Tasty Chicken Enchilada Skillet

My kitchen always smells incredible when I whip up this skillet chicken enchilada dish. I came up with it one night when I was craving those classic Mexican flavors but couldn't be bothered with all the tedious rolling and long baking time. It's now turned into our go-to family meal. The juicy chicken soaks up the rich enchilada sauce while the tortillas and cheese create a gooey, comforting mixture that just hits the spot.

What Makes This Dish Foolproof

I'm totally hooked on how everything cooks in a single pan without any complicated steps. My clever twist is using Greek yogurt instead of traditional sour cream - it packs extra protein and keeps things lighter but still delivers that wonderful creaminess. And the coolest thing? Everyone at the table can customize with their own favorite toppings, which makes dinner so much easier when you've got finicky eaters around.

Round Up These Items

• Shredded Chicken: A store-bought rotisserie chicken works perfectly or just use whatever cooked chicken you have on hand. Just make sure it's still juicy.
• Red Enchilada Sauce: Homemade is fantastic but I always keep a can or two in my pantry for quick cooking nights.
• Poblano Pepper: These add wonderful depth. If you can't track them down, regular green peppers will do in a pinch.
• Red Bell Pepper: Brings a touch of natural sweetness and bright color to your meal.
• Greek Yogurt: My smart swap that adds creaminess without all the extra calories.
• Cheese: Try a nice sharp cheddar or get a bit adventurous with some pepper jack.
• Corn Tortillas: Cut into fourths so they soak up all that tasty sauce.
• Spices: Cumin, garlic powder and oregano create that true Mexican flavor profile.
• Optional Toppings: Fresh cilantro, sliced avocado, more yogurt, sliced jalapeños or lime wedges really finish things off nicely.

Time To Start Cooking

Step 1: Tackle Those Veggies

Heat your largest oven-safe skillet and pour in some olive oil. Throw in your chopped peppers and seasonings. Let them cook until they're soft and the kitchen smells amazing, around 5 minutes. Scoop everything into a separate bowl.

Step 2: Combine Everything

Take those sautéed veggies and mix them with your enchilada sauce, shredded chicken, and beans if that's your thing. Stir in some Greek yogurt for that creamy texture, then gently mix in your tortilla pieces and most of your shredded cheese. Every bit gets nicely coated in that tasty sauce.

Step 3: Return To Your Pan

Dump the mixture back into your skillet and top with your remaining cheese. Stick it in a hot oven at 425°F until everything gets bubbly and the cheese turns golden, about 15 minutes.

Step 4: Ready To Serve

Let it cool for about 5 minutes before adding your favorite garnishes. I can't resist adding fresh cilantro, some diced avocado, and a small spoonful of Greek yogurt on top.

Customize It

• Try Different Meats: I sometimes swap in browned ground turkey or beef instead of chicken. Just cook it first then carry on with the recipe.
• Make It Meatless: Leave out the chicken and add extra beans or some crumbled tofu.
• Crank Up The Heat: For more kick, use spicy cheese and add some chopped jalapeños to the mix.
• No Gluten Needed: Just check your corn tortillas are truly gluten free if that's a concern.

Smart Cooking Tricks

• Do Prep Work Early: Cut all vegetables the day before to make cooking night super fast.
• Extra Portions: This stays good in your fridge for up to 3 days.
• Warming Up: Just put it back in a 350°F oven until it's hot and the cheese melts again.

Essential Kitchen Gear

• Cast Iron Skillet: This workhorse goes straight from stovetop to oven without a problem.
• Mixing Bowls: You'll need these to blend all ingredients together.
• Sharp Knife: Makes all your veggie prep work go much faster.

Round Out Your Dinner

We typically pair this with some simple Mexican rice or a light green salad on the side. When company's over, I put out some tortilla chips and homemade guacamole too. Always squeeze some fresh lime over everything - it really brightens up all the flavors. This has become my trusted standby for casual get-togethers since nobody ever turns down seconds.

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Common Questions

→ Is rotisserie chicken a good option?

Absolutely! Shredded rotisserie chicken works perfectly as a shortcut. Just replace the cooked chicken in the recipe and let the enchilada sauce and spices do the rest.

→ Why swap sour cream with Greek yogurt?

Greek yogurt gives you the same creaminess but with fewer calories and more protein. Use 2% or whole milk versions since fat-free ones might curdle. Sour cream is okay if you'd rather use that.

→ Can I prep this ahead of time?

Yep! Chop and cook the veggies in advance, then store them in the fridge overnight. When it’s time to cook, pick up with the rest of the steps. The leftovers stay good for up to 3 days in the fridge.

→ What’s the best skillet for cooking this?

Go for an oven-safe option like cast iron or stainless steel since you’ll need to move it from the stove to the oven. Be careful—the handle gets super hot!

→ Does this dish freeze well?

You can freeze it, but tortillas might be a bit soggy once thawed. For freezing, let the dish cool completely, seal it in an airtight container, and thaw in the fridge before reheating.