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Green Chilies Chicken Enchilada Skillet

August 28, 2013 by Tabitha 3 Comments

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.

Green chilies chicken enchilada skillet - One cutting board and one skillet makes preparing these enchiladas super simple.

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.

Green chilies chicken enchilada skillet - Super simple but packed with all the flavor you expect.

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

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  • 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

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.

Related yumminess:

Bacon-Wrapped Stuffed Chicken Breast Beef & Peppers with Cheese Grits or as Enchiladas Default ThumbnailEasy Skillet Pork and Peppers Taco Bowls with Guaca-Salsa

Filed Under: Dinner Tagged With: Chicken Breast Recipes

Comments

  1. The Better Baker says

    August 28, 2013 at 7:37 am

    You ole smarty pants you! Sounds amazing. I have a special place in my heart…and belly…for Mexican food too. YUMMM!

    Reply
    • Tabitha Philen says

      August 28, 2013 at 8:06 am

      I don’t know if this recipe makes me smart or proves that I am lazy. LOL. But, it’s delicious!

      Reply

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  1. 24 Easy Meal Ideas for Cooked & Leftover Chicken says:
    May 19, 2014 at 8:01 am

    […] Green Chilies Chicken Enchilada Skillet from Frugal Family Favorites […]

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