This Chicken Enchilada Skillet recipe has become one of my favorite, quick, go-to recipes for those busy as can be weeknights.
Seriously, this recipe is on permanent weekly rotation.
Well, if I thought far enough in advance to think about meal rotations and planning and smart stuff like that. So, I guess what I should say is that this is a regular around here.
This chicken enchilada skillet recipe uses ingredients that I usually keep on hand. You know, I’ve mentioned before about how at least once a week I toss chicken into my slow cooker and let it do its thing while I sleep. That way, I have chicken ready to go in any number of recipes for super quick meals.
It works for me and totally offsets my failure of having weekly meal plans.
But, if you don’t keep cooked chicken ready to go in the refrigerator, it only takes a few minutes to quickly chop the chicken into bite sized pieces and saute in the skillet.
Here’s my Chicken Enchilada Skillet Recipe. I think you’ll love it!
Chicken Enchilada Skillet Recipe
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
- 1 (14-ounce) can diced tomatoes with peppers
- 1 (10-ounce) can enchilada sauce
- 2 cups tortilla chips, crumbled
- 1 (8-ounce) package grated monterey jack cheese
- sour cream, optional
Instructions
- Drizzle olive oil into medium skillet over medium heat. Add cubed chicken and saute until cooked through.
- Add diced onion and jalapeno and cook until just tender. Stir in diced tomatoes and enchilada sauce and simmer over medium heat until heated throughout.
- Top with tortilla chips and cheese. Cover skillet with lid and allow to cook until the cheese has melted.
- Serve warm.
- Garnish with sour cream, optional
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This sounds fabulous! It would be a hit in our house for sure!
Drooling! I want this for lunch today!
Love that I can make chicken enchiladas without having to turn the oven on!
Thanks Robyn. I’m passing this one along to my sister. Have a good weekend!
You *think* I’ll love it? I know I’ll love it 🙂 And I’ve got to get in the habit of slow cooking while I sleep. The only problem is the torturous smells when I wake up in the middle of the night 😉
I get so hungry every time I visit here. Yum!
Yum! Who doesn’t love enchiladas? Perfect fora weeknight meal with the family.
Mmm! I love enchiladas and just made some the other day. This easy skillet version is calling my name! So much yumminess!
Oh my. Yumminess. I think I know what I’m doing with that left over crock pot chicken in the freezer.
This sounds delish! I cannot wait to try