By: Erin
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Make tonight’s meal delicious with this easy Chicken Enchilada Skillet made in one pan and topped with 2 heaping cups of cheese.
A delicious and easy chicken enchilada skillet recipe
If there’s one dish that’s always a crowd winner no matter how it’s made, it’s a plate of enchiladas. And when that dish can be made in one pan and includes every ingredient that makes enchiladas great (cheese, enchilada sauce, chiles…) well, then there are some serious bonus points to be awarded.
This easy chicken enchilada skillet is just that. It’s all made within a single pan and begins on the stovetop before being transferred to the oven to achieve a level of perfection that only something with perfectly melted cheese can reach.
Ingredients in these skillet enchiladas
This recipe utilizes classic enchilada ingredients such as onion, black beans, enchilada sauce, and salsa. We’re adding chicken for extra protein and achieving a top-notch flavor with the use of various spices.
- Avocado oil: First up, you will need 2 tbsp of avocado oil.
- Yellow onion: 1/2 of a yellow onion will be sautéed in the avocado oil. It will need to be diced prior to being added to the pan.
- Chicken: For the chicken, use 4 cups, cooked and shredded.
- Black beans: Throw in 1 14oz can of drained and rinsed black beans for extra flavor and protein.
- Enchilada sauce: 1 10oz can of enchilada sauce is the perfect amount for this recipe.
- Diced green chiles: You can’t have enchiladas without green chiles! Use 1 4oz can.
- Salsa: Add some more flavor with 1 cup of mild salsa.
- Water: You will need about 1/3 cup of water to help combine all of the ingredients.
- Spices: When it comes to seasonings, use 1/2 tsp each of salt, oregano, cumin, and onion powder.
- Tortillas: Next, you will need 6 6-inch corn tortillas, cut intro strips.
- Cheese: Finish off the recipe with 2 cups of either Mexican or cheddar shredded cheese.
- Toppings: Optional toppings include sour cream, Greek yogurt, hot sauce, and/or cilantro.
Kitchen tools needed for this recipe
This recipe keeps things very simple with the kitchen tools! You will need a cutting board, chopping knife, oven-safe sauté pan, and spatula. For measuring ingredients you will need 1/2 tsp, 1 tbsp, 1/3 cup, and 1 cup sized cups.
When it comes to the oven-safe sauté pan, a cast iron skillet is going to be great. I recommend using one of those if possible!
How to make this chicken enchilada skillet
This recipe is surprisingly easy. You’ll only need around 30 minutes for prep and baking.
First, preheat the oven to 350ºF.
Heat a large oven-safe sauté pan over medium-high heat and add oil.
Once hot, add the onions and sauté for 5 minutes. Stir in the chicken, beans, enchilada sauce, chiles, salsa, and water.
Next, stir in all of the spices and add the tortilla strips. Mix well. Bring to a simmer and cook for 8 minutes over a medium simmer.
Remove from the heat and add the cheese to the top. Then, transfer to the oven and bake for 15 minutes.
Let cool for 10 minutes. Top with preferred toppings such as sour cream, Greek yogurt, cilantro, and hot sauce. Enjoy!
Additional ingredient options
Wondering how you can add even more flavors to your recipe? Many different ingredients can be mixed in or used as toppings. If interested, try some of these!
- Red onion: If you want a more potent flavor, you can use red onion in your enchiladas! Add in place or in addition to the yellow onion.
- Rice: Rice will bulk up your enchiladas a bit.
- Avocado: Diced avocado makes a great topping.
- Green onion: The same goes for green onions!
- Black olives: Black olives are — you guessed it — another great topping.
Storing leftovers
Wind up with leftover enchiladas? You can store this recipe for two days when you refrigerate it in an airtight container. If you want to keep the enchiladas for down the road, transfer them to a freezer bag, squeeze out the air, place in the freezer, and enjoy within 2 months.
If you liked this recipe, you’ll want to try these!
In the mood for some more Mexican meals? Here are some delicious options including quinoa salad, casserole, and dip recipes!
- Hot Taco Dip Recipe
- Mexican Quinoa Salad with Cilantro Lime Dressing
- Healthy Turkey Enchiladas
- Mexican Quinoa Casserole
★★★★★5 from 27 reviews
Chicken Enchilada Skillet
Make tonight’s meal delicious with this easy Chicken Enchilada Skillet made in one pan and topped with 2 heaping cups of cheese.
Prep: 20Cook: 20Total: 40 minutes
Yield 6 servings 1x
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Ingredients
- 2 tbsp avocado oil
- 1/2 yellow onion, diced
- 4 cups cooked shredded chicken
- 1 14oz can black beans, drained and rinsed
- 1 10oz can enchilada sauce
- 1 4oz can diced green chiles
- 1 cup mild salsa
- 1/3 cup water
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 6 6inch corn tortillas cut into strips
- 2 cups shredded Mexican or cheddar cheese
- Optional toppings: sour cream, hot sauce, cilantro
Instructions
- Preheat oven to 350F.
- Heat a large oven safe saute pan over medium-high heat. Add oil.
- Once hot, add onions and saute for 5 minutes. Stir in chicken, beans, enchilada sauce, chiles, salsa, and water.
- Stir in all spices, then add in tortilla strips. Mix well. Bring to a simmer and cook for 8 minutes over a medium simmer.
- Turn off heat and add cheddar cheese to top. Transfer to oven and bake or 15 minutes.
- Let cool ten minutes before serving. Top with sour cream, greek yogurt, cilantro, and hot sauce.
Author: ErinCategory: dinner, meal prep, one potMethod: ovenCuisine: MexicanDiet: Gluten Free
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