Green Chilies Chicken Enchilada Skillet

While I do not legally have any Hispanic ethnicity in my family lineage, I really think someone is not being completely honest because there is a special place in my heart (and stomach) for Mexican flavors.

Enchiladas are a personal favorite but I often find the mess of preparing enchiladas in a traditional way to be messy and time consuming. But all I want is the flavor. So, I have found an easy way to get everything that I want with one cutting board and one skillet.

With my awesome 12 inch cast iron skillet, I can make a huge enchilada casserole in 30 minutes or less. The biggest time-saver is not rolling the enchiladas but it also helps to have your chicken already boiled and ready.

Green Chilies Chicken Enchilada Skillet

Print Recipe

Ingredients

• 1 to 2 pounds boneless skinless chicken breast, boiled and coarsely chopped
• 1 tablespoon olive oil
• 1 green bell pepper diced
• 1 onion diced
• 1 clove garlic minced
• 1 cup sour cream
• 8 ounces cream cheese
• 1 19 ounce can Green Chile Enchilada Sauce
• 12 corn tortillas
• 1 cup colby jack cheese shredded
• 3 Roma tomatoes seeded and diced for garnish

Instructions

• Preheat oven to 350 degrees.
• Heat skillet over medium high heat and add olive oil. Add bell pepper, onion, and garlic, stirring occasionally until softened.
• Stir in chicken, cream cheese, and sour cream.
• Cut tortillas into pieces and mix in while leaving a layer on top of the skillet. Pour enchilada sauce over the tortillas and then sprinkle with cheese.
• Place in the oven for 20 to 30 minutes or until the cheese has melted.
• Garnish with tomatoes and green peppers.