This One-Pan Chicken Enchilada Skillet is a lifesaver for anyone craving Tex-Mex comfort food without the hassle. Instead of rolling individual enchiladas, everything gets tossed right into a single skillet: chicken, tortillas, sauce, and cheese, creating a hearty, flavour-packed dish that comes together in under 30 minutes. It’s perfect for families, meal prepping, or whenever you need dinner on the table fast.
This is such a versatile recipe. Leftover rotisserie chicken, anyone? Toss it in.” Do you like corn tortillas best? Go for it. Want to sneak in some extra vegetables, such as bell peppers, corn or black beans? They fit right in. The result is a saucy, cheesy skillet of enchilada goodness just begging to be scooped up with a spoon or a tortilla chip.
Top your One-Pan Chicken Enchilada Skillet with toppings such as sour cream, avocado, cilantro, or lime wedges for a make-your-own meal the entire family will love. It’s a one-pan wonder that takes basic pantry staples and gives you a restaurant-worthy dish with no fuss and maximum flavour. Perfect for a fast and easy weeknight dinner or to satisfy your Mexican craving, even if you’re not doing anything!
Ready for a no-fuss, flavor-packed dinner that comes together in one pan? This One-Pan Chicken Enchilada Skillet has all the cheesy, saucy goodness of classic enchiladas; minus the rolling and baking. Perfect for busy weeknights or laid-back weekends, this skillet meal is a total crowd-pleaser. Let’s dive into this easy Tex-Mex comfort classic!
One-Pan Chicken Enchilada Skillet
Equipment
- 1 large skillet (12-inch recommended)
- 1 Spatula
- 1 Cutting board
- 1 Chef's knife
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cups cooked shredded chicken rotisserie or leftover
- 1½ cups red enchilada sauce
- 6 small corn tortillas cut into strips
- 1 cup canned black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 cup shredded cheddar cheese or Mexican blend
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: sour cream chopped cilantro, avocado, lime wedges
Instructions
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until soft and translucent, about 3-4 minutes.
- Add chicken & season: Stir in shredded chicken, cumin, paprika, salt, and pepper. Cook for 2 minutes to warm through and coat in spices.
- Mix in sauce & tortillas: Pour in the enchilada sauce and mix well. Add tortilla strips, black beans, and corn. Stir everything together and simmer for 5 minutes.
- Top with cheese: Sprinkle shredded cheese over the top. Cover the skillet and cook for another 3–4 minutes until cheese is melted and bubbly.
- Serve: Remove from heat and garnish with sour cream, avocado slices, chopped cilantro, or a squeeze of lime. Serve hot and enjoy!
Notes
- Use rotisserie chicken to make this meal even faster.
- Flour tortillas can be substituted, but corn gives a more authentic enchilada flavor.
- Want it spicier? Add diced jalapeños or a few dashes of hot sauce.
- Leftovers store well in the fridge for up to 3 days and reheat perfectly in the skillet or microwave.
Today , I’m bringing you my first one-pan chicken dinner that doubles as an enchilada skillet dinner, and I’m stoked about it!! This One-Pan Chicken Enchilada Skillet is not just any time-saving dinner recipe – it’s a comfort order that you can’t resist! Soft tortilla strips, shredded chicken and cheese filled with an easy-to-make, zesty enchilada sauce, these tex-mex chicken wraps taste just like the classic enchilada dish without all the work! It’s a fall-back cooking method when you want a substantial meal, one that gets the whole family to the table pronto.
And this is what makes this skillet recipe a real kitchen hero: adaptability. You can make it spicy or mild, add beans or vegetables, or use rotisserie chicken instead of leftovers; it adjusts to what you have on hand and what you want to eat it with. And with only one pan, the washing-up is quick and easy, so you can spend more time eating supper and less time scouring pans. If you’re feeding a ravenous clan or building a frozen stash for the week ahead, this is a recipe that deserves a place on regular repeat.
At OoohDelish!, we believe great food should be delicious, practical, and fun to make, and this One-Pan Chicken Enchilada Skillet checks every box. Try it once, and you’ll see why it’s a fan favourite. And don’t forget, if you’ve got a twist of your own, we’d love to hear it!
Share Your Twist!
Do you spice it up with jalapeños, mix in smoky chorizo, or make it veggie-loaded with bell peppers and zucchini? We love seeing how you make this One-Pan Chicken Enchilada Skillet your own!
📸 Snap a pic of your delicious skillet and tag us with #OoohDelishTwist your version could be featured on our site or socials!
💌 Got a creative enchilada hack or family-favorite variation? Send it to contact@ooohdelish.com and you might be our next featured contributor!
FAQs: One-Pan Chicken Enchilada Skillet
Can I use flour tortillas instead of corn?
Yes, flour tortillas work too! Just note that they may become slightly softer and less chewy than corn tortillas during cooking.
Can I make this dish vegetarian?
Absolutely! Swap the chicken for black beans, pinto beans, or sautéed veggies like mushrooms and bell peppers for a delicious meat-free version.
Can I prepare this dish ahead of time?
Yes! Prepare everything up to the cheese step. When ready to serve, reheat on the stove and add the cheese to melt fresh before serving.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or microwave until warmed through.
What toppings go well with this skillet meal?
Great options include sour cream, avocado, jalapeños, chopped cilantro, green onions, or a squeeze of lime for freshness and extra flavor.
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