This is one of the easiest meals you can possibly think of making. Busy night? You have time for this!
To Make This Recipe You Will Need:
- boneless, skinless chicken breasts
- salt
- black pepper
- coconut oil, or other cooking oil
- Siete red enchilada sauce (or your favorite brand)
- Rotel- with lime & cilantro
- Colby-Jack cheese
- flour tortillas (or rice, or cauliflower rice for a paleo-friendly option)
- sour cream
- guacamole
- large skillet
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To begin, sprinkle cubed chicken breasts with salt and pepper.
In a large skillet (with a lid), heat coconut oil over medium high heat. Add in the chicken and cook until the chicken is cooked through and slightly golden in spots, about 8-10 minutes.
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Pour in the enchilada sauce and a can of Rotel. Cover your skillet and let it simmer for about 10 minutes.
Serve this on tortillas or with rice and top with shredded cheese, sour cream, and guacamole – or your other favorite toppings. I like to serve this with cauliflower rice for a paleo-friendly version.
Enjoy!
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Chicken Enchilada Skillet
Ingredients
- 2 lb chicken breasts, boneless, skinless – cubed
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 Tb coconut oil, or other preferred cooking oil
- 15 oz red enchilada sauce, I prefer Siete brand (paleo-friendly)
- 10 oz Rotel with lime & cilantro, (see note)
Options For Serving
- shredded Colby-Jack cheese, or other favorite cheese
- flour tortillas
- rice, or cauliflower rice
- sour cream
- guacamole
Instructions
- To begin, cut the chicken breasts into ¾ inch pieces. Sprinkle with salt and pepper. Set that aside for a moment.
- In a large skillet, heat the coconut oil over medium high heat. Add in the chicken and cook until the chicken is cooked through and slightly golden in spots, about 8-10 minutes.
- Pour in the enchilada sauce and can of Rotel. Cover your skillet and let it simmer for about 10 minutes.
- Serve this on tortillas or with rice and top with shredded cheese, sour cream, and guacamole – or your other favorite toppings. I like to serve this with cauliflower rice for a paleo-friendly version.
- Enjoy!
Equipment Used
- 12 inch cast iron skillet or other large skillet with a cover
Notes
Rotel comes in a variety of styles: original, mild, hot, and this lime & cilantro version. Use whichever floats your boat. If for some reason you can’t find it, just substitute with a can of diced tomatoes (15 oz.) and a small (4 oz.) can of diced green chilies. Other brands make similar versions as well. Nutritional information was estimated for the chicken enchilada skillet, optional items for serving were not factored in. For paleo-friendly, serve with the cauliflower rice and omit the dairy.
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
This recipe post was originally published in 2015, most recently updated in 2024.
These were so good!