Ugh, weeknights. We’ve all been there, right? Staring into the fridge after a long day, dreading the meal prep marathon. I remember one night, I was just wiped. All I had was some chicken, a can of tomatoes, and honestly, not much else. I almost gave up and ordered pizza, but then I thought, “What if I just *tried* something?” So I threw it all together in a skillet, let it sizzle, and low and behold, I ended up with this amazing, restaurant-worthy meal in under an hour! That’s exactly how my Weeknight Chicken You’ll Love recipe was born. It’s proof that tasty, satisfying dinners don’t need to be complicated. Get ready to ditch the takeout menus, because this one’s a keeper!
Why This Weeknight Chicken You’ll Love is a Game-Changer
Okay, so why is this recipe my go-to when I’m feeling the weeknight squeeze? Honestly, it just ticks ALL the boxes. Here’s why you’re going to love it too:
- It’s crazy fast: Seriously, we’re talking about a delicious, balanced meal on the table in under an hour from start to finish. That includes bake time! It’s perfect for when you’ve got soccer practice or dance class looming.
- So incredibly easy: You don’t need to be a gourmet chef for this one. Most of the work is hands-off simmering and then letting the oven do its thing. Even my most culinarily-challenged friends have ROCKED this recipe.
- Flavor explosion, guaranteed: Those diced tomatoes with chilies, the enchilada sauce, that little kick from the poblano – it all comes together in this incredibly comforting, savory, and slightly zesty dish. It feels way more gourmet than it is!
- Family-approved: Even the pickiest eaters in my house gobble this up. It’s familiar enough with the chicken and cheese, but interesting enough to keep things exciting. Dinner time arguments are officially a thing of the past over here!
- Healthy-ish and Filling: Packed with protein from the chicken and veggies sneakily hidden in there, it’s a great way to get a nutritious dinner in without loads of complicated steps. Plus, those crispy tortilla bits make it SO satisfying.
Gather Your Ingredients for Weeknight Chicken You’ll Love
Alright, let’s get our ducks in a row, or rather, our ingredients! The beauty of this dish is how simple everything is, and you probably have most of it already. Here’s what you’ll need:
For the Tortillas:
- 7 small (about 5 1/2-inch) corn tortillas
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 small poblano pepper, diced (don’t worry, it’s mild and adds great flavor!)
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1 (10-ounce can) diced tomatoes and green chilies (like Ro-Tel, mild or regular is fine!)
- 2 cups red enchilada sauce (grab your favorite store-bought or homemade)
- 2 1/2 cups shredded rotisserie chicken – this is my secret weapon for pure ease! Just grab one from the grocery store.
- Kosher salt and freshly ground black pepper, to taste
For Topping:
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
See? Nothing too crazy! Just simple stuff that comes together for something seriously delicious.
Simple Steps to Your Weeknight Chicken You’ll Love
Alright, let’s get cooking! This is where the magic happens, and trust me, it’s way easier than you think. We’re going to whip up this amazing Weeknight Chicken You’ll Love before you know it.
Preparing the Crispy Tortilla Base
First things first, let’s get these tortillas ready. Preheat your oven to a nice 400 degrees F. Toss those corn tortillas right on the oven rack – like, directly on it, in a single layer. Give them about 5 minutes to get toasty and crisp. Once they’re out, just let them cool for a few minutes before you break them into bite-sized pieces. Easy peasy!
Building the Flavorful Chicken Filling
Now, grab a big ol’ cast iron skillet. Heat up that tablespoon of olive oil over medium heat. Toss in your diced onion and poblano pepper – cook ’em until they’re nice and soft, maybe 3-4 minutes. Give them a good stir. Next, add your minced garlic and that cumin. Stir it all around until it smells heavenly, about just a minute. Don’t let that garlic burn!
Combining and Simmering the Filling
Okay, time for the good stuff. Stir in the diced tomatoes with green chilies and your enchilada sauce. Then, add that beautiful shredded rotisserie chicken. Give it all a good mix. Bring this mixture up to a boil, then immediately turn the heat down so it just simmers gently. Let it bubble away for about 5 minutes. This is where all the flavors get to hug each other and become best friends.
The Final Bake for Your Weeknight Chicken You’ll Love
Now for the grand finale! Stir in those broken tortilla pieces so they get coated in all that yummy sauce. Don’t they look amazing already? Sprinkle both the cheddar and Monterey Jack cheeses all over the top. Pop that whole skillet back into your preheated oven. Bake it for about 15-20 minutes, or until it’s all bubbly and the cheese is melted and just starting to get golden. Couldn’t be simpler!
Tips for the Best Weeknight Chicken You’ll Love
Alright, so you’ve got the recipe, and you’re ready to rock this! Here are a few little tricks I’ve learned that make this Weeknight Chicken You’ll Love even better, or just a bit easier if you need the help:
First off, don’t be afraid to play with the heat! If you like things spicier, grab a can of diced tomatoes with *hot* green chilies, or add a pinch of cayenne pepper. If you’re not a fan of spice at all, regular diced tomatoes (without the chilies) and a milder enchilada sauce will work like a charm. Also, that rotisserie chicken is a lifesaver! But if you’ve got them, about 2 1/2 cups of cooked, shredded chicken breast or thighs work just fine too. Just make sure they’re seasoned well.
