Chicken Enchilada Skillet (Printable format)

Flavorful skillet with tender chicken, tortillas, cheese, and rich enchilada sauce, ready in 30 minutes.

# List of ingredients:

→ 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 tsp ground cumin
11 - ½ tsp smoked paprika
12 - ½ tsp salt
13 - ¼ tsp 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 and add a splash of oil. Sauté onion and bell pepper until softened, about 3 to 4 minutes. Add minced garlic and cook for an additional minute.
02 - Stir in ground cumin, smoked paprika, salt, and black pepper, mixing until fragrant.
03 - Add shredded chicken, black beans, and corn kernels, tossing to combine evenly.
04 - Pour in red enchilada sauce and bring the mixture to a gentle simmer.
05 - Fold tortilla strips into the sauce and evenly coat them.
06 - Sprinkle shredded cheese over the skillet. Cover and cook on low heat for 5 minutes until the cheese melts, or place under a broiler for 2 to 3 minutes until bubbly and golden.
07 - Remove from heat and let rest for 2 minutes. Garnish with optional toppings such as cilantro, green onions, sour cream, avocado, and lime wedges before serving.

# Expert Suggestions:

01 -
  • It comes together in about thirty minutes, making it genuinely doable on a chaotic weeknight when cooking feels impossible.
  • Everything happens in one skillet, which means minimal cleanup and maximum flavor since all those tasty bits stick around instead of spreading across five pans.
  • The cheese gets melty and slightly crispy at the edges, creating little pockets of richness that keep you coming back for more.
02 -
  • If your tortilla strips sit in the sauce too long before cooking, they'll turn mushy instead of tender—fold them in just before the cheese goes on top.
  • The skillet needs to be oven-safe only if you're broiling; otherwise a regular skillet works fine as long as you cover it with foil or a lid.
03 -
  • If your enchilada sauce tastes too acidic, add a pinch of sugar and let it simmer for a minute—it rounds out the flavor and makes everything taste more refined.
  • Using pre-shredded cheese speeds things up, but freshly shredded melts more smoothly and creates a better texture, so it's worth the extra minute if you have it.
Return