Chicken Enchilada Skillet (One-Pan!)
Easy dinner ideas are my specialty, especially one-pot meals that are ready in under 30-minutes. This quick chicken enchilada skillet comes together simply with just a handful of ingredients and is sure to be a new family favorite!
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
About This Chicken Enchilada Skillet Recipe
I’m a huge fan of oven baked enchiladas (hello Easy Chicken Enchiladas!), but sometimes I don’t have the energy to roll individual enchiladas nor the time to bake everything together.
The best part of this particular 30 minute meal is that it has all the flavor of chicken enchiladas but in less time and with way less fuss.
And on busy weeknights I definitely call that a win!
One night when we were running between soccer practice and swim practice, I needed something quick and easy so I grabbed leftovers of both in my fridge.
Looking for a simple, flavorful, family approved meal I threw everything together in a pan and this one pan enchilada recipe was born.
The best part is that my family gobbled it up and asked for it again the next week, so now it’s a staple last minute dinner idea that I always keep in my back pocket.
Visual Guide: How to Make Chicken Enchilada Skillet
Tips for Success
Since these stovetop enchiladas cook up super quickly as a 30-minute dinner, I recommend prepping all the ingredients, including chopping the onion and peppers, making the enchilada sauce (if not using store bought), and shredding the chicken (if not using leftover enchilada chicken).
Because there are so few ingredients in this healthy chicken enchilada skillet, I also recommend using the highest quality ingredients possible for best results.
I personally found this dish best served right away, as the tortillas tend to become soggy upon storage.
However, if you do have leftovers, store them, covered, in the fridge for up to three days.
Key Ingredients & Substitutions
Olive oil: I prefer to use olive oil for this recipe, but any neutral flavored oil such as avocado or canola will also work.
Yellow onion: White onion or red onion can also be used.
Red bell pepper: Any color bell pepper can be used, including orange or yellow. Green bell pepper will change the flavor of the recipe, but it will also work.
Black beans: Drained and rinsed kidney or pinto beans will also work in this recipe.
Red enchilada sauce: I prefer using my easy homemade enchilada sauce for this recipe, but any store bought enchilada sauce will work. Look for a mild sauce for a mild result, or a spicy version to kick up the heat. For a gluten free diet be sure to use gluten free enchilada sauce.
Corn tortillas: I tested these skillet enchiladas with flour tortillas and the results were gummy and a bit mushy, so I’d recommend using corn tortillas if possible. You could also try using corn chips, (similar to this crock pot taco casserole), though I haven’t tested it this way, I imagine it will work. If you give it a try, let me know how it turns out.
Mexican cheese blend: Shredded Mexican cheese blend usually includes sharp cheddar, colby jack, and Monterey jack cheese. If you can’t find it, feel free to use any shredded cheese blend.
Chicken broth: Broth is used in the case of the pan drying out during the cooking process. Feel free to use low sodium to keep the sodium lower.
Follow my step-by-step video:
Chicken Enchilada Skillet
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, seeded and diced
- ¼ teaspoon kosher salt
- 2 cups shredded chicken, from Slow Cooker Enchilada Chicken, Slow Cooker Whole Chicken, or store-bought 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
- Heat a large 10-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.
- 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.
- 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.
- 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.
- Serve with toppings of your choice.