Chicken Enchilada Skillet has become a true lifesaver in my kitchen, especially on those busy weeknights when I crave something comforting and flavorful but have zero time for an elaborate meal. I remember the first time I whipped up this easy ground turkey dinner; the aroma of simmering enchilada sauce and spices instantly transported me back to my favorite Mexican restaurant. This particular Chicken Enchilada Skillet recipe is my go-to because it delivers all the cheesy, saucy goodness of traditional enchiladas without the fuss of rolling and baking individual tortillas. It’s a fantastic way to enjoy a hearty, homemade meal with minimal cleanup. Let’s get cooking!
Why You’ll Love This Chicken Enchilada Skillet
I genuinely believe this Chicken Enchilada Skillet will become a new favorite in your home. It’s a dish I turn to again and again because it hits all the right notes for a delicious and convenient meal.
- It’s incredibly flavorful, packing all the savory, cheesy goodness of traditional enchiladas into one pan.
- This is an easy chicken enchilada skillet to prepare, coming together in about 30 minutes from start to finish.
- Cleanup is a breeze since everything cooks in a single skillet, saving you precious time after dinner.
- It’s budget-friendly, often using common pantry staples and leftover chicken.
- The whole family will adore this tasty meal, even picky eaters love the mild, cheesy flavors.
- You can easily customize it with your favorite toppings, making each serving unique.
- This easy chicken enchilada skillet is perfect for meal prepping or quick weeknight dinners.
Ingredients for Chicken Enchilada Skillet
Gathering the right Chicken Enchilada Skillet ingredients is the first step to creating this amazing dish. I’ve found that using fresh, quality components truly makes all the difference in the final flavor of your homemade chicken enchilada skillet.
- 1 tablespoon olive oil – for sautéing our veggies and building a flavor base.
- 1 medium onion, chopped – about 1 cup, adds a sweet and savory depth.
- 1 bell pepper (any color), chopped – I love red for its sweetness and vibrant color.
- 2 cloves garlic, minced – essential for that aromatic punch.
- 2 cups cooked shredded chicken – perfect for using up leftovers or rotisserie chicken.
- 1 (15-ounce) can black beans, rinsed and drained – provides hearty texture and protein.
- 1 (10-ounce) can diced tomatoes with green chilies, undrained – adds a zesty, slightly spicy kick.
- 1 (10-ounce) can red enchilada sauce – the heart of our enchilada flavor; choose your favorite brand!
- 1/2 cup chicken broth – to thin the sauce to the perfect consistency.
- 1 teaspoon chili powder – for classic Southwestern warmth.
- 1/2 teaspoon cumin – enhances the earthy, savory notes.
- 1/4 teaspoon salt – to season and balance all the flavors.
- 1/4 teaspoon black pepper – a touch of spice.
- 6-8 small corn tortillas, cut into 1-inch strips – these absorb the sauce, making it a true one pan chicken enchiladas experience.
- 1 1/2 cups shredded Monterey Jack or cheddar cheese – for that irresistible gooey, cheesy topping.
- Optional toppings: sour cream, fresh cilantro, sliced avocado, jalapeños – for customizing your perfect plate.
How to Make Chicken Enchilada Skillet
Making this Chicken Enchilada Skillet is incredibly straightforward, and I promise you’ll love how quickly it comes together. Just follow these simple steps for a delicious weeknight meal!
- Step 1: First, grab your favorite large oven-safe skillet and place it over medium heat on your stovetop. Add the 1 tablespoon olive oil and let it warm up. Once shimmering, toss in your chopped onion and bell pepper. Sauté them for about 5-7 minutes, stirring occasionally, until they’ve softened and the kitchen starts to smell amazing.
- Step 2: Now, stir in the minced garlic. Cook for just another minute until it becomes fragrant. Be careful not to burn it, as burnt garlic can taste bitter.
- Step 3: Next, add the cooked shredded chicken, rinsed black beans, and the can of diced tomatoes with green chilies (undrained) to the skillet. Pour in the red enchilada sauce and chicken broth. Sprinkle in the chili powder, cumin, salt, and black pepper. Give everything a good stir to combine all those wonderful flavors.
- Step 4: Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low. This is where the magic happens for our one pan chicken enchiladas! Stir in the corn tortilla strips. Cook for about 5 minutes, allowing those tortilla pieces to soften and really soak up all that rich, spicy sauce. This absorption is key to creating a cohesive and flavorful dish.
- Step 5: Evenly sprinkle the generous amount of shredded Monterey Jack or cheddar cheese over the entire Chicken Enchilada Skillet mixture. Make sure it’s spread out for maximum meltiness.
- Step 6: You have two options here: either cover the skillet with a lid (if you have one that fits) or, if your skillet is oven-safe, transfer it to a preheated oven at 375°F (190°C). Bake for 10-15 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden. This creates a truly irresistible, cheesy top layer for your one pan chicken enchiladas.
