Skillet Chicken Enchilada Suizas
6

FROM OUR FARMS TO YOUR TABLE

  • BackBack

Skillet Chicken Enchilada Suizas

  • Servings: 6
  • Prep Time: 10 MINS
  • Cook Time: 35 MINS

PRINT THIS RECIPE: Print

Directions

Step one
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbsp. oil in large skillet over medium-high heat. Arrange chicken in skillet and cook, undisturbed for 5-7 minutes, until chicken is golden brown. Flip chicken over and add remaining tablespoon of oil to pan, swirling to coat. Continue cooking chicken until browned and cooked through to internal temperature for 170°F, about 7-10 minutes. Transfer chicken to plate and set aside.
Step two
Add onion to same skillet and cook until tender, 5-7 minutes. If skillet is dry, add 1 tbsp. oil. Add garlic and cumin and cook another minute, until fragrant. Stir in tomatoes and salsa. Bring to simmer, reduce heat to low and continue to simmer 5 minutes, stirring occasionally.
Step three
When chicken is cool enough to handle, shred into bite-size pieces with two forks. Stir chicken into skillet.
Step four
Preheat oven to broil. Remove skillet from heat and stir in sour cream, tortillas and half of the cheese. Top skillet with remaining cheese and transfer to oven. Broil until cheese is bubbly and browned, 5-7 minutes.
Step five
Remove skillet from oven and top with avocado, jalapeno, cilantro and additional sour cream. Serve with lime wedges.

Ingredients

1 1/2  lbs. RANGER® Free Range Boneless Skinless Chicken Breasts
  kosher salt
  freshly ground black pepper
2 tbsp. olive oil, divided, plus more as needed
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 tsp. ground cumin
1 (14.5) oz. can fire-roasted diced tomatoes, drained
1 1/2 cups tomatillo salsa
1 cup sour cream, plus more for serving
6 small corn tortillas, torn
8 oz. Monterey Jack cheese, shredded, divided
  Fresh cilantro, avocado, sliced jalapeno, lime wedges for serving

Directions

Step one
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbsp. oil in large skillet over medium-high heat. Arrange chicken in skillet and cook, undisturbed for 5-7 minutes, until chicken is golden brown. Flip chicken over and add remaining tablespoon of oil to pan, swirling to coat. Continue cooking chicken until browned and cooked through to internal temperature for 170°F, about 7-10 minutes. Transfer chicken to plate and set aside.
Step two
Add onion to same skillet and cook until tender, 5-7 minutes. If skillet is dry, add 1 tbsp. oil. Add garlic and cumin and cook another minute, until fragrant. Stir in tomatoes and salsa. Bring to simmer, reduce heat to low and continue to simmer 5 minutes, stirring occasionally.
Step three
When chicken is cool enough to handle, shred into bite-size pieces with two forks. Stir chicken into skillet.
Step four
Preheat oven to broil. Remove skillet from heat and stir in sour cream, tortillas and half of the cheese. Top skillet with remaining cheese and transfer to oven. Broil until cheese is bubbly and browned, 5-7 minutes.
Step five
Remove skillet from oven and top with avocado, jalapeno, cilantro and additional sour cream. Serve with lime wedges.

CHECK OUT OUR RECIPE BOOKLET!

Close