If you're looking for a quick and easy recipe that the kids will love, the Chicken & Lime Tortilla Skillet is for you! This recipe is super easy to make, and your kids will thank you! I usually make this with regular tortilla chips, but mixed it up using lime tortillas. I'm so glad I did because it completely changed the recipe's taste. It's better, in my opinion, but hey, I love lime. 🙂

Chicken Tortilla Skillet Ingredients:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- ¼ onion, minced (about 3 tablespoons)
- 2 garlic cloves, minced
- 1-¾ cups chicken broth
- 5 cups lime-flavored tortilla chips broken into pieces
- 1 can Rotel, drained
- 1-½ cups shredded cheddar or Mexican blend cheese
- 2 tablespoons chopped fresh cilantro or parsley
How To Make Chicken Tortilla Skillet:
- Preheat the broiler.
- Trim the chicken breasts of excess fat and season with salt and pepper.
- Heat 1 tablespoon of oil in an oven-safe skillet over medium-high heat.
- Add the chicken and cook on both sides until golden brown, 5-7 minutes total (the chicken will NOT be cooked through at this point). Transfer to a plate and set aside.
- Add the remaining oil, onion, garlic, and ¼ teaspoon salt. Cook until fragrant, about 1-2 minutes. Add the broth, scrape up any brown bits, and simmer.
- Stir in half of the tortilla chips. Nestle the chicken into the broth and cook over medium-low heat until cooked through, 10 minutes. Transfer to a cutting board and shred into bite-sized pieces when cool enough to handle.
- Return the chicken to the skillet (over low heat) with the drained Rotel, 1 cup cheese, and 1 tablespoon cilantro or parsley. Stir in the other half of the tortilla chips until they are incorporated and moistened (the mixture will be thick).
- Sprinkle the remaining cheese on top and broil until melted and browning, 2-3 minutes. Top with the remaining cilantro or parsley and serve with refried beans or a salad.
Enjoy!
(adapted from Annie's Eats and Pink Parsley)
📖 Recipe

Chicken & Lime Tortilla Skillet
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- ¼ onion, minced (about 3 tablespoons)
- 2 garlic cloves, minced
- 1-¾ cups chicken broth
- 5 cups Tostitos Lime (broken into pieces)
- 1 can Rotel, drained
- 1-½ cups shredded cheddar or Mexican blend cheese
Instructions
- Preheat the broiler.
- Heat 1 tablespoon oil in an oven safe skillet over medium-high heat. Add the chicken and cook on both sides until golden-brown, 5-7 minutes (set aside)
- Add the remaining oil, onion, garlic and ¼ teaspoon salt 1-2 minutes.
- Add the broth and bring to a simmer.
- Stir in half of the tortilla chips.
- Place chicken into the broth and cook over medium low heat about 10 minutes.
- Remove chicken to cool, then shred.
- Return the chicken to the skillet (over low heat) with the drained Rotel, and 1 cup cheese.
- Stir in the other half of the tortilla chips until they are moistened.
- Sprinkle the remaining cheese on top and broil until the cheese is melted 2-3 minutes.
- Enjoy!
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