If you crave all the flavor of classic enchiladas but need dinner to be quick and stress-free, this Chicken Enchilada Skillet Recipe is about to become your hero meal. In just one pan, you get tender chicken, melty cheese, smoky spices, and saucy goodness, all soaked up by strips of corn tortillas. It’s hearty, colorful, unbelievably easy — and perfect for those nights when you want big flavor with minimal fuss.

Chicken Enchilada Skillet Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish is that you only need a handful of everyday ingredients, each playing a delicious role. From juicy chicken to vibrant veggies and creamy cheese, every component matters in building authentic flavor and irresistible texture.

Olive oil: Adds richness and helps sauté the veggies for a fragrant, flavorful base.
Yellow onion: Brings sweetness and depth to the skillet, softening beautifully.
Garlic cloves: Infuses the whole dish with that can’t-miss savory punch.
Cooked shredded chicken: Use rotisserie or leftovers for an ultra-convenient protein boost.
Ground cumin: Offers warm, earthy undertones characteristic of classic enchiladas.
Chili powder: Packs a gentle smoky kick while adding essential chili flavor.
Paprika: Deepens color and brings subtle, sweet-smoky nuance to every bite.
Salt and pepper: Simple but crucial for seasoning every layer perfectly.
Red enchilada sauce: Delivers saucy, tomato-rich flavor with a touch of heat.
Black beans: Lend heartiness and a creamy contrast, plus plant-based protein.
Frozen corn: Adds pops of sweetness and a cheerful burst of yellow.
Shredded Mexican blend cheese: Melts into gooey perfection atop the skillet.
Corn tortillas: Cut into strips, they soak up the sauce and bring that classic enchilada feel.
Fresh cilantro: Brightens and finishes the dish with fresh flavor and color.
Optional toppings (sour cream, avocado, jalapeños, lime): Each adds personality and allows everyone to customize their plate!

How to Make Chicken Enchilada Skillet Recipe

Step 1: Sauté onions and garlic

Begin by heating olive oil in a roomy skillet over medium heat. Add the diced yellow onion and let it cook for about 3–4 minutes, stirring occasionally until the onion looks soft and a little golden. Next, stir in the garlic and let it sizzle for another 30 seconds or so, just until fragrant. This is where the aroma magic starts.

Step 2: Add chicken and spices

Pop in the cooked shredded chicken along with the cumin, chili powder, paprika, and a sprinkle of salt and pepper. Stir it all together so every juicy shred of chicken is coated in spice. This flavorful base is what will set your Chicken Enchilada Skillet Recipe apart.

Step 3: Build the sauce and veggie layer

Pour in the red enchilada sauce, then add the black beans and frozen corn to the pan. Stir everything well to mix the flavors and distribute the veggies evenly. Let it bubble for a couple of minutes until everything is warmed through and smells heavenly.

Step 4: Fold in tortilla strips

Take your corn tortillas, sliced into strips, and gently fold them into the sauce. They’re about to absorb all that saucy goodness. The tortillas act almost like noodles in this skillet, giving the whole thing that authentic enchilada texture—without any tedious rolling.

Step 5: Add cheese and finish cooking

Sprinkle the shredded Mexican blend cheese evenly over the top of your skillet. Cover and let it cook for 5–7 minutes—just until the cheese is completely melted, bubbly, and begging to be scooped. Remove the pan from the heat and shower with chopped fresh cilantro for a fresh pop.

How to Serve Chicken Enchilada Skillet Recipe

Garnishes

To really make your Chicken Enchilada Skillet Recipe pop, pile on the garnishes. Spoonfuls of cool sour cream, slices of creamy avocado, a ring or two of fresh jalapeño, and a squeeze of bright lime all invite everyone to dress up their portion just how they like it. Not only do these toppings look gorgeous, but they offer cooling, zesty, and spicy extras in every bite.

Side Dishes

This skillet meal is a rockstar on its own, but if you want to round out the table, serve it with simple sides. A crunchy green salad, skillet-roasted veggies, tangy coleslaw, or even a scoop of Spanish rice will complement the cheesy, saucy skillet without stealing the show.

Creative Ways to Present

This dish is made for family-style eating, but you can have a little fun with the presentation! Try serving in individual mini cast iron skillets for personalized portions, or scoop it into warm tortillas for handheld enchilada tacos. You can even layer leftovers inside a quesadilla or on tortilla chips for loaded nacho night.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Chicken Enchilada Skillet Recipe, you’re in luck. Let any leftovers cool, then transfer to an airtight container. Stored in the fridge, it’ll keep fresh and tasty for up to 3 days, making this dish just as satisfying for lunch the next day.

Freezing

For longer storage, let the skillet contents cool completely, then transfer to a freezer-safe container. It freezes well for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight for the best texture and flavor.

Reheating

Reheat your Chicken Enchilada Skillet Recipe gently either on the stovetop over low, stirring until heated through, or in the microwave. If things look a little dry, splash in a tablespoon or two of chicken broth or enchilada sauce before warming to restore its saucy magic.

FAQs

Can I use flour tortillas instead of corn tortillas?

Absolutely! Both types work deliciously, but corn tortillas offer a classic enchilada flavor and stay a little firmer. Flour tortillas will make the dish a bit more tender and less robust, so pick whichever your family prefers.

What’s the best way to shred cooked chicken quickly?

For speed, use two forks to pull apart warm, cooked chicken breasts, or toss the chicken into a stand mixer with the paddle attachment and let it run on low—it shreds in seconds and saves your wrists!

Can I make this Chicken Enchilada Skillet Recipe vegetarian?

Definitely! Swap the shredded chicken for extra beans—black, pinto, or even chickpeas work well. You can also throw in sautéed bell peppers, zucchini, or mushrooms for a veggie-forward twist.

Is this recipe spicy?

It’s mild as written, thanks to the store-bought enchilada sauce and chili powder. If you love more heat, add a pinch of cayenne, use spicy enchilada sauce, or top with extra jalapeños.

Can I double the recipe for a crowd?

Yes! Just use a really large skillet or split the mixture into two. This dish scales perfectly and is always a hit at gatherings, potlucks, or casual family dinners. Adjust the cook time slightly to ensure everything melts perfectly.

Final Thoughts

Bring some sizzle to your next weeknight with this vibrant, comforting Chicken Enchilada Skillet Recipe. With minimal prep, big-time flavor, and that wonderful one-skillet ease, you might find yourself making it again and again. Go ahead—grab a fork and dive in!

Chicken Enchilada Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 30 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Enchilada Skillet Recipe is a quick and flavorful one-pan dinner that combines tender shredded chicken with savory spices, black beans, corn, and melted cheese. Perfect for a busy weeknight meal!

Ingredients

Scale

For the Chicken Enchilada Skillet:

2 tablespoons olive oil
1 small yellow onion (diced)
2 garlic cloves (minced)
2 cups cooked shredded chicken
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper to taste
1 (10 oz) can red enchilada sauce
1 (14 oz) can black beans (drained and rinsed)
1 cup frozen corn
1 ½ cups shredded Mexican blend cheese
6 small corn tortillas (cut into strips)
2 tablespoons chopped fresh cilantro

Optional Toppings:

Sour cream
Avocado slices
Jalapeños
Lime wedges

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Instructions

Heat olive oil: In a large skillet over medium heat, sauté diced onion until softened. Add garlic and cook briefly.
Cook chicken: Stir in shredded chicken, cumin, chili powder, paprika, salt, and pepper.
Add sauce and veggies: Pour in enchilada sauce, black beans, and corn. Mix well.
Top with cheese: Fold in tortilla strips and sprinkle cheese over the skillet.
Cover and cook: Cook until cheese is melted and bubbly.
Garnish and serve: Remove from heat, garnish with cilantro, and serve with toppings.