Chicken Enchilada Skillet (Printable)

Quick, flavorful skillet with shredded chicken, tortillas, cheese, and rich enchilada sauce ready in 30 minutes.

# 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 - 1½ cups red enchilada sauce (store-bought or homemade)
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 - 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

# Directions:

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 garlic and cook for 1 more minute.
02 - Stir in ground cumin, smoked paprika, salt, and black pepper until evenly combined.
03 - Add the shredded chicken, black beans, and corn kernels; toss to mix thoroughly.
04 - Pour in the enchilada sauce and bring the mixture to a simmer.
05 - Fold in the tortilla strips, ensuring they are well coated with the sauce.
06 - Sprinkle shredded cheese evenly over the skillet. Cover and cook on low heat for 5 minutes until the cheese melts. Alternatively, broil the skillet for 2 to 3 minutes until the cheese is bubbly and golden.
07 - Remove from heat and let rest for 2 minutes. Garnish with desired toppings and serve hot.

# Expert Advice:

01 -
  • Everything happens in one skillet, which means cleanup is blissfully short and your weeknight stress drops instantly.
  • That moment when the cheese gets all bubbly and golden is genuinely addictive—it tastes way better than it has any right to.
  • You can stretch it, swap ingredients, or make it your own without anything falling apart, which is exactly the freedom a busy cook needs.
02 -
  • Tortillas matter more than you'd think—corn tortillas hold their shape and soak up sauce beautifully, while flour ones get mushy and fall apart.
  • Don't skip letting the skillet rest for those final two minutes; it lets the cheese set just enough that everything holds together when you plate it.
  • If your enchilada sauce is on the thinner side, you can use a tiny bit less so the skillet doesn't end up soupy instead of saucy.
03 -
  • Buy the best enchilada sauce you can find, because it's literally the star of the show—taste it straight from the jar so you know if you need to adjust salt or spice.
  • If your skillet isn't oven-safe, melt the cheese on the stovetop under a lid instead of worrying about the broiler, and it'll be just as delicious.
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