Chicken Enchiladas Skillet
Dive into this creamy, cheesy Chicken Enchiladas Skillet recipe! Ready in just 45 minutes, it's the ultimate one-pot meal for a quick weeknight dinner.
Ingredients
- 1 to 2 pounds boneless skinless chicken breast boiled and coarsely chopped
- 1 tablespoon olive oil
- 1 green bell pepper diced
- 1 onion diced
- 1 clove garlic minced
- 1 cup sour cream
- 8 ounces cream cheese
- 28 ounces green chile enchilada sauce
- 12 corn tortillas cut into pieces
- 1 cup shredded fiesta blend cheese
- 3 Roma tomatoes seeded and diced, for garnish
- Fresh cilantro chopped, for garnish
Instructions
- Preheat the oven to 350 degrees.
- Heat a large skillet over medium high heat and add olive oil. Sauté the bell pepper, garlic, and onion, stirring occasionally, until the onion is translucent and the pepper is tender.
- Stir in the chicken, cream cheese, sour cream, and about half of the enchilada sauce.
- Mix in half of the tortillas pieces, reserving the rest for the top.
- After mixing the tortilla pieces with the chicken mixture, add the remaining tortillas to the top of the casserole. Pour the remaining enchilada sauce over the tortillas and sprinkle with the cheese.
- Bake for 20 to 30 minutes or until the edges are bubbly and the cheese has melted.
- Garnish with diced tomatoes and chopped cilantro.
Nutrition
Calories: 849kcalCarbohydrates: 64gProtein: 44gFat: 47gSaturated Fat: 24gSodium: 2258mgFiber: 10g
Tried this recipe?Let us know how it was!