Description
Make this one-pan Hatch Chile Chicken Enchilada Skillet for a flavorful dinner that’s quick and easy to prepare and perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup roasted Hatch chiles, chopped
- 6 corn tortillas, cut into strips
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup green enchilada sauce
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large skillet, heat olive oil over medium heat. Add the shredded chicken, roasted Hatch chiles, cumin, garlic powder, and salt and pepper. Stir well to combine and heat through.
- Add the corn tortilla strips to the chicken mixture, tossing everything together.
- Pour the green enchilada sauce over the entire mixture and stir until well coated.
- Sprinkle shredded cheese on top and cover the skillet. Let it cook for about 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from heat and let it sit for a few minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner Ideas
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg