Chicken Enchilada Skillet Meal (Print Version)

Flavorful skillet featuring shredded chicken, tortillas, melty cheese, and rich enchilada sauce.

# 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 - 1 1/2 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 - 1 1/2 cups shredded Mexican blend cheese (or cheddar/Monterey Jack)

→ Seasonings

10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Toppings (optional)

14 - Chopped cilantro
15 - Sliced green onions
16 - Sour cream
17 - Diced avocado
18 - Lime wedges

# Cooking Steps:

01 - Heat a large, oven-safe skillet over medium heat. Add a splash of oil, then sauté the chopped onion and diced bell pepper until softened, about 3 to 4 minutes. Add minced garlic and cook for 1 additional minute.
02 - Stir in ground cumin, smoked paprika, salt, and black pepper.
03 - Add shredded chicken, drained black beans, and corn kernels to the skillet. Toss to combine evenly.
04 - Pour in the red enchilada sauce and bring to a gentle simmer.
05 - Fold tortilla strips into the mixture until they are well coated with sauce.
06 - Sprinkle shredded cheese evenly over the skillet. Cover and cook over low heat for 5 minutes until cheese melts, or place skillet under the broiler for 2 to 3 minutes until cheese is bubbly and golden.
07 - Remove from heat and let rest for 2 minutes. Garnish with optional toppings as desired and serve hot.

# Expert Advice:

01 -
  • Everything happens in one skillet, which means you're done with dishes before dessert.
  • The cheese gets bubbly and golden in minutes, making it restaurant-quality without the stress.
  • It's flexible enough to adapt to whatever's in your fridge, yet always tastes intentional.
02 -
  • Drain and rinse your canned beans, or the skillet becomes a soup instead of a skillet. I learned this the hard way.
  • Taste your enchilada sauce before you add it; some brands are quite salty, and you may not need all the salt listed.
  • The tortillas soften as they sit in the sauce, so cutting them into strips instead of leaving them whole changes everything about the texture.
03 -
  • If your skillet isn't oven-safe, transfer everything to a baking dish before broiling; the cheese will still bubble beautifully.
  • Make this ahead and reheat it gently on the stove with a splash of broth if it seems dry; it actually tastes better the next day when the flavors have had time to settle.
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