Chicken Enchilada Skillet Meal
Chicken Enchilada Skillet
This chicken enchilada skillet meal is an easy weeknight dinner!
Helpful Tips and Frequently Asked Questions
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Use freshly minced garlic or jarred minced garlic for this recipe.
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You can use any shredded cheese you would like for this recipe!
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Always cook chicken until it reaches 165 degrees.
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Ingredients
- 3 TBSP of butter
- 1 onion chopped
- 3 TBSP of flour
- 2 cups of chicken broth
- 1/2 tsp each of salt pepper, paprika, and chili powder
- 1/4 cup of green chiles
- 3 chicken breasts
- 10 white corn tortillas cut into bite size pieces
- 1 cup of sour cream
- 2 cups of shredded cheese I used Colby & Monterey Jack
- Fresh cilantro
Instructions
- Melt butter in a skillet on medium heat and cook onions in the butter.
- Add 3 TBSP of flour and stir together.
- Add chicken broth, salt, pepper, paprika, chili powder, and green chiles to the skillet.
- Stir everything together well and let it simmer until it thickens.
- Add chicken breasts to the skillet and cover them in the sauce.
- Cover and turn the heat down to medium low.
- Cook chicken for about 15 minutes (the time it takes to cook will depend on how thick the chicken breasts are — mine were pretty thin).
- Once chicken reaches an internal temperature of 165 degrees shred your chicken.
- Add one cup of sour cream and add the cut up tortillas to the skillet. Mix everything together well.
- Top with shredded cheese.
- Broil in the oven for a few minutes to melt the cheese or you can cover the skillet with a lid and let it melt on the stove.
- Once cheese has melted sprinkle on some cilantro and serve. Enjoy!
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
This was one of the best meals I’ve had in a long time. My family loves it. It says something about using fresh garlic but I didn’t see anything in the ingredients list for garlic though.