Chicken Enchilada Skillet: A Fiesta in a Pan!

My grandmother, bless her heart, wasn’t exactly known for her culinary adventurousness. Her meals were simple, comforting, and utterly predictable. But every so often, she’d surprise us with something unexpected. One year, during a family reunion, she unveiled a bubbling, cheesy skillet filled with something she called “Chicken Enchilada Casserole.” It wasn’t traditional, but it was packed with flavor, easy to share, and instantly became a family favorite. This Chicken Enchilada Skillet is my take on that memory – a quicker, even more delicious version that captures the spirit of her surprise fiesta.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 6
• Dietary Type: Gluten-Free

Ingredients

• PAM® Original No-Stick Cooking Spray
• 12 corn tortillas, torn into bite-size pieces
• 3 cups shredded cooked chicken (about 12 oz)
• 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
• 2 (8 ounce) cans Ro*Tel® Original Tomato & Green Chili Sauce
• 1 cup shredded Cheddar and Monterey Jack blend cheese, divided

Equipment Needed

• Large nonstick skillet

Instructions

1. Begin by preparing your skillet. Spray a large nonstick skillet generously with PAM® Original No-Stick Cooking Spray. This will prevent sticking and make cleanup a breeze.

2. Add the foundation of your enchilada skillet: the torn corn tortillas. Toss them into the prepared skillet, followed by the shredded cooked chicken. Mix the tortillas and chicken thoroughly, ensuring the chicken is evenly distributed amongst the tortilla pieces.

3. Turn the heat to medium-high and cook the mixture for approximately 5 minutes, or until the chicken is heated through and the tortillas begin to soften slightly. Be sure to stir frequently to prevent sticking and ensure even heating.

4. Now for the saucy goodness! Pour the undrained RoTel® Original Diced Tomatoes & Green Chilies and the RoTel® Original Tomato & Green Chili Sauce over the chicken and tortilla mixture in the skillet. The liquid from the tomatoes helps to bind everything together and create a flavorful sauce.

5. Mix everything well, ensuring the sauce evenly coats the chicken and tortillas. This step is crucial for distributing the flavor throughout the skillet.

6. Sprinkle 1/2 cup of the shredded Cheddar and Monterey Jack blend cheese evenly over the chicken mixture. This first layer of cheese will melt and create a creamy, cheesy base.

7. Cover the skillet with a lid and cook for 5 minutes, or until the cheese is melted and bubbly, and the entire mixture is heated through. Stir occasionally to prevent sticking and ensure even cooking.

8. Remove the lid and sprinkle the remaining 1/2 cup of shredded Cheddar and Monterey Jack blend cheese over the top. This final layer will create a beautiful, golden-brown cheesy crust.

9. Serve immediately. The Chicken Enchilada Skillet is best enjoyed hot, when the cheese is melted and gooey, and the flavors are at their peak.

Expert Tips & Tricks

• Spice It Up: If you like a little more heat, add a pinch of cayenne pepper or a dash of hot sauce to the chicken and tortilla mixture before adding the Ro*Tel® products.
• Chicken Shortcut: Use leftover rotisserie chicken to save time. Simply shred the chicken and it’s ready to go.
• Cheese Variations: Feel free to experiment with different cheese blends. Pepper jack will add a spicy kick, while a Mexican blend will enhance the authentic flavor.
• Prevent Sticking: While the non-stick spray helps, be sure to stir frequently, especially during the initial cooking phase, to prevent sticking and burning.
• Make Ahead Tip: Assemble the skillet up to the point of adding the final layer of cheese. Cover and refrigerate for up to 24 hours. When ready to bake, sprinkle with the remaining cheese and bake as directed.

Serving & Storage Suggestions

Serve the Chicken Enchilada Skillet straight from the skillet for a rustic presentation. Garnish with a dollop of sour cream, a sprinkle of fresh cilantro, or a few slices of avocado for added flavor and visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals, stirring occasionally, until heated through. You can also reheat in a skillet over low heat, adding a splash of water or broth if needed to prevent drying out. Freezing is not recommended, as the tortillas may become soggy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	221.5 kcal	N/A
Calories from Fat	54 g	24%
Total Fat	6 g	9%
Saturated Fat	1.5 g	7%
Cholesterol	52.5 mg	17%
Sodium	74.1 mg	3%
Total Carbohydrate	21.4 g	7%
Dietary Fiber	3 g	12%
Sugars	0.4 g	1%
Protein	20.2 g	40%

Variations & Substitutions

• Vegetarian Option: Substitute the chicken with black beans, corn, and diced bell peppers for a vegetarian-friendly version.
• Spice Level: Adjust the heat level by using mild or hot Ro*Tel® diced tomatoes and green chilies.
• Protein Power: Add ground beef or shredded pork for a heartier meal. Brown the ground beef or pork before adding it to the skillet.
• Creamy Dream: Stir in a dollop of cream cheese or sour cream for extra richness.
• Grain-Free: If you prefer a grain-free option, use jicama wraps or cauliflower tortillas instead of corn tortillas. Be aware that the cooking time may need to be adjusted.

FAQs (Frequently Asked Questions)

Q: Can I use flour tortillas instead of corn tortillas?

A: While corn tortillas are traditional for enchiladas, you can use flour tortillas if you prefer. However, the flavor and texture will be slightly different.

Q: Can I make this in the oven instead of a skillet?

A: Yes, you can! Assemble the dish in a baking dish, top with cheese, and bake at 350°F (175°C) for 20-25 minutes, or until bubbly and golden brown.

Q: Can I add other vegetables to this recipe?

A: Absolutely! Diced onions, bell peppers, and zucchini would all be great additions. Sauté them before adding the chicken and tortillas.

Q: Is this recipe gluten-free?

A: Yes, as long as you use corn tortillas. Be sure to check the labels of all ingredients to ensure they are gluten-free.

Q: Can I use a different type of cheese?

A: Of course! Feel free to use your favorite cheese, such as pepper jack, Monterey Jack, or a Mexican blend.

Final Thoughts

This Chicken Enchilada Skillet is more than just a quick and easy meal; it’s a celebration of flavor, a tribute to family memories, and a testament to the fact that sometimes, the best recipes are the ones that break the rules. I encourage you to try this recipe, make it your own, and share it with the people you love. And please, let me know what you think! What variations did you try? What did your family say? I can’t wait to hear your feedback and see your delicious creations! Serve with a crisp green salad and a refreshing margarita for the ultimate fiesta experience. Enjoy!