Go Back
Chicken Enchilada Skillet

Chicken Enchilada Skillet

The ultimate comfort food, this Chicken Enchilada Skillet combines tender chicken, zesty jalapenos, and gooey cheese for an easy weeknight dinner. With layers of flavor and a crunchy topping, it's a dish you'll want to make tonight!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 3 boneless skinless chicken breasts cubed into bite-sized pieces
  • 2 tablespoons olive oil
  • 1/2 medium red onion diced
  • 1 medium jalapeno pepper deseeded and diced
  • 14 ounces diced tomatoes with peppers canned
  • 10 ounces enchilada sauce
  • 2 cups tortilla chips crumbled
  • 8 ounces grated Monterey Jack cheese
  • sour cream optional

Equipment

  • Wooden Spoon
  • Cutting Board
  • Grater
  • Skillet
  • Saucepan

Method
 

  1. Drizzle olive oil into a medium skillet over medium heat. Add cubed chicken and sauté until cooked through.
  2. Add diced onion and jalapeno and cook until just tender.
  3. Stir in diced tomatoes and enchilada sauce and simmer over medium heat until heated throughout.
  4. Top with tortilla chips and cheese. Cover skillet with lid and allow to cook until the cheese has melted.
  5. Serve warm. Garnish with sour cream, optional.

Notes

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.
  • Freezing: If you have leftovers, you can freeze the skillet for up to two months. Just reheat it in the oven until warmed through.
  • Pairing: This dish pairs wonderfully with a fresh salad or some grilled vegetables for a complete meal.
  • Garnishes: Experiment with different toppings like avocado slices, fresh cilantro, or sliced green onions for added flavor.
  • Variations: Consider adding black beans or corn for extra texture and flavor.