One-Skillet Enchilada Chicken

by OnePotWonders
Prep: 15m
Cook: 20m
poultry
One-Skillet Enchilada Chicken - Image

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Ingredients
Servings:4
4boneless skinless chicken breasts
2tspSouthwest chipotle seasoning
1tbspolive oil
1/4cupenchilada sauce
1/2cupsharp cheddar cheese
2tbspcilantro
Nutrition Facts

Per serving

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Instructions
  1. 1

    Season the chicken

    Pat the chicken breasts dry and season both sides with the Southwest chipotle blend. Dry chicken is the whole trick to a good sear, so don't skip the paper towels.

  1. 2

    Brown it in the skillet

    Heat the olive oil in an ovenproof skillet (cast iron is perfect here) over medium-high. Brown the chicken a few minutes per side. You're after color, not cooked-through — the oven finishes the job.

  2. 3

    Top and bake

    Spoon the enchilada sauce over the chicken, scatter the cheddar on top, and slide the whole skillet into a 350°F oven. Bake 18 to 20 minutes, until a thermometer in the thickest breast reads 170°F.

  3. 4

    Finish

    Pull the skillet, scatter the cilantro over the top, and let it rest a couple minutes before serving. The cheese keeps the chicken from drying out, so it's forgiving if you run a minute long.

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One-Skillet Enchilada Chicken

Created by: OnePotWonders

Prep Time: 15m
Cook Time: 20m
Servings: 4

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 tsp Southwest chipotle seasoning
  • 1 tbsp olive oil
  • 1/4 cup enchilada sauce
  • 1/2 cup sharp cheddar cheese
  • 2 tbsp cilantro

Instructions

  1. Season the chickenPat the chicken breasts dry and season both sides with the Southwest chipotle blend. Dry chicken is the whole trick to a good sear, so don't skip the paper towels.
  2. Brown it in the skilletHeat the olive oil in an ovenproof skillet (cast iron is perfect here) over medium-high. Brown the chicken a few minutes per side. You're after color, not cooked-through — the oven finishes the job.
  3. Top and bakeSpoon the enchilada sauce over the chicken, scatter the cheddar on top, and slide the whole skillet into a 350°F oven. Bake 18 to 20 minutes, until a thermometer in the thickest breast reads 170°F.
  4. FinishPull the skillet, scatter the cilantro over the top, and let it rest a couple minutes before serving. The cheese keeps the chicken from drying out, so it's forgiving if you run a minute long.

Notes & Tips

This is my weeknight cheat when I want enchilada flavor without rolling a single tortilla or dirtying a second dish. One ovenproof skillet, stove to oven, done. Serve it over rice or with warm tortillas to mop up the saucy cheese, and throw a can of black beans in the microwave if you want to round it out. Use whatever enchilada sauce you've got — red or green both work.