Step 1

Season chicken breast tenderloins with salt and pepper.

Step 2

Turn a large pan on the stove or cast iron skillet to medium high heat. Add olive oil and once olive oil is hot and shiny, add seasoned chicken. Sear chicken for 3 minutes.

Step 3

Flip chicken and add enchilada sauce and water. Turn heat of the burner down to medium and add a lid to the chicken tenderloins in enchilada sauce simmering in the pan.

Step 4

Simmer chicken tenderloin covered with a lid for 5-12 minutes, or until a meat thermometer reads 165 degrees F. You can flip the chicken tenderloins if they aren’t done at the 5 minute mark. This might help speed them along. The sauce should still be a little liquidy still. If the sauce is getting too thick, reduce the heat to medium low and add a little water (1-3 tbsp) to the pan. This will keep the chicken nice and juicy until they reach the right internal temperature. Serve immediately with a sprinkle of cilantro or make tacos.