Chicken Enchilada Skillet
Craving a comforting, one-pan dinner that’s bursting with flavor? Look no further than this Chicken Enchilada Skillet! This dish combines tender shredded chicken with a rich, creamy sauce, tortillas, and melted cheese, all cooked in one pan for easy cleanup. Perfect for weeknight dinners, family gatherings, or meal prep, this recipe guarantees deliciousness that will leave everyone asking for seconds.
Why You Will Love This Recipe
This Chicken Enchilada Skillet is not only simple to prepare but also customizable to suit your family’s preferences. The creamy sauce made with chicken broth and sour cream creates a luscious base that clings to the chicken and tortillas, while the cheese adds a delightful gooey texture. Plus, it’s packed with flavorful ingredients like chipotle chili powder and green chiles that bring the essence of traditional enchiladas into a quick skillet meal. It’s a satisfying dish that comes together quickly and can easily feed a crowd.
Pro Tips for Making Chicken Enchilada Skillet
1. **Use Rotisserie Chicken:** For an even faster meal, consider using shredded rotisserie chicken instead of raw chicken breasts. Just add it to the sauce before combining it with the tortillas.
2. **Customize the Heat Level:** Adjust the amount of chipotle chili powder based on your family’s heat tolerance. If you prefer a milder flavor, simply omit it.
3. **Add Your Favorite Veggies:** Feel free to toss in your favorite vegetables, such as bell peppers, spinach, or zucchini, to the skillet for added nutrition and color.
4. **Make Ahead:** You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to eat, just reheat and add the tortillas and cheese to finish.
5. **Garnish:** Enhance the final dish with fresh toppings like cilantro, diced avocado, or a squeeze of lime juice for brightness.
Ingredients
Delve into the deliciousness of this Chicken Enchilada Skillet with the following ingredients:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon chipotle chili powder (optional)
- 1 teaspoon oregano
- 4 ounces chopped green chiles
- 4 ounces chopped black olives
- 3 boneless, skinless chicken breast halves
- 1 cup sour cream
- 12 whole corn tortillas, cut into bite-sized pieces
- 2 cups grated colby-jack cheese
Instructions
Step 1: Make the Sauce
In a large skillet, melt the butter over medium heat. Once melted, stir in the flour and cook for about 1 minute until it forms a roux, which will help thicken the sauce. Gradually whisk in the chicken broth while stirring continuously to ensure a smooth consistency. Continue to whisk until the mixture thickens, about 2-3 minutes.
Step 2: Add Seasonings and Chicken
Stir in the kosher salt, chipotle chili powder (if using), oregano, chopped green chiles, and black olives into the sauce. Next, add the chicken breasts directly into the sauce. Bring the mixture to a simmer before reducing the heat to low. Cover the skillet and cook for about 15 minutes, or until the chicken is fully cooked through. You can check by cutting into the chicken to ensure there is no pink remaining.
Step 3: Shred the Chicken
Once the chicken is cooked, carefully remove it from the skillet. Allow it to cool slightly, then shred the chicken into bite-sized pieces using two forks or your hands.
Step 4: Combine Ingredients
Return the shredded chicken to the skillet. Stir in the sour cream until it’s fully incorporated into the sauce, creating a creamy texture. Then add the cut-up tortilla pieces, stirring until all ingredients are well combined and coated in the sauce.
Step 5: Melt the Cheese
Top the mixture with the grated colby-jack cheese, spreading it evenly across the surface. Cover the skillet and allow it to cook for an additional 5-8 minutes, or until the cheese is melted and the mixture is bubbly. You can check periodically to prevent overcooking.
FAQs
Can I make this recipe ahead of time?
Yes! The sauce can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat it before adding the tortillas and cheese.
What can I serve with Chicken Enchilada Skillet?
This dish pairs beautifully with a side salad, rice, or refried beans to complete the meal.
Can I freeze the Chicken Enchilada Skillet?
Yes, the cooked Chicken Enchilada Skillet can be frozen. Store it in an airtight container for up to 3 months. Thaw and reheat before serving.
What other cheeses work well with this dish?
In addition to colby-jack cheese, you can use cheddar, Monterey Jack, or even a Mexican blend cheese for added flavor.
Is there a vegetarian option for this recipe?
Absolutely! Substitute the chicken with sautéed vegetables or beans and replace the chicken broth with vegetable broth to make it vegetarian-friendly.
Conclusion
This Chicken Enchilada Skillet is a delightful, comforting dish that combines the best of enchiladas into a quick and easy skillet meal. With its versatile ingredients and rich flavors, it’s perfect for busy weeknights or family dinners. Try it tonight, and enjoy a warm, delicious meal that everyone will love!
