Name: Chicken Enchilada Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 cups cooked shredded chicken (rotisserie works great); 1 (10 oz) can red enchilada sauce; 1 (14 oz) can black beans, drained and rinsed; 1 cup frozen corn; 1 (10 oz) can diced tomatoes with green chiles, drained; 1 teaspoon ground cumin; ½ teaspoon chili powder; Salt and pepper to taste; 1 ½ cups shredded Mexican blend cheese; 6 small corn tortillas, cut into strips; Chopped cilantro; Sliced green onions

Jump to Recipe·Print Recipe

If you’re craving all the bold, zesty flavors of enchiladas but want dinner on the table in just 30 minutes, this Chicken Enchilada Skillet is about to become your new weeknight wonder. Imagine layers of melty cheese, tender chicken, savory beans, and sweet corn—all tossed with smoky sauce and toasty tortilla strips to capture everything you love about enchiladas right on the stovetop. It’s so cozy and cheerful, bright with pops of fresh cilantro and just enough spice to keep things interesting. Trust me: this skillet is destined to steal the show at your dinner table.

Chicken Enchilada Skillet Recipe - Recipe Image

Ingredients You’ll Need

These easy-to-find ingredients are the heart of this Chicken Enchilada Skillet. Each brings flavor, texture, or a pop of color, making this quick dinner both satisfying and eye-catching.

Olive oil: Adds richness and helps sauté the onion and garlic for a flavorful base.
Onion: Sweet and aromatic, it builds a delicious foundation for the skillet.
Garlic: Brings a punch of savory aroma—don’t skip it!
Cooked shredded chicken: Rotisserie chicken keeps things speedy and succulent every time.
Red enchilada sauce: This ingredient ties everything together with its smoky, tangy flavor.
Black beans: They add creaminess and a satisfying bite.
Frozen corn: Pops of sweetness and color in every scoop.
Diced tomatoes with green chiles: For a juicy, spicy kick—be sure to drain well.
Ground cumin: Deepens those familiar Mexican-inspired flavors with earthy warmth.
Chili powder: Brings gentle heat and a hint of smokiness.
Salt and pepper: Simple but essential for balancing all the flavors.
Shredded Mexican blend cheese: Melts so perfectly for that irresistible cheesy finish.
Corn tortillas: Cut into strips, they soak up the sauce and add authentic texture.
Chopped cilantro and sliced green onions: Finish with freshness and a pop of color that makes the whole skillet sing.

How to Make Chicken Enchilada Skillet

Step 1: Sauté Onion and Garlic

Start by heating olive oil in a large skillet over medium heat. Toss in your diced onion and let it cook for a few minutes, stirring occasionally, until it’s turned soft and fragrant. When you add the minced garlic, the kitchen instantly smells amazing—cook it for just 30 seconds so it doesn’t burn but releases all its beautiful flavor.

Step 2: Add Chicken and Sauce

Pile in the shredded chicken, stir in the red enchilada sauce, and get ready for instant comfort. Add the black beans, corn, and diced tomatoes with green chiles, ensuring everything is evenly mixed. Sprinkle in the cumin, chili powder, and just a pinch of salt and pepper. Everything should look deliciously saucy and already tempting.

Step 3: Layer In Tortilla Strips and Cheese

Fold the sliced corn tortilla strips throughout the skillet mixture. They’ll start soaking up that saucy goodness while still providing plenty of texture. Now stir in half of your shredded Mexican blend cheese so it gets melty inside the skillet. The remaining cheese? That goes on top for a glorious, bubbly, golden finish.

Step 4: Cover and Melt

Pop a lid on your skillet and let the contents cook together over medium heat for about 5–7 minutes. When you lift the lid, the cheese should be beautifully melted and everything underneath will be hot and bubbly. There’s nothing quite like that first peek!

Step 5: Add Fresh Finishes

Take it off the heat and shower the skillet with a handful of fresh cilantro and sliced green onions. It’s the easiest way to add color and a punch of brightness that balances every bite. Now, your Chicken Enchilada Skillet is ready to serve piping hot!

