Description
A delicious and creamy chicken enchilada skillet that’s quick to prepare and packed with flavor. Tender chicken, creamy sauce, and melted cheese come together in this one-pan meal perfect for weeknight dinners.
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 medium yellow onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup canned diced tomatoes with green chilies, drained
1 cup chicken broth, low sodium
4 ounces cream cheese, softened and cut into cubes
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
8 small corn tortillas, cut into strips
2 green onions, thinly sliced
1/4 cup fresh cilantro leaves, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add diced onion and cook until softened, about 3-4 minutes.
Add minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir and cook for 1 minute until fragrant.
Add the diced tomatoes with green chilies and chicken broth to the skillet. Stir to combine.
Add the cream cheese cubes to the skillet and stir until melted and the sauce becomes creamy.
Stir in the sour cream until fully incorporated.
Return the cooked chicken to the skillet and mix well to coat in the creamy sauce.
Add the tortilla strips to the skillet and gently stir to combine.
Sprinkle shredded Monterey Jack and cheddar cheeses evenly over the top.
Cover the skillet with a lid and cook for 5 minutes over low heat until the cheese is melted and bubbly.
Remove from heat and garnish with sliced green onions and chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes