Chicken Enchilada Skillet (Print Version)

One-pan dish with shredded chicken, tortillas, cheese, and zesty enchilada sauce for easy weeknight meals.

# 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 - 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 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

# Steps to Follow:

01 - Heat a large oven-safe skillet over medium heat, add a splash of oil, then sauté onion and bell pepper until softened, about 3 to 4 minutes. Add garlic and cook for 1 additional minute.
02 - Stir in ground cumin, smoked paprika, salt, and black pepper until evenly combined.
03 - Add shredded chicken, black beans, and corn kernels, tossing to integrate all components.
04 - Pour enchilada sauce over the mixture and bring to a gentle simmer.
05 - Fold in tortilla strips ensuring they are thoroughly coated with the sauce.
06 - Evenly sprinkle shredded cheese over the skillet contents. Cover and cook on low heat for 5 minutes until the cheese melts, or alternatively broil for 2 to 3 minutes until bubbly and golden.
07 - Remove from heat and let rest for 2 minutes. Garnish with preferred optional toppings and serve immediately.

# Additional Tips::

01 -
  • One skillet means one cleanup—and that alone makes weeknight cooking feel manageable.
  • Ready in thirty minutes flat, which beats delivery time and actually costs less.
  • Flexible enough to swap proteins or veggies without throwing off the whole thing.
  • That moment when the cheese bubbles up is genuinely satisfying to watch.
02 -
  • Don't skip the resting step—two minutes lets everything set so you don't end up with a pool of sauce on the plate.
  • If you use the broiler, keep the door cracked and your eyes on it; cheese can go from melted to charred in seconds under high heat.
  • Cut your tortillas into strips before you start cooking so you're not fumbling with them once the pan is hot.
03 -
  • If your skillet isn't oven-safe, transfer everything to a baking dish before topping with cheese and baking at 350°F for five to seven minutes.
  • Pair this with a crisp Mexican lager or a light-bodied red wine—something that cuts through the richness without competing with the flavors.
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