One-Pan Chicken Enchilada Skillet
This One-Pan Chicken Enchilada Skillet packs all the bold, cheesy flavor of classic enchiladas into one easy, mess-free skillet. Perfect for busy nights, this Tex-Mex dinner is loaded with tender chicken, warm tortillas, enchilada sauce, and melty cheese; all ready in under 30 minutes.
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.
