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


  • 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
  • 38-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)


  1. Preheat the oven to 375F.
  2. Add the olive oil to a large skillet and heat.
  3. Once the oil is hot, add the onion, bell peppers, and chicken breast.
  4. Cook for about 8 minutes and add the chili powder, 1 teaspoon of the garlic powder, cumin, and 1 teaspoon of the salt.
  5. Cook until the chicken is cooked through, about 3 additional minutes.
  6. 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.
  7. 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.
  8. Layer on 1/3 of the cheese and 1/3 of the enchilada sauce. Top with a tortilla.
  9. Repeat one more time and then cover the top tortilla with the remaining cheese and enchilada sauce.
  10. Cover the skillet with foil and bake for 20 minutes, remove the foil and bake to 15 additional minutes.
  11. Top with sliced avocado, sour cream, cilantro and sliced tomatoes if desired.
© The Toasted Pine Nut