Chicken Enchilada Skillet (Printable Version)

A hearty skillet featuring shredded chicken, tortillas, cheese, and flavorful enchilada sauce ready in 30 minutes.

# What You’ll Need:

→ 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 - 1.5 cups red enchilada sauce
06 - 1 (14 oz) can black beans, drained and rinsed
07 - 1 cup corn kernels (fresh, frozen, or canned)

→ Tortillas

08 - 6 small corn tortillas, cut into strips

→ Dairy

09 - 1.5 cups shredded Mexican blend cheese (or cheddar/Monterey Jack)

→ Seasonings

10 - 1 tsp ground cumin
11 - 0.5 tsp smoked paprika
12 - 0.5 tsp salt
13 - 0.25 tsp black pepper

→ Toppings (optional)

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

# Method:

01 - Heat a large, oven-safe skillet over medium heat and add a splash of oil. Sauté chopped onion and diced bell pepper until softened, about 3 to 4 minutes. Stir in minced garlic and cook for an additional minute.
02 - Incorporate ground cumin, smoked paprika, salt, and black pepper into the skillet, stirring to combine evenly.
03 - Add shredded chicken, drained black beans, and corn kernels to the skillet. Toss thoroughly to distribute all ingredients.
04 - Pour red enchilada sauce over the mixture and bring to a gentle simmer.
05 - Fold in the cut tortilla strips, ensuring they are well coated in the sauce and mixture.
06 - Sprinkle shredded cheese evenly over the skillet contents. Cover and cook on low heat for 5 minutes until cheese is melted, or alternatively place the skillet under a broiler for 2 to 3 minutes until cheese is bubbly and golden.
07 - Remove skillet from heat and let rest for 2 minutes. Garnish with desired toppings such as cilantro, green onions, sour cream, diced avocado, and lime wedges before serving.

# Expert Hints:

01 -
  • One skillet means dinner and minimal dishes, which is honestly the real win on busy nights.
  • It comes together in under thirty minutes without tasting rushed or bland.
  • You can make it your own with whatever proteins or vegetables you have hanging around.
02 -
  • Don't skip the sauté step for the onion and pepper; raw vegetables will leave the dish tasting flat and incomplete.
  • If your tortilla strips start falling apart too much, reduce stirring and just fold them in gently—they don't need to be perfectly intact, but they shouldn't dissolve.
  • The broiler option gives you that beautiful bubbly cheese, but watch it closely; it can go from golden to burnt in under a minute.
03 -
  • If your enchilada sauce is particularly thin, simmer it separately for a few minutes before adding it to reduce excess liquid and concentrate the flavor.
  • Use an oven-safe skillet from the start so you're not transferring; it saves time and keeps everything in one place.
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