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This CHICKEN ENCHILADA SKILLET couldn’t be any easier or tastier! Ready in just 20 minutes and loaded with everything we love about enchiladas!
So, am I the only one that considers football food to be, like, the best food ever?
I mean, I totally do not need a bunch of sweaty men chasing after a ball to eat chips and dip and wings and pizza. That’s not football food, you guys. That’s just lunch.
Of course, that doesn’t mean that I don’t also eat like a man during a football game. Because I do. And there is the added benefit of everyone else staring at the TV so they don’t see you loading your plate up with food for a fourth time. Total win.
So, because we’re all Hungry For Football this time of year, let’s talk about this Chicken Enchilada Skillet.
Guys, I was running out of daylight when I decided to make this. I had one hour to shop, cook, and photograph this dish. No joke, I was done with all of it in 40 minutes. It doesn’t hurt that my grocery store is about 1 minute away and that I know every aisle like the back of my hand.
Also, I cheated with the chicken. I was going to get a rotisserie chicken and shred the meat, but they were all out. That’s when I spotted the little container of pulled chicken breast meat right there next to the rotisserie area. Hello, timesaver.
This dish was beyond perfect for a football game or for a super fast dinner. You basically dump everything in a skillet and let it get hot. It could not get simpler or tastier.
The corn tortillas soak up the flavors and sauce like a champ.
My whole family gobbled this one right down!
Chicken Enchilada Skillet
Ingredients
- 12 corn tortillas cut into bite sized pieces
- 3 cups shredded or chopped cooked chicken
- 10 ounces Ro*Tel Diced Tomatoes and Green Chiles
- 10 ounces red enchilada sauce
- 8 ounces tomato sauce
- 1/2 cup grated Cheddar
- 1/2 cup grated Monterey Jack
- 1/2 avocado sliced thin
- 1/4 cup chopped cilantro
Instructions
- Spray a large skillet with non-stick cooking spray and heat the pan over medium heat.
- Add the corn tortillas and cooked chicken to the pan and cook until heated through, stirring often.
- Pour the undrained Ro*Tel, enchilada sauce, and tomato sauce into the pan with 1/4 cup of each cheese. Stir to combine well. Cover and cook 5 minutes or until hot and bubbly.
- Sprinkle on the remaining cheese, top with the avocado and cilantro before serving.
Jen says
What do you think about subbing mole sauce for the red enchilada sauce? It’s just what I have on hand. Would I have to sub out the tomato sauce, too? I’m excited to try and make this!
Karly says
@Jen,
I’m not sure…I’ve never actually tried mole. 🙁 Give it a try and report back! 🙂
Donna says
Oh my, this looks soooo good. It will be on my list of meals this week. Thanks so much for sharing.
Anne says
I usually don’t leave comments on blogs, but I have to say: I came across your blog, and I want to eat ALL of the food you have posted here. All of it. :o) Did I mention I’m pregnant?
Karly says
@Anne,
Haha! Thanks, Anne! And congrats on the pregnancy! 🙂
Nicole says
This looks fab for a weeknight meal. Also, I love picking up a container of precooked chicken from the grocery deli. Perfect for dinners like this or adding to salads for lunch. Win! Thanks for the recipe.
Tami says
Yummm! I bought the ingredients and promptly left the chicken (great deal on chicken breast today too! SOB!!) in the car all day. What to do?? I had two cans of beans (black and garbanzo) and substituted that instead. Was delicious and a great vegetarian version full of legume goodness! 🙂
Lisa@ Cooking with Curls says
I am a total whimp when it comes to spice, but this looks delicious Karly! I will have to give this a try. 🙂
Katrina says
I’ve seen a similar recipe, but instead of using corn tortillas, it calls for using tortilla chips, which will soften pretty quickly. Basically just put them on the bottom, and layer with the sauce and meat. Maybe using the tortilla chips is just for convenience, but it could have something to do with the texture of the end result.
I just may have to use the chicken I have in the crock pot for this dish….. Looks GOOOOODDDDD!!!!!!!
Karly says
Oh, I bet the chips would soften right up. You’d probably save some calories by just using the corn tortillas though. Either way, I’d never turn down dinner that includes tortilla chips. 😉
Jessica @ A Kitchen Addiction says
Love a good skillet meal! This looks amazing!
Demetria @ Mom Zest says
Looks so good! I love skillet dinners!
Marcie says
I don’t need football for this – I would eat this ANY time. Looks delicious, Karly!
Karly says
Haha! Same here!
Thanks, Marcie!
Tahnycooks says
I need this for dinner tonight!!!! I love that there is no traditional rolling for enchilada’s. Super easy and delicious!
debbie says
looking at these over lunchtime…BIG mistake!!
Too delish for words:)
Quiet down dear stomach!
Cindy @Hun... What's for Dinner? says
This looks amazing!! I’d love for you to come share at my Simple Supper Linky Party!
http://hunwhatsfordinner.blogspot.ca/2013/09/simple-supper-tuesday-34.html
Laura says
This looks so delicious and easy! Can’t wait to make it!
Tieghan says
No, I am right there with you! Football is the best!! I look forward to it every year and this skillet i skilling me! Must make for Thursday night!