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Chicken Enchilada Skillet

This chicken enchilada skillet recipe is an easy weeknight dinner.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner
Keyword: chicken enchilada skillet, chicken recipes, skillet meal

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!
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