Cheesy Chicken Enchilada Skillet
Cheesy Chicken Enchilada Skillet has everything you love about your traditional enchiladas in a no-muss no-fuss one skillet recipe ready in just 20 minutes! Skillet roasted corn is the base for this fabulous meal that uses left over or rotisserie chicken to make it so amazingly easy.
My favorite shortcut in the kitchen is to plan for left overs. From the time I hit the grocery store throughout the week I am planning to make more than we will eat, that way I can incorporate the left over dinners into 'fend for yourself nights' which are so nice to not have to cook every night. And the left overs also work great to go into the next nights' dinner.
After a week of fabulous Mexican food in Houston, all I could think of was enchiladas. So I decided to use some left over chicken breasts I had in the fridge. Beef or pork would be great in this meal too. Of course after a long day I wasn't in the mood for the rolling tortillas and the mess. So I decided to whip up a fabulous chicken enchilada skillet.
This skillet takes all my favorite things about enchiladas and pulls it together in one easy 20 minute skillet using left overs. You can utilize pretty much any protein: chicken, beef, beans, etc.
It starts by pan roasting the corn until it is golden brown and caramelized which adds a beautiful flavor to this dish.
Fire roasted tomatoes and roasted green chiles really give this dinner an all day roasted flavor which, you know I love so much (hence my name ''). And naturally Horizon Organic cheese is mixed into the sauce to give it a creamy texture. I stirred in tortilla strips which intensifies that corn flavor (you can even use corn chips if you like) and also topped with more cheese and tortilla strips.
It is out of this world delicious. I know you are going to love it!
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.
The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!
Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
And we have included kitchen tips to make dinnertime less stressful.
We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.
Helpful Tips to make Cheesy Chicken Enchilada Skillet:
- Use your favorite enchilada sauce. The heat level of the sauce will affect the skillet, so if you like mild, use mild. If you prefer hot, use hot.
- You can also use left over beef, or rotisserie chicken in the skillet if that is what you have on hand.
What you will need to make Cheesy Chicken Enchilada Skillet:
- Skillet– To help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
- Heat resistant spoon or spatula – Ideal for cooking, stirring, and serving.
Enjoy!
With love from our simple kitchen to yours.
Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!
Check out more of our favorite one-pot recipes:
30 Minute Chicken and DumplingsOne Pot Cheesy Italian Pasta and Chicken
One Pot Cheesy Pasta and Sausage
Bacon Beer Cheese Soup with Chicken
Yield: 6 - 8
Cheesy Chicken Enchilada Skillet
Cheesy Chicken Enchilada Skillet has everything you love about your traditional enchiladas in a no-muss no-fuss one skillet recipe ready in just 20 minutes! Skillet roasted corn is the base for this fabulous meal that uses left over or rotisserie chicken to make it so amazingly easy.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup frozen corn kernels (or canned corn, rinsed and drained)
- 1 pound pre-cooked diced chicken (about 3 cups)
- 1 (14.5 ounce) can fire-roasted diced tomatoes with garlic
- 1 cup black beans (rinsed and drained)
- 1/4 cup diced green chiles (from a can)
- 1 cup enchilada sauce
- 1 (4 ounce) bag tortilla strips, divided
- 1 (6 ounce) package Horizon Organic Shredded Cheddar Cheese
- 1 (6 ounce) package Horizon Organic Shredded Mexican Cheese, divided
- 1 tablespoon fresh chopped cilantro
- optional: 1/2-1 teaspoon cayenne pepper (to taste)
Instructions
- Warm a medium skillet over medium-high heat, once you can feel the heat by holding your hand 6 inches over the skillet, drizzle olive oil into pan. Immediately add corn. Use a wooden spoon to create an even layer of corn.
- Allow corn to cook until golden brown and caramelized, about 3 minutes. Then add chicken and stir. Add diced tomatoes, beans, green chiles and enchilada sauce. Stir to combine and bring to a bubble, stirring occasionally, about 2-3 minutes. Reduce heat to medium. Taste for seasoning, if you prefer more heat add the cayenne pepper to your taste preference. 1 teaspoon was perfect for us. If you like mild spice it may be perfect the way it is.
- Add 1/2 of the bag of tortilla strips, reserve the remaining for topping the skillet. Add all of the cheddar cheese and 1/2 of the bag of Mexican cheese. Reserve the remaining cheese for topping the
- skillet. Stir to combine. Sprinkle remaining cheese, chips and cilantro over top.
- Serve and enjoy!
DONNA'S NOTES
- Use your favorite enchilada sauce. The heat level of the sauce will affect the skillet, so if you like mild, use mild. If you prefer hot, use hot.
- You can also use left over beef, or rotisserie chicken in the skillet if that is what you have on hand.
Can't get enough Horizon Organic? Check them out on Facebook, Pinterest, Twitter and Instagram.
This conversation is sponsored by Horizon. The opinions and text are all mine.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
