Save There's something about a skillet that makes cooking feel less like a chore and more like a conversation with your ingredients. I discovered this chicken enchilada skillet on a Tuesday night when I had rotisserie chicken, some odds and ends of vegetables, and absolutely zero desire to dirty more than one pan. What started as a practical solution became something I now crave—that moment when the cheese melts into bubbly pockets of golden comfort, and the whole kitchen smells like cumin and possibility.
I made this for friends last summer who arrived unannounced with wine and appetite. I had maybe fifteen minutes to pull something together that didn't scream last-minute, and this skillet did exactly that—it looked abundant and welcoming the moment it came out, still bubbling slightly at the edges, and everyone went quiet in that way that means the food is actually good.
Ingredients
- Cooked, shredded chicken (2 cups): Use rotisserie if you're being smart about time, or poached if you have it made ahead; the chicken is forgiving and soaks up all the sauce flavor beautifully.
- Onion and bell pepper (1 small onion, 1 pepper): These are your flavor base, so don't skip the sauté; they soften into something sweet and mellow.
- Garlic (2 cloves, minced): Adds a gentle sharpness that balances the richness of the cheese without overpowering.
- Red enchilada sauce (1½ cups): The soul of the dish; taste your sauce first so you know if it needs a pinch more salt or lime.
- Black beans and corn (1 can beans, 1 cup corn): These add texture and substance; frozen corn works just as well as fresh.
- Corn tortillas, cut into strips (6 small): They soften into the sauce and create pockets for cheese to collect, so don't skip this step.
- Mexican blend cheese (1½ cups shredded): Melts evenly and tastes authentic; cheddar works too if that's what you have.
- Cumin, smoked paprika, salt, and pepper: These spices wake up the chicken and vegetables, layering warmth into every bite.
Instructions
- Build your flavor base:
- Heat oil in your skillet and sauté the onion and bell pepper until they're soft and starting to turn translucent, about 3–4 minutes. You'll notice the skillet smells sweeter; that's when you know they're ready. Add the garlic and cook just until fragrant, maybe 1 minute.
- Season and add the protein:
- Stir in cumin, smoked paprika, salt, and pepper, letting the spices toast slightly in the oil. Then add your chicken, black beans, and corn, tossing everything so the spices coat evenly.
- Bring it all together:
- Pour in the enchilada sauce and let it come to a gentle simmer, which takes about 2–3 minutes. The sauce should bubble lazily around the edges, not aggressively.
- Fold in the tortillas:
- Break or cut the corn tortillas into strips and fold them gently into the sauce until they're well coated. They'll start to soften immediately.
- Melt the cheese:
- Sprinkle the shredded cheese evenly across the top. If you're melting it on the stove, cover the skillet and cook on low for about 5 minutes until the cheese is completely melted. If you prefer broiler method, place the uncovered skillet under the broiler for 2–3 minutes until the cheese is bubbly and just starting to brown.
- Rest and serve:
- Let it sit off the heat for 2 minutes so the cheese sets slightly and everything stabilizes. Garnish generously with cilantro, green onions, sour cream, avocado, or lime wedges—whatever calls to you.
Save There was a moment during that unannounced dinner when someone asked for seconds and my friend laughed, saying they expected leftovers but clearly that wasn't happening. That's when I realized this dish had become something more than efficient weeknight cooking—it was the kind of food that makes people linger at the table.
Why Skillet Meals Change Everything
Skillet cooking is honest work. You're not hiding behind multiple pots or pretending complexity when there isn't any. What you see is what you get—and with this enchilada, what you get is a deeply satisfying meal that tastes like it took far longer than it actually did. The magic isn't in fancy technique; it's in letting quality ingredients work together without interference.
Making It Your Own
I've made this with turkey instead of chicken on nights when I was using up holiday leftovers, and with extra mushrooms when someone vegetarian was coming over. The structure holds; the flavors adjust naturally. This flexibility is part of why it's become a reliable friend in the kitchen, the kind of recipe that adapts to what you have without losing its character or requiring complicated substitutions.
Timing and Temperature Matters
The actual cooking time is short, which means paying attention is important. You want the vegetables to soften but stay bright, the sauce to bubble gently rather than aggressively, and the cheese to melt through without browning too much (unless you're broiling it, in which case a little golden color is the goal). Keep your heat moderate and you'll avoid any scrambling or burning.
- If you're using frozen corn or beans straight from the freezer, add them to the skillet; they'll thaw during cooking without any issue.
- Corn tortillas are more delicate than flour tortillas, so fold gently to avoid breaking them into pieces that disappear into the sauce.
- Leftover skillet keeps beautifully in the fridge for 3–4 days and reheats gently in the oven or microwave.
Save This skillet has become the recipe I reach for when I want something that feels intentional and complete in under an hour. It's the kind of dish that invites people to eat together, and that might be the best thing any recipe can do.
Recipe FAQ
- → Can I use other proteins instead of chicken?
Yes, cooked turkey works well, or omit meat for a vegetarian option by adding extra beans or sautéed mushrooms.
- → How can I make this dish gluten-free?
Use certified gluten-free enchilada sauce and corn tortillas to keep the skillet gluten-free.
- → Is it possible to prepare this meal ahead of time?
Yes, you can assemble the skillet ingredients in advance and reheat gently before serving.
- → What toppings complement this skillet best?
Fresh cilantro, sliced green onions, sour cream, diced avocado, and lime wedges enhance flavor and texture.
- → Can I broil the skillet instead of covering it on the stove?
Absolutely, placing the skillet under the broiler for a few minutes creates a bubbly, golden cheese topping.