Description
This Creamy Green Chile Chicken Enchilada Skillet is a quick and delicious one-pan meal that combines tender chicken thighs, beans, tortillas, and a luscious green enchilada sauce with cream of chicken soup. Topped with melted Mexican cheese blend, this skillet dish delivers comfort and bold flavors in just 20 minutes, perfect for an easy weeknight dinner.
Ingredients
Chicken and Spices
- 1 lb chicken thighs (boneless, skinless, cut into bite-size pieces)
- 2 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- 1 tsp olive oil
Vegetables and Sauces
- ½ cup onion (diced)
- 10 oz green enchilada sauce
- 10.5 oz cream of chicken soup
Other Ingredients
- 14 oz Cannellini beans (rinsed and drained)
- 6 medium corn tortillas (cut into strips)
- 2 cups Mexican cheese blend (shredded)
Instructions
- Season and Cook Chicken: Season the bite-sized chicken thighs with chili powder, cumin, and garlic powder. Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the chicken and diced onions. Cook, stirring occasionally, until the chicken is cooked through and the onions are tender, about 6 minutes.
- Add Sauces and Beans: Reduce the heat to medium and stir in the green enchilada sauce, cream of chicken soup, and rinsed Cannellini beans. Let the mixture simmer on low heat until everything is combined and heated through, about 3-4 minutes.
- Incorporate Tortillas: Stir in the strips of corn tortillas, allowing them to absorb the sauce and soften, about 2-3 minutes while continuing to simmer gently.
- Top with Cheese and Melt: Sprinkle the shredded Mexican cheese blend evenly over the skillet contents. Reduce heat to medium-low, cover the skillet, and let it simmer until the cheese melts completely, about 3-5 minutes.
- Serve: Remove from heat and optionally top with your favorite taco toppings such as sour cream, cilantro, or avocado. Serve warm and enjoy your creamy, cheesy enchilada skillet meal.
Notes
- Use boneless, skinless chicken thighs for the best flavor and tenderness.
- If you prefer a spicier dish, add chopped green chilies or jalapeños to the sauce.
- For a creamier texture, add a splash of milk or cream when stirring in the sauces.
- Corn tortillas can be substituted with flour tortillas based on preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
