Chicken Enchilada Skillet (Printer-Friendly)

A comforting skillet with shredded chicken, tortillas, cheese, and enchilada sauce ready in 30 minutes.

# What You'll Need:

→ Meats

01 - 2 cups cooked, shredded chicken (rotisserie or poached)

→ Vegetables

02 - 1 small onion, finely chopped
03 - 1 bell pepper, diced
04 - 2 cloves garlic, minced

→ Sauces & Canned Goods

05 - 1.5 cups red enchilada sauce
06 - 1 (14 oz) can black beans, drained and rinsed
07 - 1 cup corn kernels (fresh, frozen, or canned)

→ Tortillas

08 - 6 small corn tortillas, sliced into strips

→ Dairy

09 - 1.5 cups shredded Mexican blend cheese

→ Seasonings

10 - 1 teaspoon ground cumin
11 - 0.5 teaspoon smoked paprika
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper

→ Toppings (optional)

14 - Chopped cilantro
15 - Sliced green onions
16 - Sour cream
17 - Diced avocado
18 - Lime wedges

# How To Make It:

01 - Heat a large, oven-safe skillet over medium heat. Add a splash of oil and sauté onion and bell pepper until softened, approximately 3 to 4 minutes. Add garlic and cook for an additional minute.
02 - Stir in ground cumin, smoked paprika, salt, and black pepper to the vegetables.
03 - Add shredded chicken, black beans, and corn kernels; mix thoroughly to combine.
04 - Pour in the red enchilada sauce and bring the mixture to a simmer.
05 - Gently fold in tortilla strips, ensuring they are coated evenly with sauce.
06 - Sprinkle shredded cheese evenly over the skillet contents. Cover and cook on low heat for 5 minutes until cheese melts, or place under broiler for 2 to 3 minutes until bubbly and golden.
07 - Remove skillet from heat and allow to rest for 2 minutes. Garnish with desired toppings such as cilantro, green onions, sour cream, avocado, and lime wedges before serving.

# Expert Suggestions:

01 -
  • One pan means one cleanup, which honestly might be the best part of your whole evening.
  • It comes together in 30 minutes flat, so you can have dinner on the table before anyone gets hangry.
  • The cheese melts into every corner, creating pockets of comfort in every bite.
02 -
  • If your enchilada sauce is thin or watery, the tortillas will absorb it and everything might end up dry—I learned this the hard way and now I use a sauce that has some body to it.
  • Don't skip draining and rinsing the canned beans; it makes an enormous difference in the final taste and prevents the dish from tasting overly salty.
  • The cheese melts faster and more evenly if you spread it right before you cook rather than mixing it in early.
03 -
  • If you're making this for guests, assemble it in the skillet just before serving and do the cheese step right in front of them for dramatic effect—it's more impressive than it should be.
  • Leftover enchilada skillet reheats beautifully in a 350°F oven covered with foil; add a splash of water if it seems dry.
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