Save to Pinterest There's something about a skillet that bubbles and hisses on the stove that makes me feel like I've got my life together, even when I absolutely don't. This chicken enchilada skillet fell into my weeknight rotation completely by accident—I'd bought tortillas for tacos, grabbed enchilada sauce on impulse, and had leftover rotisserie chicken staring at me from the fridge. Twenty minutes later, my kitchen smelled like cumin and melting cheese, and I realized I'd stumbled onto something too good not to make again.
I made this for friends on a random Tuesday, and someone asked if I'd ordered it from somewhere. The look on their faces when I said I'd thrown it together in half an hour made me feel like a kitchen magician. Now they text me for the recipe before I even finish cleaning up.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is your secret shortcut here—it already has flavor baked in, so you're not starting from scratch.
- Onion and bell pepper: These soften in minutes and become sweet and jammy, building the base flavor that makes everything taste intentional.
- Garlic: Just two cloves, minced fine, so it melts into the oil and wakes up every bite without overpowering anything.
- Red enchilada sauce: Store-bought is completely fine and saves you time—just taste it first so you know how spicy you're working with.
- Black beans and corn: These add texture, substance, and that little bit of sweetness that balances the spice.
- Corn tortillas, cut into strips: They soften as they cook and soak up the sauce instead of staying stiff and flavorless.
- Mexican blend cheese: It melts faster and more evenly than block cheese, and it has that slight tang that ties everything together.
- Ground cumin, smoked paprika, salt, and pepper: These four seasonings do the heavy lifting—cumin and paprika add depth, while salt and pepper keep everything honest.
Instructions
- Get your base going:
- Heat your skillet over medium heat and add a splash of oil, then let your onion and bell pepper soften for about 3 to 4 minutes until they start to turn translucent and smell amazing. Add your minced garlic in the last minute and watch how quickly it perfumes the entire kitchen.
- Season and build flavor:
- Stir in your cumin, smoked paprika, salt, and pepper so they bloom in the hot oil and coat everything evenly. This is what separates a good skillet from a bland one.
- Add the protein and vegetables:
- Toss in your shredded chicken, drained black beans, and corn kernels, stirring everything together until it's all warm and coated in those beautiful spices.
- Pour in the sauce and simmer:
- Pour your enchilada sauce over everything and let it come to a simmer, which should take about 2 to 3 minutes, then reduce the heat to medium-low.
- Fold in the tortilla strips:
- Gently fold your tortilla strips into the skillet until they're all coated in sauce and starting to soften. They'll continue soaking up liquid as they cook, so don't worry if they're not completely tender yet.
- Top with cheese and finish:
- Sprinkle your cheese evenly over the top, then cover the skillet and cook on low heat for about 5 minutes until the cheese is completely melted and gooey. If you want it extra bubbly and golden, pop it under the broiler for 2 to 3 minutes instead, but watch it closely so it doesn't burn.
- Rest and serve:
- Let everything sit for 2 minutes off the heat so the flavors settle, then pile on whatever toppings call to you—cilantro, green onions, a dollop of sour cream, or fresh avocado.
Save to Pinterest There was a night when a friend showed up unexpectedly hungry, and I threw this skillet together while we talked at the kitchen counter. Watching her face when she tasted it, that mix of surprise and genuine contentment, reminded me that the best meals aren't always the fanciest ones—they're the ones made with ingredients you already have and time you somehow found.
Why This Skillet Works
A one-pan meal works because everything cooks together and flavors blend instead of staying separate and polite. The tortillas don't just sit on top like decoration—they actually absorb the sauce and become part of the whole dish, which is why this tastes so much better than assembling individual enchiladas. By the time the cheese melts, everything has gotten to know each other.
Switching Things Up
The beauty of this recipe is that it's flexible without being fragile. Turkey works just as well as chicken, and honestly, mushrooms sautéed with extra garlic are stunning if you want to skip the meat entirely. You can use whatever vegetables are in your crisper drawer—zucchini, spinach, jalapeños—and the skillet adapts. Some people add a beaten egg to make it richer, and some people stir in cream to make it creamier.
Small Moments That Matter
The smell when the cheese starts to bubble is honestly half the reason to make this dish. There's something about that specific combination of melting dairy and warm spices that smells like comfort feels. I've learned to pay attention to these small moments in the kitchen, because they're what make cooking feel less like a chore and more like a small celebration that happens to result in dinner.
- Keep your oven-safe skillet uncovered if you love a bit of browning on the cheese, or cover it if you prefer creamy and soft.
- A squeeze of fresh lime juice right before serving adds brightness that cuts through the richness beautifully.
- This keeps well in the fridge and actually tastes better the next day once all the flavors have settled together.
Save to Pinterest This skillet has become my go-to when I need to feel like I've got dinner handled without spending all evening in the kitchen. It's the kind of meal that tastes like you tried harder than you actually did, which is the best kind of recipe to have.
Recipe FAQs
- → Can I make this dish gluten-free?
Yes, ensure the enchilada sauce and tortillas are certified gluten-free to maintain the dish's integrity.
- → What protein alternatives work well here?
Swap shredded chicken with cooked turkey or omit meat entirely, adding extra black beans or sautéed mushrooms for a vegetarian twist.
- → How do I achieve a golden cheese topping?
After adding cheese, cover and cook on low until melted or broil for 2–3 minutes until bubbly and golden brown.
- → What vegetables complement the flavors?
Diced bell peppers and onions sautéed with garlic enhance the dish's savory and slightly sweet undertones.
- → Are there suggested garnishes for serving?
Chopped cilantro, sliced green onions, sour cream, diced avocado, and lime wedges add freshness and balance.