Chicken Enchilada Skillet

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This tasty chicken enchilada skillet is the perfect weeknight dinner!

The Gourmandize Team

  • Easy
  • 15 mins
  • 15 mins
  • Average budget

Ingredients

  • 3 boneless - skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper - to taste
  • 6 corn tortillas - cut into bite-size pieces
  • 1 (14.5-ounce) can diced tomatoes with green chiles
  • 1 1/4 cup red enchilada sauce
  • 1 (8-ounce) can tomato sauce
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 avocado - halved - seeded - peeled & diced
  • 1/4 cup tortila strips
  • 2 tbsp. chopped fresh cilantro leaves
  • 1 tbsp. Olive Oil

Preparation

Step 1

Heat olive oil in a medium skillet over medium high heat.

Step 2

Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side.

Let cool before dicing into bite-size pieces.

Step 3

Add corn tortillas to the skillet, and cook, stirring often until golden brown and crisp, about 4 minutes.

Stir in diced tomatoes, enchilada sauce, tomato sauce and chicken until well combined and heated through, about 2 minutes.

Top with cheeses and cover until melted, about 2 minutes.

Step 4

Serve immediately, garnished with avocado, tortilla strips and cilantro, if desired.

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