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Weeknight • Chicken

Cheesy Skillet Chicken Enchiladas

All the flavor of enchiladas in one skillet, with tender chicken and gooey cheese.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
Cheesy Skillet Chicken Enchiladas

Craving enchiladas but don't want the fuss of rolling? This Cheesy Skillet Chicken Enchiladas recipe is your new best friend! It delivers all those beloved, cheesy, saucy flavors in one pan, making for a super satisfying and incredibly easy weeknight dinner. Less work, same amazing taste!

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breast, cooked and shredded (rotisserie chicken works great!)
  • 1 small onion, diced
  • 1 bell pepper (any color), diced
  • 1 (10 oz) can enchilada sauce
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 cup corn (fresh, frozen, or canned)
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 cup chicken broth
  • 6-8 corn or flour tortillas, cut into 1-inch strips
  • 1.5 cups shredded Monterey Jack or cheddar cheese
  • Optional toppings: sour cream, sliced avocado, chopped cilantro, pickled jalapeños

Preparation

  1. Step 1

    Heat olive oil in a large oven-safe skillet (like cast iron) over medium heat. Add diced onion and bell pepper and cook for 5-7 minutes until softened.

  2. Step 2

    Stir in the shredded cooked chicken, black beans, corn, chili powder, and cumin. Cook for 2-3 minutes, stirring, until heated through.

  3. Step 3

    Pour in the enchilada sauce and chicken broth. Stir well to combine all ingredients. Bring to a gentle simmer.

  4. Step 4

    Add the tortilla strips to the skillet, gently folding them into the sauce and chicken mixture. Ensure the tortillas are mostly submerged.

  5. Step 5

    Sprinkle the shredded cheese evenly over the top of the skillet mixture. You can either cover and cook on the stovetop over low heat until cheese is melted (about 5-7 minutes), or for a crispier top, transfer the skillet to an oven preheated to 375°F (190°C) and bake for 10-15 minutes, or until cheese is bubbly and lightly browned.

  6. Step 6

    Remove from heat. Let sit for a few minutes before serving. Garnish with your favorite toppings and enjoy!

Tips

  • Use leftover chicken or a rotisserie chicken to speed up prep even more.
  • Adjust the amount of enchilada sauce to your preference; you might like it extra saucy!
  • A dollop of plain Greek yogurt makes a great stand-in for sour cream.

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