Recipe
Easy Skillet Chicken Enchiladas
This southwestern Easy Skillet Chicken Enchiladas is loaded with layers of sliced chicken, veggies, and homemade enchilada sauce. Perfect weeknight dinner!
Prep: 10 minCook: 45 minTotal: 55 min
Servings: 4 1x
Ingredients
- 1 Tbsp. olive oil
- 1 onion, thinly sliced
- 2 green bell peppers, thinly sliced
- 1 lb. boneless skinless chicken breast, thinly sliced
- 3 tsp. chili powder, divided
- 1 and 1/2 tsp. garlic powder, divided
- 1 tsp. cumin
- 1 and 1/4 tsp. salt, divided
- 8 oz. tomato sauce
- 2 Tbsp. water
- 1 Tbsp. apple cider vinegar
- 2 cups Monterey Jack cheese, or cheese of choice
- 3 – 8-inch tortillas of choice (I love Mission low carb wraps and Siete almond flour tortillas)
- avocado, sour cream, cilantro and sliced tomatoes for serving (optional)
Instructions
- Preheat the oven to 375F.
- Add the olive oil to a large skillet and heat.
- Once the oil is hot, add the onion, bell peppers, and chicken breast.
- Cook for about 8 minutes and add the chili powder, 1 teaspoon of the garlic powder, cumin, and 1 teaspoon of the salt.
- Cook until the chicken is cooked through, about 3 additional minutes.
- In a small saucepan over medium heat, add the tomato sauce, water, apple cider vinegar, remaining garlic powder, and remaining salt. Cook for 10 minutes, stirring frequently.
- In the bottom of an 8-inch skillet, or a skillet of your choice, lay down a tortilla. Top with 1/2 of the chicken and veggies.
- Layer on 1/3 of the cheese and 1/3 of the enchilada sauce. Top with a tortilla.
- Repeat one more time and then cover the top tortilla with the remaining cheese and enchilada sauce.
- Cover the skillet with foil and bake for 20 minutes, remove the foil and bake to 15 additional minutes.
- Top with sliced avocado, sour cream, cilantro and sliced tomatoes if desired.
Find it online: https://thetoastedpinenut.com/easy-skillet-chicken-enchiladas/