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The Creamy Chicken Enchilada Skillet is a delightful twist on traditional enchiladas, merging the vibrant flavors of this beloved Mexican dish into a hassle-free one-pan meal. Perfect for busy weeknights or family gatherings, this skillet dish presents an enticing combination of creamy textures and bold flavors that promise to satisfy even the most discerning palates. Its appeal lies not just in its taste, but also in its simplicity; with minimal preparation and cleanup, it allows home cooks to serve a nourishing and hearty meal without the fuss.

Creamy Chicken Enchilada Skillet

Discover the joys of cooking with this Creamy Chicken Enchilada Skillet recipe, a simple and flavorful twist on a classic dish. Perfect for busy evenings, this one-pan meal combines tender chicken, vibrant veggies, and a rich creamy sauce, all in under 30 minutes. With minimal cleanup, it's great for families or entertaining. Dive into a comforting blend of textures and tastes that's fully customizable—ideal for any dietary preference. Enjoy a delicious dinner tonight!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 can (10 oz) red enchilada sauce

1 cup (240ml) chicken broth

1 cup (240ml) heavy cream

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon onion powder

½ teaspoon garlic powder

2 cups (about 200g) frozen corn kernels

1 cup (40g) shredded cheddar cheese

1 cup (40g) crumbled queso fresco or feta cheese

Fresh cilantro for garnish

Salt and pepper to taste

Tortilla chips or warm tortillas for serving

Instructions
 

Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Sauté until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

    Sauté Vegetables: In the same skillet, add the chopped onion and bell pepper. Sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute, stirring frequently.

      Make the Sauce: Pour in the red enchilada sauce and chicken broth. Stir in the heavy cream, cumin, smoked paprika, onion powder, and garlic powder. Bring to a gentle simmer, allowing the mixture to thicken slightly, about 5 minutes.

        Add Chicken and Corn: Return the cooked chicken to the skillet, and add the corn kernels. Stir to combine and heat through for another 3-5 minutes.

          Cheesy Finish: Sprinkle the shredded cheddar cheese on top of the mixture. Allow it to melt and become bubbly, which should take about 2 minutes. For extra cheesiness, cover the skillet with a lid during this step.

            Garnish and Serve: Once the cheese is melted, sprinkle the crumbled queso fresco and fresh cilantro on top. Serve the creamy chicken enchilada skillet hot, with tortilla chips or warm tortillas on the side for scooping.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings