Save There's something about the sizzle of peppers hitting hot oil that pulls me right back to a Wednesday night when my neighbor stopped by unexpectedly and I had nothing but rotisserie chicken, some tortillas, and a can of enchilada sauce in my kitchen. Twenty minutes later, we were eating straight from the skillet with cold beers, and she asked for the recipe before she even finished her first bite. That's when I realized this dish had staying power—the kind that turns a last-minute scramble into something people actually crave.
I've made this for potlucks where people arrived hungry and skeptical, only to find themselves going back for seconds before the main course even got passed around. The beauty of it is that it looks effortless but tastes like you've been simmering something all afternoon.
Ingredients
- Cooked shredded chicken (2 cups): Use rotisserie chicken from the store if you're short on time—it saves you a step and honestly tastes better than chicken you rushed through.
- Onion and bell pepper (1 small onion, 1 pepper): The onion gets sweet as it cooks, and the pepper adds gentle color and texture without overpowering anything.
- Garlic (2 cloves, minced): Mince it fine so it melts into the oil and perfumes everything around it.
- Red enchilada sauce (1½ cups): This is the backbone—taste it before you add it, because some brands run spicier than others.
- Black beans (1 can, drained): They add earthiness and protein without competing with the other flavors.
- Corn (1 cup): Fresh is nice, but frozen works just as well and honestly tastes bright even in winter.
- Corn tortillas cut into strips (6 small): The strips soften into the sauce rather than staying chewy, which changes everything about the texture.
- Mexican blend cheese (1½ cups): Go for a good melter—Oaxaca or a true Mexican blend if you can find it, though cheddar works in a pinch.
- Cumin and smoked paprika (1 tsp and ½ tsp): These two spices make people ask what your secret is.
- Salt and black pepper (½ tsp and ¼ tsp): Season as you go, not just at the end.
Instructions
- Get your skillet hot and start with the aromatics:
- Heat a large oven-safe skillet over medium heat with a splash of oil, then add your onion and bell pepper. You want them to soften and lose their raw edge, which takes about 3 to 4 minutes—listen for the gentle sizzle and look for them to turn translucent at the edges. Add the minced garlic and let it bloom for just a minute until your kitchen smells like a taco stand.
- Wake up the spices:
- Stir in the cumin, smoked paprika, salt, and pepper, coating everything that's in the pan. This toasts the spices slightly and lets them get to know the oil.
- Layer in everything else:
- Add the shredded chicken, black beans, and corn, then toss it all together so nothing sits alone. Pour in the enchilada sauce and let it come to a gentle simmer—you should see lazy bubbles, not an aggressive boil.
- Fold in the tortilla strips:
- Break the tortillas into rough strips and scatter them across the top, then gently fold them in until they're coated with sauce. They'll begin to soften immediately.
- Top with cheese and finish:
- Sprinkle the cheese evenly over everything, cover the skillet, and cook on low for about 5 minutes. If you want that golden, bubbly top, you can skip the cover and slip the whole skillet under the broiler for 2 to 3 minutes instead—watch it like a hawk so the cheese doesn't char.
- Rest and serve:
- Let it sit for 2 minutes after you pull it from the heat—this lets everything set just enough. Finish with whatever toppings call to you: cilantro, green onions, sour cream, avocado, and lime.
Pin it I remember my daughter asking why this tasted like her favorite restaurant meal but from our kitchen, and I realized it's because there's no pretense here—just good ingredients playing nice together in one honest pan. That question made me stop overthinking it and start making it whenever someone needed comfort food fast.
Why This Skillet Works Better Than You'd Expect
One-pan meals have a reputation for being scattered or one-note, but this one works because the sauce acts as a connector—it catches the cheese as it melts, it softens the tortilla strips just right, and it carries the spice flavors into every bite. The chicken stays moist because it's swimming in sauce the whole time, and the beans add a subtle earthiness that keeps things interesting. I've learned that the key isn't doing anything fancy; it's letting the ingredients have time together on low heat instead of rushing them.
Variations That Actually Taste Good
Swap the chicken for shredded turkey if you've got leftovers from another meal, or go full vegetarian by adding extra beans and sautéing some mushrooms until they're golden and meaty. Green sauce (salsa verde) is a beautiful alternative if you want brightness instead of the deeper red enchilada flavor. I've even made this with rotisserie pork when I was out of chicken, and nobody noticed or cared—they just loved the skillet.
Serving and Storage Tips
This tastes good the night you make it, but it's almost better the next day when the flavors have had time to really get to know each other. Leftovers heat beautifully in a low oven (covered, so the cheese doesn't dry out), and it travels well to potlucks if you pack it in a cast iron and wrap it in towels. You can also make this ahead, cover it unbaked, refrigerate it, and bake it when you're ready—just add a few minutes to the cooking time since it'll be cold.
- Store covered in the refrigerator for up to 3 days.
- Reheat gently in a 300°F oven so the cheese doesn't split.
- Freeze for up to a month if you want a head start on dinner later.
Pin it This skillet has become my answer to the question 'what's for dinner?' when I need something warm, filling, and finished before anyone gets too hungry. It's proof that the best meals don't have to be complicated.
Frequently Asked Questions
- → Can I make this dish gluten-free?
Yes, by using certified gluten-free enchilada sauce and corn tortillas, this dish is suitable for gluten-sensitive diets.
- → What substitutes work for shredded chicken?
Cooked turkey or sautéed mushrooms can replace chicken for a different flavor or vegetarian option.
- → How do I achieve melted cheese without a broiler?
Cover the skillet and cook on low heat for about 5 minutes until the cheese melts evenly.
- → Can I prepare this ahead of time?
Yes, assemble the ingredients in the skillet and refrigerate. Reheat gently on the stove before serving.
- → What are suggested toppings for this dish?
Chopped cilantro, diced avocado, sliced green onions, sour cream, and lime wedges enhance flavor and texture.