Skillet Enchilada Chicken
Grilled chicken that is sliced, smothered in delicious red enchilada sauce, and piled high with Monterey Jack cheese for the easiest enchilada dinner ever.
Servings: 6
Calories: 364kcal
Equipment
- Traeger Grill or other pellet smoker
- cast iron skillet
Ingredients
- 4 chicken breasts boneless skinless
- 15 ounce canned enchilada sauce
- 8 ounce Monterey Jack cheese block
- 1 tablespoon avocado oil or other neutral cooking oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
Instructions
- Begin by preheating your pellet grill to 375˚F. Allow it to preheat for 15 minutes with the lid closed.
- While the grill preheats, coat the chicken breasts with avocado oil and season with salt, pepper, garlic powder, onion powder, chili powder, and cumin. (you can also use your favorite taco seasoning if desired)
- When the pellet grill is hot and the chicken is ready, lay the chicken breasts directly on the grill grates and cook for 10 minutes with the lid closed.
- After 10 minutes, flip the chicken and cook for an additional 10 minutes with the lid closed.
- While the chicken cooks on the grill, prepare the cheese and enchilada sauce.
- After the chicken has finished cooking, remove it from the grill to a cutting board. Slice the cooked chicken breasts on a bias against the grain.
- Take a large cast iron skillet and pour a layer of red enchilada sauce in the bottom on the pan for an even layer. Add the sliced chicken and cover it with the rest of the sauce.
- Top the saucy chicken with the shredded cheese and return in to the grill. Cook it for 10-15 minutes until the cheese is melted and bubbly.
- Remove and serve with your favorite toppings.
Nutrition
Calories: 364kcal | Carbohydrates: 7g | Protein: 43g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 130mg | Sodium: 1407mg | Potassium: 600mg | Fiber: 1g | Sugar: 5g | Vitamin A: 861IU | Vitamin C: 3mg | Calcium: 293mg | Iron: 1mg