One Pan Chicken Enchilada Skillet
When I think about the perfect weeknight meal, One Pan Chicken Enchilada Skillet always comes to mind. There’s something magical about the way it combines flavors and textures in one dish, making it not just delicious but also incredibly convenient. I remember the first time I made it on a busy Tuesday evening when I had no energy to spend hours in the kitchen. The aroma of the spices filled my home, and I couldn’t wait to dig in. This dish has since become a staple in my household, where the children eagerly ask for it every week. With its rich flavors and satisfying ingredients, it’s hard to resist! Whether you’re feeding a family or just treating yourself, the One Pan Chicken Enchilada Skillet hits all the right notes.
Recipe Snapshot
10 mins
5 mins
5 mins
Easy
450 kcal
30 g
Keto, Gluten-Free, Low FODMAP
20 g
Chef’s Knife, Blender, Wooden Spoon, Mixing Bowl, Saucepan, Skillet
Why Try This One Pan Chicken Enchilada Skillet
Convenience at Its Best
The beauty of the One Pan Chicken Enchilada Skillet lies in its simplicity. Everything cooks together in one pan, which means less cleanup for you—a major win after a long day! You can have dinner on the table in no time, allowing more moments to enjoy with family or unwind with a good book.
Bold Flavors
This dish is packed with flavor! The combination of chicken, cumin, and enchilada sauce creates a mouthwatering symphony that dances on your taste buds. Plus, the melty cheese on top creates a rich, satisfying finish.
Versatility
The One Pan Chicken Enchilada Skillet lets you customize it to your liking. You can swap out the chicken for beans or add more veggies according to what you have on hand. This flexibility allows you to create a dish that perfectly fits your tastes or dietary needs.
Kid-Friendly
When it comes to kids, there’s no denying that they love cheesy, saucy meals. This dish is super appealing to little ones, making it an easy choice for parents. Trust me, the kids will be asking for seconds!
Perfect for Meal Prep
If you’re like me, you’re always on the lookout for meals that can be prepped ahead of time. This dish is perfect for that! You can prepare the ingredients in advance and simply throw them in the pan when it’s time to eat. It saves so much time during the week.
Comfort Food
Finally, the One Pan Chicken Enchilada Skillet is the ultimate comfort food. There’s something about digging into a warm, cheesy meal that just feels like a hug in a bowl. It’s perfect for cozy nights in or when you need a little extra warmth.
What You Need for One Pan Chicken Enchilada Skillet
Gathering the right ingredients is crucial for a successful One Pan Chicken Enchilada Skillet. Each component plays a role in creating the delicious flavors and textures that make this dish so special. The key players include shredded rotisserie chicken, which adds a hearty protein element, and enchilada sauce, which binds everything together with its zesty kick. Let’s dive into what you’ll need!
- 2 cups shredded rotisserie chicken: A quick and tasty protein source that makes this dish easy to prepare.
- 1/2 teaspoon ground cumin: This spice adds a warm, earthy depth to the flavor profile.
- 1/2 teaspoon dried oregano: A classic herb that complements the other flavors beautifully.
- 1 (10 ounce) can Old El Paso red enchilada sauce: The star of the show, giving the skillet its signature taste.
- 1/2 cup chunky salsa: Adds a fresh, vibrant zing to the mix.
- 1/4 cup water: Helps to adjust the consistency of the sauce.
- 4 (6-inch) Old El Paso soft tortillas, cut into 1-inch strips: These will soak up all the flavors while adding texture.
- 1 cup shredded Mexican blend cheese: Melts beautifully and brings richness to the dish.
- 1/2 cup sour cream: For a creamy finish that balances the spices.
- 1/4 cup sliced green onions: A fresh garnish that brightens up the flavors.
- Optional guacamole: A delicious addition that enhances the dish.
One Pan Chicken Enchilada Skillet Instructions
Cooking the One Pan Chicken Enchilada Skillet is a breeze, and I promise it will become one of your go-to recipes. Gather your ingredients and let’s get started!
- Begin by taking a large skillet (preferably 12-inch) and place it on medium heat. Add the shredded rotisserie chicken to the skillet. If you want to add flavor right from the start, feel free to shred the chicken even more as you place it in.
- Sprinkle the ground cumin and dried oregano evenly over the chicken. This is where the magic begins as the spices start to create an aromatic base.
