Save There's something about the sizzle of onions hitting a hot skillet that makes you feel like you've got dinner handled before you've even started. I discovered this enchilada skillet on a Tuesday evening when I had rotisserie chicken in the fridge, a half-empty can of black beans, and exactly thirty minutes before hungry faces showed up at my table. No fuss, no fancy plating required—just one pan doing all the heavy lifting. The way the cheese bubbles and browns on top while everything melds together underneath is pure comfort in its most honest form.
I made this for my friend Marco on a night when he showed up exhausted from work, and I watched his whole mood shift the moment that golden, bubbling cheese came out of the oven. He went back for seconds without even thinking about it, and that's when I knew this recipe had staying power. Sometimes the best dishes are the ones that ask nothing of your guests except to show up hungry.
Ingredients
- Cooked, shredded chicken (2 cups): Rotisserie chicken is your secret weapon here—it's already seasoned and tender, saving you time without sacrificing flavor. If you're poaching your own, let it cool slightly before shredding so the meat stays moist.
- Red enchilada sauce (1½ cups): Store-bought works brilliantly and takes the pressure off, but a homemade version made from dried chiles feels special if you have the time. Either way, taste it before you pour—some brands run spicier than others.
- Small corn tortillas (6, cut into strips): The strips soften into the sauce rather than staying rigid, creating pockets of tender corn throughout. Fresh tortillas work even better than packaged if your market has them.
- Shredded Mexican blend cheese (1½ cups): This blend typically has monterey jack and cheddar, which melt at slightly different rates and create that ideal bubbly, partially browned top. If you can't find it, use half cheddar and half monterey jack.
- Black beans and corn (1 can beans, 1 cup corn): These add substance and sweetness without effort—frozen corn works just as well as fresh, and there's no shame in opening a can. They're your volume players, making sure everyone leaves the table satisfied.
- Onion, bell pepper, garlic: This aromatic base happens in the first few minutes and perfumes your whole kitchen. Don't skip the sauté; those few minutes of cooking soften the vegetables and build flavor before everything else joins in.
- Ground cumin and smoked paprika (1 tsp and ½ tsp): These are the quiet seasonings that make people ask what you did differently. The cumin grounds everything in that warm Mexican flavor, while the paprika adds a gentle smoke that rounds out the sharpness.
Instructions
- Set up your stage:
- Grab an oven-safe skillet (or one that can go under the broiler) and get it heating over medium heat with a splash of oil. Having everything prepped and within arm's reach before you start cooking makes the whole process feel smooth rather than frantic.
- Build your flavor base:
- Add your chopped onion and diced bell pepper to the hot oil and let them soften for about three to four minutes—you're listening for the sizzle to quiet down, which means they're starting to caramelize. Stir in the minced garlic and cook for just one more minute until it's fragrant but not brown.
- Wake up the spices:
- Sprinkle in the cumin, smoked paprika, salt, and pepper, stirring everything together so the spices toast slightly in the residual heat. You'll smell the difference immediately—that's when you know it's working.
- Bring everything together:
- Add the shredded chicken, drained black beans, and corn to the skillet and toss everything until it's evenly mixed. The pan should look full and generous at this point, like you're about to make something real.
- Add the sauce and soften the tortillas:
- Pour in the enchilada sauce and bring it to a simmer, stirring occasionally. Tear or cut your corn tortilla strips and fold them in gently until they're well coated—they'll start to soften right away as they absorb the sauce.
- Top with cheese and finish:
- Sprinkle the shredded Mexican blend cheese evenly across the top of the skillet, then cover and reduce heat to low for about five minutes. If you're feeling more adventurous, skip the cover and run it under the broiler for two to three minutes instead, watching as the cheese browns in spots and bubbles at the edges—that contrast of melted and golden is worth the extra attention.
- Rest and serve:
- Let everything sit for two minutes after you remove it from heat, which gives the cheese time to set slightly and the flavors to settle. Scatter your chosen toppings—cilantro, green onions, sour cream, avocado—and serve straight from the skillet while it's still steaming.
Save There's a moment right when the cheese starts melting that the whole kitchen smells like home, even if you're just cooking for yourself. That's the magic of this dish—it's humble enough to feel casual but genuine enough to make people feel cared for.
Why This Skillet Works
The genius of one-pan cooking is that everything builds on everything else—the vegetables release their moisture, the spices infuse the chicken, the sauce coats the tortillas, and the cheese ties it all together. By the time you're eating it, you can't separate the components even if you wanted to; it's become something unified and complete. This is the kind of dish that teaches you that simplicity and flavor aren't opposites.
Timing and Flexibility
The whole recipe takes thirty minutes from start to table, which means it fits into actual weeknight life without requiring advance planning or complicated mise en place. You can prep your ingredients while the skillet heats, and there's built-in flexibility—if you want to use fresh-cooked chicken instead of rotisserie, that works fine; if you prefer your cheese melted gently on the stovetop instead of broiled, the result is equally delicious. The recipe doesn't demand perfection; it just asks that you show up with good ingredients and a little attention.
Serving and Customization
Serve this straight from the skillet so it stays warm, and let people add their own toppings rather than deciding for them—some prefer the brightness of cilantro and lime, others want the cool creaminess of sour cream and avocado, and both are absolutely right. This dish pairs surprisingly well with something cold and crisp to drink, whether that's a Mexican lager or even just a sparkling agua fresca if you're keeping it alcohol-free.
- If you're making this for a crowd, you can double the recipe and use two skillets or a large baking dish, though you'll want to extend the cheese-melting time slightly.
- Leftovers taste even better the next day after the flavors have melted together overnight in the fridge—reheat gently with a splash of water to restore the sauciness.
- For a vegetarian version, skip the chicken and add extra black beans or sautéed mushrooms for that savory substance.
Save This enchilada skillet has become my go-to when I want to feed people something that tastes made-from-scratch without the fuss. It's proof that the best recipes aren't complicated—they're just honest.
Recipe Guide
- → Can I make this dish vegetarian?
Yes, substitute shredded chicken with extra black beans or sautéed mushrooms for a meat-free option without losing flavor.
- → How can I ensure this dish is gluten-free?
Use certified gluten-free tortillas and enchilada sauce to avoid gluten contamination in this meal.
- → What type of cheese works best for melting?
A Mexican blend, cheddar, or Monterey Jack cheese melts beautifully and adds a creamy, rich layer to the skillet.
- → Can I prepare this in advance?
Yes, you can assemble the ingredients ahead and cook just before serving to keep the tortillas crisp and cheese melted.
- → What sides pair well with this dish?
This skillet goes great with a crisp Mexican lager or a light-bodied red wine to complement the bold flavors.