Chicken Enchilada Skillet
Dinner routines need meals that fit real life—quick, comforting, and brimming with flavor. This chicken enchilada skillet brings together classic Mexican-inspired taste and modern convenience, all within a single pan. No tortilla rolling or long ingredient lists. Instead, you’ll get juicy bites of chicken, beans, sweet corn, colorful peppers, and melty cheese held together with a rich red enchilada sauce.
If you love enchiladas but can’t face the prep, this recipe was made for you. In less than thirty minutes, you can have a hearty skillet meal on the table, ready to impress your family or satisfy a late-night craving. Pair it with warm tortillas or a simple side of rice—either way, you’ll get all the flavors you expect, with half the effort.
Why Choose a Chicken Enchilada Skillet?
Making traditional enchiladas involves stuffing and rolling tortillas, layering, and baking, but a skillet shortcut makes the process much simpler. Here are a few reasons why you might find this version so appealing:
- Speed: Start to finish, you can have dinner ready in about half an hour.
- Fewer Dishes: Everything happens in one skillet, which means almost no cleanup.
- Ingredient Flexibility: Swap in your favorite beans, experiment with veggies, or use store-bought rotisserie chicken.
- Customization: Add toppings or sides to suit everyone at the table.
Ingredients
This recipe brings together pantry staples and fresh vegetables for a balanced, complete meal. Here’s what you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken | 1 lb (about 2 breasts) | Can substitute thighs or rotisserie |
| Olive oil | 2 tablespoons | For sautéing |
| Yellow onion | 1 medium, diced | Adds sweetness and depth |
| Red bell pepper | 1 medium, diced | Colorful and sweet |
| Garlic cloves | 3, minced | Fresh or pre-minced |
| Black beans, drained | 1 (15-oz) can | Rinsed |
| Corn kernels, drained | 1 (15-oz) can | Or 1 cup frozen, thawed |
| Red enchilada sauce | 2 cups | Homemade or store-bought |
| Shredded Mexican blend cheese | 1½ cups | Or use cheddar & Monterey Jack |
| Salt and pepper | To taste | Essential seasoning |
Optional toppings:
– Chopped fresh cilantro
– Sliced jalapeños
– Sour cream or Greek yogurt
– Diced avocado
– Lime wedges
How to Make Chicken Enchilada Skillet
This recipe streamlines the steps without compromising on flavor. Keep diced vegetables handy and open any canned ingredients before you start to make things easy.
1. Cook the Chicken
Start by heating olive oil in a large, oven-safe skillet over medium-high heat. Pat the chicken dry, season both sides with salt and pepper, and add pieces to the hot skillet. Sear until golden on one side, then flip and cook until the meat is cooked through—about 3 to 4 minutes per side depending on the thickness. Remove the chicken to a cutting board and let it rest for a few minutes before dicing into bite-size pieces. Short on time? Use pre-cooked rotisserie chicken and skip this step.
Tip: Slicing the chicken after cooking keeps it juicy and tender.
2. Sauté Vegetables
In the same skillet, add a little more olive oil if needed. Dump in the diced onion and red bell pepper. Sauté for about 3 to 5 minutes, stirring occasionally, until softened and translucent. Next, add the minced garlic and cook for another 30 seconds. The fragrance will let you know it’s ready.
3. Build the Skillet
Return the chopped chicken to the pan. Add the rinsed black beans and corn. Give everything a good stir to combine. Pour in red enchilada sauce, stirring to fully coat the ingredients. Simmer the mixture for about 5 minutes so the flavors meld and everything heats through.
Tip: If your skillet’s not oven safe, don’t worry. You’ll finish with a quick stovetop melt.
4. Add Cheese
Sprinkle the shredded Mexican cheese evenly over the skillet. If you like a thick cheesy topping, add a bit more. Cover the pan and turn heat to low. In 2 to 3 minutes, the cheese will melt into a gooey, irresistible blanket.
5. Serve and Top
Remove the lid. Take in the aroma. Scatter toppings like chopped cilantro, jalapeños, or dollops of sour cream across the bubbling cheese. Spoon the skillet mixture onto plates, or set the pan in the center of the table for everyone to help themselves.
Serving Suggestions
The appeal of this dish is its adaptability. Serve with:
- Warm Tortillas: Scoop the mixture into flour or corn tortillas for street-style tacos.
- Rice: Ladle the skillet over steamed white, brown, or cilantro-lime rice.
- Salad: A crisp, peppery greens salad adds a refreshing contrast.
- Extra sides: Refried beans, charred corn, or salsa verde.
How to Customize
This chicken enchilada skillet works as a template. Adjust the ingredients or flavors as you like:
- Alternative proteins: Swap chicken for ground turkey, shredded beef, or seasoned tofu.
- Mix up the beans: Pinto or kidney beans work as well as black beans.
- Add vegetables: Zucchini, mushrooms, or spinach can edge out the corn or peppers.
- Spice level: Add chopped chipotles in adobo, hot sauce, or extra jalapeños to taste.
Tips for Success
- Prep ahead: Chop all vegetables and have your cans opened before starting. Cooking moves quickly.
- Use homemade sauce: If you want deeper flavor and control over spice, a homemade enchilada sauce made from tomato paste, broth, and spices will shine.
- Let it rest: Give the skillet a few minutes off the heat before serving so the sauce thickens slightly and the flavors blend.
- Cheese selection: Melting cheeses like Monterey Jack, Colby, or cheddar combine great texture with flavor.
Storage and Reheating
This meal holds up well, whether it’s for leftovers or meal prep. Here’s how to store and reheat:
| Storage Method | How To | How Long |
|---|---|---|
| Refrigerator | Cool completely, then store in airtight containers | 3–4 days |
| Freezer | Portion into freezer-safe bags or containers | Up to 3 months |
To reheat, place a serving in a microwave-safe dish and heat in 30-second bursts, stirring each time until hot. Alternatively, warm in a skillet on the stovetop over medium-low heat, stirring occasionally. If reheating from frozen, thaw overnight in the refrigerator for better texture.
Make-Ahead Tips
Planning ahead means less weeknight scramble:
- Pre-chop veggies: Store them in airtight containers in the refrigerator up to 2 days before cooking.
- Precook chicken: Shred or dice rotisserie chicken to speed things up on busy nights.
- Double the recipe: Freeze half for an easy meal another week.
Common Questions
Can I use green enchilada sauce instead of red?
Absolutely. Expect a different flavor profile—slightly tangier and brighter.
Is this recipe gluten-free?
Most canned enchilada sauces contain flour; check labels for gluten-free versions or make your own.
Will it be too spicy for kids?
The dish is mild with store-bought sauce and can be customized for heat at the table.
How do I make it dairy-free?
Skip the cheese or use a plant-based shredded cheese alternative.
In Summary
The chicken enchilada skillet combines all the comfort and flavor of enchiladas with a quick stovetop approach. Minimal prep, flexible ingredients, and lots of options for topping make it a weeknight hero. Add your own finishing touches, keep leftovers for tomorrow, and let this skillet recipe work its way into your regular rotation. With its blend of textures and savory-smoky notes, it’s sure to satisfy, no matter how you serve it.
Chicken Enchilada Skillet
This chicken enchilada skillet is quick and easy. It’s also so delicious. Made with chicken breast, onions, peppers, beans, corn, and cheese. It’s a true feast!
Ingredients
- Salt and pepper to taste
- 1 (15-ounce) can corn, drained
- 1 tablespoon olive oil
- 1 (15-ounce) can black beans, drained and rinsed
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 1 (10-ounce) can red enchilada sauce
- 1 cup shredded Mexican blend cheese
- 2 cloves garlic, minced
- Optional toppings: chopped cilantro, sliced jalapeños, sour cream
- 1 bell pepper, diced
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add to the skillet. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add the onion and bell pepper. Cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Stir in the black beans, corn, enchilada sauce, and cooked chicken. Bring the mixture to a simmer and cook until heated through, about 5 minutes.
- Sprinkle the cheese evenly over the top of the skillet. Cover and cook until the cheese is melted, about 2-3 minutes.
- Serve hot, garnished with desired toppings like chopped cilantro, sliced jalapeños, and a dollop of sour cream. Enjoy with warm tortillas or rice on the side.