One-Pan Chicken Enchilada Skillet
Skip the rolling—this skillet gives you enchilada night in about 20 minutes.
When you’re tired and want dinner to feel like a real meal, this is a good one to make. It keeps the familiar enchilada flavors—savory chicken, warm spices, sauce, beans, corn, and melted cheese—but moves everything into one skillet so you can get from fridge to table fast. It’s not fussy, and it doesn’t ask for perfect chopping or a long simmer. You can use cooked chicken, rotisserie chicken, or leftover chicken and still end up with something comforting and filling. Serve it as-is with chips, over rice, or tucked into warm tortillas if you have the energy.
Ingredients
- 2 cup cooked chicken — Shredded or chopped
- 1 tbsp olive oil
- 0.5 unit yellow onion — Diced
- 2 unit garlic cloves — Minced
- 1 cup enchilada sauce
- 0.5 cup salsa
- 1 cup black beans — Rinsed and drained
- 1 cup frozen corn — No need to thaw
- 0.5 tsp ground cumin
- 0.5 tsp chili powder
- 0.25 tsp salt
- 1.5 cup shredded cheese — Cheddar, Monterey Jack, or a blend
- 2 tbsp cilantro — Chopped, optional
- 1 unit lime — Cut into wedges, optional
Method
- 1 Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 2 to 3 minutes, just until it starts to soften. Stir in the garlic and cook for 30 seconds.
- 2 Add the chicken, enchilada sauce, salsa, black beans, corn, cumin, chili powder, and salt. Stir and simmer for 4 to 5 minutes, until hot and slightly thickened.
- 3 Sprinkle the cheese evenly over the top. Cover the skillet and cook for 2 to 3 minutes, until the cheese melts.
- 4 Finish with cilantro and a squeeze of lime, then serve straight from the skillet.
Variations
- Vegetarian swap — Replace the chicken with an extra can of black beans or pinto beans and add an extra 1/2 cup of corn.
- Faster swap — Use pre-diced onion and store-bought rotisserie chicken so the whole dish comes together even faster.
- Substitutions — Use pepper jack for more heat, swap cheddar for Monterey Jack, or add diced bell pepper with the onion if you want more vegetables.
Notes
If your chicken is cold from the fridge, give it an extra minute or two in the skillet before adding the cheese. For a thicker filling, simmer uncovered for the last 2 minutes. Serve with tortilla chips, rice, or tortillas.
Equipment that helps
- Large skillet with a lid — It keeps the whole dinner in one pan and traps heat so the cheese melts quickly.
- Wooden spoon or spatula — It makes it easy to stir the filling without breaking up the chicken too much.
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