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mexican chicken skillet

Course Main Course
Cuisine Mexican
Keyword chicken, mexican, one pot, skillet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 3 tbsps olive oil
  • 2 tbsps flour
  • 1 (15oz) can chicken broth
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • healthy pinch sea salt and black pepper
  • 1 ½ lbs cooked and shredded chicken
  • 1 4 oz can chopped green chilies
  • 1 (15oz) can black beans drained and rinsed
  • 1 (15oz) can corn drained
  • 2 red bell peppers cored, seeded, and diced
  • ½ cup sour cream + extra for serving
  • ¼ cup milk
  • 2 cups crumbled tortilla chips
  • 1 cup shredded mexican cheese
  • freshly minced cilantro garnish

Instructions

  1. Preheat the oven to 400F.
  2. Heat olive oil in a large, oven-safe skillet over medium heat. Once the oil is hot, add flour, chicken broth, chili powder, paprika, cumin, garlic powder, salt and pepper to the skillet, whisking until no clumps of flour remain. Bring mixture to a simmer then let thicken for about 5 minutes, stirring occasionally.
  3. Next, mix in the cooked and shredded chicken, green chiles, black beans, corn, and red peppers then cover and cook for an additional 5-10 minutes or until everything is heated through and hot, stirring every so often. Stir in the sour cream, milk, and tortilla chips until evenly distributed then remove skillet from heat.
  4. Top the skillet with shredded cheese and place in the oven for 5-7 minutes or until the cheese is completely melted.
  5. Garnish with freshly minced cilantro and extra sour cream then serve!