Description
Chicken Enchilada Skillet delivers bold, Mexican-inspired flavor in one easy pan. Tender chicken, melted cheese, and warm spices make this a fast, satisfying dinner option.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 2 tablespoons olive oil
Vegetables and Aromatics:
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 cloves fresh garlic, minced
Additional Ingredients:
- 1 can (14.5 ounces / 411 g) diced tomatoes
- 2 tablespoons taco seasoning
- 2 cups (226 g) shredded cheddar cheese
- ¼ cup fresh cilantro, chopped
Instructions
- Slice 4 boneless chicken breasts (1.5 lbs) into uniform bite-sized chunks so they cook evenly and quickly.
- Dice 1 medium onion and both red and yellow bell peppers into consistent small pieces to ensure balanced flavor distribution.
- Heat 2 tablespoons olive oil in a large skillet over medium temperature (375°F) for precise cooking control.
- Sauté onions and bell peppers for exactly 5 minutes, stirring occasionally until vegetables become translucent and slightly softened.
- Add minced 3 garlic cloves and chicken pieces to the skillet, cooking for 6-8 minutes until protein turns completely opaque and reaches 165°F internal temperature.
- Pour entire 14.5-ounce can of diced tomatoes into the skillet and sprinkle 2 tablespoons taco seasoning across the mixture.
- Simmer ingredients together for 5 minutes, allowing seasonings to blend and develop deep, rich flavors.
- Distribute 2 cups shredded cheddar cheese evenly across the skillet’s surface, covering all ingredients.
- Cover skillet and let cheese melt for precisely 3 minutes until fully liquefied and glossy.
- Finish by scattering ¼ cup freshly chopped cilantro over the completed dish for bright, herbaceous contrast.
Notes
- Opt for boneless, skinless chicken breasts to ensure quick and even cooking in the skillet.
- Select a sharp taco seasoning blend for maximum flavor, and adjust the amount based on your spice preference.
- When sautéing vegetables, cut them into uniform sizes to ensure they cook evenly and look attractive on the plate.
- Let the chicken rest for a few minutes after cooking to help retain its juices and prevent dryness, resulting in more tender meat.
- Prep Time: 10 minutes
- Cook Time: 19-21 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 730 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 125 mg