Chicken Enchilada Skillet

This was the perfect busy worknight dinner!! I was able to cook this up stove top in about 20 minutes before I had to run back out the door to pick Lindsey up from an after school activity. I covered it and let it sit stovetop for the tortillas to soak up the liquid and the cheese to melt and it was ready to go when we got home about 30 minutes later!

This is delicious served up with some tortilla scoop chips - a little extra crunch and they're the perfect little "shovels". 

Chicken Enchilada Skillet

Ingredients

1 TBS olive oil

2 lbs chicken breast, diced small 

1 medium onion, diced

1 tsp garlic powder

1/2 tsp onion powder

2 tsp chili powder 

1 1/2 tsp ground cumin 

1/2 tsp salt 

1 (15-ounce) can pinto beans, drained and rinsed 

1 (19-ounce) can red enchilada sauce 

2 roma tomatoes, diced 

6 corn tortillas, cut into bit sized chunks

2 cups grated cheddar-jack cheese (about 8 ounces) 

Toppings:

Sour cream, salsa, shredded lettuce, diced tomato, etc. 

Directions

1. Heat a large nonstick skillet with the TBS of olive oil. Saute the diced chicken with the diced onion for about 10 minutes, until chicken is cooked through and onion is tender.
2. Season mixture with the garlic powder, chili powder, cumin, salt, and onion powder. 
3. Add in the beans, tomatoes, and enchilada sauce. Stir to combine. Allow to simmer about 5 minutes. Taste test, adjust seasonings if desired.
4. Stir in the tortilla pieces, simmer on low another 5 minutes. Sprinkle with cheese, cover and allow to rest about 10 - 15 minutes.
5. Serve with chips and desired toppings! 

Recipe adapted from The Pioneer Woman