Chicken Enchilada Skillet
This Chicken Enchilada Skillet delivers all of the flavors of enchiladas without the need for tortillas. Made in one pan, it’s ready in just 30 minutes, and it’s completely customizable. Pile on your favorite toppings, serve it with rice (or cauliflower rice), or scoop it up with tortilla chips.
Delicious Details
- Cuisine Inspiration: Mexican
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free
- Skill Level: Easy
This yummy chicken enchilada skillet is quick, easy, and so flexible. It has all the flavors of my favorite chicken enchiladas, but the prep is so much easier, as there’s no need for tortillas. It can be served with cauliflower rice or on a salad for a low-carb option or over regular rice for a simple gluten-free dinner
The recipe itself is from the Easy Keto Dinners cookbook by Carolyn Ketchum of the blog All Day I Dream About Food. While I’m not keto, Carolyn has three kids, so I know her recipes get the kiddo seal of approval, meaning they are perfect for my family as well.
To share Carolyn’s words about this recipe, “Who needs tortillas with their chicken enchiladas? The fillings and the sauce are the best part anyway, and this skillet dinner is so much easier to make.”
Why This Chicken Enchilada Skillet Is A Hit With Everyone
- Ready in 30 minutes. One of my favorite things about this recipe is that I can have it on the table in under half an hour, and it really doesn’t require a whole lot of effort on my part. It’s one of the more flavorful 30-minute meals out there, too.
- Only one pan. Everything needed for this dinner is prepared in the same pan, which keeps clean-up a breeze.
- Multiple serving options. I love that this chicken enchilada skillet offers the flexibility that I appreciate in a recipe, so that everyone can enjoy it the way they like it best without me needing to cook multiple meals. I like to let everyone add their own toppings, too.
- Kid-approved. It’s creamy and just a bit spicy with plenty of cheese, which always gets my kids running to the table. They love scooping it up with tortilla chips or turning it into nachos.
Key Ingredients
Below is a list of the ingredients you’ll need to gather to make this skillet dinner, with some notes and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Butter – The recipe uses salted butter, but if you have unsalted, just add an extra pinch of salt.
- Chicken – Boneless, skinless chicken breasts cut into 4-inch pieces. Chicken thighs would also work, though the cooking time may need to be adjusted.
- Chicken broth – Cooking the chicken in broth keeps it tender and juicy, and it also becomes the base for the sauce.
- Spices – Salt, pepper, chili powder, garlic powder, cumin, and cayenne pepper.
- Tomato paste – I like to use the tubes of tomato paste since many recipes, like this one, only need a couple of tablespoons. This adds the rich tomato flavor to the dish.
- Sour cream – Adds a creamy touch to the skillet. Greek yogurt also works to make it a bit lighter.
- Shredded cheese – A Mexican cheese blend is ideal, though cheddar works just fine.
Skillet – this LeCreuset Stainless Steel Skillet is a bit of an investment when it comes to cookware, but it’s a worthwhile one. I use mine several times a week, and I know it is going to last forever – I’ve already had it for years! It cooks evenly and cleans up easily. The high sides means that it contains all the sauce in this recipe, plus, you can even pop it in the oven, if you like, to melt the cheese.
How to Make Chicken Enchilada Skillet
Here’s an overview of how to make this easy skillet dinner in just 30 minutes. The printable instructions can be found in the recipe card at the end of the post.
- Brown the chicken. Melt the butter over medium heat. Season the chicken with salt and pepper. Cook for 2 minutes per side to brown.
- Simmer. Add the broth to the pan and bring it to a simmer. Cook for 12-15 minutes, until the chicken is cooked. Transfer the chicken to a plate. Discard half of the broth.
- Make the sauce. Whisk the tomato paste and seasoning into the remaining broth. Reduce the heat to low. Whisk in the sour cream until smooth and combined.
- Return the chicken. Shred the chicken with two forks. Return it to the pan and stir to coat in the sauce.
- Add the cheese. Top the chicken with shredded cheese. Cover the skillet until the cheese melts.
- Enjoy! Serve over cauliflower rice with your favorite enchilada toppings.
Topping Ideas
The fun thing about this chicken enchilada skillet is that you can load it up with all of your favorite enchilada toppings!
Keep it basic with shredded lettuce, diced tomatoes (or pico de gallo), pickled jalapenos, cilantro, and sour cream or get creative with different salsas. We really love to add some mango avocado salsa for a unique, fresh flavor. Guacamole, lime avocado crema, or diced avocado also adds fresh, creamy flavor.
Make It A Meal
There are so many ways to enjoy this chicken enchilada skillet, whether you keep it keto with cauliflower rice as in the original recipe, pair it with regular rice, or get creative and use it as a nacho topping.
- Cauliflower rice: This chicken enchilada skillet recipe was originally served over cauliflower rice to keep things low-carb. Plain cauliflower rice definitely soaks up all the flavor, though we also love brown butter cauliflower rice.
