Description
Cheesy bacon chicken enchilada skillet fills your kitchen with irresistible aromas and bold flavor. Melty cheese, seasoned chicken, and crispy bacon come together in one sizzling pan.
Ingredients
Scale
Main Ingredients:
- 2 lbs boneless skinless chicken breasts
- 8 oz bacon
- 2 cups shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 1 (10 oz) can enchilada sauce
Seasonings and Spices:
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Supporting Ingredients:
- 1 (4 oz) can diced green chiles
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
- 2 tablespoons olive oil
Instructions
- Dice 2 lbs of chicken breasts into 1-inch cubes, patting them completely dry for optimal browning.
- Cut 8 oz bacon into small pieces, setting them aside for later use.
- Season chicken cubes with 1 tsp chili powder, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
- Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering.
- Carefully add seasoned chicken cubes, cooking for 5-6 minutes and stirring occasionally until they turn golden brown and nearly finish cooking.
- Transfer chicken to a separate plate, keeping the delicious drippings in the skillet.
- Crisp up bacon pieces in the same skillet for 4-5 minutes until they’re perfectly rendered and crunchy.
- Return golden chicken to the skillet, mixing thoroughly with the crispy bacon bits.
- Pour entire 10 oz can of enchilada sauce and 4 oz can of green chiles over the chicken-bacon mixture, stirring to ensure complete coating.
- Reduce heat to medium-low and let the mixture simmer gently for 3-4 minutes to meld flavors.
- Generously sprinkle 2 cups cheddar and 1 cup monterey jack cheese across the entire skillet surface.
- Cover skillet and allow cheese to melt completely for 2-3 minutes until stretchy and smooth.
- Remove from heat and add ½ cup sour cream in dollops across the top.
- Scatter ¼ cup fresh chopped cilantro over the skillet for a bright, fresh finish.
- Serve piping hot directly from the skillet, accompanied by warm tortillas or rice.
Notes
- Pat chicken dry thoroughly to achieve that perfect golden-brown sear without steaming the meat.
- Crisp bacon before adding chicken to render out fat and create a rich, smoky flavor base for the dish.
- Use a cast-iron skillet for the best heat distribution and to develop deep, caramelized flavors in your enchilada skillet.
- For a lower-carb version, serve over cauliflower rice or skip tortillas and enjoy the cheesy, bacon-packed chicken as a standalone meal.
- Prep Time: 5 minutes
- Cook Time: 14-18 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6
- Calories: 625 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 44 g
- Saturated Fat: 17 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 48 g
- Cholesterol: 140 mg