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Every time I make this chicken enchilada skillet my kitchen fills with the most amazing aromas. I created this recipe on a busy weeknight when I craved enchiladas but didn't have time for all the rolling and baking. Now it's become our family's favorite one pan wonder. The tender chicken mingles with warm enchilada sauce while tortillas and cheese melt together creating pure comfort food magic.
Why This Recipe Works Every Time
I absolutely love how this dish comes together in one skillet no fussy assembly required. My secret is using Greek yogurt instead of sour cream it adds protein and keeps things light without losing that creamy goodness. The best part? Everyone can add their favorite toppings making dinner time a breeze even with picky eaters.
Gather Your Ingredients
- Shredded Chicken: Grab a rotisserie chicken to save time or use leftover chicken. Just make sure it's nice and moist.
- Red Enchilada Sauce: I love making mine from scratch but keep canned sauce handy for busy nights.
- Poblano Pepper: These bring such amazing flavor. Green bell pepper works too if you can't find poblanos.
- Red Bell Pepper: Adds sweetness and pretty color to the dish.
- Greek Yogurt: My healthy swap that makes everything creamy without the guilt.
- Cheese: Go for sharp cheddar or spice things up with pepper jack.
- Corn Tortillas: Cut them into quarters they'll soak up all that yummy sauce.
- Spices: Cumin garlic powder and oregano create that authentic taste.
- Optional Toppings: Fresh cilantro avocado extra yogurt jalapeños or lime wedges make it special.
Let's Cook
- Step 1: Start with Veggies
- Get your biggest oven safe skillet hot and add a swirl of olive oil. Toss in those colorful peppers and spices. Cook until everything smells amazing and the peppers are tender about 5 minutes. Scoop it all into a bowl.
- Step 2: Mix it Up
- Now combine those cooked veggies with your enchilada sauce chicken and beans if you're using them. Stir in some Greek yogurt for creaminess then fold in your tortilla pieces and most of the cheese. Everything gets coated in that beautiful sauce.
- Step 3: Back to the Skillet
- Pour it all back in your skillet and sprinkle the rest of that cheese on top. Pop it in the hot oven at 425°F until the cheese gets all melty and bubbly about 15 minutes.
- Step 4: Time to Dig In
- Give it 5 minutes to settle then add your favorite toppings. I love fresh cilantro chunks of avocado and a dollop of Greek yogurt on top.
Make It Your Own
- Switch Up the Protein: Sometimes I use ground turkey or beef instead of chicken. Just brown it first then follow the recipe.
- Go Veggie: Skip the meat and load up on beans or crumbled tofu.
- Spice it Up: Want more heat? Use pepper jack cheese and throw in some diced jalapeños.
- Keep it Gluten Free: Just double check your tortillas are certified gluten free.
Kitchen Tips and Storage
- Prep Ahead: Chop all your veggies the night before it makes dinner time so much easier.
- Leftovers: This keeps beautifully in the fridge for 3 days.
- Reheating: Pop it back in the oven at 350°F until it's hot and bubbly again.
Must Have Tools
- Cast Iron Skillet: My favorite pan for this recipe goes right from stove to oven.
- Mixing Bowls: You'll need these for combining everything perfectly.
- Good Knife: Makes quick work of all the chopping.
Complete Your Meal
We love serving this with fluffy Mexican rice or a crisp green salad on the side. When friends come over I put out bowls of guacamole and chips too. Don't forget those lime wedges they add such a fresh pop of flavor. This has become my go to for casual dinner parties everyone always asks for seconds.
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Frequently Asked Questions
- → Can I use rotisserie chicken in this recipe?
- Yes, rotisserie chicken works great as a time-saving option. Simply shred the chicken and use it in place of the cooked Mexican chicken. You'll still get plenty of flavor from the enchilada sauce and seasonings.
- → Why use Greek yogurt instead of sour cream?
- Greek yogurt adds creaminess while keeping the calories lower and adding extra protein. Make sure to use 2% or whole milk yogurt as fat-free may curdle when heated. You can still use sour cream if preferred.
- → Can I prepare this dish ahead of time?
- You can prep the vegetables and sauté them ahead, storing them in the fridge overnight. When ready to cook, continue with the remaining steps. The completed dish keeps well in the fridge for up to 3 days.
- → What kind of skillet should I use?
- Use an oven-safe skillet since the dish needs to go from stovetop to oven. Cast iron or stainless steel skillets work great. Remember the handle will be very hot when removing from the oven.
- → Can I freeze this enchilada skillet?
- While you can freeze this dish, the tortillas may become slightly soggy when thawed. If freezing, let it cool completely and store in an airtight container. Thaw overnight in the fridge before reheating.