Posted: Apr 12, 2012 8:52 AM
 
Your family will love this easy chicken enchilada skillet dish. Chunks of chicken, black olives, corn and mild peppers are simmered in a creamy sauce. Corn tortillas are cut into squares and stirred in for real enchilada flavor without the work. Just add a scoop of guacamole and some sliced tomato for an easy dinner. Serves 6-8.

Ingredients:

  • 1 tablespoon oil
  • 1 pound boneless chicken breasts or thighs, cut into bite-sized chunks
  • 2 tablespoons taco seasoning
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 red bell pepper, chopped
  • 1 cup chicken stock
  • 1/4 cup chopped fresh cilantro, or more to taste
  • 1 cup kidney beans, drained and rinsed
  • 1-1/4 cup frozen corn
  • 1 cup sliced black olives
  • 4 ounces cream cheese, softened
  • 1/4 cup ranch style dressing
  • 1-1/2 cups grated cheddar cheese, divided use
  • 1/2 cup chunky salsa
  • 6 corn tortillas, cut into squares

Instructions:

  1. Sprinkle the chicken with the taco seasoning.
  2. Heat the oil in a large skillet over medium heat.
  3. Add the onions, garlic and peppers and saute until softened.
  4. Remove from skillet.
  5. Add the chicken to the skillet and brown on all sides.
  6. Add the onions, garlic and peppers back into the skillet and cook about 7 minutes more or until done.
  7. Pour in the chicken stock.
  8. Add the cilantro, beans, corn and olives.
  9. Bring to a simmer.
  10. Meanwhile, heat the cream cheese and ranch dressing in the microwave until melted.
  11. Add 1 cup of the cheddar cheese and the salsa to the cream cheese mixture and blend well.
  12. Add the cheese mixture to the skillet and stir to blend.
  13. Stir the corn tortillas into the chicken mixture.
  14. Simmer for another few minutes or until tortillas are softened.
  15. Sprinkle with 1/2 cup of the shredded cheese and a little more chopped cilantro.

Variations and tips:

  • You can substitute cubed, boneless pork for the chicken in this recipe.
  • Choose a salsa that your family likes. A medium heat works best for most people — the cheesy sauce cools down the salsa a little.
  • To save even more time you can make this ahead. Just leave out the tortillas until the very last minute or they will get too soggy.
  • If you prefer, you can substitute tortilla chips for the corn tortillas in this recipe. The chips add both crunch and flavor.

This is a one-dish dinner that really only needs a salad to complete it. Mixed baby greens and herbs, radicchio or other tangy salad greens will complement the richness of the recipe perfectly.

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Alicia French May 10, 2012
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Yum! This looks so delish!