Chicken Enchilada Skillet
I love making all sorts of “meals in tortillas” and this Chicken Enchilada Skillet is not only delicious, but also quick and easy to throw together.
To begin, cut three boneless, skinless chicken breasts into 3/4 inch pieces. Sprinkle with salt and pepper. Set that aside for a moment.
In a large skillet, heat a tablespoon of coconut or other cooking oil over medium high heat. Add in the chicken and cook until the chicken is cooked through and slightly golden in spots.
Pour in a 10 ounce can of red enchilada sauce and a can of “Rotel” – which is a widely available blend of diced tomatoes and green chilies.
Rotel comes in a variety of styles: original, mild, hot and this lime & cilantro version. Use whichever floats your boat. If for some reason you can’t find it, just substitute with a can of diced tomatoes (15 oz.) and a small (4 oz.) can of diced green chilies. Other brands make similar versions as well.
Cover your skillet and let it simmer for about 10 minutes. Meanwhile shred some Colby-Jack cheese.
Add a handful (about 1/3 cup) of the shredded cheese to the skillet and let it melt into the mixture.
When it is all melted in, it’s done!
Spoon the chicken & sauce into tortillas and top with a little extra cheese and some sour cream or guacamole…or both!
Enjoy!
Chicken Enchilada Skillet
- Prep Time: 3 mins
- Cook Time: 20 mins
- Total Time: 23 mins
- Yield: 6 servings 1x
- Category: Main
Description
This Chicken Enchilada Skillet is not only delicious, but also quick and easy to throw together.
Ingredients
- 3 boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tb coconut oil (or other cooking oil)
- 1 can (10 oz.) red enchilada sauce
- 1 can (10 oz.) Rotel – with lime & cilantro (see note)
- 5 oz. shredded Colby-Jack cheese, divided
- flour tortillas
- sour cream
- guacamole
Instructions
- To begin, cut the chicken breasts into 3/4 inch pieces. Sprinkle with salt and pepper. Set that aside for a moment.
- In a large skillet, heat the coconut oil over medium high heat. Add in the chicken and cook until the chicken is cooked through and slightly golden in spots.
- Pour in the enchilada sauce and can of Rotel. Cover your skillet and let it simmer for about 10 minutes. Meanwhile shred your cheese.
- Add a handful (about 1/3 cup) of the shredded cheese to the skillet and let it melt into the mixture. When it is all melted in, it’s done!
- Spoon the chicken & sauce into tortillas and top with a little extra cheese and some sour cream or guacamole…or both!
- Enjoy!
Notes
Rotel is a blend of diced tomatoes and green chilies. It is a widely available in most grocery stores. (I’ve never seen a store that didn’t have it – from Alabama to Alaska.)
Rotel comes in a variety of styles: original, mild, hot and this lime & cilantro version. Use whichever floats your boat. If for some reason you can’t find it, just substitute with a can of diced tomatoes (15 oz.) and a small (4 oz.) can of diced green chilies. Other brands make similar versions as well.
This recipe sounds simple and delicious! My husband and I are hunters, and we own property about 2 hours south of our home. We often spend weekends there preparing our homesite, clearing roads and walking paths, and checking on the game cams and the food plots, as well as putting out corn for the deer. That takes a lot of time, and with limited time and space in our camper trailer this meal would really fit the bill, both with the space constraints and the ease and quickness of preparation! I can’t wait to try it!
This recipe sounds simple and delicious! My husband and I are hunters, and we own property about 2 hours south of our home. We often spend weekends there preparing our homesite, clearing roads and walking paths, and checking on the game cams and the food plots, as well as putting out corn for the deer. That takes a lot of time, and with limited time and space in our camper trailer this meal would really fit the bill, both with the space constraints and the ease and quickness of preparation! I can’t wait to try it!