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Whenever I whip up this skillet chicken enchilada, the house smells absolutely mouthwatering. I came up with this dish one hectic night when I really wanted enchiladas but had no energy for rolling and baking. These days, my family can't get enough of it. The juicy chicken soaks up all the spicy enchilada sauce and the tortillas and gooey cheese melt into the ultimate comfort food, all in one pan.
Why It Nails It Every Time
I adore how you toss it all together in one pan—no need for any complicated layering. Swapping out sour cream for Greek yogurt is my sneaky trick. It boosts the protein and still gives you that silky texture you want. The coolest part? Everyone can pick and choose their toppings, so even the pickiest eaters are happy and dinner's a snap.
What You'll Need
- Corn Tortillas: Slice into quarters—these soak up the saucy goodness.
- Cheese: Sharp cheddar is classic, but pepper jack's got an extra kick.
- Red Bell Pepper: Gives a pop of color and a hint of sweetness.
- Poblano Pepper: Brings bold flavor; swap in green bell pepper if you can't find one.
- Shredded Chicken: Short on time? Grab a rotisserie or leftover chicken—just make sure it's tender.
- Red Enchilada Sauce: Homemade is fun, canned is easy when you're rushed.
- Spices: Oregano, cumin, and garlic powder create those classic flavors.
- Greek Yogurt: Makes it creamy and keeps it on the lighter side.
- Optional Toppings: Go wild—jalapeños, chopped cilantro, lime wedges, diced avocado, or an extra scoop of Greek yogurt.
Let's Get Cooking
- Step 4: Time to Eat
- Rest for five minutes so everything sets. Pile on your favorite toppers. I throw on cilantro, avocado chunks, and more Greek yogurt.
- Step 3: Skillet Time
- Pour the whole mix back in your skillet. Scatter the last handful of cheese over everything. Bake at 425°F for about fifteen minutes until the top is gooey and bubbly.
- Step 2: Mix It Together
- Stir your cooked veggies, enchilada sauce, chicken, and (if you like) beans. Fold in Greek yogurt for creaminess, then the tortillas and most of the cheese. Every bite gets smothered in delicious sauce.
- Step 1: Cook Up the Veggies
- Crank up your oven-safe skillet with some olive oil. Throw in the peppers and spices. Sauté until fragrant and the peppers get soft—five minutes or so. Scoop it out into a bowl.
Make It Yours
- Spice Lovers: Want it fiery? Toss in some jalapeños and swap cheddar for pepper jack.
- Meat-Free: Ditch the chicken and toss in beans or even crumbles of tofu.
- Change the Meat: Ground beef or turkey work awesome. Brown first, then add like you would chicken.
- Gluten Friendly: Double-check your tortillas are labeled gluten free to be sure.
Helpful Hints and Storing
- Reheat Easily: Pop leftovers in the oven at 350°F to heat through and make the cheese melty again.
- Chop Ahead: Cut up your veggies the night before to make your life simpler at dinnertime.
- Stays Fresh: This dish holds up in the fridge up to three days.
Essential Gear
- Mixing Bowls: Perfect for tossing everything together without a mess.
- Sharp Knife: Speeds through all your veggie chopping fast.
- Cast Iron Skillet: I always reach for this since it's great for starting on the stove and moving to the oven.
Serve It Up
I love pairing this with a crunchy green salad or fluffy Mexican rice. Whenever friends stop by, I'll put out tortilla chips with a big bowl of guac. Lime wedges squeeze extra zip over everything. It's my pick for a laid-back get-together—people usually come back for seconds!
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Frequently Asked Questions
- → Can rotisserie chicken be used here?
- Absolutely! Just shred it and swap it for the cooked chicken. The enchilada sauce and spices will still pack in all the flavor.
- → Why switch sour cream with Greek yogurt?
- Greek yogurt gives a creamy texture with fewer calories and more protein. Use whole milk or 2% yogurt to prevent curdling during cooking. Sour cream is still fine if you prefer!
- → Can I prep this meal earlier?
- Chop and sauté the veggies ahead of time, then store in the fridge overnight. Finish the dish the next day. Leftovers hold up in the fridge for three days.
- → What’s the best skillet for this?
- Go for an oven-safe skillet, like cast iron or stainless steel. Remember, the handle gets really hot after baking!
- → Can I freeze leftovers for later?
- You can freeze it, but the tortillas might soften after thawing. Let it cool first, store airtight, and thaw in the fridge overnight before reheating.