Chicken Enchilada Skillet (Printable)

A comforting skillet featuring shredded chicken, tortillas, melted cheese, and zesty sauce for busy evenings.

# 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 ½ cups red enchilada sauce
06 - 1 can (14 oz) black beans, drained and rinsed
07 - 1 cup corn kernels (fresh, frozen, or canned)

→ Tortillas

08 - 6 small corn tortillas, cut into strips

→ Dairy

09 - 1 ½ cups shredded Mexican blend cheese

→ Seasonings

10 - 1 teaspoon ground cumin
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon salt
13 - ¼ 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, then sauté onion and bell pepper until softened, about 3 to 4 minutes. Add minced garlic and cook for 1 additional minute.
02 - Stir in ground cumin, smoked paprika, salt, and black pepper, blending evenly with vegetables.
03 - Add shredded chicken, black beans, and corn kernels to the skillet, tossing to combine thoroughly.
04 - Pour in the red enchilada sauce and bring mixture to a gentle simmer.
05 - Gently fold tortilla strips into the skillet until fully coated by the sauce.
06 - Evenly sprinkle shredded cheese over the top. Cover and cook on low heat for 5 minutes until cheese melts, or place skillet under the broiler for 2 to 3 minutes until cheese is bubbly and golden.
07 - Remove skillet from heat and let rest for 2 minutes. Garnish with desired toppings and serve immediately.

# Expert Tips:

01 -
  • One skillet means one cleanup, which feels like a small miracle on nights when you're already exhausted.
  • It comes together in 30 minutes flat, making it genuinely useful for weeknights, not just theoretically.
  • The flavors deepen as everything simmers together, tasting far more intentional than the minimal effort requires.
02 -
  • If your skillet isn't oven-safe, you can absolutely melt the cheese on the stovetop covered; it takes a few minutes longer but works just as well.
  • Taste the enchilada sauce before you use it—some brands are saltier than others, so adjust your seasoning accordingly.
03 -
  • Keep your enchilada sauce at room temperature before pouring; a cold sauce takes longer to heat through and can stick to a hot skillet.
  • If you want extra richness, add a dollop of sour cream into the sauce itself rather than just as garnish; it cools and mellows the heat slightly.
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