Chicken Enchilada Skillet
This chicken enchilada skillet meal is an easy weeknight dinner!
Helpful Tips and Frequently Asked Questions
Use freshly minced garlic or jarred minced garlic for this recipe.
You can use any shredded cheese you would like for this recipe!
Always cook chicken until it reaches 165 degrees.
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- 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
- 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!