Made with shredded rotisserie chicken, black beans, and corn tortillas, this chicken enchilada skillet delivers classic enchilada flavor in 25-minutes and one-pan! A satisfying, high-protien weeknight dinner the whole family can dig into.

Tortilla strips, chicken, black beans and vegetables topped with cheese, avocado, and sour cream in a skillet.

5 star review

“This recipe was so easy to make and tasted just like traditional enchiladas! We love enchiladas but sometimes they are just too much effort. This version is definitely going into our weeknight meal rotation. ”

– Marisa
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My Go-To High Protein Enchilada Skillet

Okaaaaay, this chicken enchilada skillet is enchilada night without the rolling! Everything goes into one pan with shredded chicken, black beans, bell pepper, red enchilada sauce, corn tortilla pieces, and a generous handful of cheese and 20-minutes later you have a melty, saucy, enchilada-flavored dinner that tastes way more involved than it actually is!

Two things to know for the best results with the least amount of effort. First, use corn tortillas instead of flour; corn absorbs the sauce beautifully while flour tends to turn gummy and pasty in the skillet. Second, use a quality enchilada sauce since there are so few ingredients that the sauce flavor carries the whole dish, so either my homemade enchilada sauce or a good jarred brand works.

Shredded rotisserie chicken is the speedy default, but my slow cooker enchilada chicken is what I reach for when I have a batch in the fridge. Top the finished skillet with sliced avocado, fresh cilantro, sour cream, and a squeeze of lime right before serving. And for a complete meal, my what to serve with enchiladas roundup covers everything from quick rice and beans to fresh salads. So easy and so good!

Welcome to My Kitchen, Here’s How to Make Enchiladas Skillet

Jump to Recipe Instructions
Chicken enchilada skillet ingredients including tortillas, onion, black beans, cheese, enchilada sauce, bell pepper, and shredded chicken.
Gather the ingredients.
Overhead shot of cooked onion and bell pepper in a skillet.
Cook the vegetables.
Black beans, shredded chicken, cheese, and enchilada sauce in a skillet.
Add the chicken, beans, enchilada sauce, and cheese.
Tortilla strips, chicken, black beans and vegetables in a skillet.
Add the tortilla strips.
Tortilla strips, chicken, black beans and vegetables topped with cheese in a skillet.
Top with cheese.
Tortilla strips, chicken, black beans and vegetables topped with cheese in a skillet.
Cook until the cheese is melted.
Tortilla strips, chicken, black beans and vegetables topped with cheese, avocado, and sour cream in a skillet.

Add additional toppings if desired.
Tortilla strips, chicken, black beans and vegetables topped with cheese, avocado, and sour cream in a skillet.

Testing Tips for Skillet Enchiladas

  • Use a 12-inch skillet if you have one; as one of my readers, Jodi , mentioned that the recipe filled her 10-inch skillet to the top, which made stirring difficult. The larger skillet gives the tortilla pieces room to soften evenly in the sauce without spilling over the edges!
  • For a different flavor profile, swap the red enchilada sauce for green. The green version is tangier and slightly fresher than the red, which is nice when you want something brighter on the plate.
  • Pinto or kidney beans both work in place of black beans depending on what is in the pantry; as one of my readers, Heather, used kidney beans and reported it totally worked. The slight flavor and texture differences between bean types are subtle enough that the dish works either way.
  • To make this gluten free, simply use a gluten-free red enchilada sauce since corn tortillas are already naturally gluten free. Check the label on the enchilada sauce specifically, as many brands include wheat-based thickeners or seasonings that are not always obvious from the front of the can.
Tortilla strips, chicken, black beans and vegetables topped with cheese, avocado, and sour cream in a skillet.
Tortilla strips, chicken, black beans and vegetables topped with cheese, avocado, and sour cream in a skillet.
5 stars (5 ratings)

Chicken Enchilada Skillet (One-Pan)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 5
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
One-pan chicken enchilada skillet made with rotisserie chicken, black beans, corn tortillas, and red enchilada sauce. A 25-minute weeknight dinner!
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Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, small diced
  • ¼ teaspoon kosher salt
  • 2 cups shredded, cooked chicken (such as slow cooker enchilada chicken, or rotisserie chicken)
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 ½ cups red enchilada sauce
  • 8 corn tortillas, sliced into 2-inch pieces
  • 1 cup Mexican cheese blend, divided
  • ¼ to ½ cup chicken broth

Equipment

Instructions 

  • Heat a large 12-inch skillet over medium heat. Add the olive oil, onion, bell pepper, and salt, stirring to combine. Cook until the onion is translucent, about 5-7 minutes, stirring occasionally.
    Overhead shot of cooked onion and bell pepper in a skillet.
  • Turn the heat to medium low, then add the chicken, black beans, enchilada sauce, tortilla pieces, ½ cup cheese, and ¼ cup chicken stock, stirring until well combined.
    Black beans, shredded chicken, cheese, and enchilada sauce in a skillet.
  • Cook on low for 3-5 minutes, or until the sauce has thickened and the tortillas have softened. If the pan starts to dry out too quickly, add an additional ¼ cup chicken broth.
    Tortilla strips, chicken, black beans and vegetables in a skillet.
  • Turn off the heat, then sprinkle with the remaining ½ cup of cheese. Allow to sit for about 5 minutes for the cheese to melt.
    Tortilla strips, chicken, black beans and vegetables topped with cheese in a skillet.
  • Serve with toppings of your choice.
    Tortilla strips, chicken, black beans and vegetables topped with cheese in a skillet.

Notes

  • For gluten-free, be sure to use gf enchilada sauce and gf tortillas.
Course: dinner, Main Course
Cuisine: Mexican

Nutrition Information:

Serving: 1 (of 5), Calories: 334kcal, Carbohydrates: 29g, Protein: 29g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 69mg, Sodium: 742mg, Potassium: 333mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1386IU, Vitamin C: 34mg, Calcium: 197mg, Iron: 2mg
Nutrition disclaimer
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