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When it comes to comforting meals that are packed with flavor and can be made in a fraction of the time, the Creamy Chicken Enchilada Skillet stands out as a favorite. This dish brings together tender chicken, a rich and creamy sauce, and the vibrant flavors of enchiladas, all cooked in one pan. It’s the kind of meal that wraps you in warmth and satisfaction, making it a perfect choice for busy weeknights or cozy gatherings.

Creamy Chicken Enchilada Skillet

Discover the warmth and comfort of Creamy Chicken Enchilada Skillet, a one-pan meal that’s bursting with flavor and simplicity. This dish combines tender chicken, a rich creamy sauce, and colorful vegetables, all cooked together for a cozy weeknight dinner or a fun gathering. Quick to prepare and easy to clean up, this versatile recipe is perfect for meal prep or leftovers, and it can be customized to suit your taste. Enjoy a delicious, creamy delight that everyone will love!
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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, chopped, 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 generously with salt and pepper. Sauté the chicken for about 5-7 minutes, or until it is browned and fully cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.

    Sauté Vegetables: In the same skillet, add the finely chopped onion and diced bell pepper. Sauté them for about 3-4 minutes, or until they become tender. Then, stir in the minced garlic and cook for an additional minute, making sure to stir frequently to prevent burning.

      Make the Sauce: Pour the red enchilada sauce and chicken broth into the skillet and mix well. Stir in the heavy cream, cumin, smoked paprika, onion powder, and garlic powder. Increase the heat slightly and bring the mixture to a gentle simmer, allowing it to thicken just a little for approximately 5 minutes.

        Add Chicken and Corn: Return the cooked chicken to the skillet, followed by the frozen corn kernels. Stir everything together to ensure even distribution and heat through for an additional 3-5 minutes, until the corn is warmed.

          Cheesy Finish: Evenly sprinkle the shredded cheddar cheese over the top of the mixture in the skillet. Allow it to melt and bubble, which will take about 2 minutes. For extra melted goodness, cover the skillet with a lid during this step.

            Garnish and Serve: Once the cheese is fully melted, remove the skillet from the heat. Sprinkle the crumbled queso fresco or feta cheese and the freshly chopped cilantro over the top. Serve the creamy chicken enchilada skillet hot, accompanied by tortilla chips or warm tortillas for scooping up the delicious mixture.

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

                Presentation Tips: Serve in individual bowls, garnishing each with additional cilantro and a sprinkle of cheese. Provide tortilla chips in a separate dish for dipping or serve warm tortillas alongside for a delightful experience.