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Smoky Hatch Chili Chicken Enchilada Skillet

Smoky Hatch Chili Chicken Enchilada Skillet - featured image
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A one-pan wonder that delivers all the smoky, spicy flavor of enchiladas without the fuss of rolling and baking. Tender chicken, roasted Hatch chiles, and crispy tortilla edges come together in a single skillet for a quick and easy weeknight dinner.

Ingredients

Scale
  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 4–5 whole Hatch chiles, roasted, peeled, and chopped
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 cup low-sodium chicken broth
  • 6–8 corn tortillas (6-inch), torn into 2-inch pieces
  • 1 1/2 cups shredded cheese (Monterey Jack and sharp cheddar blend)
  • Sour cream or crema, for serving
  • Fresh cilantro, for garnish
  • 2 tablespoons neutral oil (avocado or grapeseed)
  • Salt and pepper, to taste

Instructions

  1. Prep the Ingredients: Dice the onion, mince the garlic, and chop the roasted Hatch chiles. Cut the chicken into 1-inch cubes. Grate the cheese if using a block. Tear the corn tortillas into rough 2-inch pieces.
  2. Sear the Chicken: Heat 2 tablespoons of neutral oil in a large oven-safe skillet over medium-high heat. Add the chicken pieces in a single layer, season with salt and pepper, and cook for 4-5 minutes, stirring once, until golden brown. Remove chicken to a plate and set aside.
  3. Build the Aromatics: Reduce heat to medium. Add the diced onion to the skillet and cook for 3-4 minutes until softened. Add minced garlic, cumin, smoked paprika, and oregano. Stir constantly for 30 seconds until fragrant.
  4. Create the Sauce: Pour in the fire-roasted tomatoes (with juices) and chicken broth. Add the chopped Hatch chiles. Stir, scraping up any browned bits from the bottom. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
  5. Layer the Tortillas: Return the seared chicken to the skillet along with any accumulated juices. Nestle the torn tortilla pieces into the sauce, pushing them down to soak up liquid. Let simmer for 3-4 minutes.
  6. Top with Cheese: Sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid or baking sheet and cook for 2-3 minutes until cheese is mostly melted.
  7. Broil for the Finish: Preheat broiler to high. Uncover the skillet and transfer to the top rack. Broil for 2-3 minutes until cheese is bubbly and golden brown. Watch closely to prevent burning.
  8. Rest and Serve: Let the skillet rest for 5 minutes. Spoon onto plates, top with sour cream or crema, and garnish with fresh cilantro.

Notes

For extra texture, toast the torn tortilla pieces in a dry skillet for 1-2 minutes before adding to the sauce. Let the skillet rest for 5 minutes before serving to allow flavors to meld. Freshly grated cheese melts better than pre-shredded.

Nutrition

Keywords: Hatch chile, chicken enchilada, one-pan, skillet dinner, smoky, easy weeknight dinner, gluten-free

Find it online: https://sunnysavory.com/smoky-hatch-chili-chicken-enchilada-skillet-easy-one-pan-recipe/