How to Serve Chicken Enchilada Skillet

Garnishes

Amp up the flavor and presentation with a splash of sour cream, slices of creamy avocado, or a bright squeeze of lime juice. Finish with extra cilantro or green onions if you’re feeling fancy—these little touches make every serving feel a bit extra special.

Side Dishes

This Chicken Enchilada Skillet is a complete meal on its own, but for a festive spread, try pairing it with a crisp green salad, fluffy Mexican rice, or a side of tortilla chips for scooping. Even refried beans or a quick corn and mango salsa add beautiful color and flair.

Creative Ways to Present

Spoon generous portions into individual oven-safe bowls and sprinkle with more cheese before broiling for a gooey, bubbly finish. If you’re serving a crowd, set out the skillet family-style with all the toppings, so everyone can build their own plate. Leftovers also make a fantastic filling for burritos or as a loaded nacho topper!

Make Ahead and Storage

Storing Leftovers

Let your Chicken Enchilada Skillet cool completely before transferring to an airtight container. Store in the refrigerator, where it keeps beautifully for up to 3 days. The flavors deepen as it sits, making leftovers even more irresistible.

Freezing

For longer storage, portion cooled skillet into freezer-safe containers. It’ll keep its texture and flavor for up to 2 months. When you’re ready for a fast and fabulous dinner, thaw overnight in the refrigerator for best results.

Reheating

Reheat individual servings in the microwave or warm the whole batch gently in a skillet over medium-low heat. A fresh sprinkle of cheese on top before heating makes it feel like new. Add a splash of broth or enchilada sauce if it needs to loosen up a bit.

FAQs

Can I use another type Main Course

Absolutely! Pinto beans or kidney beans are both delicious substitutes in this Chicken Enchilada Skillet. Use what you have—this recipe is wonderfully flexible.

What if I only have flour tortillas?

Go for it! While corn tortillas hold up a bit better and offer classic flavor, flour tortillas work in a pinch. They’ll get slightly softer, but still create a comforting, scoopable texture.

How can I make this skillet spicier?

To add more heat, toss in a diced jalapeño with the onions, or use a spicier enchilada sauce or hot diced green chiles. A pinch of cayenne pepper works too!

Can I make Chicken Enchilada Skillet vegetarian?

For a vegetarian version, simply swap the chicken for sautéed bell peppers, zucchini, and extra beans. It’s just as tasty and satisfying.

Is it possible to prepare this dish ahead for a party?

Definitely! Assemble everything up to the point of adding the final cheese layer, then cover and refrigerate. When you’re ready to serve, reheat gently on the stovetop or in the oven until everything’s steamy and the cheese is melted.

Final Thoughts

If you adore all the flavors of enchiladas but wish they came together in a single, fuss-free pan, this Chicken Enchilada Skillet will win your heart. It’s weeknight-friendly, endlessly customizable, and guaranteed to please kids and grownups alike. Give it a try—you’ll be reaching for this recipe again and again!

Chicken Enchilada Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 7 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Chicken Enchilada Skillet recipe is a quick and easy way to enjoy the flavors of enchiladas in a one-pan meal. Loaded with shredded chicken, beans, corn, and cheese, this Mexican-inspired dish is perfect for a delicious weeknight dinner.

Ingredients

Scale

Main Ingredients:

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups cooked shredded chicken (rotisserie works great)
1 (10 oz) can red enchilada sauce
1 (14 oz) can black beans, drained and rinsed
1 cup frozen corn
1 (10 oz) can diced tomatoes with green chiles, drained
1 teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper to taste
1 ½ cups shredded Mexican blend cheese
6 small corn tortillas, cut into strips

Garnish:

Chopped cilantro
Sliced green onions

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil: In a large skillet over medium heat, sauté onion until softened. Add garlic and cook briefly.
Add ingredients: Stir in chicken, enchilada sauce, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper. Simmer.
Combine: Fold in tortilla strips and half of the cheese. Top with remaining cheese.
Cook: Cover and cook until cheese melts and mixture is heated through.
Serve: Garnish with cilantro and green onions before serving.