Chicken Enchilada Skillet

reader reviews

“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

key ingredients:

onion bell pepper chicken enchilada sauce black beans corn tortillas cheese

about this recipe

easy fast gluten free

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!



Cook the onion and bell pepper in a large skillet.



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.



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.

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).

easy meal prep tip:

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