If you are craving a comforting, vibrant, and downright delicious meal that packs all the bold flavors of Mexican cuisine into one pan, this Chicken Enchilada Skillet Recipe is here to delight your taste buds. It’s a perfect weeknight winner that combines tender shredded chicken, hearty beans, sautéed vegetables, and tangy enchilada sauce, all topped with melty cheese and baked to bubbly perfection. This dish brings together ease and excitement, making it an instant favorite for family dinners or casual get-togethers.
Ingredients You’ll Need
These ingredients are simple staples, yet each plays an essential role in building the layers of flavor, texture, and color that make this Chicken Enchilada Skillet Recipe so irresistible. From the aromatic spices to the creamy tang of Greek yogurt, every element enhances the dish beautifully.
- Extra virgin olive oil (1 tablespoon): Adds a rich, fruity base for sautéing the vegetables.
- Yellow onion, diced (1 small): Provides sweetness and a savory depth to the mix.
- Red bell pepper, cored and diced (1): Brings a bright pop of color and mild sweetness.
- Poblano pepper or green bell pepper, diced (1): Adds subtle heat and earthiness.
- Garlic powder (1 teaspoon): Imparts a warm, garlicky undertone.
- Ground cumin (1 teaspoon): Gives a smoky, slightly nutty flavor that’s essential in Mexican cooking.
- Dried oregano (1 teaspoon): Offers a slightly minty, herbal note to balance flavors.
- Kosher salt (¾ teaspoon): Enhances all the ingredients, making the dish come alive.
- Ground black pepper (¼ teaspoon): Adds a gentle spice that rounds out the taste.
- Red enchilada sauce (20 ounces): The rich, tangy heart of the recipe that ties everything together.
- Cooked, shredded chicken (3 cups): Your main protein, tender and ready to soak up all the saucy goodness.
- Low-sodium black beans or pinto beans, rinsed and drained (15-ounce can): Adds hearty texture and fiber.
- Plain Greek yogurt (½ cup, 2% or whole milk): Provides creaminess and a subtle tang without overpowering the flavors.
- Corn tortillas, cut into quarters (6): Create a wonderful base absorbing sauce while adding a pleasant chewiness.
- Shredded cheese (1 cup, cheddar, Monterey Jack, or a blend): Melts on top for that irresistible golden, gooey finish.
- Optional toppings: diced avocado, sliced jalapeño, chopped fresh cilantro, or extra Greek yogurt or sour cream for freshness and contrast.
How to Make Chicken Enchilada Skillet Recipe
Step 1: Preheat Oven and Sauté Vegetables
Start by preheating your oven to 425°F (220°C) with racks placed in the upper third and center positions – this sets the perfect heat for baking your skillet toward cheesy, bubbly perfection. Warm your olive oil in a large oven-safe skillet over medium heat, then toss in the diced onion, red bell pepper, and poblano (or green bell pepper). Sprinkle garlic powder, cumin, oregano, salt, and pepper over the veggies. Sauté everything until tender and fragrant, releasing those deep aromas that get your kitchen buzzing with anticipation.
Step 2: Combine Ingredients
Once the veggies are perfectly softened, transfer them from the skillet into a mixing bowl. Stir in the enchilada sauce, shredded chicken, rinsed beans, and Greek yogurt, blending everything until well combined. Now gently fold in the tortilla quarters and ¼ cup of shredded cheese, allowing the tortillas to soak up some of that luscious sauce, which creates the signature enchilada skillet texture you’ll love.
Step 3: Bake
Next, spoon this hearty mixture back into your original skillet, smoothing it evenly. Sprinkle the remaining cheese on top for that golden, melty layer. Place the skillet on the upper rack of your oven and bake for about 10 minutes, until the cheese is bubbling and perfectly melted. For an extra special finish, you can switch to broil for 1 to 2 minutes to get a lightly browned, crisp cheese crust — just keep a close eye so it doesn’t burn.
Step 4: Serve
Give your skillet a few minutes to rest once it’s out of the oven —this helps it set slightly for easier serving. Then dig in hot with your choice of garnishes that add freshness and a little zing. This step is where you get to personalize the dish to your taste!
How to Serve Chicken Enchilada Skillet Recipe
Garnishes
Gift your Chicken Enchilada Skillet Recipe the perfect finishing touches with diced avocado for creamy richness, sliced jalapeño for a fresh kick, and bright chopped cilantro that brings a burst of herbal brightness. A dollop of extra Greek yogurt or sour cream adds cool creaminess to contrast the spiced layers beneath, making each bite a beautiful balance of textures and flavors.
