Chicken Enchilada Skillet: Easy One-Pan Recipe

Broccoli cheese pasta: just the name conjures up images of creamy, comforting goodness, doesn’t it? I remember my mom making this for me on chilly evenings, and it was always a guaranteed mood booster. This isn’t just a meal; it’s a warm hug in a bowl, and I’m so excited to share my version with you!

While the exact origins of broccoli cheese pasta are a bit hazy, the combination of pasta, broccoli, and cheese sauce has been a staple in many households for generations. It’s a dish that cleverly sneaks in some greens while satisfying even the pickiest eaters. Think of it as a gateway to vegetable appreciation! The beauty of this recipe lies in its simplicity and adaptability. You can customize it with different cheeses, add protein like chicken or sausage, or even toss in other vegetables.

But why do people adore this dish so much? Well, the creamy, cheesy sauce coats every strand of pasta and tender floret of broccoli, creating a symphony of flavors and textures. It’s incredibly satisfying, quick to prepare, and perfect for busy weeknights. Plus, it’s a fantastic way to use up leftover broccoli. Whether you’re looking for a comforting family meal or a simple dish to impress your friends, this broccoli cheese pasta recipe is sure to become a new favorite. So, let’s get cooking!

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 (10 ounce) can enchilada sauce (mild, medium, or hot, depending on your preference)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 8-10 small corn tortillas, quartered
• 2 cups shredded cheddar cheese, Monterey Jack cheese, or a Mexican cheese blend
• Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions, diced tomatoes

Preparing the Chicken and Vegetables:

1. Heat the olive oil in a large oven-safe skillet (cast iron is ideal) over medium-high heat. Make sure your skillet is large enough to hold all the ingredients comfortably. If you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish later.
2. Add the cubed chicken to the skillet and cook until browned on all sides and cooked through. This usually takes about 5-7 minutes. Be careful not to overcrowd the pan; if necessary, cook the chicken in batches to ensure even browning. Overcrowding can lead to steaming instead of browning.
3. Remove the chicken from the skillet and set aside. Don’t worry about cleaning the skillet; the browned bits will add flavor to the vegetables.
4. Add the chopped onion and bell peppers to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender-crisp, not mushy.
5. Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Combining the Ingredients:

1. Return the cooked chicken to the skillet with the vegetables.
2. Add the black beans, corn, and diced tomatoes and green chilies (Rotel) to the skillet. Stir to combine all the ingredients.
3. Pour in the enchilada sauce. Stir well to ensure everything is evenly coated in the sauce.
4. Add the chili powder, cumin, and smoked paprika. Season with salt and pepper to taste. Stir well to combine all the spices and ensure they are evenly distributed.
5. Bring the mixture to a simmer. Reduce the heat to medium-low and let it simmer for about 5-10 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.

Adding the Tortillas and Cheese:

1. Preheat your oven to 375°F (190°C).
2. Stir in the quartered corn tortillas. Make sure they are evenly distributed throughout the skillet. The tortillas will soften and absorb some of the sauce, adding a delicious texture to the dish.
3. Top the skillet with the shredded cheese. Spread the cheese evenly over the entire surface of the skillet.

Baking the Enchilada Skillet:

1. Place the skillet in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the tortillas are softened. Keep an eye on it to prevent the cheese from burning.
2. Remove the skillet from the oven and let it cool for a few minutes before serving. This will allow the cheese to set slightly and prevent it from being too runny.

Serving and Enjoying:

1. Garnish with your favorite toppings, such as sour cream, guacamole, chopped cilantro, and sliced green onions.
2. Serve the Chicken Enchilada Skillet directly from the skillet, or portion it out onto plates.
3. Enjoy! This dish is best served warm and is perfect for a weeknight dinner or a casual gathering.

Tips and Variations:

• Spice Level: Adjust the amount of chili powder and the type of enchilada sauce (mild, medium, or hot) to control the spice level of the dish.
• Vegetarian Option: Omit the chicken and add more vegetables, such as zucchini, mushrooms, or sweet potatoes, to make a vegetarian version.
• Meat Variations: Substitute the chicken with ground beef, ground turkey, or shredded pork.
• Cheese Variations: Use different types of cheese, such as pepper jack for a spicier flavor, or cotija cheese for a salty, crumbly topping.
• Tortilla Options: You can use flour tortillas instead of corn tortillas, but the texture will be slightly different. You can also use tortilla chips for a crunchier topping.
• Make Ahead: You can prepare the skillet up to the point of baking and store it in the refrigerator for up to 24 hours. Add the cheese just before baking.
• Freezing: Leftovers can be frozen for up to 2 months. Thaw completely before reheating in the oven or microwave.
• Serving Suggestions: Serve with a side of rice and beans for a complete meal.

