Chicken Enchilada Skillet
User Reviews
5
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
Chicken Enchilada Skillet
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An easy, no-fuss, 30 min cheesy skillet dish that the whole family will love!
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Ingredients
- 1 tablespoon olive oil
- 3 boneless skinless thin-sliced chicken breasts
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 6 corn tortillas cut into bite-size pieces
- 1 diced tomatoes 14.5-ounce can with green chiles
- 1 ¼ cup Red Enchilada Sauce
- 1 tomato sauce 8-ounce can
- ½ cup cheddar cheese shredded
- ½ cup Monterey jack cheese shredded
- 1 avocado halved, seeded, peeled and diced
- ¼ cup tortilla strips
- 2 tablespoons cilantro fresh, chopped leaves
Instructions
- Heat olive oil in a medium skillet over medium high heat.
- Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- Add corn tortillas to the skillet, and cook, stirring often until golden brown and crisp, about 4 minutes. Stir in diced tomatoes, enchilada sauce, tomato sauce and chicken until well combined and heated through, about 2 minutes. Top with cheeses and cover until melted, about 2 minutes.
- Serve immediately, garnished with avocado, tortilla strips and cilantro, if desired.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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