If you are craving Enchiladas, then make this Chicken Enchilada Skillet Recipe. It is the perfect one pan dinner that is loaded with delicious flavors.
This Chicken Enchilada Skillet is the best weeknight dinner recipe. The perfect combination of comfort and convenience as all the ingredients are cooked in one pan. This stovetop recipe is ready in less than 30 and is packed with zesty flavors.
If you love this skillet recipes as much as I do, then you will love Skillet Pork Chops, Easy Skillet Orange Chicken Recipe and Fajitas.
Table of Contents
Why This Recipe Works
This One Pan Chicken Enchilada Skillet is a family favorite meal. The tender chicken is cooked in a delicious sauce and then mixed with black beans, corn, and diced tomatoes. Then topped with melty cheese for a meal that everyone loves.
This recipe is completely customizable to what you have on hand. Add your favorite enchilada toppings to serve for a crowd or a family weeknight meal.
Ingredients
- Boneless Skinless Chicken Breasts – Cut into 1-inch pieces. You can substitute the chicken with chicken thighs or chicken tenders.
- Olive Oil – Use oil of your choice
- Medium Onion – We used white onion but yellow onion or red onion are delicious options
- Red Bell Pepper – Use any type of bell pepper you prefer. Green bell pepper and yellow can also be added
- Cloves Garlic – Learn How to Mince Garlic Cloves
- Black Beans – Drain and rinse beans before adding into mixture
- Diced Tomatoes – We like to use a can of Rotel Tomatoes with green chilies
- Red Enchilada Sauce – Use can enchilada sauce or make Homemade Red Enchilada Sauce Recipe.
- Corn Kernels – Frozen or canned corn can be used
- Ground Cumin – If you are out, see Best Substitute for Cumin
- Chili Powder – See The Best Chili Powder Substitute if you are out
- Corn Tortillas – Cut into 1-inch strips
- Shredded Mexican Blend Cheese – For best results, shred cheese by hand instead of using pre-shredded cheese
- Optional Toppings – Add your favorite toppings such as sour cream, sliced avocado, lime wedges, chopped fresh cilantro
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Creamy Texture – For a creamier texture, stir in ¼ cup of sour cream or plain Greek Yogurt just before adding the cheese. You can even add in ¼ cup of chicken broth for thinner texture.
- Spicy Enchiladas – For a spicier kick, use a hotter variety of enchilada sauce.
- Tortillas – We used gluten free corn tortilla but you can also use flour tortillas
- Cheese – Feel free to use other types of cheese such as cheddar cheese or add in mozzarella cheese.
- Seasoning – For added flavor cook the chicken in Taco Seasoning Recipe. Then add in 15-ounce can of tomato sauce instead of enchilada sauce if you prefer.
How to Make Chicken Enchilada Skillet Recipe
Step 1 – In a large skillet or cast-iron skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until browned, about 5-7 minutes. Remove chicken from skillet and set aside.
Step 2 – In the same large oven-safe skillet, add onion and bell pepper. Cook until softened, about 3-4 minutes. Add garlic and cook for another 30 seconds.
Step 3 – Return chicken to the skillet. Add black beans, diced tomatoes with green chiles, enchilada sauce, corn, cumin, chili powder, salt, and pepper. Stir to combine. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
Step 4 – Stir in the tortilla strips. Cook for another 5 minutes until they’ve softened and absorbed some of the sauce.
- Step 5 – Sprinkle cheese over the top. Cover the skillet and cook for 2-3 minutes until the cheese is melted.
- Step 6 – Remove from heat and let stand for 5 minutes before serving.
- Step 7 – Garnish with your choice of optional toppings, if desired and enjoy!
Expert Tips
- Prepare Chicken – When dicing the chicken, make sure it is about the same size. This make sure that the chicken cooks evenly.
- Type of Skillet – You can use any type of skillet to make this skillet recipe. We like using a cast- iron skillet because of how evenly it cooks the chicken.
- Make Ahead – To prepare this recipe ahead of time, we recommending chopping the vegetables with a vegetable chopper and store until ready to use. You can even freeze the veggies and chop a big batch to easily store for many recipes.
What to Serve with Chicken Enchilada Skillet?
Chicken Enchilada Skillet can be served with many easy side dish recipes. These are some of our favorites.
Frequently Asked Questions
Yes, this is a great recipe to use leftovers from Instant Pot Shredded Chicken Tacos or rotisserie chicken. You would just skip the step in the recipe to cook chicken. If you use already cooked chicken, this will make this recipe quick and easy.
To prepare this recipe we like to dice the chicken up to cook in the skillet. Cooking time will vary depending on the size of your chicken. But we recommend cooking chicken for about 5-6 minutes. You can even use a meat thermometer to ensure that the chicken is fully cooked. The internal temperature should reach 165 degrees when chicken is finished cooking.
Store the leftovers in the refrigerator in an airtight storage container for up to 5 days.
Yes, you can freeze this skillet meal after it has cooled to room temperature. Place the mixture in a freezer safe container and freeze for up to 2 months. When ready to serve, thaw in the fridge overnight. The texture of the tortillas may change. You can add in fresh ones if you prefer when you reheat.
Reheat the leftovers in the microwave or place in a baking dish and reheat in the oven at 350 degrees until heated through. It usually takes about 10 minutes.
More Easy Chicken Skillet Recipes
We love to hear from you. If you make Chicken Enchilada Skillet Recipe, please leave us a comment or a star review.
Chicken Enchilada Skillet
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 15 ounce can black beans, drained and rinsed
- 1 14.5 ounce can diced tomatoes
- 1 10 ounce can red enchilada sauce
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 corn tortillas cut into 1-inch strips
- 1 1/2 cups shredded Mexican blend cheese
- Optional toppings: sour cream sliced avocado, chopped cilantro
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until browned, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add onion and bell pepper. Cook until softened, about 3-4 minutes. Add garlic and cook for another 30 seconds.
- Return chicken to the skillet. Add black beans, diced tomatoes, enchilada sauce, corn, cumin, chili powder, salt, and pepper. Stir to combine.
- Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in the tortilla strips. Cook for another 5 minutes until they’ve softened and absorbed some of the sauce.
- Sprinkle cheese over the top. Cover the skillet and cook for 2-3 minutes until the cheese is melted.
- Remove from heat and let stand for 5 minutes before serving.
- Garnish with your choice of optional toppings, if desired and enjoy!