Description
A simple, flavorful chicken and enchilada sauce bake made entirely in one skillet.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can red enchilada sauce
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 cup water
- 6 corn tortillas, cut into strips
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro for garnish
Instructions
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken pieces and cook until browned on all sides, about 5 minutes.
- Add the chopped onion and cook until softened, about 3 minutes.
- Stir in the minced garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
- Pour in the enchilada sauce, diced tomatoes with green chilies, and water. Bring the mixture to a simmer.
- Stir in the tortilla strips until they are coated with the sauce.
- Sprinkle the shredded cheese evenly over the top of the mixture.
- Transfer the skillet to a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius).
- Bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
- Garnish with fresh cilantro before serving.
Notes
- You can substitute cooked, shredded chicken for raw chicken to reduce cooking time.
- Use your favorite brand of enchilada sauce for the best flavor.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7
- Sodium: 850
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 40
- Cholesterol: 110
Keywords: chicken, enchilada, skillet, bake, one pan, easy dinner, casserole