Description
This Iron Skillet Chicken Enchilada recipe is a delicious one-pan meal that we love. It has a smoky, rich flavor that is unique and that everyone in the family enjoys
Ingredients
Scale
- 2 pounds of chicken tenders
- one yellow onion, chopped
- 2 T olive oil
- 1 T smoked paprika
- 1 T garlic powder
- 1 tsp kosher salt
- 1 T chipotle chilis in adobo sauce
- 1, 15 ounce can red enchilada sauce, mild
- 1/2 cup water
- 2 ounces of diced green chiles
- 1 cup of sour cream
- 1/2 cup of chopped fresh cilantro
- 6 corn tortillas
- 1 1/2 cup of shredded Mexican-style cheese
For garnishes
- fresh lime wedges, juice squeezed on top,
- avocado slices or chunks
Instructions
- Preheat the oven to 400°.
- Chop onions and also rinse and chop cilantro and set aside. Scoop 1 tablespoon of chipotle chiles out of the jar and chop them as well.
- In a large iron skillet heat 2 tablespoons of olive oil over medium heat.
- Then combine chicken tenders, chopped onion, paprika, and garlic powder in the pan. Season with kosher salt. Next, add the chipotle and green chiles.
- Once these ingredients are combined, add the 15 ounces of enchilada sauce and ½ C water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and cook for 10-15 minutes until chicken is cooked through and shreds easily.
- Shred the chicken in the sauce using two forks. Add the sour cream and stir. Continue cooking over medium heat until the sauce thickens, about 5 minutes. Stir in the chopped cilantro.
- Arrange the tortillas on top of the chicken. Then, sprinkle shredded cheese over the top.
- Bake in the oven for 10-15 minutes until the cheese is melted.
- Serve enchiladas warm, topped with fresh lime juice and avocados.
Notes
- This recipe can be made without an iron skillet. Use a regular large skillet for the first 6 steps (up until the tortillas go on top). Then, transfer to a baking dish and add the tortillas and cheese to the top. It is easier clean up to just use the iron skillet, so if you are looking for a good one, check this one out on Amazon: Iron Skillet
- If you enjoy a spicier dish, add more chipotle and green chiles as desired. You could also add freshly sliced jalapeños for a garnish.
- Using chicken tenders vs. chicken breasts: Chicken breasts can be used instead of the tenders, if you have and prefer to use those. I find that shredding the smaller tenders is much easier and faster since the cuts are smaller.
- Here are a few great salads to serve along with this dish: Grilled Corn, Tomato, and Basil Salad and Grilled Corn and Avocado Salad
- Although this recipe is a red sauce dish, if you do enjoy a good tomatillo enchilada or tomatillo sauce, check out our recipe here: Tomatillo Sauce
Kid Tip – Go easy on the chipotle and chiles, unless your kids are accustomed to spice. I have served mine as above to my kids and the spice level was good. Also, when purchasing your chipotle and green chiles, take note of the spice level on the label, as they can be mild, medium, or hot. Enchilada sauce also has these labels, so there are many ways to manage the spice level for kids.
- Prep Time: 5
- Cook Time: 40
- Category: mains
- Method: stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 scoop
- Calories: 430
- Sugar: 3.5 g
- Fat: 17.9 g
- Carbohydrates: 23.3 g
- Protein: 41.2 g