Save There's something about a skillet that just works on nights when you're juggling everything at once. I discovered this enchilada version on a Tuesday when I had rotisserie chicken left over and about twenty minutes to feed my family something they'd actually want to eat. The beauty of it is that everything happens in one pan—no juggling pots, no elaborate cleanup—just honest, warming food that tastes like you spent all afternoon cooking.
The first time I made this for my neighbors during a casual potluck, I almost didn't bring it—it seemed too simple, just tortillas and cheese in a pan. But watching people go back for seconds, watching them soak up that sauce with crispy cheese edges, I realized simple doesn't mean forgettable. My neighbor Sarah asked for the recipe right then, and I've made it at least monthly since.
Ingredients
- Cooked shredded chicken (2 cups): Rotisserie is your friend here—it's seasoned, tender, and saves you time; if you poach your own, just make sure it's shredded while still slightly warm so it absorbs flavors better.
- Red enchilada sauce (1½ cups): Store-bought works beautifully, but if you're feeling adventurous, a homemade version with dried chiles has a deeper complexity that lingers.
- Mexican blend cheese (1½ cups shredded): This blend melts smoothly and has just the right flavor; cheddar or Monterey Jack work if that's what you have, though the blend feels more authentic.
- Small corn tortillas (6, cut into strips): These are sturdier than flour tortillas in a skillet and won't fall apart when you fold them into the sauce.
- Bell pepper (1, diced) and onion (1 small, finely chopped): These build the flavor base; don't skip the sauté step even though you're tempted—three minutes makes a real difference.
- Black beans (1 can, drained) and corn (1 cup): Together they add texture and nutrition without making the dish heavy.
- Garlic (2 cloves, minced), cumin (1 tsp), smoked paprika (½ tsp): The garlic blooms quickly, and the spices should go in right after the vegetables soften so they toast slightly and release their warmth.
- Salt (½ tsp) and black pepper (¼ tsp): Taste as you go; store-bought sauce is often salty, so you might need less than you think.
Instructions
- Get your pan hot and build the base:
- Heat a large oven-safe skillet over medium heat with a splash of oil, then add the onion and bell pepper. You want them softened and slightly golden, which takes about three to four minutes—don't rush this, as it's where the sweetness develops. Stir in the garlic and let it perfume the pan for just one minute before moving forward.
- Toast the spices:
- Add cumin, smoked paprika, salt, and pepper directly to the vegetables and stir constantly for about thirty seconds. You'll smell them bloom, and that's when you know they're releasing their oils.
- Bring it all together:
- Toss in the shredded chicken, drained black beans, and corn, stirring until everything is coated and warmed through. This should take about two minutes.
- Add the sauce and soften the tortillas:
- Pour in the enchilada sauce and bring everything to a gentle simmer. Fold in the tortilla strips carefully, turning them a few times so the sauce soaks into every piece without them falling completely apart.
- Top with cheese:
- Sprinkle the shredded cheese evenly across the skillet so it covers most of the surface. Cover the skillet and reduce heat to low, letting it cook for five minutes until the cheese is completely melted and gooey.
- Finish and rest:
- If you want extra-golden, crispy cheese, place the skillet under the broiler for two to three minutes instead of covering it. Either way, let it rest for two minutes after removing from heat—this helps everything settle and the cheese set slightly.
Save I'll never forget my daughter asking to help make this, standing on a step stool to watch the cheese melt, then announcing it was her favorite dinner ever. That moment reminded me that the best recipes aren't always the complicated ones—sometimes they're just the ones that bring people together without stress.
Making It Your Own
This skillet is honestly a canvas. If you don't have bell peppers, try zucchini or mushrooms; if black beans aren't your thing, pinto beans work just as well. I've added jalapeños for heat, swapped in turkey, even made a vegetarian version by doubling down on beans and adding sautéed spinach. The core stays the same—the sauce, the cheese, the tortillas—but the details bend to whatever you've got in your kitchen.
Timing and Setup
The actual hands-on time is closer to ten minutes; the rest is simmering and melting. This makes it perfect for nights when you need dinner on the table quickly but you're tired of takeout. I usually prep my vegetables while the skillet heats, which means from the time I start cooking to when we sit down is genuinely about twenty-five minutes.
Serving and Pairing
Serve this right out of the skillet if you want to feel a little restaurant-casual. Fresh cilantro, sliced green onions, a dollop of sour cream, and avocado slices on top make it feel special without adding much work. A crisp Mexican lager or a light red wine alongside brings out the warmth of the spices and cuts through the richness of the cheese beautifully.
- Have your toppings prepped and ready before you serve, so everyone can customize their bowl.
- Leftover enchiladas reheat well in a low oven, though the tortillas won't be quite as tender the second time.
- Lime wedges squeezed over top brighten everything and add a final little zing.
Save This is the kind of dish that feels special but doesn't demand perfection, which is exactly why it's made it into my regular rotation. It's the food that shows up when you want something warm, satisfying, and honest.
Recipe FAQs
- → Can I make this dish gluten-free?
Yes, ensure the enchilada sauce and tortillas are certified gluten-free to keep the dish safe for gluten-sensitive diets.
- → What can I use instead of chicken?
Try cooked turkey, extra beans, or sautéed mushrooms as hearty alternatives to shredded chicken for different variations.
- → How do I achieve perfectly melted cheese on top?
Cover the skillet and cook on low for 5 minutes or place under a broiler for 2-3 minutes until the cheese becomes bubbly and golden.
- → Can I prepare this skillet ahead of time?
You can assemble ingredients and store covered in the refrigerator, then cook fresh when ready to preserve flavors and textures.
- → What toppings complement this dish well?
Chopped cilantro, sliced green onions, diced avocado, sour cream, and lime wedges add freshness and brightness to the skillet.
- → What beverages pair well with this dish?
A crisp Mexican lager or a light-bodied red wine enhances the rich and zesty flavors present in this skillet.