How to Make Tex-Mex Chicken Tortilla Skillet
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Heat olive oil in a large skillet over medium-high. Add chicken strips and bell pepper, sauté for 3 minutes until chicken starts to brown.
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Add chili powder, cumin, salt, and garlic powder. Stir to coat.
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Add tomatoes, black beans, and corn. Cook for 7 minutes, stirring occasionally, until mixture is heated through.
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Scatter tortilla strips over the top and sprinkle with cheddar cheese. Cover skillet and cook 3 more minutes until cheese melts.
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Garnish with cilantro. Serve directly from skillet.
Pro Tips for Perfect Tex-Mex Chicken Tortilla Skillet
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium boneless skinless chicken breasts, thinly sliced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Tex-Mex Chicken Tortilla Skillet?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Tex-Mex Chicken Tortilla Skillet?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium boneless skinless chicken breasts, thinly sliced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.