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Cheesy Chicken Enchilada Skillet is a dish that embodies comfort and flavor, making it an ideal meal for any occasion. Enchiladas, a staple of Mexican cuisine, are beloved for their rich taste and versatility. Traditionally, enchiladas are prepared by filling tortillas with various ingredients, rolling them up, and baking them in a savory sauce. However, this skillet adaptation takes the classic flavors of enchiladas and simplifies them into a delicious one-pan meal that fits seamlessly into busy lifestyles.

Creamy Chicken Enchilada Skillet

Discover the delicious and comforting Cheesy Chicken Enchilada Skillet recipe that transforms traditional enchiladas into a quick and easy one-pan meal. Combining tender chicken, vibrant vegetables, and a creamy sauce, this dish captures the essence of Mexican flavors while simplifying the cooking process. Perfect for busy weeknights or impressing guests, this flavorful skillet will become a family favorite, offering a delightful and satisfying dining experience without the hassle of rolling tortillas. Enjoy this hearty dish that brings everyone together around the table!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper, to taste

1 cup corn kernels (can be fresh, frozen, or canned)

1 can (10 oz) diced tomatoes with green chilies

1 cup enchilada sauce

1 cup heavy cream or coconut milk

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

8 small corn or flour tortillas, cut into strips

Fresh cilantro, for garnish

Sliced jalapeños (optional, for garnish)

Lime wedges, for serving

Instructions
 

Sauté the Aromatics: In a large, deep skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion. Sauté for about 3 minutes, stirring frequently, until the onion is translucent and softened. Next, add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning, until fragrant.

    Cook the Chicken: Incorporate the bite-sized chicken pieces into the skillet, seasoning them with chili powder, cumin, smoked paprika, salt, and black pepper. Cook for approximately 5-7 minutes, occasionally stirring, until the chicken is thoroughly cooked and browned on all sides.

      Add the Vegetables: Stir in the corn kernels along with the canned diced tomatoes, including all the juices from the can. Mix everything together and let it cook for another 2-3 minutes to warm through.

        Create the Sauce: Pour in the enchilada sauce followed by the heavy cream (or coconut milk), stirring well to combine all the ingredients evenly. Allow the mixture to simmer gently for about 5 minutes, which will help develop rich flavors.

          Incorporate the Cheese: Reduce the heat to low, then add half of the shredded cheddar and Monterey Jack cheeses. Stir continuously until the cheese melts into a creamy sauce. Taste and adjust seasoning with additional salt and pepper if needed.

            Add the Tortilla Strips: Gently fold in the tortilla strips, ensuring they are well-coated in the creamy cheese mixture. Sprinkle the remaining cheese evenly over the top.

              Melt the Cheese: Cover the skillet with a lid and let it cook on low heat for an additional 2-3 minutes, allowing the cheese to melt beautifully and the tortilla strips to soften.

                Garnish and Serve: Remove the skillet from heat. Garnish the dish with freshly chopped cilantro and sliced jalapeños if desired. Serve hot, accompanied by lime wedges for an extra zesty flair!

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

                    Presentation Tips: For an appealing presentation, serve the skillet directly on the table while it's still bubbling. Offer lime wedges on a small plate for guests to add their desired tartness.