Cooking dinner at the end of the day is a major pain in the butt especially when you finally return home from work. You're tired and hungry and all you want to do is curl up on the couch, grab the remote, watch a good movie, and knock back a couple glasses of wineBut in fact,  you're supposed to muster the strength to find a recipe, cook it, eat it, and then clean up the whole mess. That will cost your whole night. Sometimes many recipes call for multiple pots and pans, and cleanup can often be the most annoying and lengthy part of the whole situation. But what if we told you that all clean up didn't have to be so. One pan is enough! Here I would like to give you one of the most fantastic Cast iron CHICKEN recipes----JUICY CHICKEN TORTILLA SKILLET. It doesnt require many tools and it is simple to make and can satisfy your appetite since the smell and taste are awesome! Here are the steps about how to make this delicious one pan food!



2chicken breasts (boneless, skinless and trimmed of excess fat)

5 cups tortilla chips (broken into large pieces)

1.75 cups chicken broth

1 tomato (cored, seeded and chopped)

4 ounces sharp cheddar (shredded)

1 shallot (minced, and about 3 tablespoons)

2 garlic cloves (minced)

2 tablespoons olive oil

2 tablespoons chipotle peppers in adobo sauce (minced)

2 tablespoons fresh cilantro (chopped)


  1. 1. Pat the chicken dry and season with salt and pepper. Heat a Cast iron skillet with 1 tablespoon of oliveoil in over medium-high heat. When the oil is hot, place the chicken and cook about 6 minutes or until both sides turn into golden brown. Then transfer it to a plate and set aside.

    2. Add the remaining olive oil, garlic, shallot, chipotle pepper and 1/4 teaspoon of salt into the Cast iron skillet. Cook about 30 seconds until you can smell the fragrant. Then add the broth and scrape up any browned bits. Bring the mixture to a simmer.

    3. Stir in half the tortilla chips and then nestle the chicken into the broth. Reduce heat to medium-low and cook until the chicken is cooked through, about 15 minutes. Put the chicken to a cutting board and shred into bite-size pieces.

    4. Return the shredded chicken to the skillet, along with the tomato, 1/2 cup of cheese and 1 tablespoon of cilantro. Stir in the remaining tortilla chips until they are incorporated and moistened.

    5. Heat a broiler and place the Cast iron skillet about 6 inches away from the heat. Sprinkle the remaining cheese on top of the casserole and cook for about 3 minutes or until the cheese is melted and beginning to brown.

    6. Remove the pan from the broiler. Top with remaining cilantro and let it cool for 5 minutes before serving.


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You will love to make this easy thing. All you have to do is to combine all ingredients in a skillet. Why did I sear the chicken instead on cooking it with tortilla chips? Because it brings so much more flavor to meat and gives it nice crispiness. This casserole is really special for the tortilla chips, the half tortilla chips are mixed into the casserole at the beginning and help to thicken and flavor it, and the remaining chips are mixed in at the end before broiling. I would like to say the outcome surprised me since the remaining chipsstay nice and crunchy and make this one pan food chewy! To give the Chicken Tortilla Casserole of Mexican flavor, I also added some Jalapeno Sauce. The jalapeno sauce is perfect for this Chicken Tortilla Casserole. Although it is very flavorful, it’s relatively mild. A few quick dashes immediately increase the flavor complexity of the dish, without adding too much heat. This one pan food is really amazing and will shock your lovers! The ingredients are available in your kitchen and only cost you about 30 minutes. Plus the steps are super easy! So why not make this one pan Mexico flavor to satisfy your appetite?

Next time, I would like to introduce you another super easy and tasty Cast iron skillet recipe. It is the Wonderful Apple Cider Baked Chicken Skillet. It is a tasty nourishing meal which can be as simple as setting a single pan in the oven. Apple cider alone was simply not potent enough to impart the strong apple flavor we wanted for this dish. Fresh apples and cider vinegar infuse the chicken with apple goodness right down to the bone. Hope you can like it!

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