Salsa chicken enchilada skillet is an easy low-stress dinner that does not skimp on flavor. Saucy, cheesy, and slightly spicy, and it is made in one skillet. Pretty much my favorite kind of dinner.
This easy one-skillet dish reminds me of these chicken enchiladas, one of our favorite dinners. The Ingredients are quite similar, and this recipe is even easier. No rolling up tortillas, just add everything to a skillet.
Elements
Oil: I like to use avocado oil, but any oil you would typically use to sauté meat or veggies will work.
Chicken Breasts or Thighs: Either will work.
Onion, Bell Pepper, Zucchini: Use whatever you have available for onions and peppers. Red onions and ripe bell peppers along with the zucchini are my choices.
Cumin & Chili Powder: My go-to spices for all my Mexican-inspired dishes. You can add some ceyanne pepper or chipotle powder if you are feeling extra spicy!
Garlic: Adds a great pungent flavor.
Salsa Verde: Made with roasted tomatillos, this green salsa has a spicy, fresh flavor.
Sour Cream: Sour cream combines with the salsa verde to make it creamy.
Corn: Corn adds a sweet flavor to Mexican-inspired meals. My Chipotle bowl always contains corn salsa!
Corn Tortillas: Slices of corn tortilla soften and act like noodles in a casserole dish. Yum.
Colby Jack or Mexican Blend Cheese: I have used both kinds and I thought they both worked great.
Cilantro and avocado: These are both optional. A little chopped cilantro adds a nice fresh flavor, and we love any excuse to use avocado.
Preparation
Heat a large ovenproof skillet and add oil. The dish is finished in the oven so I use my stainless steel skillet.
The chicken and vegetables are then added to get a quick sauté to start the process. You can use that time to gather the other ingredients and cut up your corn tortillas.
Once the chicken is cooked, add spices and garlic and stir for a minute. Stir the salsa verde and sour cream for about a minute until combined. Finally, add the corn and tortilla strips. Stir to combine and heat through.
Sprinkle everything with cheese and transfer to the oven to broil until the cheese is melted and starting to brown. If the broiler isn’t an option, just cover until the cheese is melted. It will still be delicious!
Pull your salsa chicken enchilada skillet from the oven and serve immediately with cilantro and sliced avocado.
Salsa Chicken Enchilada Skillet
Ingredients
- 1 Tbsp oil
- 1 chicken breast or 2 small chicken thighs chopped into small pieces
- ½ cup onion diced
- ½ cup ripe bell pepper diced
- ½ cup zucchini diced
- ½ tsp cumin
- ½ tsp chili powder
- 1 clove garlic chopped
- 1 cup salsa verde
- ¼ cup sour cream
- ½ cup corn fresh or frozen
- 3 corn tortillas sliced in half then into short strips
- ¾ cup Colby jack or Mexican blend cheese shredded
- 2 Tbsp cilantro chopped
- ½ avocado sliced
Instructions
- Heat the oil in a large ovenproof skillet over medium heat, add the chicken, onion, peppers, and zucchini. Cook until the chicken is done and the veggies are starting to soften, about 7-8 minutes.
- Add the cumin, chili powder, and garlic and cook until fragrant, about a minute.
- Stir in the salsa verde and sour cream followed by the corn and tortilla strips.
- Bring to a simmer and turn off the heat.
- Sprinkle with the cheese and transfer to the oven to broil until the cheese has melted, about 3 minutes. Alternatively, you can cover the skillet for a few minutes and heat for a few minutes until the cheese melts.
- Garnish with cilantro and sliced avocado.