Detailed Ingredient Notes:

• Chicken: I prefer using boneless, skinless chicken breasts because they are lean and cook quickly. However, you can also use chicken thighs for a richer flavor. Just make sure to trim off any excess fat.
• Onion and Bell Peppers: I like to use a combination of yellow onion, red bell pepper, and green bell pepper for a variety of flavors and colors. You can use any type of bell pepper you prefer.
• Garlic: Freshly minced garlic is always best for flavor. However, you can use garlic powder in a pinch. Use about 1/2 teaspoon of garlic powder for every clove of garlic.
• Black Beans and Corn: Rinsing and draining the black beans and corn helps to remove any excess sodium and starch.
• Diced Tomatoes and Green Chilies (Rotel): Rotel adds a nice kick of heat to the dish. If you prefer a milder flavor, you can use plain diced tomatoes.
• Enchilada Sauce: Choose your favorite brand and flavor of enchilada sauce. I usually use a mild or medium sauce, but you can use a hot sauce if you like it spicy.
• Chili Powder, Cumin, and Smoked Paprika: These spices add a warm, smoky flavor to the dish. Adjust the amounts to your liking.
• Corn Tortillas: Small corn tortillas work best for this recipe because they are easier to quarter and distribute throughout the skillet.
• Shredded Cheese: Cheddar cheese, Monterey Jack cheese, or a Mexican cheese blend all work well in this recipe. Choose your favorite!
• Optional Toppings: Sour cream, guacamole, chopped cilantro, and sliced green onions are all great toppings for this dish. Get creative and add your own favorites!

Troubleshooting:

• Skillet is too dry: If the skillet seems too dry while simmering, add a little bit of chicken broth or water to thin out the sauce.
• Cheese is browning too quickly: If the cheese starts to brown too quickly in the oven, cover the skillet with foil to prevent it from burning.
• Tortillas are not softening: If the tortillas are not softening enough during baking, add a little bit of water or enchilada sauce to the skillet before adding the cheese.
• Chicken is dry: Make sure not to overcook the chicken in the first step. Cooking it in batches helps to prevent it from drying out.

Nutritional Information (approximate, per serving):

• Calories: 450-550
• Protein: 30-40g
• Fat: 25-35g
• Carbohydrates: 30-40g

Note: Nutritional information can vary depending on the specific ingredients and portion sizes used.

Conclusion:

This Chicken Enchilada Skillet is more than just a meal; it’s a flavor explosion waiting to happen in your kitchen. Seriously, if you’re looking for a weeknight dinner that’s both satisfying and incredibly easy to throw together, look no further. The combination of tender chicken, vibrant vegetables, and that rich, cheesy enchilada sauce is simply irresistible. It’s the kind of dish that everyone at the table will devour, and you’ll be left wondering why you haven’t been making it all along.

But what truly sets this skillet apart is its versatility. While it’s fantastic served straight from the pan, bubbling hot and cheesy, there are so many ways to customize it to your liking. For a heartier meal, try serving it over a bed of fluffy rice or quinoa. The grains soak up all that delicious sauce, making every bite even more flavorful. Alternatively, you could scoop it into warm tortillas for a deconstructed enchilada experience. Add a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a squeeze of lime juice for an extra layer of freshness.

And don’t be afraid to experiment with the ingredients! If you’re not a fan of chicken, ground beef or shredded pork work just as well. You can also swap out the vegetables for your favorites. Corn, black beans, bell peppers, and onions are all great additions. For a spicier kick, add a pinch of cayenne pepper or a few chopped jalapeños to the skillet. And if you’re feeling adventurous, try using different types of cheese. Monterey Jack, pepper jack, or even a blend of Mexican cheeses would all be delicious.

The beauty of this recipe lies in its adaptability. It’s a blank canvas for your culinary creativity. Whether you’re a seasoned chef or a beginner in the kitchen, you can easily make this Chicken Enchilada Skillet your own. It’s a guaranteed crowd-pleaser that’s perfect for busy weeknights, casual gatherings, or even a cozy weekend dinner.

Serving Suggestions and Variations:

* Over Rice or Quinoa: For a heartier meal, serve over a bed of your favorite grain.
* Deconstructed Enchiladas: Scoop into warm tortillas with your favorite toppings.
* Add a dollop of sour cream or Greek yogurt: For a creamy and tangy touch.
* Sprinkle with fresh cilantro: For a burst of freshness.
* Squeeze of lime juice: To brighten up the flavors.
* Spice it up: Add cayenne pepper or chopped jalapeños.
* Experiment with different cheeses: Monterey Jack, pepper jack, or a Mexican blend.
* Vegetarian Option: Substitute the chicken with black beans and corn for a delicious vegetarian version.

I truly believe that this recipe will become a staple in your household. It’s quick, easy, and incredibly satisfying. So, what are you waiting for? Grab your skillet, gather your ingredients, and get ready to create a culinary masterpiece.

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear what variations you tried and how much you enjoyed it. Don’t forget to rate the recipe too! Happy cooking! I hope you enjoy this Chicken Enchilada Skillet as much as I do!