Salsa Chicken Skillet #SundaySupper
Salsa Chicken Skillet is the perfect one-pan meal! With chicken, a creamy sauce, tortillas and lots of cheese this will quickly become your busy weeknight go-to.
This is something that I’ve been making for years. It’s really quick, just a few ingredients and all cooked in one pan. Did I mention that it’s fast? Did I mention it’s delicious? Did I mention that kids and adults both will love this meal? Did I mention how good this is even though it may not *look* extra appealing?
There really wasn’t a way, no matter how I staged this meal, to look anything but sloppy. BUT HOW DELICIOUSLY SLOPPY IT IS!
Everything in this dish melds so well together so perfectly that presentation will be the least of your worries if you make this for your family.
How to make Salsa Chicken Skillet:
Start by dicing the chicken and onions. Add oil to a skillet over medium/high then add chicken and onion. Start to saute. Cook chicken through until no longer pink.
Next, cut up the tortilla pieces like a pie.
Once the chicken is cooked pour the flour over the top, stir to combine with chicken. Then add the chicken stock and ranch dressing.
Bring to a boil and let the sauce thicken.
Add your tortillas to the top of the skillet and stir to combine. Cook for around 3-5 minutes.
On top of the chicken & tortillas pour the entire jar of salsa on top. Don’t stir.
Place cheese on top. Cook until cheese is melted or put this under the broiler to melt the cheese.
Serve with some lettuce and sour cream. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in September of 2016. Updated photos & recipe April of 2019.
Thank you so much to this Sunday Supper host Liz from that Skinny Chick Can Bake. Do you need more quick meal ideas? Check these out……
Favorite Skillet Breakfasts
- Sweet Potato, Bacon, and Egg Skillet by Positively Stacey
Favorite Skillet Sides
- Crispy Roasted Sweet Potatoes by Home Sweet Homestead
Favorite Skillet Entrees
- Alex’s Favorite Skillet Meal by The Freshman Cook
- Apple, Squash and Chicken Skillet by The Redhead Baker
- Black Bean and Rice Skillet by Wholistic Woman
- Chakchouka (Tunisian Eggs in Tomato Sauce) by Curious Cuisiniere
- Chili Joes by A Kitchen Hoor’s Adventures
- How to cook ChopSuey Vegetable Stir Fry with Beef by Asian In America
- Clean Eating Hamburger Helper Skillet by A Mind Full Mom
- Creamy Paprika Chicken & Peppers by My Life Cookbook
- Easy Pink Pasta Skillet by Family Foodie
- Easy Skillet Lasagna by New South Charm
- Greek Turkey Spinach Skillet by Cooking Chat
- Hatch Chile Shakshuka by Helpful Homemade
- Healthy Vegetable Skillet Dinner by Cindy’s Recipes and Writings
- Huevos Rancheros by The Hungry Goddess
- Japanese Korean Tofu Sliders by The Ninja Baker
- Healthy Kielbasa, Brussels Sprouts, Potato & Pear Skillet by Food Done Light
- Kung Pao Chicken by A Day in the Life on the Farm
- Lemon Fettuccine Alfredo with Chicken and Vegetables by Hezzi-D’s Books and Cooks
- Loaded Skillet White Pesto Pizza by Crazed Mom
- One Pan Taco Rice Skillet by The Chef Next Door
- One Pot Beef Stroganoff by My World Simplified
- Pork and Sweet Potato Hash by The Bitter Side of Sweet
- Pork with Gingered Pluots by Palatable Pastime
- Salsa Chicken Skillet by Bottom Left of the Mitten
- Sautéed Gnocchi with Pomodo Crudo by What Smells So Good?
