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My kitchen fills with incredible smells whenever I whip up this chicken enchilada skillet. I came up with it during a hectic evening when I wanted enchiladas but couldn't spare time for all that stuffing and baking. It's now turned into our family's go-to one-pan meal. The juicy chicken blends with rich enchilada sauce while the tortillas and cheese melt into each other creating the ultimate comfort food experience.
How This Meal Succeeds Every Single Time
I'm crazy about how everything comes together in a single skillet with no complicated assembly needed. My trick is throwing in Greek yogurt instead of sour cream for extra protein and a lighter feel without losing that smooth richness. And what's really great? Everyone can throw on whatever toppings they like, making dinnertime smooth sailing even with fussy kids.
Round Up Your Supplies
- Shredded Chicken: Pick up a store-cooked rotisserie chicken to cut corners or use what's left from yesterday's dinner. Just be sure it's still juicy.
- Red Enchilada Sauce: I prefer making my own but always keep store-bought ready for crazy nights.
- Poblano Pepper: They add wonderful taste. You can swap in green bell peppers if poblanos aren't around.
- Red Bell Pepper: Gives a touch of sweetness and bright color to your meal.
- Greek Yogurt: My guilt-free swap that adds creaminess without the extra calories.
- Cheese: Try sharp cheddar or kick things up with some pepper jack.
- Corn Tortillas: Chop them into quarters so they'll drink up all that tasty sauce.
- Spices: Cumin, garlic powder and oregano bring that true Mexican flavor.
- Optional Toppings: Add fresh cilantro, avocado slices, more yogurt, jalapeños or lime pieces to make it your own.
Time To Get Cooking
- Step 1: Begin with Vegetables
- Warm up your largest oven-safe skillet and pour in some olive oil. Throw in those bright peppers and spices. Stir until everything gets fragrant and the peppers soften, around 5 minutes. Move it all to a bowl for now.
- Step 2: Combine Everything
- Take those sautéed veggies and mix them with your enchilada sauce, chicken, and beans if you want them. Add a bit of Greek yogurt for smoothness, then gently mix in your torn tortilla pieces and most of your cheese. The sauce should coat everything nicely.
- Step 3: Return to Skillet
- Dump the mixture back into your pan and scatter the remaining cheese on top. Stick it in a hot oven at 425°F until everything gets gooey and bubbling, about 15 minutes.
- Step 4: Ready to Serve
- Let it cool for 5 minutes before adding your favorite garnishes. I can't resist fresh cilantro, some diced avocado, and a spoonful of Greek yogurt on mine.
Customize Your Dish
- Try Different Meats: I sometimes throw in ground turkey or beef instead of chicken. Just cook it through first, then carry on with the recipe.
- Make it Meatless: Leave out the chicken and add extra beans or crumbled tofu.
- Add Some Fire: Want it hotter? Toss in some pepper jack cheese and a handful of chopped jalapeños.
- For Gluten Concerns: Just make sure your corn tortillas are truly gluten free.
Cooking Tricks and Keeping Leftovers
- Get a Head Start: Cut all your vegetables the day before to make cooking night way faster.
- Extra Food: This stays great in your fridge for up to 3 days.
- Warming Up: Put it back in the oven at 350°F until hot and melty again.
Essential Kitchen Gear
- Cast Iron Skillet: My top choice for this dish goes straight from stovetop to oven.
- Mixing Bowls: You'll need these to blend everything just right.
- Sharp Knife: Speeds up all the vegetable cutting.
Finish Your Dinner Spread
We typically pair this with soft Mexican rice or a fresh green salad on the side. When company drops by, I set out some guacamole and chips too. And don't forget to squeeze those lime wedges over top for a burst of freshness. This has become my favorite for casual get-togethers since everyone always wants more.
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Frequently Asked Questions
- → Can I swap in rotisserie chicken for regular chicken?
- Absolutely! Shred the rotisserie chicken and use it instead of cooking fresh. You'll still get bold flavors from the sauce and seasonings.
- → What's the benefit of Greek yogurt over sour cream?
- Greek yogurt gives creaminess with fewer calories and more protein. Use full-fat for better texture since fat-free might curdle. Sour cream works too if you'd rather use it.
- → Can this be made ahead of time?
- Yes! Chop and cook the veggies early, store them in the fridge, and pick up where you left off when it's time to make dinner. It also stores up to 3 days once cooked.
- → What type of skillet is best?
- Go for an oven-friendly skillet so you can move it straight from stovetop to oven. Cast iron or stainless steel both work, just be careful removing the hot handle!
- → Is this freezer-friendly?
- It can be frozen, but the tortillas may turn soft after defrosting. Let the dish cool before freezing, then thaw overnight in the fridge before reheating.