Best Chicken Enchilada Skillet Recipes

CHEESY CHICKEN ENCHILADA SKILLET

Steps:

• Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
• Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
• Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.

EASY CHICKEN ENCHILADA SKILLET

Steps:

• Combine chicken and enchilada sauce in a large skillet over medium-high heat; cook and stir until heated through, about 5 minutes. Stir in black beans, green pepper, and jalapenos. Add corn tortillas and sour cream, stirring to combine. Continue to cook and stir until mixture is evenly heated through, about 5 minutes.
• Remove from heat and top with cheese. Cover the skillet with a lid and allow the cheese to melt. Uncover and top with cilantro. Serve with sliced avocado.

CAMPBELL'S® CHICKEN ENCHILADA SKILLET

Steps:

• Season the chicken as desired. Heat the oil in a large, deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned.
• Add the pepper, garlic, and chili powder. Cook and stir 2 minutes or until starting to soften.
• Stir in the soup, water, and salsa; heat to a boil. Stir in the rice. Cover with a lid, reduce heat, and simmer for 5 minutes.
• Sprinkle with the cheese. Cover and remove from heat. Let stand for 5 minutes or until the rice is tender, the liquid is absorbed, and the cheese is melted. Sprinkle with the green onion.

ONE-PAN SOUR CREAM CHICKEN ENCHILADA SKILLET

Steps:

• Melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes.
• Stir green chiles, olives, salt, oregano, and chipotle chile powder into the sauce. Add chicken breasts and bring to a simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
• Stir sour cream into the sauce. Return chicken to the skillet; add tortilla pieces. Stir until combined and top with Colby-Jack cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.

CHICKEN ENCHILADA SKILLET

Steps:

• 1. Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.
• 2. Pour undrained tomatoes and sauce over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.

CHEESY CHICKEN ENCHILADA SKILLET

Steps:

• Preheat oven to 500°F.
• Heat oil in 10" skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes. Transfer onion mixture to a large bowl.
• Add salsa & sour cream to onion mixture and stir to combine. Fold in tortillas (torn into pieces), chicken, & corn until thoroughly coated.
• Return mixture to skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
• Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream & jalapeños, if desired.

30-MINUTE CHICKEN ENCHILADA SKILLET

Steps:

• Put chicken in a skillet over medium heat with oil and 1/2 of the taco seasoning. Cook and stir for about 10 minutes.
• Add salsa, onion, bell pepper, cilantro, and remaining taco seasoning. Reduce heat to medium-low and cook for another 5 minutes. Put shredded cheese on top.
• Serve in tortillas.

SUPER-EASY CHICKEN ENCHILADA SKILLET

Steps:

• HEAT oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until cooked through, stirring occasionally. MIX broth, dressing and flour until well blended; gradually add to skillet, stirring constantly. Add tortillas; stir to combine. Bring to boil. Reduce heat to medium-low; simmer 3 min. SPRINKLE with cheese; cover. Simmer 3 to 5 min. or until cheese is melted. Top with salsa.

SUPER-EASY CHICKEN ENCHILADA SKILLET

Steps:

• Heat oil in large deep skillet on medium-high heat.
• Add chicken; cook 7 minute or until cooked through, stirring occasionally.
• Mix broth, dressing, and flour until well blended; gradually add to skillet, stirring constantly.
• Add tortillas; stir to combine.
• Bring to boil. Reduce heat to medium-low; simmer 3 minute.
• Sprinkle with cheese; cover.
• Simmer 3 to 5 minute or until cheese is melted.
• Top with salsa.

CHICKEN ENCHILADA SKILLET

Steps:

• Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.
• Pour undrained tomatoes and enchilada and tomato sauces over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.

ONE PAN SOUR CREAM CHICKEN ENCHILADA SKILLET

Steps:

• In a large skillet, heat margarine over medium heat until melted.
• Whisk in flour and cook for 1 minute.
• Whisk in chicken broth.
• Continue stirring until smooth and thickened, about 2 to 3 minutes.
• Add salt, chili powder, oregano, chilies, olives, and chicken into the sauce, stirring to mix.
• Bring to a simmer, then reduce heat to low.
• Cover and cook about 15 minutes or until chicken is cooked through.
• Stir sour cream into the sauce.
• Add tortilla pieces to the sauce and stir until combined.
• Top sauce with the grated cheese.
• Cover pan and simmer for 5 minutes until bubbly and the cheese is melted.

ENCHILADA CHICKEN SPAGHETTI SKILLET RECIPE - (4.5/5)

Steps:

• Cook spaghetti according to package directions. Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add chicken, drained tomatoes, enchilada sauce and tomato sauce to skillet; stir to combine. Bring to a boil. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally. Drain spaghetti. Add to skillet; toss to combine. Top with cheese and let stand until cheese melts. Tip: Pot-Sized Thin Spaghetti is 5 inches long --- the perfect size to fit in a pan without breaking. If Pot-Sized Thin Spaghetti is not available, break regular thin spaghetti in half for this recipe.

SMOKY CHICKEN ENCHILADA SKILLET

Steps:

• In a large skillet, cook chicken and onion in oil over medium heat for 6-8 minutes or until chicken is no longer pink. Stir in the soup, enchilada sauce, chiles and chipotle pepper. Add tortillas and 1 cup cheese., Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until heated through, stirring occasionally. Sprinkle with cilantro and remaining cheese. Serve with sour cream.

CHICKEN ENCHILADA SKILLET

Steps:

• 1. Preheat oven to 400ºF (200ºC). Cook sausage in All White Ceramic 11" Covered Skillet over medium heat 7-9 minutes or until cooked through, breaking into crumbles. Remove Skillet from heat and drain excess fat, if necessary. Return Skillet to heat. Add onion to chorizo in Skillet; cook 3-4 minutes or until softened, stirring occasionally. Remove Skillet from heat. 2. Stir in chicken and enchilada sauce; bring to a simmer. Add chips and mix well to coat. Top with cheese. Bake, uncovered, 4-5 minutes or until heated through and cheese is melted. Sprinkle with cilantro and tomatoes. Yield: 12 servings of Nutrients per serving: Calories 270, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 60 mg, Sodium 620 mg, Carbohydrate 13 g, Fiber 1 g, Protein 21 g

CHICKEN ENCHILADA SKILLET

Steps:

• Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.
• Pour undrained tomatoes and sauce over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.

CHICKEN ENCHILADA SKILLET RECIPE - (4.5/5)

Steps:

• Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes, or until hot, stirring frequently. Pour undrained tomatoes and enchilada and tomato sauces over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.