Cinco de Mayo is just two days away and this Mexican Chicken Tortilla Skillet needs to be part of the fiesta! It's a quick and easy, one-pan meal so loaded with flavor and cheesy goodness, you'll want on repeat.
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What You'll Need
In spite of what may look like a lot of ingredients, this super tasty one-pan wonder comes together in no time. Using rotisserie or leftover chicken is a time saver, and the bit of veggie chopping can even be done the night before. All these layers of flavor and texture come together deliciously in the end.
Cooking Steps
The onion and peppers start things off for this Mexican Chicken Tortilla Skillet then the rest joins in fairly quick succession. The sauce has a light roux base and a little cream cheese gives it more body and luster.
Once the sauce is made, mix in the chicken, beans, tomatoes, and corn then simply arrange torn tortillas in the mixture. Be sure to use an oven-safe skillet because this beauty will go under the broiler for a few to get the cheese nice and bubbly.
And before you know it you'll have a skillet full of creamy, cheesy, spicy chicken with beans, veggies and crispy tortillas. Garnish to your heart's delight and pour a cold one. You deserve it. Enjoy the weekend, friends!
More Mexican Recipes for Cinco de Mayo & Beyond!
Mexican Pizza with Salsa Verde & Chorizo
Slow Cooker Chicken Mole Stuffed Sweet Potatoes
Roasted Chicken Verde Taquitos
Slow Cooker Ancho Short Rib Tacos
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Mexican Chicken Tortilla Skillet
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 red or yellow onion, chopped
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped
- 1 small jalapeño, minced (optional)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 3 ounces cream cheese, room temperature
- 3 cups chopped cooked chicken
- 1 15- ounce can black beans, drained and rinsed
- 1 10- ounce can diced tomatoes with green chiles, drained
- 1 cup fresh or frozen corn
- ¼ cup fresh cilantro or parsley, chopped, plus extra for garnish
- Salt and pepper
- 4 6- inch corn or flour tortillas, torn into pieces
- 2 cups shredded cheddar, monterey jack or oaxaca cheese
- Sliced jalapeños for garnish
Instructions
- Heat oil in a large ovenproof skillet over medium-high heat.
- Add onion, bell pepper, and poblano. Cook until softened, stirring occasionally, about 8 minutes.
- Add jalapeño, garlic and cumin. Cook until fragrant, stirring constantly, about 1 minute.
- Sprinkle flour over the vegetables and cook, stirring constantly, until thoroughly coated, about 1 minute.
- Add broth and bring to a boil, stirring to combine.
- Cook until slightly thickened, about 2 minutes, stirring frequently.
- Reduce heat to medium and stir in cream cheese until melted.
- Add chicken, black beans, tomatoes, and corn. Season with salt and pepper. Remove from heat.
- Preheat broiler on high.
- Arrange tortilla pieces in the chicken mixture. Sprinkle evenly with cheese.
- Place the skillet under the broiler and broil until the cheese is melted and tortillas are browned, 2-3 minutes.
- Serve hot with extra cilantro and sliced jalapeños. Enjoy!
*Recipe generously adapted from EatingWell, March 2019
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