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Chicken Enchilada Skillet
5 from 9 votes

Chicken Enchilada Skillet

An easy, no-fuss, 30 min cheesy skillet dish that the whole family will love!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings

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

    Cup of Yum
  1. Heat olive oil in a medium skillet over medium high heat.
  2. 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.
  3. 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.
  4. Serve immediately, garnished with avocado, tortilla strips and cilantro, if desired.