Mexican Chicken Tortilla Skillet
Transform your weeknight dinner routine with this one-pan wonder: Mexican Chicken Tortilla Skillet. Bursting with bold flavors and vibrant colors, this easy skillet recipe combines tender chunks of chicken, sautéed bell peppers, black beans, and juicy diced tomatoes, all seasoned with smoky spices like cumin, chili powder, and paprika. Strips of flour tortillas are nestled on top, soaking up the rich blend before being crowned with melted Mexican cheese. A quick 30-minute cook time and minimal cleanup make this a family-friendly favorite, while fresh cilantro and a squeeze of lime add the perfect finishing touch. Enjoy a delicious Tex-Mex feast straight from the skillet!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound) boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 15 ounces (1 can) diced tomatoes (with juice)
- 15 ounces (1 can) black beans (drained and rinsed)
- 1 cup frozen corn kernels
- 0.5 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 3 large (cut into strips) flour tortillas
- 1 cup shredded Mexican cheese blend
- 2 tablespoons fresh cilantro, chopped
- 4 pieces lime wedges (for serving)
Instructions
Cut the chicken breasts into bite-sized pieces and season lightly with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion and minced garlic for 2-3 minutes until fragrant.
Add the diced green and red bell peppers to the skillet and cook for another 3-4 minutes until slightly softened.
Stir in the diced tomatoes (with their juice), black beans, frozen corn, and chicken broth. Mix in the cumin, chili powder, paprika, salt, and black pepper. Let the mixture simmer for 5 minutes.
Return the cooked chicken to the skillet and stir to combine.
Scatter the tortilla strips over the top of the skillet and press them slightly into the mixture.
Sprinkle the shredded Mexican cheese blend evenly over the top. Cover the skillet with a lid and cook on low for 5 minutes, until the cheese melts and the tortilla strips are slightly softened.
Remove the skillet from the heat and garnish with freshly chopped cilantro.
Serve hot with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
3501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.8 g | 193% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1028 mg | 342% | |
| Sodium | 5776 mg | 251% | |
| Total Carbohydrate | 167.5 g | 61% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 30.1 g | ||
| Protein | 373.2 g | 746% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 2190 mg | 168% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4465 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
