Chicken Enchilada Skillet
Indulge in the vibrant flavors of Chicken Enchilada Skillet, a one-pan wonder that combines tender chicken, colorful veggies, and zesty enchilada sauce for a quick weeknight dinner. Bursting with rich flavors and topped with gooey cheese, this dish is perfect for family gatherings or casual get-togethers. With just a few simple ingredients and minimal prep time, you’ll have a delicious meal on the table in no time!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 tbsp olive oil
- 3 cloves fresh garlic, minced
- 1 medium onion, diced
- 1 cup bell peppers (any color), diced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 cup enchilada sauce
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- ¼ cup fresh cilantro, chopped (optional)
- Sour cream for serving (optional)
Instructions
- Dice chicken breasts into bite-sized pieces. Heat olive oil in a large skillet over medium-high heat.
- Sauté garlic and onion until fragrant. Add bell peppers and cook for another minute.
- Add chicken to the skillet and cook until browned and no longer pink, about 5–7 minutes.
- Stir in diced tomatoes and enchilada sauce; simmer for 5–10 minutes.
- Top with shredded cheese, cover, and let melt for about 3–4 minutes.
- Garnish with fresh cilantro and serve hot with a dollop of sour cream if desired.
Nutrition
- Serving Size: 1/4 of the skillet (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
Keywords: To enhance flavor, use homemade enchilada sauce or swap chicken for turkey or black beans for a vegetarian option. Add spices like smoked paprika or corn to customize your skillet to your taste!