Easy Chicken Enchilada Skillet with Peppers and Cheese
A hearty one-pan dinner that combines seasoned chicken with colorful bell peppers in savory enchilada sauce. Topped with melted Mexican cheese and crunchy tortilla chips, this skillet meal delivers all the flavors of enchiladas without the rolling. Perfect for busy weeknights when you want comfort food that's ready in under 30 minutes. The cast iron skillet keeps everything warm while you gather the family, and customizable toppings let everyone build their perfect bite.
Ingredients
- 3 skinless boneless chicken breasts, cubed into bite sized pieces
- 2 ½ tablespoons homemade taco seasoning
- 2 tablespoons olive oil
- ½ white onion, chopped
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 10-ounce can enchilada saucesalsa1:1sauce
lighter flavor
- 1 10-ounce can RO*TEL Diced Tomatoes and Green Chilies, drained
- 2 cups Mexican Blend cheese, shredded
- 2 cups tortilla chips, crushed
- sour cream(optional)
- avocado, chopped(optional)
- cilantro(optional)
- lettuce, shredded(optional)
- green onions(optional)
Instructions
- 1
Sprinkle cubed chicken with taco seasoning
- 2
Heat oil in a large cast iron skillet over medium heat
- 3
Add seasoned chicken and cook until no longer pink
- 4
Add chopped onion and bell peppers and cook until onions are soft
- 5
Pour in enchilada sauce and drained tomatoes, stir to coat chicken
- 6
Cook on low until heated through
- 7
Sprinkle shredded cheese evenly over the top
- 8
Cover and cook until cheese is melted
- 9
Top with crushed tortilla chips
- 10
Garnish with desired toppings if using
Tips
Use a cast iron skillet for even heat distribution and to keep the dish warm while serving.
Crush tortilla chips in the bag by rolling with a rolling pin for easy cleanup and consistent pieces.
Let the skillet rest for 2-3 minutes after adding cheese to ensure it melts completely without overcooking.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently in the microwave or on stovetop with a splash of broth.
Season chicken and chop vegetables up to 1 day ahead. Store separately in refrigerator.
Serve immediately while cheese is melted and tortilla chips are still crunchy.
Common Mistakes
Don't overcook chicken to avoid dryness - cook just until no longer pink.
Add tortilla chips last to prevent sogginess from sauce and melted cheese.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use ground chicken instead of chicken breasts?
Yes, use 1.5 pounds ground chicken. Brown it first, then add vegetables and continue with the recipe as written.
What if I don't have a cast iron skillet?
Any large oven-safe skillet works. You can also transfer to a baking dish and melt cheese under the broiler for 2-3 minutes.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The tortilla chips will soften, so add fresh ones when reheating if desired.