Tex-Mex Chicken Tortilla Skillet | 30-Minute One-Pot Meals

👨‍🍳 How to Make Tex-Mex Chicken Tortilla Skillet

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.
Add chili powder, cumin, salt, and garlic powder. Stir to coat.
Add tomatoes, black beans, and corn. Cook for 7 minutes, stirring occasionally, until mixture is heated through.
Scatter tortilla strips over the top and sprinkle with cheddar cheese. Cover skillet and cook 3 more minutes until cheese melts.
Garnish with cilantro. Serve directly from skillet.

Prep Ahead: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.