- Smothered Potatoes and Sausage by Sunday Supper Movement
- Spanish Rice and Beef Skillet Dinner by Meal Planning Magic
- Spicy Sausage Pasta Skillet by Caroline’s Cooking
- Summer Squash Frittata by Pies and Plots
- Tamale Pie by Monica’s Table
- Unstuffed Cabbage Roll Skillet by Fantastical Sharing of Recipes
- Veggie-Packed Sloppy Joes by Powered By BLING
- Yellow Rice Skillet by Cricket’s Confections
Favorite Skillet Desserts
- Fudgy Skillet Brownies by That Skinny Chick Can Bake
- Pumpkin Chocolate Chip Skillet Cookie by The Crumby Cupcake
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| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 2 boneless, skinless chicken breasts cubed
- 8 10 inch tortillas
- 1 small onion chopped
- 16 ounces chunky salsa
- 2 cup chicken broth
- 2 Tbs. flour
- 1/4 cup ranch dressing
- 2 Tbs. oil
- 8 ounces mexican blend shredded cheese
Ingredients
|
|
- Start by dicing the chicken and onions. Add oil to a skillet over medium/high then add chicken and onion. Start to saute. Cook chicken through until no longer pink.
- Next, cut up the tortilla pieces like a pie.
- Once the chicken is cooked pour the flour over the top then add the chicken stock and ranch dressing.
- Bring to a boil and let the sauce thicken. Add your tortillas to the top of the skillet and stir to combine. Cook for around 3-5 minutes.
- On top of the chicken & tortillas pour the entire jar of salsa on top. Don't stir. Place cheese on top.
- Cook until cheese is melted or put this under the broiler to melt the cheese.
- Serve with some lettuce and sour cream. Enjoy!
Buffalo Ranch Chicken Tacos
These Buffalo Ranch Chicken Tacos are so full of flavor you won’t go back to boring tacos again! Topped with homemade pico de gallo and a buffalo ranch sauce makes these the ultimate for taco night.
I’ve got something spicy on deck for this Mitten Movie Night! These Buffalo Ranch Chicken Tacos are full of so much flavor. Soft tortillas filled with chicken, pico de gallo, cheese and finally topped with a buffalo ranch sauce that you will be putting on everything once you try it.
What beer pairs well with Buffalo Ranch Chicken Tacos?
The beer: Summer Love Ale from Victory Brewing Company
Can you believe that this Summer is half over? Where did the time go? What seems really odd is that we haven’t even been busy this summer. So in order to celebrate the mid-summer slump let’s pair these fresh tacos with this perfect fruity compliment to the bite of the buffalo sauce and the jalapeno in the pico de gallo.
What movie pairs well with chicken tacos topped with buffalo ranch and Pico de gallo?
For tonight’s movie, I recommend ‘How It Ends’. I am a big fan of post-apocalyptic movies and this one was right up my alley. Check out Netflix to find this title. So now on to these buffalo ranch chicken tacos!
How to make Buffalo Ranch Chicken Tacos:
Start by cutting each chicken breast in half to thin these out a bit. Then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2″ thick.
Heat the oil in a pan then sprinkle the creole seasoning over each side of the chicken. Place the chicken into the pan and cook each side 4-6 minutes. Placing the seasoning on the chicken make it look almost ‘blackened‘.
Once the chicken has cooked all the way through remove from the pan and cube.
How to make an easy Pico De Gallo:
You can hand chop all the vegetables and then mix them with the lime, cilantro, and cumin or you can save so much time by using a food processor. It does make it a little watery from the tomatoes so what I do it strain in a mesh strainer over a bowl. Saves so much time and tastes just as delicious.
How to make Buffalo Ranch Sauce:
In a bowl combine the buffalo sauce and ranch dressing. This sauce is the key to making this chicken taco recipe the BEST!
For the flour tortillas, I love to cook them over the open flame on my stove. You can, of course, skip this step if you like and just cover 8 tortillas with a warm, wet paper towel and microwave for 25 seconds.
Now fill the shells with chicken, cheese, pico de gallo then drizzle with buffalo ranch sauce.
