Save There's something about a skillet meal that makes weeknight cooking feel less like a chore and more like a small victory. I discovered this chicken enchilada skillet on a Tuesday when I had rotisserie chicken left over, a can of black beans staring at me from the pantry, and absolutely no energy for dishes. What emerged from that lazy-cook moment was something so naturally delicious that it's now my go-to when people ask for an easy dinner that doesn't taste easy.
I made this for my neighbor Sarah on a night she'd just gotten home from the hospital, and watching her face light up when she realized she didn't have to think about cooking was worth more than any fancy gesture. The skillet arrived still warm, the cheese still bubbling slightly, and she told me later that it was the first thing she actually wanted to eat in days.
Ingredients
- Cooked, shredded chicken (2 cups): Rotisserie chicken from the grocery store saves you time and honestly tastes better than most homemade versions—I stopped pretending otherwise years ago.
- Small onion, finely chopped: The foundation of flavor here; don't skip the chopping step because those tiny pieces dissolve into the sauce and disappear into every bite.
- Bell pepper, diced (any color): Red ones are slightly sweeter, but I've used yellow and orange too—whatever's on sale or what I have hanging around works fine.
- Garlic cloves, minced (2): Fresh garlic makes a real difference in the final taste; jarred feels like cheating even though I've done it in a pinch.
- Red enchilada sauce (1½ cups): Store-bought is perfectly acceptable and saves you an extra pot to wash.
- Black beans, canned (1 can, 14 oz): Drain and rinse them to cut down on sodium and that canned taste that lingers.
- Corn kernels (1 cup): Frozen works just as well as fresh and thaws as the skillet heats up.
- Small corn tortillas, cut into strips (6): I tear them by hand right over the skillet because it's faster and honestly more fun than using scissors.
- Shredded Mexican blend cheese (1½ cups): The mix of cheeses melts more evenly than just cheddar alone; if you can only find one type, cheddar and Monterey Jack together works beautifully.
- Ground cumin (1 tsp): This is what makes it taste authentically good instead of just like tomato sauce and chicken.
- Smoked paprika (½ tsp): The smoke adds a subtle depth that regular paprika can't match.
- Salt and black pepper: Season as you go so you can taste and adjust rather than fixing it at the end.
Instructions
- Build the base:
- Heat your skillet over medium heat with a splash of oil, then add the chopped onion and bell pepper. Let them soften for about 3–4 minutes, listening for that gentle sizzle and watching until the onion turns translucent at the edges. Once you add the garlic, you've got maybe a minute before it goes from fragrant to burnt, so stay close and stir.
- Season everything:
- Sprinkle in the cumin, paprika, salt, and pepper while the pan is still hot so the spices bloom and release their flavor. The kitchen will suddenly smell like a proper meal.
- Layer in the good stuff:
- Add your shredded chicken, drained black beans, and corn. Toss everything together until it's all coated in the spices and warmed through.
- Pour in the sauce:
- This is where the magic happens—the enchilada sauce slides in and brings everything together into one cohesive, saucy whole. Bring it to a gentle simmer for just a minute or two.
- Add the tortilla strips:
- Fold them in gently so they soak up all that red sauce and soften. They'll continue cooking as everything melds together, so don't worry about them being perfectly tender right away.
- Cheese and finish:
- Spread the shredded cheese evenly over the top. If your skillet is oven-safe, cover it and cook on low for about 5 minutes until the cheese is completely melted and creamy, or pop it under the broiler for 2–3 minutes if you want golden, bubbly cheese. Either way works; it's just about what you're in the mood for.
- Rest and serve:
- Let it sit for 2 minutes after you pull it off heat—this lets the cheese set slightly and makes it easier to scoop onto plates. Top with cilantro, green onions, sour cream, avocado, or whatever you have.
Save My daughter actually asked for this by name the other night, which felt like the highest compliment a home cook could get. It's the kind of dish that tastes homemade and special but doesn't make you feel like you've spent your whole evening in the kitchen.
Why This Works as a Weeknight Meal
The beauty of a skillet dinner is that you're not juggling multiple pans or watching different components cook at different rates. Everything happens in one place, and you can actually stand there and taste as you go, adjusting seasoning and texture in real time. That sense of control is surprisingly calming when the rest of the day has been chaotic.
Customizing Your Skillet
I've made this with turkey instead of chicken, extra black beans instead of corn, sautéed mushrooms for a vegetarian version, and even roasted cauliflower when I wanted something different. The framework stays the same but the variations keep it from ever feeling boring. You could add diced jalapeños if you like heat, or crispy chorizo if you want more richness and flavor.
Toppings and Pairings
The toppings are where you get to be creative and personalize each bowl or plate. A generous dollop of sour cream cools things down slightly, fresh cilantro adds brightness, and avocado brings richness and creaminess. I've served this with a simple side salad on the side, crusty bread for soaking up sauce, or just on its own when I want something hearty and complete. It pairs surprisingly well with a cold Mexican lager or even a light rosé if wine is more your speed.
- Fresh lime wedges are non-negotiable—a squeeze of citrus right before eating brings everything into sharper focus.
- Sliced radishes add a peppery crunch that contrasts beautifully with the soft, saucy components.
- Green onions give you color, mild onion flavor, and a textural element that the dish needs.
Save This skillet has earned a permanent spot in my regular rotation, and I hope it finds its way into yours too. It's the kind of recipe that proves simple ingredients and a little bit of care can create something genuinely memorable.
Your Questions Answered
- → Can I make this dish gluten-free?
Yes, by using certified gluten-free enchilada sauce and tortillas, you can enjoy this dish without gluten.
- → What can I use instead of chicken?
You can substitute cooked turkey or omit meat entirely, adding extra beans or sautéed mushrooms for a vegetarian option.
- → What type of cheese works best?
A Mexican blend cheese is ideal, but cheddar or Monterey Jack also melt beautifully and complement the flavors.
- → Can I prepare this ahead of time?
This skillet is best fresh, but you can assemble and refrigerate before cooking; just allow extra time to heat through thoroughly.
- → How can I add more spice to the dish?
Incorporate chopped jalapeños or a dash of cayenne pepper while sautéing the vegetables to boost the heat level.