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.

black cast iron skillet with chicken and yellow squash

In my mind, theres good soggy and bad soggy. We all know bad soggy right? Like take out pizza that took way too long to get home and when you hold a slice to your mouth, it wilts down to your wrist. Thats bad soggy. Or that bottom pie crust that didn’t crisp up enough- meh, not worth the calories. Or bad soggy- running shoes after 4 miles in the rain. BAD soggy!


What’s good soggy then? Good soggy is oyster crackers in clam chowder. Mmm. Or a donut in coffee. Or an oreo in milk.


Or good soggy would be the way the tomato sauce soaks into a meatball sub roll. That my friends is my favorite thing on the planet!!


Or mini wheats that have sat in a bowl of cold milk for three and a half minutes- just slightly softened-up enough to soak up the milk, but are not so soft that they loose their texture. When I was a kid, I would intentionally pour my mini wheats and then wait a few minutes to eat them so that I could achieve this optimal sogged-out texture.



Or migas. You know migas right? The half crispy half soft corn tortillas folded into scrambled eggs. Gah! That is good soggy! When I was in Texas last month migas was the first meal I sought out.

Truth be told, I’ve always had a thing for half soggy tortillas. My mom used to make a Tex Mex dish called Ruedas. I’d request them for my birthday dinner. They consist of a fried flour tortilla topped with browned meat and stewed tomatoes, lots of cheese and other toppings. Man, the way the fried tortilla would be crispy on the edge and then… you guessed it… soggy where the tomatoes hit it was simply sublime. Good soggy.

Chicken Tortilla Skillet, a simple gluten-free weeknight meal on Healthy Seasonal Recipes

I bet you cant guess what I am going to tell you about this Chicken Tortilla Skillet, can you? It’s good soggy!! Shocker.

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 and get good soggy. Then more crispy tortillas and gobs of cheddar go on top before it hits the broiler. You guys! If you didi know you were a fan of good soggy before you certainly will be after trying a taste of this Chicken Tortilla Skillet.


What are some good or bad soggy things for you?

Have you had migas or ruedas?

Letting mini wheats soak up milk- yay or nay?


Chicken tortilla skillet photo collage with text
Chicken Tortilla Skillet, a simple gluten-free weeknight meal on Healthy Seasonal Recipes

chicken tortilla skillet

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 6 cups 1x
  • Category: Main Course
  • Method: Oven
  • Cuisine: American


Chicken, corn tortillas, summer squash and spice make an easy weeknight meal.



  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Top with the remaining tortillas, and cheddar. Broil until the cheese is melted. Top with the remaining ¼ cilantro and serve immediately.


  • 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