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–+ servings
A bubbling skillet casserole of shredded chicken, melted cheese, tomatoes, avocado, and cilantro.

Weeknight Chicken You'll Love

This recipe offers a flavorful and easy chicken dinner perfect for busy weeknights. It uses simple ingredients and quick cooking techniques to deliver a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Tortillas
  • 7 count corn tortillas 5 1/2-inch
For the Filling
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 small poblano pepper diced
  • 3 cloves garlic minced
  • 1/2 teaspoon ground cumin
  • 1 10-ounce can diced tomatoes and green chilies
  • 2 cups red enchilada sauce homemade or store-bought
  • 2 1/2 cups shredded rotisserie chicken
  • to taste Kosher salt and freshly ground black pepper
For Topping
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese

Equipment

  • Cast Iron Skillet

Method
 

  1. 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.
  2. 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.
  3. Stir in the diced tomatoes, enchilada sauce, and shredded chicken. Season with salt and pepper to your taste.
  4. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
  5. Stir in the broken tortilla pieces until they are evenly combined. Sprinkle the cheeses over the top.
  6. Place the skillet into the oven and bake until the mixture is bubbly and the cheeses have melted, about 15-20 minutes.
  7. Serve immediately with your desired toppings.

Notes

This recipe is versatile. Feel free to add other vegetables like corn or bell peppers. You can also adjust the spice level by using milder or hotter enchilada sauce and tomatoes with chilies.

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