Ingredients
- Boneless, skinless chicken breasts (1.5 lbs), cut into 1-inch cubes
- Olive oil (1 tablespoon)
- Taco seasoning (2 tablespoons)
- Yellow onion (1/2 cup), diced
- Red bell pepper (1 large), diced
- Canned diced tomatoes with green chilies (10 ounces), undrained
- Evaporated milk (1/2 cup)
- Shredded Monterey Jack cheese (1.5 cups)
Instructions
- Step 1: Slice the chicken into 1-inch cubes and toss with the olive oil and taco seasoning. Heat a large (12-inch) skillet over medium-high heat and cook the chicken until browned and cooked through (about 6-8 minutes). Remove the chicken from the skillet and set it aside.
- Step 2: Reduce the heat to medium. Add the diced yellow onion and red bell pepper to the skillet, scraping up any browned bits from the bottom. Sauté for 4-5 minutes until the vegetables have softened.
- Step 3: Stir in the can of diced tomatoes with green chilies (including the liquid) and return the cooked chicken pieces to the skillet. Bring the mixture to a gentle simmer for 3 minutes, allowing the liquid to heat through and the flavors to combine.
- Step 4: Reduce the heat to low. Pour in the evaporated milk and stir until fully incorporated. Slowly add the shredded Monterey Jack cheese, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy.
- Step 5: Continue to cook on low heat for 1-2 minutes until the sauce is thickened to your liking. Serve immediately over rice, warmed tortillas, or tortilla chips.
Notes
- Store leftovers in an airtight container for up to 3 days, keeping in mind the cheese sauce will firm up significantly when chilled.
- For the best texture, reheat gently on the stovetop over low heat, stirring in a splash of milk or water to revitalize the sauce's creaminess.
- Try serving this hearty skillet dinner over warm flour tortillas, garnished with a sprinkle of fresh cilantro and a squeeze of lime juice for brightness.
- To ensure your sauce remains silky smooth, make sure the heat is on the absolute lowest setting before slowly incorporating the Monterey Jack cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of skillet recipe (approx 350g)
- Calories: 520
- Sodium: 600mg
- Fat: 19.5g
- Saturated Fat: 11.3g
- Trans Fat: 0.0g
- Protein: 4g