freeze in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Don’t forget to satisfy your sweet tooth after such a savory meal! Here are some delightful dessert ideas:
Serve & Enjoy
Now that you’ve mastered the art of the Chicken Enchilada Skillet, it’s time to serve it up hot and enjoy every mouthful. Gather your loved ones around the table, and watch as they dig into this hearty, comforting dish. The combination of flavors and textures will be a hit, making it a new favorite in your household. Don’t forget to savor those leftovers the next day, as they pack a flavor punch that’s hard to resist!
Chicken Enchilada Skillet
Ingredients
Equipment
Method
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and sauté until it becomes translucent and fragrant, about 3-4 minutes.
- Stir in the cubed cooked chicken breasts and sprinkle with 1 tablespoon of taco seasoning. Mix well to coat the chicken with the seasoning, cooking for another 2-3 minutes.
- Now it’s time to add the diced tomatoes with green chiles (undrained), black beans, and red enchilada sauce. Stir everything together, bringing it to a gentle simmer.
- Gently fold in the flour tortilla strips ensuring they are well distributed throughout the mixture. Allow it to simmer for about 5 minutes until the tortillas soften and absorb some of the sauce.
- Sprinkle the shredded Mexican cheese evenly over the top of the skillet. Cover with a lid and let it cook for another 2-3 minutes, until the cheese has melted and is bubbly.
- Remove the skillet from heat and garnish with chopped fresh cilantro, cubed avocado, and diced Roma tomatoes. Serve warm with a dollop of sour cream on top.
Notes
- For a vegetarian option, substitute chicken with sautéed vegetables like bell peppers and zucchini.
- Use corn tortillas for a gluten-free version.
- Omit tortillas and serve over cauliflower rice for a lower carb option.
- Add jalapeños or extra chili powder for more heat.
