Pin There's something about a skillet meal that just works on a Tuesday night when everything feels chaotic. I discovered this chicken enchilada skillet during one of those moments when my kids were asking what was for dinner before I'd even finished work, and I needed something that felt homemade but didn't require me to juggle three pans. One quick sauté, a pour of sauce, and somehow it all came together into something that tasted like I'd spent hours in the kitchen.
I made this for my sister's family on a random Friday, and watching her youngest reach for thirds while asking for the recipe felt like the highest compliment. She kept saying she couldn't believe something this good came from one pan, and honestly, neither could I the first time.
Ingredients
- Shredded chicken (2 cups): Using rotisserie saves precious minutes, and the meat stays tender when you're not shredding raw poultry yourself.
- Small onion (1, finely chopped): The finely chopped size matters because it softens quickly and dissolves into the sauce rather than becoming chewy chunks.
- Bell pepper (1, diced): Any color works, though I've found red peppers add a subtle sweetness that plays nicely with the spice.
- Garlic (2 cloves, minced): Mincing fine ensures it cooks into the oil in just a minute without turning bitter.
- Red enchilada sauce (1½ cups): Store-bought is perfectly fine here, and honestly, some of the best ones come from a can.
- Black beans (1 can, drained and rinsed): Rinsing them removes excess sodium and prevents the skillet from becoming soupy.
- Corn kernels (1 cup): Frozen corn works just as well as fresh and honestly tastes better in the middle of winter.
- Corn tortillas (6 small, cut into strips): Cutting them into strips lets them fold into the mixture and soak up all that sauce.
- Mexican blend cheese (1½ cups shredded): This blend melts beautifully, but cheddar or Monterey Jack work if that's what you have.
- Ground cumin (1 tsp): This is the flavor backbone, so don't skip it or measure it light.
- Smoked paprika (½ tsp): The smoke adds depth that regular paprika doesn't quite reach.
- Salt and black pepper (½ tsp and ¼ tsp): Start with these amounts and taste before serving since enchilada sauce brings its own seasoning.
Instructions
- Start with the base:
- Heat your oven-safe skillet over medium heat and add a splash of oil, then sauté the onion and bell pepper for about 3 to 4 minutes until they soften and start to smell amazing. When they're just tender, add the minced garlic and let it cook for 1 minute more until the raw edge disappears.
- Season and build:
- Stir in the cumin, smoked paprika, salt, and pepper so every bit of the vegetables gets coated with those warm spices. You'll notice the smell shift into something distinctly more savory.
- Bring it together:
- Add your shredded chicken, black beans, and corn, tossing everything until it's evenly mixed and warm. Pour in the enchilada sauce and let it come to a gentle simmer.
- Layer the tortillas:
- Fold in the tortilla strips carefully so they're all coated with sauce without breaking apart completely. They'll soften as they cook and give the whole skillet a better texture.
- Cheese and finish:
- Sprinkle the shredded cheese evenly across the top, then cover the skillet and cook on low heat for 5 minutes until the cheese melts completely. If you prefer it bubbly and golden, skip the cover and run it under the broiler for 2 to 3 minutes instead, watching so it doesn't burn.
- Rest and serve:
- Let it sit for 2 minutes after removing from heat so the cheese sets just slightly. Scatter your choice of toppings over the top and serve it straight from the skillet.
Pin This dish has become my go-to when I'm trying to prove to myself that I'm still a capable cook even on the hardest days. There's something almost meditative about the way everything softens and mingles together in that one pan.
Why This Skillet Works Every Time
The magic here is in the simplicity combined with layers of flavor that feel way more complex than they should. You're not overwhelming your palate with competing tastes; instead, the cumin and paprika warm up the chicken and beans, while the enchilada sauce ties everything into one cohesive comfort meal. The tortilla strips break down just enough to thicken the sauce without making it mushy, and that melted cheese on top gives you that indulgent feeling without requiring you to wait for the oven to preheat.
The Toppings Are Where You Get Creative
I've learned that the toppings turn this from a quick weeknight dinner into something that feels special enough for guests. Fresh cilantro adds brightness that cuts through the richness, green onions give a subtle sharpness, and a dollop of sour cream cools everything down. Avocado slices bring a creamy texture that's almost luxurious, and a squeeze of lime just before eating brings the whole thing into focus. Don't skip the toppings—they're not fancy additions, they're the finishing moves that make you actually taste everything you just cooked.
Flexibility and Swaps That Actually Work
This recipe has taught me that some meals are forgiving enough to play with, and this skillet is one of them. If you don't have rotisserie chicken, poached chicken tastes just as good and only takes a few extra minutes. Turkey works beautifully if that's what you have, and for vegetarians, extra beans or sautéed mushrooms add substance without changing the flavor profile too much.
- Make it gluten-free by checking your enchilada sauce and using certified gluten-free tortillas.
- Swap the chicken for turkey or double down on black beans if you're going vegetarian.
- If corn isn't in season or you don't have any, extra bell pepper or diced zucchini fills the space nicely.
Pin This skillet has become my answer to those moments when I need to feel capable and feed people well at the same time. It's the kind of meal that reminds you why you cook in the first place.
Recipe Q&A
- → Can I make this dish gluten-free?
Yes, use certified gluten-free enchilada sauce and corn tortillas to ensure the dish remains gluten-free.
- → What are good substitutions for chicken?
Cooked turkey works well, or omit poultry for a vegetarian version by adding extra beans or sautéed mushrooms.
- → How do I get the cheese melty and golden?
Cover the skillet and cook on low heat for about 5 minutes, or place under the broiler for 2–3 minutes to achieve bubbly, golden cheese.
- → Which toppings complement this dish best?
Chopped cilantro, sliced green onions, diced avocado, sour cream, and lime wedges add fresh, vibrant flavors as toppings.
- → Can I prepare this dish ahead of time?
Yes, you can assemble ingredients ahead and cook shortly before serving to maintain freshness and flavor.