One-Pan Chicken Enchilada Skillet
If you’re on the lookout for a quick and delicious meal that feels like a fiesta in a skillet, look no further than this One-Pan Chicken Enchilada Skillet! Packed with flavor and minimal clean-up, this dish is perfect for busy weeknights or when you’re craving something comforting yet easy to prepare. Using shredded rotisserie chicken makes this recipe a breeze, allowing you to whip up a hearty meal in just 30 minutes. Let’s dive into the details that make this dish a must-try!
Why It Deserves a Spot
This One-Pan Chicken Enchilada Skillet deserves a spot on your dinner table for so many reasons. Not only is it packed with layers of flavor, but it also comes together in one pan, which means less time spent washing up and more time enjoying your meal. The combination of savory enchilada sauce, tender chicken, and gooey cheese creates a mouthwatering dish that the whole family will love. Plus, it’s versatile; you can easily customize it with your favorite toppings, making it a hit for everyone at the table.
Ingredient Rundown
To create this delicious One-Pan Chicken Enchilada Skillet, gather the following ingredients:
- 2 cups shredded rotisserie chicken – A time-saver that adds moisture and flavor.
- 1/2 teaspoon ground cumin – Adds a warm, earthy flavor.
- 1/2 teaspoon dried oregano – Enhances the overall taste with its aromatic notes.
- 1 (10 ounce) can Old El Paso red enchilada sauce – The star of the show, bringing a rich flavor.
- 1/2 cup chunky salsa – For added texture and freshness.
- 1/4 cup water – To dilute the sauce slightly and help it meld with the other ingredients.
- 4 (6-inch) Old El Paso soft tortillas – Cut into 1-inch strips for that classic enchilada feel.
- 1 cup shredded Mexican blend cheese – Melts beautifully, creating a cheesy topping.
- 1/2 cup sour cream – Adds a creamy tanginess.
- 1/4 cup sliced green onions – For a fresh crunch and a pop of color.
- Optional: guacamole – For that extra creamy goodness.
Cook’s Kit
Before you start cooking, make sure you have the following tools on hand:
- Large skillet – A heavy-bottomed skillet works best for even cooking.
- Spatula – For stirring and mixing the ingredients.
- Pizza cutter – To easily cut your tortillas into strips.
- Measuring cups and spoons – For precise ingredient measurements.
- Serving spoon – To dish out your delicious creation.
One-Pan Chicken Enchilada Skillet: From Prep to Plate
Now, let’s get cooking! Follow these simple steps for a flawless One-Pan Chicken Enchilada Skillet.
Step 1: Prepare Your Ingredients
Start by shredding your rotisserie chicken if it isn’t already. This will save you time and ensure the chicken is ready to be incorporated into the dish.
Step 2: Heat the Skillet
In a large skillet over medium heat, add your shredded chicken. Sprinkle in the ground cumin and dried oregano, stirring to coat the chicken evenly with the spices.
Step 3: Add Sauces
Pour in the enchilada sauce, chunky salsa, and water. Stir everything together, letting the mixture come to a gentle simmer. This will help the flavors meld beautifully.
Step 4: Incorporate Tortilla Strips
Add the 1-inch strips of soft tortillas to the skillet, folding them gently into the sauce and chicken mixture. Let them soak in the flavors for about 2-3 minutes.
Step 5: Cheese, Please!
Sprinkle the shredded Mexican blend cheese generously over the top of the skillet. Reduce the heat to low, cover the skillet, and let it cook for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Step 6: Garnish and Serve
Once the cheese is perfectly melted, remove the skillet from heat. Top it with dollops of sour cream, a sprinkle of sliced green onions, and if you like, some creamy guacamole. Serve it warm, and watch as everyone dives in!
Health-Conscious Tweaks
Looking to make your One-Pan Chicken Enchilada Skillet a bit lighter or healthier? Try these tweaks:
- Use low-fat cheese – This can reduce calories and fat without sacrificing flavor.
- Opt for whole grain tortillas – A healthier alternative that adds fiber.
- Increase the veggies – Add bell peppers, zucchini, or corn for extra nutrients.
- Swap sour cream for Greek yogurt – It’s a great way to add creaminess with extra protein.
Mistakes Even Pros Make
Even the most seasoned cooks can stumble! Here are some common pitfalls to avoid when making your One-Pan Chicken Enchilada Skillet:
- Not shredding the chicken finely enough – This can lead to uneven distribution in the dish.
- Overcrowding the skillet – Ensure there’s enough room for the ingredients to cook evenly.
- Skipping the simmer – Letting the ingredients simmer helps deepen the flavors.
- Not tasting before serving – Always taste your dish and adjust seasoning as necessary!
Best Ways to Store
If you’re lucky enough to have leftovers, here’s how to store your One-Pan Chicken Enchilada Skillet:
- Refrigeration – Allow the skillet to cool completely, then transfer to an airtight container. It will keep in the fridge for up to 3 days.
- Freezing – Store in a freezer-safe container for up to 2 months. Just make sure to thaw it in the fridge before reheating.
- Reheating – When you’re ready to enjoy it again, reheat in a skillet over medium heat or in the microwave until warmed through.
One-Pan Chicken Enchilada Skillet Q&A
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! Just cook and shred the chicken breasts beforehand, or sauté them in the skillet until fully cooked before adding the other ingredients.
What can I substitute for the enchilada sauce?
If you can’t find enchilada sauce, you can use taco sauce or a homemade mixture of tomato sauce, chili powder, and cumin to achieve a similar flavor profile.
Can I make this dish vegetarian?
Yes! Simply omit the chicken and replace it with sautéed vegetables like zucchini, bell peppers, and black beans for a hearty vegetarian option.
What toppings do you recommend?
Some popular toppings include sliced jalapeños, cilantro, diced tomatoes, and more cheese. Get creative and make it your own!
Ready, Set, Cook
Now that you have all the details for creating a scrumptious One-Pan Chicken Enchilada Skillet, it’s time to roll up your sleeves and get cooking! This dish is sure to impress your family and friends with its vibrant flavors and easy preparation. Gather your ingredients, follow the steps, and enjoy a delightful meal that brings the warmth of Mexico right to your kitchen table.
With each bite, you’ll appreciate the harmony of flavors and textures that make this One-Pan Chicken Enchilada Skillet not just a meal, but a culinary experience. Happy cooking!
One-Pan Chicken Enchilada Skillet
Ingredients
Equipment
Method
- Start by shredding your rotisserie chicken if it isn’t already.
- In a large skillet over medium heat, add your shredded chicken. Sprinkle in the ground cumin and dried oregano, stirring to coat the chicken evenly.
- Pour in the enchilada sauce, chunky salsa, and water. Stir everything together, letting the mixture come to a gentle simmer.
- Add the 1-inch strips of soft tortillas to the skillet, folding them gently into the sauce and chicken mixture. Let them soak in the flavors for about 2-3 minutes.
- Sprinkle the shredded Mexican blend cheese generously over the top of the skillet. Reduce the heat to low, cover the skillet, and let it cook for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Once the cheese is perfectly melted, remove the skillet from heat. Top it with dollops of sour cream, a sprinkle of sliced green onions, and if you like, some creamy guacamole. Serve it warm!
Notes
- Use low-fat cheese to reduce calories.
- Opt for whole grain tortillas for added fiber.
- Add bell peppers or zucchini for extra nutrients.