- Step 7: Carefully remove the skillet from the heat or oven. Let it rest for a few minutes before serving. This allows the flavors to meld and the sauce to set slightly. Finally, garnish your delicious Chicken Enchilada Skillet with your favorite optional toppings like a dollop of sour cream, fresh cilantro, sliced avocado, or a few jalapeño slices for an extra kick. Enjoy your quick and satisfying meal!
Pro Tips for the Best Chicken Enchilada Skillet
I’ve learned a few tricks over the years that truly elevate this Chicken Enchilada Skillet from good to absolutely amazing. These simple tips will help you achieve perfect results every time with your homemade chicken enchilada skillet.
- Don’t overcook your chicken: If you’re using fresh chicken, cook it just until done to keep it juicy. Overcooked chicken can become dry and stringy in the skillet.
- Layer your flavors: Sautéing the onions, bell peppers, and garlic before adding the liquids builds a robust flavor base for your easy chicken enchilada skillet.
- Let it rest: After cooking, letting the skillet sit for 5-10 minutes allows the flavors to meld and the sauce to thicken slightly. This also makes serving easier.
- Taste and adjust: Always taste your sauce before adding the tortillas and cheese. Adjust the salt, pepper, or chili powder to your preference for the best chicken enchilada skillet.
What’s the secret to perfect Cheesy chicken enchilada skillet?
The real secret to a perfect Cheesy chicken enchilada skillet lies in the quality and quantity of your cheese, and not overcooking it. I love to use a blend of Monterey Jack and cheddar for a gooey, flavorful top. Sprinkle it evenly and cook just until melted and bubbly for that irresistible homemade chicken enchilada skillet.
Can I make Chicken Enchilada Skillet ahead of time?
Yes, you absolutely can! You can prepare the chicken and vegetable mixture, including the sauce, up to 24 hours in advance. Store it covered in the refrigerator. When you’re ready to cook your Chicken Enchilada Skillet, simply reheat the mixture in the skillet, add the tortilla strips and cheese, then finish as directed.
How do I avoid common mistakes with Chicken Enchilada Skillet?
To avoid common mistakes with your Chicken Enchilada Skillet, first, don’t skip rinsing the black beans; it removes excess sodium. Second, ensure your skillet is large enough to prevent overcrowding, which can lead to steaming instead of simmering. Lastly, don’t overmix the tortilla strips, as they can break down too much, affecting the texture of your easy chicken enchilada skillet.
Best Ways to Serve Your Simple Chicken Enchilada Skillet Meal
Once your delicious Chicken Enchilada Skillet is ready, the serving possibilities are endless! I love how versatile this dish is, making it perfect for any occasion. Here are my favorite ways to enjoy this flavorful skillet meal.
For a complete and satisfying dinner, I often serve my Chicken Enchilada Skillet with a side of fluffy cilantro-lime rice. The bright, zesty rice perfectly complements the rich, savory flavors of the enchilada skillet. Another fantastic option, especially for a light yet fresh contrast, is a simple green salad tossed with a light vinaigrette. This adds a lovely crunch and freshness to balance the meal.
This dish truly shines as a fantastic weeknight chicken enchilada skillet option. You can also offer a bowl of tortilla chips on the side for scooping up any extra sauce, alongside some fresh guacamole or salsa. These pairings enhance the Mexican-inspired flavors and make for an even more enjoyable dining experience.
Nutrition Facts for Chicken Enchilada Skillet
I know many of you, like me, keep an eye on what you’re eating, so here’s a general breakdown of the nutritional content for this delicious Chicken Enchilada Skillet. These values are based on the recipe making 4 servings, giving you a good idea of what each portion contains.
- Serving Size: 1 serving
- Calories: 450
- Protein: 30g
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Sugar: 7g
- Sodium: 980mg
- Cholesterol: 80mg
Nutritional values are estimates and may vary based on specific ingredients used, brands, and portion sizes. This quick chicken enchilada skillet offers a balanced meal.
How to Store and Reheat Chicken Enchilada Skillet
One of the best things about this Chicken Enchilada Skillet, and indeed many great skillet enchilada dinner ideas, is how well it stores. If you find yourself with leftovers (which is rare in my house!), I’ve got you covered for keeping it fresh and delicious.
First, allow the skillet to cool completely at room temperature. Once cooled, transfer the leftovers to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. This makes it perfect for meal prepping your lunches for the week!
For longer storage, this Chicken Enchilada Skillet freezes wonderfully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge. Reheat individual portions gently in the microwave until warmed through, or in a covered oven-safe dish at 350°F (175°C) for about 15-20 minutes, adding a splash of broth if it seems dry. This easy chicken enchilada skillet is just as good reheated!
Frequently Asked Questions About Chicken Enchilada Skillet
Can I use flour tortillas instead of corn in this Chicken Enchilada Skillet?
