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Skillet Chicken Enchiladas

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Skillet Chicken Enchiladas are the perfect quick fix dinner and I am all about a quick fix dinner.  After coming home from work I defiantly love the idea of dinner being ready in less than 45 minutes.  

One Pan and DONE!

Everything for this recipe is all done in one skillet,  yes you read that right ONE SKILLET!  You make the sauce, cook the chicken and finish it all in one skillet.  That means only one skillet to clean and tons of flavor being created.  

Make sure you use a high side skillet and not a shallow skillet… it will bubble over once you add in the tortillas if you use a too shallow of a pan.

Cheese, Cheese and more Cheese!

My favorite part of any enchilada is the cheese.  Sometimes I use Monterey jack cheese, which I love but this time I went with a Mexican Blend.  If you wanted to add a little extra heat you could use pepper jack.

Really any cheese that melts well would work… you just want to make sure you use plenty of it as you can see it is the star of the show!

Make it Extra!

To make this skillet dish something super special it is all about the toppings.  

You can add on some extra sour cream (you can never have too much in my opinion), some chopped tomatoes, chopped green chilies, cilantro, jalapeƱos… really anything you wanted would work.

All the flavor!

To make the chicken super flavorful I cooked it in the sauce.  If you wanted you could use rotisserie chicken and just add in 2-3 cups of chopped chicken into the sauce and let it heat up for 5-7 minutes before continuing with the recipe.

You could also use thighs if you want, just adjust cooking time as needed.

You need to make this ASAP!

8 servings

Skillet Chicken Enchiladas

Skillet Chicken Enchiladas are the perfect quick, fix dinner. It is loaded with tons of flavor and comes together in no time making this a dinner everyone is sure to LOVE

5 minPrep Time

30 minCook Time

35 minTotal Time

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Ingredients

3 tablespoons butter
3 tablespoons flour
2 cups chicken stock
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon oregano
4 ounces chopped green chilies (I used mild but use whatever heat preference you prefer)
2-3 chicken boneless, skinless chicken breasts
1 cup sour cream
8-10 flour tortillas (or corn tortillas), cut into small pieces
2 cups mexican blend shredded cheese (or whatever variety you prefer)
1/4 cup chopped cilantro (optional)
Optional Toppings
Sour Cream
Chopped Green Chilies
Chopped Tomatoes
Pico de Gallo
Chopped Cilantro

Directions

Preheat oven to 425
In a large skillet, over medium heat melt butter
Whisk in flour to melted butter and cook for 1-2 minutes, stirring constantly
Whisk in chicken stock, salt, chili powder, oregano and green chilies
Bring mixture to a boil and cook for 2-3 minutes to let reduce some
Reduce heat to medium
Ad din chicken breasts and cook for 10-15 minutes, or until chicken is cooked through
Remove chicken to a plate and shred (or cut into bite size pieces)
Stir in sour creame, tortillas and 1 cup cheese to the mixture
Add in chicken and cilantro (if using), stirring to combine
Top with remaining cheese
Place skillet into oven and cook for 5-7 minutes or until cheese is meted and just starting to brown
Remove and let sit for 5 minutes before serving
Top with any additional toppings you prefer
ENJOY!

Notes

You can use ground beef if you prefer

Nutrition

Calories

2190 cal

Fat

154 g

Carbs

46 g

Protein

163 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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