Chicken Tortilla Skillet
This Chicken Tortilla Skillet is quick enough to make on a weeknight. It hits the perfect balance of crispy and soft corn tortillas, cheesy chicken, tender summer squash, cumin, chili and sauce.
Table of contents
Why We Love This Recipe For Chicken Tortilla Skillet
If you’re looking for a simple yet healthy delicious dinner or lunch recipe, you have come to the right place. This chicken and tortillas recipe comes together in only 25 minutes! Who would’ve guessed?
Skillet recipes are great because you can basically just throw everything together in a skillet. And this one is really no different. Juicy chicken thighs, fresh summer squash, and lots of other fun ingredients like crispy tortillas and cheese.
The tortillas first get crispy in the oven. Then half of them get stirred into the chicken and summer squash sauté. They soak up some of the broth which make them so flavorful. Then more crispy tortillas and cheddar go on top before it hits the broiler.
This chicken and yellow squash dish is great for any night of the week since it’s such a no-fuss recipe. The kids are sure to love it too since there’s a nice layer of cheese on top. They don’t even have to know it’s healthy! You can serve it with a nice side salad or a side of rice as well if you want.
Other similar recipes that I have been loving are these for Slow Cooker Chicken Tortilla Soup and Mexican Chicken Casserole. They both have similar flavors and are incredibly tasty. They’re perfect for those colder summer days, too.
Key Ingredients for This Recipe
Tortillas
I used corn tortillas which help to make this dish fully gluten-free, but you can use regular wheat tortillas or whole-wheat tortillas. Find all of the above options in the Mexican isle of your grocery store.
Chicken thighs
I love cooking with chicken thighs because of how flavorful and juicy they are. They also tend to be less expensive than chicken breasts. If you don’t love chicken thighs use chicken breasts instead, but make sure to adjust cooking time as needed.
Yellow summer squash
Summer squash is mild, sweet and slightly nutty and is the perfect vegetable to add to most cuisines. Summer squash is squash that’s been harvested before it’s completely ripe, and should be about 8 to 12 inches long and slightly shiny. If you can’t find good summer squash, you can use zucchini instead.
Additional Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon coarse kosher salt, divided
- ½ teaspoon freshly ground pepper, divided
- ½ cup chopped scallions
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ cup chicken broth
- 1 tablespoon lime juice
- 1 tablespoon chopped oregano
- ½ cup roughly chopped cilantro, divided
- 4 ounces shredded sharp cheddar cheese
Step by Step Instructions to Make This Chicken and Yellow Squash
Step 1: Crisp tortillas
Preheat the oven to 350 degrees F. Brush 1 tablespoon oil over both sides of each tortilla, then cut in half and cut into strips. Spread out on a large rimmed baking sheet and bake, stirring once until browned and crispy, about 12 minutes. Set aside. Turn oven to broil.
Step 2: Cook chicken
Heat 1 tablespoon oil in a large skillet over medium-high heat. Swirl the oil to coat the bottom of the pan. Add the chicken, spreading out over the surface of the pan. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring once or twice, until browned and just cooked through, 5 to 8 minutes. Transfer the chicken to to a plate. Cover with foil to keep warm.
Step 3: Cook squash
Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the squash, scallions, cumin, chili powder and the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often until the squash is starting to soften and the spices are browning and fragrant, 3 to 5 minutes. Add broth, lime juice and oregano and stir to combine. Return the cooked chicken and any accumulated juices to the pan and bring to a simmer. Remove from the heat and stir ¼ cup cilantro and about half of the tortillas.
Step 4: Assemble & serve
Top the skillet with the remaining tortillas and cheddar. Broil until the cheese is melted. Top with the remaining ¼ cilantro and serve immediately.
FAQs and Expert Tips
Absolutely. There’s no reason why you wouldn’t be able to make this without chicken! You can either substitute for a different vegetable, or you could use a meat-alternative such as plant based chicken. If you want another vegetable-like ingredient with protein, black beans would work well.
To make this ahead, cook the chicken and crisp the tortillas the night before or a few hours before finishing the dish. Don’t cook the squash before as it’ll get soggy and overcooked.
Additional Recipes to Try
- This Chicken Enchilada Recipe is very easy to make and is great for weeknight dinners.
- This Layered Chicken Enchilada Casserole is ready in just 40 minutes, a snap to make, and super yummy.
- This healthy Ground Turkey Enchilada recipe is a quick and easy variation on a Mexican classic!
- This Easy Sauteed Zucchini recipe is the best way to turn a favorite summer squash into a healthy tasty side dish in just 12 minutes.
