Chicken Enchilada Skillet (Printer View)

One-pan dish with shredded chicken, corn tortillas, cheese, and a rich enchilada sauce.

# 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 (any color), diced
04 - 2 cloves garlic, minced

→ Sauces & Canned Goods

05 - 1½ cups red enchilada sauce (store-bought or homemade)
06 - 1 can (14 oz) 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 - 1½ cups shredded Mexican blend cheese (or cheddar/Monterey Jack)

→ Seasonings

10 - 1 teaspoon ground cumin
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon salt
13 - ¼ teaspoon 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. Add a splash of oil, then sauté chopped onion and diced bell pepper until softened, about 3 to 4 minutes. Add minced garlic and cook for an additional 1 minute.
02 - Stir in ground cumin, smoked paprika, salt, and black pepper until evenly combined.
03 - Add shredded chicken, drained black beans, and corn kernels to the skillet; toss to combine all ingredients.
04 - Pour in red enchilada sauce and bring to a gentle simmer.
05 - Fold tortilla strips into the mixture, ensuring they are well coated with sauce.
06 - Sprinkle shredded cheese evenly over the skillet contents. Cover and cook on low heat for 5 minutes until cheese melts. Alternatively, place skillet under broiler for 2 to 3 minutes until cheese is bubbly and golden brown.
07 - Remove skillet from heat and let rest for 2 minutes. Garnish with optional toppings such as chopped cilantro, sliced green onions, sour cream, diced avocado, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It's a genuine weeknight miracle that tastes like you actually spent time in the kitchen.
  • Everything happens in one skillet, which means less cleanup and more time to enjoy what you made.
  • The combination of textures—creamy cheese, tender tortillas, bright peppers—keeps each bite interesting without any complicated technique.
02 -
  • Don't skip the initial sauté of onions and peppers; those few minutes build a flavor foundation that makes the whole dish taste intentional rather than assembled.
  • If your skillet isn't oven-safe, you can finish the cheese melting on the stovetop with the lid on low heat instead of broiling—it takes a bit longer but works perfectly.
  • The tortilla strips will continue absorbing sauce even after you remove the skillet from heat, so don't oversaturate at the beginning or they'll turn mushy.
03 -
  • If your enchilada sauce is on the thin side, let it simmer uncovered for a few minutes before adding the tortillas—you want sauce that coats rather than floods.
  • Room-temperature ingredients make a difference here; cold chicken and cold beans will cool down the skillet and extend your cooking time, so pull them from storage a few minutes early if you can.
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