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Mexican chicken and tortillas served right from cast iron skillet with forks to the side on a blue napkin.
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5 from 3 votes

Mexican Chicken Skillet

This Mexican Chicken Tortilla Skillet is a quick, easy, cheesy and delicious one-pan meal perfect for any night of the week and especially game days!
Course Dinner, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 447kcal
Author Kim Peterson

Equipment

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 red onion , chopped
  • 1 red bell pepper , chopped
  • 1 poblano pepper , chopped
  • 1 jalapeño , minced (optional)
  • 4 garlic cloves , minced
  • 1 teaspoon ground cumin
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 3 ounces cream cheese , room temperature
  • 3 cups cooked chicken , chopped
  • 1 15-ounce can black beans , drained and rinsed
  • 1 10-ounce can diced tomatoes with green chiles , drained
  • 1 cup corn , fresh or frozen and thawed
  • 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 5 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 skillet evenly with cheese.
  • Place the skillet under the broiler and broil until the cheese is melted and tortillas are browned, 2-4 minutes.
  • Serve hot with extra cilantro and sliced jalapeños. Enjoy!

Notes

Recipe Tips
  1. Be sure to use an ovenproof skillet. If you don’t have one that’s broiler-proof, you can bake the casserole at 425°F for 8-10 minutes.
  2. When broiling, don’t stray far from the oven and be sure to set a timer as things can burn quickly.
  3. To prep, have the vegetables and chicken chopped before firing up the stove. The cooking steps move quickly so it’s best to have all the ingredients lined up.
  4. Bring the cream cheese to room temperature so it melts smoothly.
  5. To make the chicken skillet spicier, you can add chili powder, cayenne pepper, hot sauce or a can of green chiles. To make it less spicy, omit the jalapeño.

Nutrition

Serving: 1 serving | Calories: 447kcal | Carbohydrates: 24g | Protein: 31g | Fat: 22g | Cholesterol: 108mg | Sodium: 490mg | Potassium: 478mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1435IU | Vitamin C: 50mg | Calcium: 331mg