Here’s another dinner in a snap post for you! Quick, healthy, fresh recipes made from minimal ingredients. Read: perfect for those busy school nights. Dinner is done, whew! Alright, here’s how this chicken enchilada skillet recipe breaks down.
So quick, right?! Yippee! Most of that was simply cooking the chicken. Once that happened, the recipe flew together.
We loved it. I served it with tortilla chips for dipping. M and I each had two bowls, L ate some of the chicken and chips, and B, well, he went for just the chips. We are trying!
Tips & tricks:
There really isn’t anything to speed up this recipe as, like I said above, once your chicken is done it’s only a matter of a few more minutes and dinner is complete. Really, really easy. And tasty.
- 1 tablespoon olive oil
- 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, drained
- 1 cup red enchilada sauce
- 1 (8-ounce) can tomato sauce (I only used about 6 ounces)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 avocado, halved, seeded, peeled and diced
- 1/4 cup tortilla strips or chips
- 2 tablespoons chopped fresh cilantro leaves
- Heat olive oil in a medium skillet over medium high heat.
- Season chicken breasts with salt and pepper on both sides. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- 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.
- Serve immediately, garnished with avocado, tortilla strips and cilantro, if desired.