Go Back
Easy Chicken Enchilada Skillet
Olivia

Easy Chicken Enchilada Skillet

This Easy Chicken Enchilada Skillet captures all the traditional flavors of rolled enchiladas but removes the tedious prep work. It brings everyone together for a rustic, hearty, and incredibly satisfying dinner, balancing convenience with high-quality ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken, shredded or cubed
  • 10-12 medium corn tortillas, cut into 1-inch strips
  • 20 ounces red enchilada sauce
  • 2 cups shredded cheese (Mexican blend, Monterey Jack, or Cheddar)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen or canned cor
  • 1/2 cup diced onions
  • 2 cloves minced garlic
  • 1 tablespoon olive oil
  • 1/4 cup fresh cilantro, chopped for garnish
  • Sour cream for serving

Method
 

  1. Place a large, deep skillet over medium heat. Add olive oil and let it shimmer. Add diced onions and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
  2. Add shredded chicken, black beans, and corn to the skillet. Stir to combine and pour about three-quarters of the enchilada sauce over the mixture. Stir well and let simmer for a few minutes.
  3. Gently fold in tortilla strips, ensuring even distribution. Pour remaining enchilada sauce over the top and press tortillas down slightly.
  4. Sprinkle shredded cheese over the skillet. Cover with a lid and reduce heat to low. Let sit for 5-7 minutes until cheese melts. Optionally, broil for 2 minutes for a crispy top.
  5. Remove from heat and let rest for a few minutes. Garnish with fresh cilantro and sour cream. Serve directly from the pan.

Notes

To prevent soggy tortillas, lightly fry or char them before adding to the skillet. Adjust salt levels based on the sodium content of the sauce and beans.