Cheesy Chicken Enchilada Skillet How-To
Blogger Carrian Cheney whips together a quick cheesy, chicken dinner with the soul of a big ‘ol enchilada.
We love Mexican food. It’s like comfort food to us, even though we didn’t even grow up eating much of it. In fact, I used to make teriyaki chicken quesadillas in high school. Haha, obviously I was a tad confused. And to make it even better, my mom, who grew up in Idaho, used to put potatoes in her taco meat. Can you believe it? Not quite Mexican.
Now that I am a grown-up (which is weird because I still feel like I’m 18), I’ve discovered the real world of Mexican flavor, and I love it. Enchiladas were the beginning for me, but sometimes I don’t feel like eating all of those extra carbs, or taking the time to roll up tortillas. Especially now that we have a kid in school. It’s funny how you think school is going to give you more time, but instead life only gets busier.
This skillet dinner is amazing because it has all the delicious flavors of your favorite enchiladas or burritos. Plus, and this is my favorite part, everything is pre-cooked so you can use up your leftovers and cooking time is quick.
Want to know why I can prepare dinner every single night without the stress or exhaustion some moms feel? I think ahead. If we are having chicken one night, I’ll make double the amount and shred the extra meat for tacos a night or two later. Same with rice. It’s easy to make double the amount and save the rest for another meal.
Dump everything in the skillet, heated over medium heat, reserving the cheese for the very end.
About Carrian Cheney of Sweet Basil
Carrian believes anyone can be successful in the kitchen with a nudge in the right direction. She’s helping us all get back in the kitchen with her family-friendly recipes, cooking tips and a good dollop of easy, everyday inspiration. She lives in Lehi, Utah, with her husband and two daughters.