Save to Pinterest There was a Tuesday night when I'd used up almost everything in my fridge and had about twenty minutes before hungry faces arrived at my door. I grabbed a rotisserie chicken, threw together what I had—tortillas, beans, cheese, and a jar of enchilada sauce—and dumped it all into one skillet. The smell that filled the kitchen was pure magic, and by the time the cheese melted into golden pools, I realized I'd stumbled onto something better than the complicated recipes I'd been overthinking. That one-pan wonder became my go-to whenever I needed something comforting without the fuss.
I made this for my partner's coworkers who dropped by unexpectedly, and watching people's faces light up as they took that first bite made me feel like a real cook. Someone asked for the recipe, someone else asked if I could make it again next week, and I realized the best part of cooking isn't impressing anyone—it's just feeding people food that makes them happy and asking for seconds.
Ingredients
- Cooked, shredded chicken (2 cups): Rotisserie chicken is your best friend here—it's already seasoned and saves you from boiling and shredding, though poached chicken works beautifully too if you have time.
- Onion and bell pepper: The sweetness from the pepper and subtle bite from the onion create the flavor foundation that makes everything taste intentional.
- Garlic (2 cloves, minced): Even this small amount brings a warmth to the dish that somehow makes people ask what your secret ingredient is.
- Red enchilada sauce (1½ cups): This is where you can go store-bought without apology—a good quality sauce is the backbone, so taste and pick one you actually like eating straight from the jar.
- Black beans and corn: They add texture, heartiness, and nutrition in a way that feels honest rather than sneaky.
- Corn tortillas (6 small, cut into strips): The strips soften into the sauce and catch all those flavors, becoming less like a vessel and more like part of the dish itself.
- Mexican blend cheese (1½ cups, shredded): The blend melts more evenly than a single cheese, and there's something about that combination that just works.
- Cumin, smoked paprika, salt, and pepper: These seasonings wake up all the other ingredients without overpowering them—they're the quiet confidence the dish needs.
Instructions
- Sauté your aromatic base:
- Heat a large oven-safe skillet over medium heat with a splash of oil, then cook the onion and bell pepper until they soften and start to get a tiny bit golden at the edges, about 3–4 minutes. Add the garlic and let it toast for just a minute—you'll smell when it's right.
- Season and add the filling:
- Sprinkle in the cumin, smoked paprika, salt, and pepper, then add the shredded chicken, black beans, and corn, stirring until everything is coated in those warm spices. This is when the dish really starts smelling like dinner.
- Build with sauce and tortillas:
- Pour in the enchilada sauce and let everything simmer for a minute, then fold in the tortilla strips gently until they're coated and starting to soften. The sauce should look rich and cohesive, not dry.
- Melt the cheese:
- Sprinkle the shredded cheese evenly over the top, then cover the skillet and let it cook on low for about 5 minutes until the cheese melts into glossy pools. If you want it a little more golden and bubbly, slide it under the broiler for 2–3 minutes instead—just watch it so it doesn't brown too fast.
- Rest and garnish:
- Let everything sit for 2 minutes off the heat so the flavors settle, then scatter your favorite toppings across the top and serve while it's still steaming.
Save to Pinterest My daughter declared this her favorite dinner, and now she wants to help me make it every other week. There's something about a dish that gets requested that way—it stops being just food and becomes part of the rhythm of home.
Why This Becomes a Regular
This recipe fits into real life in a way that feels rare. You can make it after a long day without exhaustion taking over, and it tastes like you actually tried. The ingredients aren't obscure, the technique isn't fussy, and there's room to adjust based on what's actually in your kitchen. It's the kind of meal that builds confidence in the people cooking it because everything works out.
How to Make It Your Own
Once you've made this a few times, you'll start seeing how easily it adapts. Swap the chicken for ground turkey, use up leftover vegetables, or change the ratio of beans to corn based on what you like. The structure stays solid no matter what, which is why it's so reliable. I've made it with sautéed mushrooms for a vegetarian version, and it's just as satisfying—the enchilada sauce and cheese do all the heavy lifting.
Serving and Pairing Ideas
Serve this straight from the skillet if you want that homey, everyone-dig-in feeling, or plate it individually if you're aiming for something slightly more composed. A crisp Mexican lager cuts through the richness beautifully, or if you prefer wine, a light-bodied red works too. The toppings matter more than you'd think—a squeeze of lime, a dollop of sour cream, or fresh cilantro isn't just decoration, it's where you get those brightness notes that balance the warm, cheesy richness.
- Serve hot straight from the skillet for that cozy, communal vibe.
- Add toppings just before serving so they stay fresh and don't get buried in the heat.
- Leftovers reheat beautifully in a low oven or skillet, though the cheese won't be quite as melty the second time around.
Save to Pinterest This skillet has saved countless dinners and created some genuinely happy moments around the table. Once you make it, it becomes the kind of recipe you reach for again and again.
Recipe FAQs
- → Can I make this dish gluten-free?
Yes, by using certified gluten-free enchilada sauce and corn tortillas, this dish is suitable for gluten-free diets.
- → What can I substitute for chicken?
Cooked turkey works well, or omit meat and increase beans or add sautéed mushrooms for a vegetarian version.
- → How do I get the cheese perfectly melted?
Cover the skillet and cook on low heat until cheese is melted, or broil for 2–3 minutes until bubbly and golden.
- → Can I prepare this dish ahead of time?
Prepare the ingredients ahead and assemble just before cooking to maintain freshness and texture.
- → What drinks pair well with this meal?
A crisp Mexican lager or a light-bodied red wine complements the rich, zesty flavors nicely.