Easy Skillet Chicken Enchiladas

Name: Easy Skillet Chicken Enchiladas
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Latin American, American, Mexican
Ingredients: 1 Tbsp. olive oil; 1 onion, thinly sliced; 2 green bell peppers, thinly sliced; 1 lb. boneless skinless chicken breast, thinly sliced; 3 tsp. chili powder, divided; 1 and 1/2 tsp. garlic powder, divided; 1 tsp. cumin; 1 and 1/4 tsp. salt, divided; 8 oz. tomato sauce; 2 Tbsp. water; 1 Tbsp. apple cider vinegar; 2 cups Monterey Jack cheese, or cheese of choice; 3 – 8-inch tortillas of choice (I love Mission low carb wraps and Siete almond flour tortillas); avocado, sour cream, cilantro and sliced tomatoes for serving (optional)

11 steps

Prep:10minCook:45min

This southwestern Easy Skillet Chicken Enchiladas is loaded with layers of sliced chicken, veggies, and homemade enchilada sauce. Perfect weeknight dinner!

Updated at: Sun, 08 Dec 2024 22:27:23 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories571.1 kcal (29%)

Total Fat30.8 g (44%)

Carbs29.7 g (11%)

Sugars5.8 g (6%)

Protein45 g (90%)

Sodium1493 mg (75%)

Fiber4.6 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspolive oil

1 lbboneless skinless chicken breast

thinly sliced

3 tspchili powder

divided

garlic powder

divided

1 tspcumin

1 ¼ tspsalt

divided

8 oztomato sauce

2 Tbspwater

1 Tbspapple cider vinegar

2 cupsMonterey Jack cheese

or cheese of choice

38-inch tortillas

I love Mission low carb wraps and Siete almond flour tortillas

for serving, optional

Instructions

Step 1

Preheat the oven to 375F.

Step 2

Add the olive oil to a large skillet and heat.

Step 3

Once the oil is hot, add the onion, bell peppers, and chicken breast.

Step 4

Cook for about 8 minutes and add the chili powder, 1 teaspoon of the garlic powder, cumin, and 1 teaspoon of the salt.

Step 5

Cook until the chicken is cooked through, about 3 additional minutes.

Step 6

In a small saucepan over medium heat, add the tomato sauce, water, apple cider vinegar, remaining garlic powder, and remaining salt. Cook for 10 minutes, stirring frequently.

Step 7

In the bottom of an 8-inch skillet, or a skillet of your choice, lay down a tortilla. Top with 1/2 of the chicken and veggies.

Step 8

Layer on 1/3 of the cheese and 1/3 of the enchilada sauce. Top with a tortilla.

Step 9

Repeat one more time and then cover the top tortilla with the remaining cheese and enchilada sauce.

Step 10

Cover the skillet with foil and bake for 20 minutes, remove the foil and bake to 15 additional minutes.

Step 11

Top with sliced avocado, sour cream, cilantro and sliced tomatoes if desired.

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