- Pour in the Old El Paso red enchilada sauce, chunky salsa, and water. Stir everything together, ensuring the chicken is well-coated with the sauce mixture.
- Next, it’s time to bring the mixture to a gentle simmer. Keep an eye on it—this should take a couple of minutes. You want the sauce to thicken slightly and the chicken to heat through.
- Once the mixture is bubbling away, stir in the cut tortilla strips. Make sure they’re fully immersed in the sauce. This step is crucial as the tortillas will absorb all those delicious flavors.
- After stirring, sprinkle the shredded Mexican blend cheese over the top. Then, remove the skillet from the heat, allowing the residual warmth to melt the cheese. The sight of the gooey, melted cheese will have your mouth watering!
- For the finishing touch, add dollops of sour cream in the center of the skillet and sprinkle with green onions. If you’re feeling indulgent, add some guacamole on top as well.
- Serve immediately while it’s still hot and cheesy. Everyone will be clamoring for a spoonful of this delightful dish!
Things Worth Knowing
- Check your seasonings: Before serving, taste the sauce. If it needs a little more punch, consider adding a dash of salt or more spices.
- Don’t rush the simmer: Allowing the mixture to simmer helps the flavors meld together beautifully.
- Keep an eye on the cheese: Make sure to remove it from heat as soon as the cheese melts to avoid it becoming rubbery.
- Customize your toppings: Feel free to add additional toppings like jalapeños or cilantro for an extra kick.
Expert Tips about One Pan Chicken Enchilada Skillet
Before you dive into cooking, here are some expert tips to make your One Pan Chicken Enchilada Skillet experience even better.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop for best results.
- Freezing: You can freeze this dish for up to two months. Just allow it to cool completely before transferring it to a freezer-safe container.
- Pairing: This dish pairs wonderfully with a side salad or some warm Mexican rice for a complete meal.
- Flavor Boost: If you like heat, consider adding diced jalapeños or a sprinkle of cayenne pepper to the sauce.
- Vegetarian Option: Substitute the chicken with black beans or pinto beans for a hearty vegetarian version.
- Serving Style: Serve it straight from the pan for a fun, family-style meal. Everyone can dig in!
Serving This One Pan Chicken Enchilada Skillet
When it comes to serving your One Pan Chicken Enchilada Skillet, there are so many enjoyable options to consider:
- Garnish generously: Top your skillet with extra green onions, cilantro, or a few slices of jalapeño for added color and flavor.
- Perfect for parties: This dish is great for gatherings like game nights or casual family get-togethers. It’s easy to serve and even easier to enjoy!
- Pair with sides: Consider serving with a side of guacamole or refried beans to round out the meal.
- Occasion versatility: This skillet can fit into any occasion, whether it’s a cozy dinner at home or a festive gathering.
- Seasonal touches: In summer, try serving it with a fresh corn salad, while in winter, some warm corn tortillas would be perfect.
- Leftover magic: If you have leftovers, consider putting them in a burrito or taco for lunch the next day. It’s a great way to mix it up!
FAQ
Conclusion
The One Pan Chicken Enchilada Skillet is more than just a meal; it’s a culinary experience that combines convenience with flavor. I encourage you to try this recipe for your next dinner—it’s bound to become a family favorite. Enjoy the satisfaction of creating a delicious dish that brings everyone together around the table.
One Pan Chicken Enchilada Skillet
Ingredients
Equipment
Method
- In a large skillet (12-inch), add the shredded rotisserie chicken. Sprinkle with the ground cumin and dried oregano. Add the Old El Paso red enchilada sauce, chunky salsa, and water. Bring mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken and the chicken to heat through.
- Stir in the tortilla strips and sprinkle with the shredded Mexican blend cheese. Remove from heat and let the cheese melt from the heat.
- Top with sour cream (and guacamole if desired) in the center and sprinkle with green onions. Serve immediately.
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
- Tip 2: You can freeze this dish for up to two months.
- Tip 3: This dish pairs wonderfully with a side salad or some warm Mexican rice.
- Tip 4: If you like heat, consider adding diced jalapeños.
- Tip 5: Substitute the chicken with black beans for a vegetarian option.
- Tip 6: Serve it straight from the pan for a fun family-style meal.
