Description

This Chicken Enchilada Skillet is not only delicious, but also quick and easy to throw together.

Ingredients

Scale

3 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp black pepper
1 Tb coconut oil (or other cooking oil)
1 can (10 oz.) red enchilada sauce
1 can (10 oz.) Rotel – with lime & cilantro (see note)
5 oz. shredded Colby-Jack cheese, divided
flour tortillas
sour cream
guacamole

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Instructions

To begin, cut the chicken breasts into 3/4 inch pieces. Sprinkle with salt and pepper. Set that aside for a moment.
In a large skillet, heat the coconut oil over medium high heat. Add in the chicken and cook until the chicken is cooked through and slightly golden in spots.
Pour in the enchilada sauce and can of Rotel. Cover your skillet and let it simmer for about 10 minutes. Meanwhile shred your cheese.
Add a handful (about 1/3 cup) of the shredded cheese to the skillet and let it melt into the mixture. When it is all melted in, it’s done!
Spoon the chicken & sauce into tortillas and top with a little extra cheese and some sour cream or guacamole…or both!
Enjoy!

Notes

Rotel is a blend of diced tomatoes and green chilies. It is a widely available in most grocery stores. (I’ve never seen a store that didn’t have it – from Alabama to Alaska.)
Rotel comes in a variety of styles: original, mild, hot and this lime & cilantro version. Use whichever floats your boat. If for some reason you can’t find it, just substitute with a can of diced tomatoes (15 oz.) and a small (4 oz.) can of diced green chilies. Other brands make similar versions as well.