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!
- 3 skinless, boneless chicken breasts, cubed into bite sized pieces
- 2 tablespoons olive oil
- ½ red onion, diced
- 1 jalapeno, 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 Monterrey Jack cheese, grated
- sour cream, optional
- 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