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Chicken Tortilla Skillet

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Chicken Tortilla Skillet, this one is delicious!

This is another one of those recipes that sat on my radar for quite some time before I actually decided to give it a try. And I must say, that in the process of combining all of the ingredients on the stove I was really hesitant. In my mind, chips+chicken broth= mushy mess. Boy, was I wrong! This dish is awesome. Its all of the traditional Mexican flavors that I love all combined in one easy skillet meal. I changed up the original recipe to make it more pantry-friendly, and I was really pleased with the results. I know we are all looking for ways to use up some of those Tostitos in our pantry. Pull them out and try this! It is so good, and so different than other Mexican dishes that you’ve tried. I promise!

Chicken Tortilla Skillet Recipe:

Chicken Tortilla Skillet Recipe

Chicken Tortilla Skillet Ingredients:

2 boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1/4 onion, minced (about 3 tablespoons)
2 garlic cloves, minced
1-3/4 cups chicken broth
5 cups, then broken into pieces
1 can Rotel, drained
1-1/2 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 any excess fat and season with salt and pepper. 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 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 1/4 teaspoon salt. Cook until fragrant, about 1-2 minutes. Add the broth and scrape up any brown bits, and bring to a simmer.

Stir in half of the tortilla chips. Nestle the chicken into the broth and cook over medium-low heat until cooked through, about 10 minutes. Transfer to a cutting board, and when cool enough to handle, shred into bite-sized pieces.

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 the cheese is melted and browning, 2-3 minutes. Top with remaining cilantro or parsley and serve with refried beans or a salad.


(adapted from Annie’s Eats and Pink Parsley)

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