Tasty Chicken Enchilada Skillet

Man, the smells that fill my home when I whip up this chicken enchilada skillet are just unreal. I came up with this dish one crazy busy night when I wanted enchiladas but couldn't be bothered with all that stuffing and baking time. It's now turned into our go-to family meal. You get juicy chicken swimming in rich enchilada sauce while the tortillas and cheese blend together creating something that's just pure dinnertime happiness.

The Foolproof Success Behind This Dish

What I really dig about this meal is how everything comes together in a single pan with zero complicated assembly. My little trick is throwing in Greek yogurt instead of sour cream which pumps up the protein and keeps it lighter without missing out on that creamy texture we all want. And the coolest thing? Everyone at the table can dress it up their own way, which makes feeding even the fussiest family members so much easier.

Round Up These Items

• Chicken Shreds: A store-bought rotisserie chicken works wonders for saving time, or just use whatever cooked chicken you've got hanging around. Just don't let it be dry.
• Enchilada Sauce (Red): I try to make my own when I can, but always keep some cans in the pantry for those hectic evenings.
• Poblano: These pack such wonderful flavor. You can swap in a green bell if poblanos aren't at your store.
• Bell Pepper (Red): Brings a nice pop of color and some natural sweetness.
• Yogurt (Greek): This is my clever substitution that adds creaminess without any guilt.
• Cheese: Try a nice sharp cheddar or kick things up with some pepper jack instead.
• Tortillas (Corn): Cut them into chunks so they can drink up all that tasty sauce.
• Seasonings: Cumin, oregano and garlic powder come together for that real authentic flavor.
• Toppings (If You Want): Fresh cilantro, sliced avocado, more yogurt, some jalapeños or lime wedges really finish it off nicely.

Time To Get Cooking

Step 1: Cook Your Vegetables

Heat up your largest oven-safe skillet and pour in some olive oil. Throw in those peppers and all your spices. Let them cook until they smell amazing and soften up, about 5 minutes. Then scoop everything into a bowl for now.

Step 2: Combine Everything

Take those softened veggies and mix them with your sauce, chicken, and beans if you're using them. Stir in the Greek yogurt for that creamy texture, then gently mix in your tortilla pieces and most of your cheese. Make sure everything gets nice and coated.

Step 3: Return To Your Pan

Dump the mixture back into your skillet and sprinkle whatever cheese you saved over the top. Stick it in a hot oven at 425°F and wait until everything gets bubbly and the cheese melts completely, around 15 minutes.

Step 4: Serve It Up

Let it cool down for about 5 minutes before you add all your favorite toppings. I can't resist throwing on some fresh cilantro, chunks of avocado, and a small spoonful of Greek yogurt.

Tweak It Your Way

• Try Different Meats: I sometimes throw in ground turkey or beef instead of chicken. Just cook it first before you follow the rest of the steps.
• Skip The Meat: Load up on extra beans or some crumbled tofu for a plant-based version.
• Add Some Heat: Want it hotter? Grab some pepper jack and toss in a few chopped jalapeños.
• No Gluten Needed: Just make sure you buy corn tortillas that say gluten-free on the package.

Smart Cooking Tricks

• Do Some Prep: Cut all your veggies the day before and dinner comes together so much quicker.
• Save Some For Later: This tastes great for up to 3 days when kept in the fridge.
• Warming It Up: Stick it back in your oven at 350°F until it starts bubbling again.

Kitchen Gear You'll Need

• Big Iron Skillet: This is my top pick since you can use it on the stove and then pop it right in the oven.
• Some Decent Bowls: You'll need these to mix everything together just right.
• Sharp Knife: Makes cutting all those ingredients so much faster.

Finish Off Your Dinner Spread

We always pair this with some light Mexican rice or a simple green salad on the side. When we have company over, I put out some homemade guacamole and tortilla chips too. And don't forget to squeeze some lime over the top for that burst of freshness. This has become my favorite meal for casual get-togethers because everyone always wants more.

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Frequently Asked Questions

→ Can rotisserie chicken work here?

Totally, it’s a time-saver! Just shred it and swap it for the cooked chicken. The sauce and spices will still pack in all the flavor.

→ Why pick Greek yogurt over sour cream?

It’s creamy, cuts calories, and boosts protein intake. Choose 2% or whole milk yogurt to avoid curdling. Sour cream works too if that's your thing!

→ Can I get some prep done early?

Yup, chop and cook the veggies ahead and store in the fridge. Finish the rest when you're ready. The final dish can sit in your fridge up to 3 days.

→ What’s the best type of skillet to use?

Grab an oven-safe pan like cast iron or stainless steel. It needs to go from the stove to the oven. Oh, and watch out for the hot handle when you pull it out!

→ Is freezing a good idea for this dish?

It's fine to freeze, but be aware the tortillas might turn soft after thawing. Let it cool, use an airtight container, and thaw in the fridge overnight.