While I prefer corn tortillas for their authentic flavor and ability to hold up well in the sauce, you can definitely use flour tortillas if that’s what you have on hand. They will soften more quickly, so keep an eye on them during the simmering step. Using flour tortillas will give your Chicken Enchilada Skillet a slightly different texture, but it will still be delicious.
What if I don’t have cooked chicken on hand?
No problem at all! To make your Chicken Enchilada Skillet, you can quickly cook some chicken breasts or thighs. Simply dice them and sauté them in a little olive oil before adding the onions and bell peppers. You could also boil or bake chicken until cooked through, then shred it. Many people buy a rotisserie chicken specifically for this easy chicken enchilada skillet recipe, which makes preparation even faster.
Can I make this Chicken Enchilada Skillet vegetarian?
Absolutely! To create a vegetarian Chicken Enchilada Skillet, simply omit the chicken. You can double the black beans, add a can of drained pinto beans, or include other vegetables like zucchini, corn, or diced sweet potatoes. Make sure to adjust your seasonings to taste. This is a great way to enjoy a healthy chicken enchilada skillet without meat.
How to make chicken enchilada skillet spicier?
If you like a kick, there are a few ways to amp up the heat in your Chicken Enchilada Skillet. You can add a pinch of cayenne pepper along with the chili powder and cumin. Another great option is to stir in some diced jalapeños or a dash of your favorite hot sauce with the enchilada sauce. For even more heat, garnish individual servings with fresh sliced jalapeños or a drizzle of sriracha.
Variations of Chicken Enchilada Skillet You Can Try
One of the things I adore about this Chicken Enchilada Skillet is how easily it adapts to different tastes and dietary needs. Once you’ve mastered the basic recipe, feel free to experiment and make it your own! Here are a few fantastic variations I’ve enjoyed.
- Creamy Chicken Enchilada Skillet: For an extra rich and indulgent version, stir in about 1/4 cup of cream cheese or sour cream along with the enchilada sauce. This creates a wonderfully smooth and luscious sauce that takes your easy chicken enchilada skillet to the next level of comfort.
- Spicy Southwest Skillet: If you love heat, add a diced jalapeño or a pinch of cayenne pepper to the skillet with the onions and bell peppers. You can also use a spicy enchilada sauce for an even bigger kick in your quick chicken enchilada skillet dinner.
- Vegetarian Skillet Enchilada: Skip the chicken entirely and double up on the black beans, or add a can of corn and some diced zucchini. This makes for a hearty and healthy chicken enchilada skillet that’s packed with plant-based goodness.
- Green Chile Chicken Enchilada Skillet: Swap the red enchilada sauce for a green chile version and use green chiles instead of diced tomatoes with green chiles. This offers a brighter, tangier flavor profile to your simple chicken enchilada skillet meal.
Chicken Enchilada Skillet: 30-Minute Marvel Meal
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
This Chicken Enchilada Skillet is an effortless weeknight hero. It brings all the delicious flavors of enchiladas into a single pan, ready in just 30 minutes. This dish is a vibrant celebration of shredded chicken, hearty black beans, and colorful veggies sizzled together in rich enchilada sauce. Top it off with a layer of gooey melted cheese for a quick, satisfying, and family-friendly meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 (10-ounce) can red enchilada sauce
- 1/2 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6–8 small corn tortillas, cut into 1-inch strips
- 1 1/2 cups shredded Monterey Jack or cheddar cheese
- Optional toppings: sour cream, fresh cilantro, sliced avocado, jalapeños
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and bell pepper; cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add the cooked shredded chicken, rinsed black beans, diced tomatoes with green chilies, red enchilada sauce, and chicken broth to the skillet. Stir in chili powder, cumin, salt, and black pepper. Bring the mixture to a simmer.
- Reduce heat to low and stir in the corn tortilla strips. Cook for 5 minutes, allowing the tortillas to soften and absorb some of the sauce. This creates a delicious one pan chicken enchilada base.
- Evenly sprinkle the shredded cheese over the chicken enchilada skillet mixture.
- Cover the skillet with a lid or transfer to a preheated oven (375°F / 190°C) and bake for 10-15 minutes, or until the cheese is melted and bubbly. This makes a cheesy chicken enchilada skillet.
- Remove from heat and let it rest for a few minutes before serving. Garnish your simple chicken enchilada meal with optional toppings like sour cream, fresh cilantro, sliced avocado, or jalapeños. This easy chicken enchilada skillet is perfect for a quick weeknight dinner.
Notes
- For a creamy chicken enchilada skillet, stir in 1/4 cup of cream cheese or sour cream with the enchilada sauce.
- You can use leftover rotisserie chicken for a quicker preparation.
- Adjust the spice level by adding more or less chili powder or a pinch of cayenne pepper.
- This skillet chicken enchilada casserole is great for meal prep; simply store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- If you prefer a healthy chicken enchilada skillet, use low-fat cheese and reduce the amount of oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg