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These One-Pan Chicken Skillet Enchiladas have all the taste and texture of classic chicken enchiladas but are so much easier to make. Just layer all the ingredients in a skillet, bake, and serve!
This enchilada chicken skillet is gluten-free, egg-free, nut-free, and easy to make dairy-free for a quick weeknight dinner recipe everyone can enjoy!
Quick and Easy Chicken Skillet Enchiladas
Enchiladas of all kinds from butternut squash and black bean enchiladas to beef enchiladas are one of my all-time favorite meals! If they’re on a menu, I’m ordering them. That said, at home on a weeknight, it can be a pretty time-consuming task. Or, it was until I discovered skillet enchiladas!
This recipe has been a serious game-changer when it comes to weeknight dinners. It has all the savory, cheesy deliciousness of classic chicken enchiladas, but there’s no need to cook lots of components, roll the tortillas, and wait for it all to bake.
Instead, you can just combine everything in a skillet, and you can have dinner on the table in about 30 minutes! Plus, leftovers store and reheat well, making this a great freezer meal. Prepare it in advance, and you’ll thank yourself on busy weeknights! In fact, this recipe is so good you may never go back to restaurant enchiladas again.
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Oil: I typically use olive oil for this recipe, but avocado oil works well, too.
- Veggies: Use yellow onions and green (or any color) bell peppers to form the base of the filling and add lots of vitamins and nutrients.
- Chicken: You’ll need two cups of shredded chicken. I love to use leftover meal prep shredded chicken breasts, but you can also use rotisserie chicken to save time and keep this enchilada skillet super quick and easy! Or, use cooked lean ground beef or lean ground turkey.
- Taco Seasoning: Use homemade taco seasoning or your favorite store-bought packet.
- Diced Green Chilies: These add just a touch of heat.
- Red Enchilada Sauce: I use Siete Foods mild red enchilada sauce, but you can use a homemade variety instead.
- Tortillas: Corn tortillas are best! (I love Siete foods.) We also have tortillas and enchiladas in my first cookbook, and you can use those homemade tortillas if you’d like, too!
- Cheese: I prefer shredded Mexican blend cheese, but cheddar cheese, Monterey Jack cheese, and Pepper Jack cheese also taste great. Or, use your favorite dairy-free brand if needed.
- Black Beans: You can omit the beans if you are avoiding legumes. Or, you can substitute in another bean.
Topping Ideas
Of course, you can serve these skillet enchiladas on their own, and they taste great. But I can never resist toppings! Some of my favorite options include:
- Sliced Green Onions
- Avocado or Guacamole
- Cilantro
- Sour Cream or Greek Yogurt
- Diced Tomatoes
- Hot Sauce
- Lime Wedges
Where I Buy My Meat
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
Delivered to your door! The latest ButcherBox deal can be found right here!
How to Make a Chicken Enchilada Skillet
- Prepare: Before you begin, preheat your oven to 350°F with a rack fitted in the center.
- Slice the tortillas: Use a pizza cutter to slice the tortillas into equal-sized strips roughly 1 inch in size.
- Cook the veggies: Heat the olive oil in a large oven-proof skillet over medium heat. Once glistening, add the onions and peppers, and cook until the onions are translucent.
- Combine: Add the remaining ingredients except the cheese and tortilla strips, and stir to combine.
- Simmer: Bring the mixture to a boil over high heat. Then, reduce the heat, and allow the dish to simmer until the tortillas are softened. Shut off the heat.
- Bake: Sprinkle the cheese evenly on top, and transfer the dish to the oven to bake until the cheese is melted and the sauce is bubbling.
- Serve: Garnish your chicken enchilada skillet with your toppings of choice, and enjoy warm!
Kitchen Tools I Use
FAQs
You can store leftovers in an airtight container in the fridge for up to 5 days.
Yes! Once cool, you can transfer leftovers to an airtight container, and freeze them for up to 3 months. Thaw in the refrigerator overnight, and reheat leftovers in the microwave, on the stovetop, or in the oven just until warmed through.
I love to serve this dish with a side of rice or cauliflower rice. However, it’s also great with avocado and corn salsa, Mexican street corn salad, spiralized chipotle slaw, and easy homemade refried beans.
More Delicious Tex-Mex Recipes
- Mexican Breakfast Casserole
- Chicken Enchilada Spaghetti Squash Casserole
- Air Fryer Chicken Taquitos
- Sheet Pan Chicken Fajitas
Watch The Video:
Chicken Skillet Enchiladas
Ingredients
- 6 (6-inch) corn tortillas cut into roughly 1-inch strips
- 2 tablespoons avocado oil or olive oil
- 1 small yellow onion diced
- 1 bell pepper diced
- 4 cups cooked shredded chicken rotisserie or homemade
- 1 tablespoon taco seasoning homemade or store-bought
- 1 (4-ounce) can diced green chilies mild
- 1 (15-ounce) can black beans rinse and drained
- 2 (15-ounce) jar or can red enchilada sauce mild (I use Siete Foods)
- 2 cups shredded Mexican blend cheese
Topping Ideas:
- 1/4 cup sliced green onions
- Avocado
- Cilantro
- Sour Cream
- Diced Tomatoes
- Hot Sauce
- Lime Wedges
Instructions
- Preheat the oven to 350°F with a rack fitted in the center of the oven.
- Using a pizza cutter, slice tortillas into roughly 1-inch strips6 (6-inch) corn tortillas
- In a large oven-proof skillet, set over medium heat, heat the olive oil until glistening. Add in the onions AND PEPPERS, and cook until ONIONS ARE translucent, about 5 minutes.2 tablespoons avocado oil or olive oil, 1 small yellow onion, 1 bell pepper
- Add chicken, taco seasoning, green chilies, BLACK BEANS, and enchilada sauce to the skillet, stir to combine. Add the tortilla strips. Bring the mixture to a boil over high heat, then reduce and allow to simmer until the tortilla strips are softened, about 2 minutes. Try to separate the tortilla strips as best as possible. Turn off the heat.4 cups cooked shredded chicken, 1 tablespoon taco seasoning, 1 (4-ounce) can diced green chilies, 2 (15-ounce) jar or can red enchilada sauce, 1 (15-ounce) can black beans
- Top with cheese and bake on the center rack until the cheese is melted and the sauce is bubbling, about 16-18 minutes.2 cups shredded Mexican blend cheese
- Top with green onions, avocado, cilantro, and sour cream if desired.1/4 cup sliced green onions, Avocado, Cilantro, Sour Cream, Diced Tomatoes, Hot Sauce, Lime Wedges
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze cooked and cooled skillet enchiladas for up to 3 months. Thaw in the refrigerator overnight.
- Reheat leftovers in the microwave, on the stovetop, or in the oven just until warmed through.
