Chicken Enchilada Skillet (Print Version)

A hearty stovetop dish combining tender chicken, corn tortillas, melty cheese, and bold spices.

# 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 (any color), diced
04 - 2 cloves garlic, minced

→ Sauces & Canned Goods

05 - 1½ cups red enchilada sauce (store-bought or homemade)
06 - 1 (14 oz) can 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

# How to Make It:

01 - Heat a large, oven-safe skillet over medium heat. Add a splash of oil, then sauté the onion and bell pepper until softened, approximately 3 to 4 minutes. Add the minced garlic and cook for an additional minute.
02 - Stir in ground cumin, smoked paprika, salt, and black pepper until evenly distributed.
03 - Add shredded chicken, drained black beans, and corn kernels to the skillet; toss well to combine.
04 - Pour in the red enchilada sauce and bring the mixture to a simmer.
05 - Fold in the tortilla strips until they are thoroughly coated with sauce.
06 - Sprinkle shredded cheese evenly over the skillet. Cover and cook on low heat for 5 minutes until melted, or place under the broiler for 2 to 3 minutes until the cheese is bubbly and golden.
07 - Remove the skillet from heat and allow it to rest for 2 minutes. Garnish with desired toppings such as cilantro, green onions, sour cream, avocado, and lime wedges before serving hot.

# Additional Tips::

01 -
  • It comes together in under thirty minutes without making you feel like you cut corners.
  • Everything cooks in one pan, so cleanup is almost as easy as dinner itself.
  • The cheese melts into pockets of flavor while the tortilla strips soak up all that tangy, smoky sauce.
02 -
  • Don't skip the resting step—those 2 minutes let the cheese set and the flavors actually marry instead of staying separate.
  • If your enchilada sauce is very thin, let it bubble for a minute before you add the tortillas, or they'll turn to mush instead of just tender.
03 -
  • Buy good rotisserie chicken from a place that actually cares—it changes the whole dish and saves you real time.
  • Taste your enchilada sauce straight from the can before you use it, so you know if you need to dial back the salt or add more heat.
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