Easy Tex-Mex Creamy Chicken Enchilada Skillet | Quick Camping Mexican Dinners

Imagine all the bold, zesty flavors of classic chicken enchiladas, but without the hassle of rolling tortillas or waiting for the oven. This Easy Tex-Mex Creamy Chicken Enchilada Skillet brings together tender shredded chicken, a rich and creamy sauce, and gooey melted cheese in one pan, ready in just 30 minutes. It’s the perfect solution for those evenings when you crave hearty Tex-Mex comfort food but want a simple, no-fuss dinner that the whole family will love.

This skillet recipe simplifies your RV cooking by using one pan and minimal prep. The creamy sauce, made with sour cream and enchilada sauce, coats every bite of chicken and tortilla pieces, while a generous layer of cheese melts into gooey perfection . For an added layer of flavor, consider cooking this dish on your gas or charcoal grill—the gentle heat can add a subtle smoky depth that makes this meal even more satisfying.

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Instructions

1. Prep your grill or stovetop. If using a grill, preheat your gas or charcoal grill to medium heat. Place a large, deep skillet or cast-iron pan on the grill grates or stovetop to heat up.
2. Sauté the aromatics. Add the olive oil to the hot skillet. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Build the sauce. Stir in the enchilada sauce, chicken broth, chili powder, cumin, salt, and pepper. Bring to a gentle simmer and let it cook for 2-3 minutes to blend the flavors.
4. Add the chicken and tortillas. Stir in the shredded chicken and the tortilla strips. Mix well to ensure everything is coated in the sauce.
5. Make it creamy. Reduce the heat to low and stir in the sour cream until the sauce is smooth and creamy.
6. Add the cheese. Sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid and let it cook for 3-5 minutes, until the cheese is fully melted and bubbly.
7. Serve. Remove from the heat and let it rest for a couple of minutes. Garnish with your favorite toppings like cilantro, jalapeños, or avocado and serve hot.

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Tips for the Perfect Enchilada Skillet

• Get that smoky flavor: For an extra layer of flavor, cook the skillet on a charcoal grill. The smoke adds a depth you can’t get from a stovetop.
• Use leftover chicken: This recipe is a fantastic way to use up leftover rotisserie or grilled chicken. It saves time and adds great flavor.
• Don’t overcook: Once you add the sour cream and cheese, keep the heat low to prevent the sauce from separating.
• Adjust the spice: Use mild, medium, or hot enchilada sauce to control the heat level. You can also add diced green chiles for extra flavor .

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Delicious Variations

• Low Carb Version: Omit the tortilla strips and serve the creamy chicken mixture over cauliflower rice or with a side of roasted vegetables .
• Spicy Chicken Enchilada Pasta: Replace the tortilla strips with 8 ounces of cooked pasta, like penne or shells, for a hearty pasta version .
• Bean and Corn Enchilada Skillet: Add a can of drained black beans and a cup of frozen corn along with the chicken for extra fiber and texture .
• Green Chile Chicken Enchilada Skillet: Swap the red enchilada sauce for a 16-ounce jar of green salsa (salsa verde) for a tangy, slightly different flavor.

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Storage & Reheating Instructions

To store leftovers: Let the skillet cool completely, then transfer the mixture to an airtight container. It will keep well in the refrigerator for 3 to 4 days .

To reheat: The best way to reheat is on the stovetop over medium-low heat. Add a splash of chicken broth or water to loosen up the sauce, and stir occasionally until heated through. You can also microwave individual portions in a microwave-safe bowl.

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Frequently Asked Questions (FAQ)