Chicken Enchilada Skillet (Print)

A satisfying one-pan meal with chicken, cheese, tortillas, and rich enchilada sauce, ideal for quick weeknight dinners.

# Ingredients:

→ 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 - 1 1/2 cups red enchilada sauce
06 - 1 can (14 oz) black beans, drained and rinsed
07 - 1 cup corn kernels

→ Tortillas

08 - 6 small corn tortillas, cut into strips

→ Dairy

09 - 1 1/2 cups shredded Mexican blend cheese

→ Seasonings

10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Toppings (optional)

14 - Chopped cilantro
15 - Sliced green onions
16 - Sour cream
17 - Diced avocado
18 - Lime wedges

# Directions:

01 - Heat a large, oven-safe skillet over medium heat. Add oil and cook 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.
03 - Add shredded chicken, black beans, and corn kernels to the skillet and toss to combine evenly.
04 - Pour in enchilada sauce and bring the mixture to a gentle simmer.
05 - Fold the tortilla strips into the skillet until fully coated with sauce.
06 - Sprinkle shredded cheese evenly over the top. Cover and cook on low heat for 5 minutes until melted, or place under a broiler for 2 to 3 minutes until bubbly and golden.
07 - Remove from heat and let rest for 2 minutes. Garnish with desired optional toppings and serve warm.

# Expert Tips:

01 -
  • It's genuinely faster than deciding what to order for delivery, and tastes infinitely better.
  • One pan means cleanup is almost laughable compared to the satisfaction you get eating it.
  • It's flexible enough to work with whatever protein or vegetables you have hanging around your kitchen.
02 -
  • If your tortilla strips are thick or freshly fried, add them at the very beginning so they have time to soften; thin ones can go in right before the cheese.
  • Don't skip the rest period—those two minutes make the difference between a soupy skillet and one with a creamy, cohesive sauce that coats everything.
03 -
  • Always use an oven-safe skillet if you think you might broil, but even a regular skillet works perfectly fine on the stovetop with a lid.
  • The cheese melts more evenly if you let it rest covered rather than rushing to stir it—patience here pays off in texture.
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