Save to Pinterest There's something about a skillet meal that makes everything feel easier—no endless dishes, no fuss, just one pan doing all the heavy lifting. I discovered this chicken enchilada skillet on a Tuesday night when I had rotisserie chicken leftover and honestly wasn't in the mood to get creative. What started as a "let me just throw things together" moment became the kind of dinner my family now requests by name. The sauce simmers, the cheese melts, and somehow thirty minutes later you've got something that tastes like you actually planned it.
I made this for a friend who'd just moved into her first place, and she stood over the skillet mesmerized as it went from scattered ingredients to this golden, bubbling masterpiece. She kept saying "I made this?" even though I barely did anything—it's that kind of recipe that lets you take credit without stress. That's when I knew this one was a keeper.
Ingredients
- Shredded chicken (2 cups): Rotisserie chicken is your shortcut—it's tender, seasoned, and saves you the whole poaching step.
- Onion and bell pepper: These soften into the sauce and give the whole skillet sweetness and texture; don't skip the garlic either.
- Red enchilada sauce (1½ cups): Store-bought works perfectly here, but if you make your own, you control the heat level.
- Black beans and corn: They add substance and little pops of flavor; frozen corn thaws right in the heat.
- Corn tortilla strips (6 tortillas): Cut them into strips so they absorb the sauce—whole tortillas get awkward in a skillet.
- Mexican blend cheese (1½ cups): This blend melts smoothly, but cheddar or Monterey Jack work just as well if that's what you have.
- Cumin and smoked paprika: These warm spices deepen the flavor without making it spicy; they're the difference between "fine" and "actually good."
Instructions
- Sauté your aromatics:
- Heat oil in an oven-safe skillet over medium heat and cook the onion and bell pepper until they start to soften and the edges catch color, about three to four minutes. Add the garlic and let it toast for just one minute—you want it fragrant, not burnt.
- Build the spice layer:
- Stir in cumin, paprika, salt, and pepper while the pan is still hot so the spices bloom and distribute evenly.
- Combine the proteins and vegetables:
- Add the shredded chicken, drained black beans, and corn, tossing everything together so each piece gets coated in those warm spices.
- Pour in the sauce:
- Add the enchilada sauce and bring it to a gentle simmer; this usually takes just a minute or two.
- Add the tortilla strips:
- Fold them in carefully so they soak up the sauce and soften; they'll bind everything together as they cook.
- Melt the cheese:
- Sprinkle cheese evenly across the top, cover the skillet, and cook on low for five minutes until melted through. If you want that golden, slightly crispy top, you can slip it under the broiler for two to three minutes instead—just watch so it doesn't burn.
- Rest and serve:
- Let it sit for two minutes off heat; this firms everything up slightly so it holds together when you scoop it. Top with cilantro, green onions, sour cream, avocado, or lime wedges.
Save to Pinterest The real turning point came when I stopped thinking about this as a "quick weeknight dinner" and started making it for actual company. That's when I realized it looks restaurant-quality the moment it comes out of the oven, bubbling and golden—nobody needs to know you threw it together in thirty minutes.
How to Make It Your Own
This recipe is flexible by design, which is part of why it works so well. Swap the chicken for turkey, use all black beans instead of mixing in corn, add sautéed mushrooms if you're going vegetarian—the sauce holds it all together. I've made it with white chicken meat, with dark meat, even with leftover pulled pork, and it's never let me down. The structure stays the same; the flavors shift slightly depending on what you're working with.
The Cheese Question
I used to overthink the cheese situation until I realized it genuinely doesn't matter as much as getting enough of it. Mexican blend is ideal because it melts smoothly, but a combination of cheddar and Monterey Jack does the same thing. The key is even distribution and not going light on the amount—that melted cheese layer is what binds everything together and gives you those little crispy edges if you broil it.
Finishing Touches and Timing
The toppings are where people personalize this dish, and honestly that's the best part—everyone builds it to their taste at the table. Cilantro and lime brighten it, sour cream cools it down, avocado adds richness, and green onions give you a little crunch. If someone's in a hurry, just cilantro and lime are enough; if you're making this for a casual dinner party, set out a small bowl of each topping and let people go wild.
- Always taste your sauce before adding it to the skillet—if it's too salty or spicy, you can balance it with a splash of chicken broth.
- Use an oven-safe skillet so you have the broiler option; if you don't have one, just cover and cook gently on the stovetop until the cheese melts.
- Make this ahead through the cheese layer, then heat it gently when you're ready to eat—just add a few extra minutes if starting from cold.
Save to Pinterest What makes this recipe stick around is that it tastes intentional and delicious while being forgiving enough for a Tuesday night scramble. It's the kind of meal that reminds you why you cook at home.
Common Recipe Questions
- → Can I use a different protein instead of chicken?
Yes, cooked turkey or a vegetarian option like extra beans or sautéed mushrooms can be used to suit your preference.
- → How do I make this dish gluten-free?
Ensure the enchilada sauce and corn tortillas are certified gluten-free to keep the dish safe for gluten-sensitive diets.
- → What kind of cheese works best in this skillet?
A shredded Mexican blend is ideal, but cheddar or Monterey Jack can be substituted depending on what you have available.
- → Can I prepare this using frozen vegetables?
Yes, frozen corn works well and you can also use frozen peppers and onions if fresh are unavailable.
- → What are good toppings to finish the dish?
Chopped cilantro, sliced green onions, sour cream, diced avocado, and lime wedges add fresh accents and balance the flavors.