Chicken Enchilada Skillet

This chicken enchilada skillet comes together in one pot and is ready in under 30 minutes. This dish has so much bold flavor that your family will never know it only took you minutes to prepare.

I practically live for quick, easy meals that come together in 30 minutes or less.

By the time I’m finished working in the kitchen all day doing blog-related recipe development, quite frankly, I don’t want to look at another food product, wash another dish, or chop another onion.

But we gotta eat!

When Squirrel walks through the door every evening, he’s always starving. Every day I hear the same question, “Make anything good for dinner?”

I’ve partnered with McCormick to make life in the kitchen easier without having to compromise flavor. McCormick understands that life is busy, so they created their new skillet sauces with the busy cook in mind.

With seven skillet sauces to choose from, the possibilities are endless. Each packet of sauce is full of bold flavor that will help you create a healthy, flavorful home cooked meal in no time. I used their Fire Roasted Garlic Chili Skillet Sauce to create this quick chicken enchilada skillet. This recipe comes together in under 30 minutes and only requires one pan.

Print Recipe

Chicken Enchilada Skillet

This chicken enchilada skillet comes together in one pot and is ready in under 30 minutes. This dish has so much bold flavor that your family will never know it only took you minutes to prepare.

Yield: 4 servings

Total Time: 25 minutes

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 3 tablespoons canola oil, divided
• heaping 1/2 cup diced green pepper
• heaping 1/2 cup diced red bell pepper
• heaping 1/2 cup diced onion
• 1 jalapeño, seeded and diced
• 1 (10-ounce) can diced tomatoes with chiles
• 1 (10-ounce) package McCormick Fire Roasted Garlic Chili Skillet Sauce
• 1/2 cup chicken stock
• salt and pepper
• 8 corn tortillas, cut into bite-sized squares
• 2 green onions, sliced
• 2 tablespoons chopped cilantro
• sour cream (for topping)

Directions:

1. Season the chicken with chili powder, cumin, and a generous pinch of salt and pepper.
2. Heat 2 tablespoons of canola oil over medium heat in a large skillet. Add the chicken to the skillet and brown on both sides, about 5 minutes. Remove the chicken from the skillet; set aside.
3. Add the remaining tablespoon of canola oil to the pan. Add the veggies and a sprinkle with a generous pinch of salt and pepper. Cook until tender, about 5 minutes.
4. Stir in diced tomatoes, McCormick Skillet Sauce, and chicken stock. Add the chicken back to the pan and simmer, stirring occasionally, for 5 minutes.
5. Top with the corn tortilla squares, green onions, and cilantro. Serve with a side of sour cream (optional).

All images and text ©One Sweet Mess.

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Disclosure: This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.