- Low-Carb Grilled Summer Squash Boats are an awesome gluten-free vegetarian grilling recipe.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
PrintChicken Tortilla Skillet
- Total Time: 25 minutes
- Yield: 6 cups 1x
Description
Chicken, corn tortillas, summer squash and spice make an easy weeknight meal.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 6 corn tortillas
- 1 pound boneless, skinless chicken thighs, cut into bite-sized cubes
- ¾ teaspoon coarse kosher salt, divided
- ½ teaspoon freshly ground pepper, divided
- 1 ½ pounds yellow summer squash, cut into half moons (2 medium)
- ½ cup chopped scallions
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ cup chicken broth
- 1 tablespoon lime juice
- 1 tablespoon chopped oregano
- ½ cup roughly chopped cilantro, divided
- 4 ounces shredded sharp cheddar cheese
Instructions
- Preheat oven to 350 degrees F. Brush 1 tablespoon oil over the tortillas (both sides) cut in half then cut into strips. Spread out on a large baking sheet and bake, stirring once until browned and crispy, about 12 minutes. Set aside. Turn oven onto broil.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Swirl the oil in the bottom of the pan to coat. Add the chicken, spreading out over the surface of the pan. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook stirring once or twice until browned and just cooked through, 5 to 8 minutes. Lift chicken out of the pan and transfer to a plate. Cover with foil to keep warm.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the squash, scallions, cumin, chili powder and the remaining ¼ teaspoon salt and ¼ teaspoon pepper and cook, stirring often until the squash is starting to soften and the spices are browning and fragrant, 3 to 5 minutes. Add broth, lime juice and oregano and stir to combine. Add the cooked chicken and any accumulated juices to the skillet and bring to a simmer. Remove from the heat and stir ¼ cup cilantro and about half of the tortillas.
- Top with the remaining tortillas, and cheddar. Broil until the cheese is melted. Top with the remaining ¼ cilantro and serve immediately.
Notes
Make it vegetarian:
There’s no reason why you wouldn’t be able to make this without chicken! You can either substitute for a different vegetable, or you could use a meat-alternative such as plant based chicken. If you want another vegetable-like ingredient with protein, black beans would work well.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 468
- Sugar: 6 g
- Sodium: 514 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 37 g
Keywords: One Pot Chicken and Summer Squash,chicken tortilla skillet
I love the soggy part of nachos lol This post spoke to me!!
This sounds like the perfect healthier version to nachos, and probs so much more flling in a good way.
★★★★★
So glad you like the idea! Thanks for the review!
I’m from Texas, so I absolutely LOVE migas! Love your hearty version and could eat that every day!
I am so glad you like this skillet casserole Jennifer.
Katie, do you have a good migas recipe you can share?
Oooh….would love to have a good migas recipe!! Can you please share with me??
Oooh….would love to have a good migas recipe!! Can you please share with me??
I’m happy to have this new dinner for my family! We love Mexican food and just started eating corn tortillas again after taking a break from corn. What do you think about leaving off the cheese? Seems like it will be still be super good.
★★★★★
I haven’t tried that, but it would probably be fine. You may like to serve it with a dollop of Greek yogurt or plant-based yogurt for a little moisture.
i would like to unsubscirbe I thought this was vegan. my mistake.
Marie, You are leaving a comment on the blog post. If you want to unsubscribe to my email newsletter (which I think is what you are referring to) you just click the unsubscribe button at the bottom of the email.
So easy so good!
Holly, Thanks so much for letting me know that you liked it. I appreciate your coming back to leave a review.
Wuddup, dinner? This looks AMAZE. For real, I love it. Cannot wait to give it a try!
Thank you Karly. Glad you stopped by to check it out. Have a great day.
Oh! The good soggy really is all that! I just love this dish, and love the added squash – great idea! Looks fab!
Wohoo, glad you are on team good soggy too Patricia. Thanks so much and also for coming by to say hi. Have a great day.
I tend to stay away from all types of soggy… but I can make an exception for this skillet! I love that you added yellow squash to get some veggies into this one pot meal. My family loves Mexican food so I know this would be a hit in my house!
Glad to hear it Kristine. You never know, this could be the recipe that really turns you onto liking a little intentional soggyness now and again. Ha ha. Have a great day and thanks for coming by.
Nope, I’ve never had migas or ruedas – but in Sri Lanka theres this dish called “kotta roti” that is quite a bit similar only it;s made with roti not tortillas. Katie, I am all too familiar with good soggy and this here chicken tortilla is the epitome of “optimal sogged-out texture”! 🙂
Thanks so much for sharing this one!
Oh I am sure I would love kotta roti. That sounds great. Also glad to hear you can relate to the whole love of good soggy thing.
This looks fantastic! This is what I want for lunch!
Thank you Marye.
This is so delicious and perfect for my post workout meal!
Hi Angie. Thanks so much for saying so. Hop you have a great day.