- Other rice: Regular white rice or brown rice also works to turn this into a hearty dinner. For a bit more flavor, try Spanish rice or cilantro lime rice.
- Nachos: Another fun way to enjoy this skillet is as nacho toppings, whether on regular tortilla chips or mini bell pepper nachos. I really like to use my air fryer tortilla chips for making nachos. You can also just scoop it up with the chips, like a dip.
- In a wrap: I also like to spoon the filling into lettuce wraps or even gluten-free tortillas for a quick, easy lunch.
Tips for Skillet Dinner Success
- Use the right pan. A nice, big skillet is key because you don’t want everything crowded. I used a cast-iron skillet and love the flavor it gave from the butter browning on the chicken so nicely.
- Keep more broth if needed. The directions call for you to discard about half of the broth after cooking. My stove tends to run a little hot, so I think I evaporated a little more of the broth. If your stove has crazy flames like mine, even on low, I’d recommend pouring it off into a bowl and then adding back if you need a little more liquid, as I did.
- Use rotisserie chicken. To make this chicken enchilada skillet even faster, use rotisserie chicken and reduce the amount of broth.
- Reduce heat for dairy. Before adding the sour cream, be sure to reduce the heat to low. Adding it to a higher heat can cause it to curdle or separate instead of whisking in nicely with the broth.
Proper Storage
- Fridge: Store leftover chicken enchilada skillet in an airtight container in the fridge. It’s best enjoyed within 3 days. Keep any toppings separate.
- Reheat: Reheat individual portions in the microwave or reheat the skillet on the stovetop.
More Tex-Mex Inspired Recipes
Chicken Enchilada Skillet
Ingredients
- 2 tablespoons salted butter
- 1 1/2 pounds boneless, skinless chicken breasts cut into large chunks (about 4 inches each)
- Salt and pepper
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 3/4 cup sour cream
- 1 1/2 cups shredded cheddar cheese or Mexican cheese blend (about 6 ounces)
- rice or cauliflower rice and your favorite enchilada toppings
Instructions
- In a large skillet over medium heat, melt the 2 tablespoons salted butter. Season the 1 1/2 pounds boneless, skinless chicken breasts generously with Salt and pepper. Brown the chicken in the butter for about 2 minutes per side.
- Add the 1 cup chicken broth and bring to a simmer. Cook for 12 to 15 minutes, until the chicken is cooked through.
- Remove the chicken to a plate and remove about half of the broth from the skillet. Discard the broth. Whisk the 2 tablespoons tomato paste, 1 tablespoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, and 1/8 teaspoon cayenne pepper into the remaining broth in the skillet. Shred the chicken with 2 forks.
- Reduce the heat to low and whisk in the 3/4 cup sour cream until well combined. Stir in the chicken. Sprinkle the 1 1/2 cups shredded cheddar cheese over the top and cover the skillet until melted, about 4 minutes.
- Serve with rice or cauliflower rice and your favorite enchilada toppings, like pickled jalapenos, cilantro, guacamole, and tomatoes.
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This was so good. First of all I halved this recipe just because I’m the only one eating keto. I sauteed some onion & bell pepper just for more veggies. I understand it changed the carb count. This would also be good with pork rinds.
Sounds great! If you have some non-keto folks, my kids actually like to spoon it into tortillas.
This was so good and easy to make!
I’m so happy to hear that you enjoyed the recipe, Phil. Thank you for your comment and for rating the recipe!
Absolutely love! Has a great taste and easy to make thank you
So happy you enjoyed it! Thank you!
Soo yummy!
I’m so glad you enjoyed the chicken enchiladas, Sarah! Thanks for rating the recipe, too.
Sooo tasty!!! First review I’ve actually left for a recipe. I will hands down make this again. Word of advice, this feeds 3 people comfortably. If you want left overs, or to feed 6 people like it says, double it.
I’m SO happy to know that you enjoyed the enchiladas, Briana. Serving sizes are so subjective, aren’t they? I mean, my husband can eat enough for two people sometimes, and kids eat a half serving. Regardless, thank you for the rating!
I’m sharing this with my coworkers 🙂
How very nice of you, Briana! I hope that everyone enjoys it. Thank you for rating the recipe!
I would have never thought to use cauliflower! I love this dish and it’s filling!
I’m so happy to hear that you are enjoying the recipe, Anquilla. Thank you for your comment and recipe rating!
A home run Brianne. Absolutely love this low carb option. This came out very well. Never heard of Mexican cheese. Must look it up. Guess I am a heathen who needs to learn. LOL.
Haha! A heathen?? I don’t think so. Anyway, any type of Mexican cheese works well in this recipe. They melt REALLY well for that ultimate, ooey gooey cheesy goodness.
Fabulous! This is my new go to dish when I’m craving Mexican.
I’m so glad to hear that you enjoyed the recipe, Susan. Thank you for your comment and for rating the recipe!