Easy Chicken Enchilada Skillet Recipe (Print Version)
Chicken Enchilada Skillet is a quick, flavorful one-pan meal. Enjoy classic enchilada taste without the fuss of rolling. Perfect for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ The Skillet Foundation
01 -
1 tbsp olive oil
02 -
2 cups cooked chicken, shredded
03 -
1/2 yellow onion, diced
04 -
2 cloves garlic, minced
→ Flavor Architects
05 -
1 tbsp chili powder
06 -
1 tsp ground cumin
07 -
1/2 tsp smoked paprika
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
→ Enchilada Heart
10 -
1 (15 oz) can red enchilada sauce
11 -
1 (10 oz) can diced tomatoes with green chilies, undrained
12 -
1 (15 oz) can black beans, rinsed and drained
13 -
6 small corn tortillas, cut into 1-inch strips
→ Cheesy Crown & Fresh Finish
14 -
1 1/2 cups shredded Monterey Jack cheese
15 -
1/4 cup fresh cilantro, chopped, for garnish
16 -
Sour cream or Greek yogurt, for serving (optional)
# Instructions:
01 -
Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 yellow onion, diced, and cook for 3-4 minutes until softened. Stir in 2 cloves garlic, minced, and cook for another minute until fragrant.
02 -
Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute, stirring constantly, to toast the spices and release their aromas.
03 -
Add 2 cups cooked chicken, shredded, 1 (15 oz) can red enchilada sauce, 1 (10 oz) can diced tomatoes with green chilies (undrained), and 1 (15 oz) can black beans (rinsed and drained). Bring to a gentle simmer, ensuring all ingredients are well combined for this Easy Chicken Enchilada Skillet Recipe.
04 -
Stir in 6 small corn tortillas, cut into 1-inch strips. Continue to simmer for 5-7 minutes, stirring occasionally, until the tortillas soften and the sauce thickens slightly, creating the heart of your Easy Chicken Enchilada Skillet Recipe.
05 -
Evenly sprinkle 1 1/2 cups shredded Monterey Jack cheese over the top of the skillet mixture. Cover the skillet and cook for 3-5 minutes, or until the cheese is completely melted and bubbly, completing the cheesy crown of your Easy Chicken Enchilada Skillet Recipe.
06 -
Remove the skillet from the heat. Garnish your Easy Chicken Enchilada Skillet Recipe generously with 1/4 cup fresh cilantro, chopped. Serve hot, with sour cream or Greek yogurt on the side, if desired.
# Notes:
01 -
No cooked chicken on hand? Use a rotisserie chicken for a super quick shortcut, or cook 1 lb of chicken breast/thighs and shred.
02 -
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 -
Feel free to customize your toppings! Sliced avocado, pickled jalapeños, a squeeze of fresh lime juice, or a dash of hot sauce are all delicious additions.
04 -
For a vegetarian version, omit the chicken and add an extra can of black beans or a can of pinto beans.
# Tools You'll Need:
01 -
Large skillet (10-12 inch)
02 -
Cutting board
03 -
Chef's knife
04 -
Can opener
05 -
Measuring cups and spoons
06 -
Spatula or wooden spoon
# Nutrition Facts (Per Serving):
Calories: 539 kcal
Total Fat: 24 g
Total Carbohydrate: 43 g
Protein: 38 g