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