And hey, if you don’t have poblano peppers? A small green bell pepper or even a jalapeño (if you’re feeling brave!) will totally do the trick in a pinch. The goal here is deliciousness, not rigid rules!
Serving Suggestions for This Easy Chicken Dinner
This dish is pretty much a full meal in itself, but if you want to round it out, think fresh and cool to balance that warm, cheesy goodness! A simple side of fluffy rice is always a winner, or maybe some black beans. A dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, or some sliced avocado on top would be absolutely divine. Lime wedges are also a must for that extra pop of brightness!
Storage and Reheating Instructions
Got leftovers? Lucky you! Let this amazing Weeknight Chicken You’ll Love cool down a bit, then pop it into an airtight container. It’ll keep beautifully in the fridge for about 3-4 days. When you’re ready for round two, just scoop out a portion into a microwave-safe dish and reheat gently until it’s warmed through. You can also reheat it right in the oven at a lower temp, like 350°F, if you have a bit more time. That cheesy topping gets gooey all over again!
Frequently Asked Questions About Weeknight Chicken You’ll Love
Got questions? I’ve got answers! This Weeknight Chicken recipe is pretty straightforward, but it’s always good to know the little details.
Can I use regular chicken breasts instead of rotisserie chicken?
Absolutely! If you don’t have a rotisserie chicken handy, just cook about 2 1/2 cups of cubed or shredded chicken breast or thighs yourself. Pan-sear them with a little salt and pepper, or even boil them until they’re cooked through, then shred. Easy peasy!
How spicy is this dish, really?
That’s a great question! The spice level really depends on your canned tomatoes and green chilies, and your enchilada sauce. A standard can of Ro-Tel and mild enchilada sauce makes this dish pleasantly savory with just a tiny hint of warmth. If you love heat, go for the hot variety of tomatoes, or add a pinch of cayenne to the filling before simmering. You’re in control!
Can I make part of this ahead of time?
You sure can! You can totally prep the chicken filling (steps 2-4) a day in advance and store it in the fridge. Then, all you have to do when you’re ready to eat is warm it up, stir in the tortilla pieces, top with cheese, and bake. It cuts down on the active cooking time even more!
Estimated Nutritional Information
Just a heads-up, these numbers are estimates! Since we’re all using different brands and maybe tweaking things a little, your exact nutritional values might vary a bit. But generally, per serving, you’re looking at roughly: Calories: 550-650, Fat: 25-35g, Protein: 30-40g, and Carbohydrates: 40-50g. Enjoy!
Share Your Weeknight Chicken Creation!
So, have you made my Weeknight Chicken You’ll Love yet? I’d absolutely LOVE to hear what you think! Drop a comment below and let me know how yours turned out, or if you added your own special twist. And if you took any photos, find me on social media and tag me – I love seeing your culinary masterpieces! Or check out more from Aria Russell to get inspired.
Weeknight Chicken You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F. Place the corn tortillas directly on the oven rack in a single layer. Bake until toasted and crisp, about 5 minutes. Let them cool for 5-10 minutes before breaking them into pieces.
- Heat the olive oil in a large cast iron skillet over medium heat. Add the diced onion and poblano pepper. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in the minced garlic and cumin until fragrant, about 1 minute.
- Stir in the diced tomatoes, enchilada sauce, and shredded chicken. Season with salt and pepper to your taste.
- Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
- Stir in the broken tortilla pieces until they are evenly combined. Sprinkle the cheeses over the top.
- Place the skillet into the oven and bake until the mixture is bubbly and the cheeses have melted, about 15-20 minutes.
- Serve immediately with your desired toppings.
Notes
Tried this recipe?
Let us know how it was!
Aria Russell is an accomplished Recipe Developer, culinary writer, and digital food educator passionate about helping home cooks create memorable meals with ease and confidence. With a career built on recipe innovation, kitchen experimentation, and food storytelling, Aria has become known for her ability to transform simple ingredients into dishes that are vibrant, comforting, and deeply satisfying. Today, she proudly contributes to grevva.com, where her recipes empower readers to cook smarter, eat better, and enjoy every step of the process.
Aria’s culinary journey began in local cafés and farm-to-table kitchens, where she spent her early career refining her skills in seasonal cooking, flavor building, and kitchen efficiency. Driven by a love for teaching and creativity, she transitioned from the back of the house into culinary content and recipe writing, eventually building a portfolio of step-by-step guides, family-friendly recipes, and educational cooking resources. Her ability to blend professional kitchen knowledge with approachable cooking techniques quickly set her apart in the food media world.
Over the years, Aria has collaborated with food startups, cooking instructors, and kitchenware brands to develop recipes and digital content for both beginner and seasoned home cooks. Her work has been shared across online food communities and featured in curated recipe collections for its clarity, inspiration, and consistently delicious results. She is recognized for her thoughtful approach to recipe testing and her dedication to helping readers understand the “why” behind every technique—not just the steps.
