Creamy Chicken Enchilada Skillet: A One-Pan Mexican Delight
A one-pan creamy enchilada skillet loaded withtender chicken, cheesy goodness, and Mexican-inspired flavors, perfect for busyweeknights or casual gatherings.
Ingredients
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts (about 680 g), cut into bite-sized pieces
- 1 small onion about 100 g, chopped
- 2 cloves garlic about 10 g, minced
- 1 can 14.5 oz or 411 g diced tomatoes, drained
- 1 can 4 oz or 113 g diced green chilies
- 1 packet 1 oz or 28 g enchilada seasoning mix (or homemade seasoning)
- 1 cup 240 g sour cream
- 1 cup 240 g chicken broth
- 1 cup 120 g shredded cheddar cheese
- 1 cup 120 g shredded mozzarella cheese
- 6 small corn tortillas cut into strips
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- Prepare the Base: Heat olive oil in a large skillet over medium heat. Add the chicken and cook until lightly browned on all sides, about 5–6 minutes. Remove the chicken and set aside.
- Sauté Aromatics: In the same skillet, add the onion and garlic. Sauté until fragrant and softened, about 2–3 minutes.
- Build the Sauce: Add the diced tomatoes, green chilies, enchilada seasoning, sour cream, and chicken broth to the skillet. Stir well to combine, ensuring the mixture is smooth and evenly mixed.
- Combine Ingredients: Return the cooked chicken to the skillet. Add the tortilla strips and mix them into the sauce until evenly coated.
- Add Cheese: Sprinkle shredded cheddar and mozzarella cheeses over the top of the mixture. Cover the skillet and reduce the heat to low. Let it simmer for 8–10 minutes, allowing the cheese to melt and the flavors to meld.
- Serve and Garnish: Once the cheese is fully melted and the dish is bubbly, remove it from heat. Garnish with fresh cilantro if desired, and serve hot.
Nutrition
Calories: 450kcal
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