Serve with Double Batch Smashed Beans and here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in July of 2018. Updated post in April of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
tacos
|
- 8 flour tortillas, fajita size
- 3 boneless, skinless chicken breasts pounded thin
- 2 Tbs creole seasoning
- 2 Tbs avocado oil or vegetable oil
- 1 cup mexican blend shredded cheese
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
Ingredients
Chicken for tacos
Buffalo Ranch
|
|
- Start by cutting each chicken breast in half to thin these out a bit. Then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2" thick.
- Heat the oil in a pan then sprinkle the creole seasoning over each side of the chicken. Place the chicken into the pan and cook each side 4-6 minutes. Placing the seasoning on the chicken make it look almost 'blackened'.
- Once the chicken has cooked all the way through remove from the pan and cube.
- You can hand chop all the vegetables and then mix them with the lime, cilantro, and cumin or you can save so much time by using a food processor. *If you make this in the food processor: Strain in a mesh strainer over a bowl.
- In a bowl combine the buffalo sauce and ranch dressing.
- Fill the tortilla shells with chicken, cheese, pico de gallo then drizzle with buffalo ranch sauce. Enjoy!
Four B’s Tostadas
Four B’s Tostadas has crunchy tortillas getting the 4 B’s treatment: beef, beans, blue cheese & buffalo sauce then cooling it down a little with some creamy ranch dressing. A bold combination packed with tons of flavor.
Tonight for Mitten Movie Night we’re getting spicy.
What beer pairs well with spicy tostadas?
The beer: Sam Adam’s Octoberfest.
When researching what pairs well with Octoberfest I came across a great article from Serious Eats Beer Pairings: What to Eat with Oktoberfest Beers. It says that going ‘South of the Border’ is totally acceptable.
What movie pairs well with Four B’s Tostadas and Octoberfest?
For the movie, we are watching The Nice Guys. Ryan Gosling? Yes please!
How to make Four B’s Tostadas:
On the stove add ground beef, garlic powder, chili powder, seasoning salt and cumin. Cook beef all the way through.
Add your refried beans to a microwave safe dish and heat for 3 minutes to warm them up. Once your beef and beans are cooked it’s time to make the tostadas.
In a small pan add oil for frying. Heat the oil up for 2-3 minutes. When oil is heated use tongs to add tortillas into the pan.
Fry one tortilla at a time for 2 minutes each side. Set up a plate with paper towels next to the pan to put the tostadas on once they are cooked.
When the tortillas are all cooked it’s as simple as setting up an assembly line. Take the crispy (oh so good!) tostadas top with beans, seasoned beef, blue cheese and then drizzle with buffalo sauce and ranch to cool it off just a touch.
You could always take this fiesta up a few notches and use my Double Batch Smashed Beans or homemade rice for this meal.
Serve with tomatoes, green olives, lettuce, sour cream and a rice dish on the side.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in September of 2016. Updated post in March of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 8 corn tortillas
- 1 16 ounce can refried beans
- 1 pound ground beef
- 1/2 tsp garlic powder
- 1/2 tsp seasoning salt
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 cup oil for frying
- 1/2 cup blue cheese
- 1/4 cup buffalo sauce
- 1/4 cup ranch dressing
Ingredients
|
|
- On the stove add ground beef, garlic powder, chili powder, seasoning salt and cumin. Cook beef all the way through.
- Add your refried beans to a microwave safe dish and heat for 3 minutes to warm them up.
- In a small pan add oil for frying. Heat the oil up for 2-3 minutes. When oil is heated use tongs to add tortillas into the pan. Fry one tortilla at a time for 2 minutes each side. Set up a plate with paper towels next to the pan to put the tostadas on once they are cook.
- Assemble the tostadas with beans, seasoned beef, blue cheese and then drizzle with buffalo sauce and ranch.
- Serve with tomatoes, green olives, lettuce, sour cream and a rice dish on the side
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