Chicken Enchilada Skillet (Printable version)

One-pan meal with shredded chicken, tortillas, cheese, and zesty enchilada sauce, perfect for busy nights.

# What you need:

→ Meats

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

→ Vegetables

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

→ Sauces & Canned Goods

05 - 1½ cups red enchilada sauce (store-bought or homemade)
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, cut into strips

→ Dairy

09 - 1½ cups shredded Mexican blend cheese (or cheddar/Monterey Jack)

→ 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 and sauté onion and bell pepper until softened, about 3 to 4 minutes. Add garlic and cook for 1 more minute.
02 - Stir in ground cumin, smoked paprika, salt, and black pepper to the vegetables, mixing well.
03 - Add shredded chicken, black beans, and corn kernels to the skillet. Toss ingredients to combine evenly.
04 - Pour enchilada sauce into the skillet and bring the mixture to a gentle simmer.
05 - Fold in corn tortilla strips until they are fully coated with the sauce.
06 - Sprinkle shredded cheese evenly over the skillet contents. Cover and cook on low heat for 5 minutes until cheese melts. Alternatively, place skillet under broiler for 2 to 3 minutes until cheese is bubbly and golden.
07 - Remove skillet from heat and let it rest for 2 minutes. Garnish with chosen toppings and serve immediately.

# Expert Advice:

01 -
  • It's truly one pan, which means minimal cleanup when you're already exhausted.
  • The cheese melts into every corner while the sauce stays bright and zesty instead of drying out.
  • You can have dinner on the table in thirty minutes without feeling like you've rushed through anything.
02 -
  • Don't skip the resting period—it lets the cheese set just enough to hold everything together when you scoop it onto a plate.
  • If your tortillas are falling apart, they're older than you want them to be, so check the package date and don't be shy about replacing them.
03 -
  • If your enchilada sauce tastes a bit flat, add a squeeze of fresh lime juice or a pinch of oregano to brighten it up.
  • Shredding your own cheese from a block melts more smoothly than pre-shredded, which has anti-caking agents that prevent it from getting creamy.
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