Cheesy Chicken Enchilada Skillet Bake: Easy One-Pan Delight
This Cheesy Chicken Enchilada Skillet Bake is a delicious twist on traditional enchiladas, combining tender chicken, rich enchilada sauce, and gooey cheese into one hearty meal. It’s a comforting dish that’s quick to prepare and perfect for any occasion.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
- boneless, skinless chicken breasts
- shredded rotisserie chicken
- corn tortillas
- flour tortillas
- cheddar cheese
- Monterey Jack cheese
- low-fat cheese or dairy-free alternative
- enchilada sauce
- salsa
- bell peppers
- onions
- black beans
- corn
- spinach
- chili powder
- cumin
- garlic powder
- olive oil
- salt
- pepper
Instructions
- In a large skillet over medium heat, add a tablespoon of olive oil. Once heated, add the diced chicken and season with salt, pepper, chili powder, and cumin. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add a bit more olive oil if needed. Toss in the chopped onions and bell peppers. Sauté until they are softened, about 3-4 minutes.
- Return the cooked chicken to the skillet with the sautéed vegetables. Add in the enchilada sauce and stir to combine everything evenly.
- Cut your tortillas into strips or quarters and layer them over the chicken mixture, pressing them down slightly to ensure they’re coated with the sauce.
- Sprinkle a generous amount of the shredded cheese over the top of the tortillas. Make sure to cover the entire surface for that cheesy goodness!
- Preheat your oven to 375°F (190°C). Once preheated, place the skillet in the oven and bake for about 15-20 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro, avocado slices, or sour cream if desired. Serve hot and enjoy!
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Consider adding diced jalapeños or a dash of hot sauce for extra heat. For a vegetarian option, substitute the chicken with black beans or lentils. This dish is great for meal prep; assemble ahead of time and store in the fridge until ready to bake.