Chicken Enchilada Skillet

This meal was super easy, quick and affordable... my two young children loved it too!!

I'm Hispanic we like spicy, I used olive oil & garlic browned up the chicken with red onions, added more chopped tomatoes with the rotel spicy chiles ,it tasted great I do have picky preteen & teenager!! Served Spanish rice with guacamole & tostadas chips!!!Im a Texan!

Quick, easy and really good :)

Just made this recipe in less than 20 minutes from frozen chicken to done! I didn't have any pre-cooked shredded chicken on hand, so I thawed some chicken in the microwave, cut it into chunks, cooked it up (with my homemade cumino, salt, garlic powder, and black pepper mix, along with a generous shake of chili powder), and tossed everything else in as directed. I used HOT enchilada sauce, talk about a GREAT KICK IN THE MOUTH!!! This will definitely become a regular on our menu!!!

I made this last night and my husband loved it and ask me to put it on my list of recipes that I will make occasionally. I will make some changes such as adding sauted onions and I will add jalapenos, as it wasn't spicy enough for us but it was good made according to the directions.

This was a good "starter recipe" and a great idea for a quick version of an enchilada meal, but the recipe as shown doesn't deliver enough flavor punch for my tastes. Too bland and mild for me, so I added in lots of carmelized white onion, and some garlic powder, cumin, cayenne, diced jalepenos, fresh cilantro, and a healthy dose of sizzling habenero sauce. I also finished it off, (after combining everything on medium to low heat until heated through), by cranking the heat up to high, and letting the skillet put a little crunch on the tortillas and cheese (similar to when making migas). That added crunch, as well as the punched-up flavor, made this an easy and quick and delicious meal. I'll give it four stars for being a basically good idea, even though as shown, the flavor was too bland and mild. Add your own spin, and it can be yummy!