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This chicken enchilada skillet is a delicious one-pan meal that brings the flavors of traditional enchiladas to your stovetop in no time. Soft corn tortillas are combined with shredded chicken and enchilada sauce then topped with a generous layer of melted cheese.
This chicken enchilada skillet is a game-changer. You get all the saucy, cheesy goodness of classic enchiladas without the extra hassle.
Don’t get me wrong – I’m an enchilada enthusiast. I’ve got a whole category on the website dedicated to enchiladas, and have made everything from the classic easy chicken enchiladas and enchiladas verdes to the not-so-traditional enchilada meatballs and white chicken enchiladas.
But this skillet version is perfect when I just don’t feel like rolling up tortillas and dealing with a pile of dishes. Just one pan, 25 minutes, and boom – dinner’s ready. Perfect for those nights when you just need something quick and delicious!
Why You’ll Love This Recipe
- One pan = easy cleanup. Everything cooks in a single skillet, so you’re not left with a sink full of dishes. Always a win.
- 25-minute meal. From start to finish, this comes together fast.
- Super customizable. Swap out the chicken for ground beef, add beans, make it spicier, or use a different sauce like salsa verde – whatever works for you.
Ingredients You’ll Need
Most, if not all, of these ingredients are staples in my kitchen. Here are the most important ones:
- Onion and bell pepper: Adds sweetness and a little crunch. Plus, onions make everything better. For a sweeter taste, use orange or red bell peppers, and for a spicy kick, use jalapeños or poblanos.
- Shredded chicken: For extra convenience, I like to use rotisserie chicken, but you can also use my homemade shredded chicken recipe. This is also a great way to use up any leftover chicken you have in the fridge.
- Taco seasoning: Store-bought or homemade taco seasoning adds the perfect blend of Tex-Mex flavor without needing a ton of extra ingredients.
- Corn tortillas: Instead of rolling, these are cut into strips and stirred right in so they soak up all the flavor.
- Enchilada sauce: I recommend using my authentic enchilada sauce for a more traditional, hearty, and smoky flavor, but you can easily use my easy enchilada sauce, green enchilada sauce, or your favorite store-bought brand.
- Shredded cheese: Plenty of shredded cheese is a must. To keep the Tex-Mex flavor profile going, I used a Mexican-blend cheese, but Monterey jack, cheddar jack, Oaxaca, or Chihuahua cheese are also great options.
- Toppings: For serving, I like to top this chicken enchilada skillet with chopped cilantro for some freshness, guacamole, and sour cream.
How to Make This Chicken Enchilada Skillet
Make the chicken mixture. Sauté the onions and peppers in an oven-safe pan or skillet with olive oil over medium heat until soft and translucent, then add in the shredded chicken, taco seasoning, and enchilada sauce. Simmer for about 5 minutes to combine the flavors.
Stir in the corn tortillas. Gently fold them into the chicken and sauce mixture and continue to cook for an additional 5 minutes to allow them to soften and soak up all the flavor.
Broil and serve. Top with extra enchilada sauce and shredded cheese, then broil for 5 minutes until bubbly. Serve immediately.
Recipe Tips
- Use an oven-safe pan. Since this finishes under the broiler, a cast-iron skillet or an oven-safe pan is best.
- Cut the tortillas evenly. This helps them mix in better and cook evenly. 1-inch strips work perfectly.
- More sauce = better texture. The tortillas will absorb a lot of the enchilada sauce, so don’t be shy about it, especially if you love saucy enchiladas.
- Rotisserie chicken is a time-saver. If you’re in a hurry, store-bought rotisserie chicken makes this even faster.
- Don’t have an oven-safe pan? That’s a-okay. Just top the skillet with cheese, cover, and let the cheese melt for about 5 minutes before serving. It won’t have that broiled finish, but the cheese will still melt.
Variations
This recipe is very customizable and can easily be adapted to whatever you have in your pantry. Here are some ideas and swaps:
- Use a different protein: For convenience, I like to shred a rotisserie chicken, but you can also use ground beef, ground chicken, turkey, chorizo, barbacoa, carnitas, or keep it vegetarian with black beans, pinto beans, or chickpeas.
- Enchilada sauce: Use your favorite store-bought enchilada sauce or try my easy enchilada sauce, authentic enchilada sauce, green enchilada sauce, salsa verde, or even the white cheesy sauce that’s in my white chicken enchiladas.
- Add more vegetables. Add or substitute more veggies like jalapeños, poblanos, corn, mushrooms, or spinach.
Frequently Asked Questions
I recommend using an oven-safe pan like a cast-iron skillet or stainless steel to broil the skillet enchiladas for the best results. If you don’t have an oven-safe pan or want to use a non-stick skillet, you can simply top the skillet enchiladas with cheese, cover, and let the cheese melt for about 5 minutes on the stovetop for similar results.
I don’t recommend using flour tortillas since they don’t soak up sauce very well.
Absolutely! You can substitute sautéed mushrooms, onions, peppers, spinach, or my black bean quesadilla filling to make this recipe vegetarian.
What to Serve with This Chicken Enchilada Skillet
This dish is hearty on its own, but if you want to round it out, here are a few great sides:
- Rice: Authentic Mexican rice, cilantro lime rice, arroz verde, or cilantro lime cauliflower rice
- Beans: Refried beans, charro beans, or borracho beans
- Vegetables: Calabacitas, sautéed peppers and onions, avocado salad, or roasted corn salsa
Storing and Reheating
To store, keep leftovers in an airtight container in the fridge for up to 5 days.
To reheat, warm in the microwave for 1-2 minutes until the cheese is melted and the enchilada skillet is warm.
More Easy Dinner Recipes
Did you make this chicken enchilada skillet recipe? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others.
Chicken Enchilada Skillet
Ingredients
- 2 tablespoons olive oil
- 1 white onion, diced
- 1 green bell pepper, diced
- 4 cups cooked shredded chicken
- 3 cups enchilada sauce, divided
- 2 tablespoons taco seasoning
- 8 corn tortillas, cut into 1-inch strips
- 2 cups Mexican-blend shredded cheese
- For serving: Chopped cilantro, sour cream, and guacamole
Instructions
- Heat the olive oil over medium heat in an oven-safe pan or skillet. Add the diced onions and bell pepper, and saute until soft and translucent, about 5 minutes.
- Add the shredded chicken, 2 ½ cups enchilada sauce, and taco seasoning. Stir and simmer for about 5 minutes to combine the flavors.
- Gently fold in the tortilla strips until fully combined. Continue cooking for an additional 5 minutes to allow the tortilla strips to soften and soak up flavor.
- Top with the remaining ½ cup enchilada sauce, the shredded cheese, and broil for 5 minutes until the cheese is fully melted and bubbly.
- Top with chopped cilantro and serve immediately with sour cream or guacamole.
Notes
- Enchilada sauce. My easy enchilada sauce, authentic enchilada sauce, or your favorite store-bought kind is great.
- Chicken. To keep things super easy on weeknights, I like to use rotisserie chicken, but you can also use my homemade shredded chicken recipe. This is also a great way to use up any leftover chicken you have in the fridge.
- Use an oven-safe pan. Since this finishes under the broiler, a cast-iron skillet or an oven-safe pan is best.
- Don’t have an oven-safe pan? That’s a-okay. Just top the skillet with cheese, cover, and let the cheese melt for about 5 minutes before serving. It won’t have that broiled finish, but the cheese will still melt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
