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

Chicken Enchilada Skillet (One-Pan)

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One-pan chicken enchilada skillet made with rotisserie chicken, black beans, corn tortillas, and red enchilada sauce. A 25-minute weeknight dinner!
Course dinner, Main Course
Cuisine Mexican
Diet Gluten Free
Keyword chicken, enchilada skillet, healthy, one pot, quick, skillet, skillet dinner
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5
Calories 334
Author Robyn Conley Downs

Equipment

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

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.

Nutrition

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
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