Chicken Enchilada Skillet

Prep Time3

Cook Time20

Total Time23

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

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!

Notes

Rotel is a blend of diced tomatoes and green chilies. It is a widely available in most grocery stores. (I've never seen a store that didn't have it - from Alabama to Alaska.)
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.

See This Recipe:

https://cosmopolitancornbread.com/chicken-enchilada-skillet/

Equipment Used

12 inch cast iron skillet or other large skillet with a cover

Nutrition