If you’re looking for a quick, comforting meal that’s bursting with bold, zesty flavor, this Chicken Enchilada Skillet delivers everything you love about enchiladas — without the fuss of rolling or baking.
This one-pan recipe combines tender chicken, melty cheese, smoky enchilada sauce, and hearty vegetables into a dish that’s ready in under 30 minutes. Perfect for busy weeknights, this skillet meal brings all the taste of a classic Mexican favorite with minimal cleanup.
Ingredients
Serves 4–6
- 2 tablespoons olive oil
- 1 pound (450g) boneless, skinless chicken breasts, diced
- 1 small onion, diced
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn kernels, drained
- 1 (10-ounce) can red enchilada sauce
- 6 corn tortillas, cut into strips
- 1 ½ cups shredded cheddar or Mexican blend cheese
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, sliced green onions, and lime wedges for garnish
Preparation Time
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Step-by-Step Instructions
Step 1: Sauté the Chicken
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken and cook until lightly browned and cooked through (about 5–7 minutes). Remove from skillet and set aside.
Step 2: Cook the Vegetables
- In the same skillet, add onion, bell pepper, and garlic.
- Sauté until softened and fragrant, about 3–4 minutes.
Step 3: Add Flavor and Combine
- Stir in enchilada sauce, cumin, smoked paprika, black beans, corn, and tortilla strips.
- Return the cooked chicken to the skillet and stir to coat everything evenly in the sauce.
Step 4: Add Cheese and Melt
- Sprinkle the shredded cheese evenly over the top.
- Cover the skillet with a lid and reduce heat to low.
- Cook for 3–5 minutes, until cheese is melted and bubbly.
Step 5: Garnish and Serve
- Remove from heat and top with fresh cilantro, green onions, and lime wedges.
- Serve warm directly from the skillet — no need for extra dishes!
Serving Suggestions
- Serve with Mexican rice or quinoa for a heartier meal.
- Add a dollop of sour cream or Greek yogurt for creaminess.
- Top with sliced avocado or guacamole for extra richness.
- Pair with tortilla chips for added crunch.
Nutritional Highlights
| Nutrient | Per Serving (approx. 1 cup) |
|---|---|
| Calories | 350 |
| Protein | 28 grams |
| Total Fat | 14 grams |
| Saturated Fat | 6 grams |
| Carbohydrates | 32 grams |
| Sugars | 4 grams |
| Fiber | 6 grams |
| Sodium | 720 milligrams |
Nutritional Notes:
- Chicken and beans provide a strong dose of lean protein and fiber for sustained energy.
- Corn tortillas add complex carbohydrates and satisfying texture.
- Cheese brings calcium and richness, while vegetables contribute vitamins A and C.
- You can make this recipe lighter by using reduced-fat cheese and skipping the extra oil.
Tips for Best Results
- Use rotisserie chicken for an even faster prep time.
- Add extra vegetables like zucchini or spinach for more nutrients.
- Adjust spice level by adding jalapeños or chipotle powder for extra heat.
- Make ahead: This dish stores well — refrigerate leftovers for up to 3 days or freeze for up to 2 months.
Variations to Try
- Beef Enchilada Skillet: Swap chicken for ground beef or turkey.
- Vegetarian Version: Skip the chicken and add extra beans or tofu.
- Creamy Enchilada Skillet: Stir in ¼ cup cream cheese or Greek yogurt before serving for added creaminess.
- Green Enchilada Twist: Use green enchilada sauce and Monterey Jack cheese for a tangier flavor.
This Chicken Enchilada Skillet combines all the savory satisfaction of traditional enchiladas into a fast, one-pan dinner that’s perfect for weeknights. It’s easy, hearty, and full of vibrant Mexican-inspired flavor that will have everyone coming back for seconds.
Serve it straight from the skillet for a rustic, family-style meal — simple to prepare, delicious to eat, and even easier to clean up.