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Chicken Enchilada Skillet
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
mins
Course:
dinner, Main Dish
Cuisine:
Mexican
Servings:
4
servings
Ingredients
▢
1
lb
boneless skinless chicken breasts
▢
4 - 8
inch
flour tortillas
▢
2 - 10
oz
cans enchilada sauce
▢
3
cups
shredded Mexican blend cheese
-
divided
▢
Salt and pepper
Instructions
Preheat the oven to 350 degrees.
Cut the chicken breasts into 2 inch strips to make cooking quicker. Add them to a 12 inch cast iron skillet, then season with salt and pepper.
Cook over medium heat, flipping every so often, until fully cooked all the way through.
Remove chicken from the skillet, and shred the meat.
Return shredded chicken to the skillet.
Cut the tortilla into 1 inch strips, then cut into thirds. Add tortillas to skillet.
Pour enchilada sauce in.
Add 2 cups of the cheese.
Sprinkle it with a little bit of salt and pepper.
Stir everything up, then top with remaining cheddar cheese.
Bake for 30 minutes, or until the cheese is melted and bubbly.
Serve hot, and enjoy!
Notes
Cook Chicken Ahead:
You can cook the chicken ahead of time so that you can quickly throw together and bake this meal in 30 minutes on a busy night.
Corn Tortilla:
You can swap the flour tortillas to make corn tortilla chicken enchiladas instead.
Switch the Meat:
You use adapt this recipe from using chicken to another type of meat such as ground beef or ground turkey.
Veggies
: Fold in your favorite veggies for even more flavor such as green chiles.
Low Carb:
A Keto version can be made without tortillas or a keto version of the tortilla.