Side Dishes
This skillet is quite the complete meal on its own, but if you want to round things out, consider simple sides like a crisp green salad with lime vinaigrette, Mexican-style rice to soak up extra sauce, or crunchy tortilla chips for some added texture contrast. These pairings complement the boldness of the skillet without overwhelming it.
Creative Ways to Present
For a festive twist, serve the Chicken Enchilada Skillet Recipe family-style straight from the skillet, encouraging everyone to dive in and share. Alternatively, scoop the filling onto individual plates and sprinkle fresh toppings directly on each serving for a personalized touch. You could also stuff the mixture into bell peppers or bake it in mini cast iron skillets as fun individual portions for dinner parties.
Make Ahead and Storage
Storing Leftovers
After enjoying your Chicken Enchilada Skillet Recipe, simply cover any leftover portions with airtight lids or plastic wrap and store them in the refrigerator. They’ll stay fresh for up to 3 days, making for easy lunches or quick dinners later in the week.
Freezing
This recipe freezes surprisingly well. Transfer cooled leftovers into freezer-safe containers and keep them frozen for up to 2 months. When you’re ready, thaw overnight in the fridge for best results before reheating.
Reheating
To reheat, warm leftovers gently in the microwave or oven until hot throughout. Adding a splash of water or extra sauce can help maintain moisture during reheating, so the dish stays saucy and delicious rather than drying out.
FAQs
Can I use a different type of meat for this Chicken Enchilada Skillet Recipe?
Absolutely! While shredded chicken is classic and convenient, you can swap in cooked ground beef, turkey, or even shrimp to suit your preferences. Just adjust the cooking times accordingly to ensure the protein is fully cooked.
Is it possible to make this recipe vegetarian?
Yes, simply omit the chicken and add extra beans, sautéed mushrooms, or roasted veggies like zucchini and corn to bulk up the skillet while keeping it flavorful and hearty.
Can I use flour tortillas instead of corn tortillas?
While corn tortillas offer authentic flavor and texture, flour tortillas can be used in a pinch. Keep in mind they may change the dish’s consistency slightly and may not absorb the sauce as well.
How spicy is this Chicken Enchilada Skillet Recipe?
This recipe leans mild, with gentle warmth from the poblano pepper and mild seasonings. You can increase the heat by adding jalapeños or chili powder if you love a spicier kick.
Can I prepare this recipe in advance?
Yes! You can prepare the filling mixture a day ahead and store it in the fridge. When you’re ready to eat, just bake it with the cheese topping as directed for a freshly baked meal.
Final Thoughts
Trust me, once you make this Chicken Enchilada Skillet Recipe, it will quickly become a beloved favorite in your cooking rotation. It strikes the perfect balance between cozy comfort food and fresh, vibrant flavors that keep you coming back for more. Whether for a busy weeknight or a relaxed weekend dinner, it’s a joyful one-pan wonder you’ll be proud to share with friends and family. So gather your ingredients and dive into the delicious journey—your skillet of happiness awaits!
Print
Chicken Enchilada Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Chicken Enchilada Skillet recipe is a flavorful and comforting one-pan dish perfect for a quick weeknight meal. Combining sautéed vegetables, shredded chicken, beans, enchilada sauce, and cheese, this skillet dinner is baked to bubbly perfection and topped with your favorite garnishes like avocado, jalapeños, and fresh cilantro.
Ingredients
Vegetables & Spices
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, cored and diced
- 1 poblano pepper (or green bell pepper), cored and diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Main Dish
- 20 ounces red enchilada sauce (homemade or store-bought)
- 3 cups cooked, shredded chicken
- 1 (15-ounce) can low-sodium black beans or pinto beans, rinsed and drained
- ½ cup 2% or whole milk plain Greek yogurt
- 6 corn tortillas, cut into quarters
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend), divided
Optional Toppings
- Diced avocado
- Sliced jalapeño
- Chopped fresh cilantro
- Additional Greek yogurt or sour cream
Instructions
- Preheat Oven and Sauté Vegetables: Preheat the oven to 425°F (220°C), placing racks in the upper third and center positions. Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion, red bell pepper, poblano pepper, garlic powder, ground cumin, dried oregano, kosher salt, and black pepper. Sauté the vegetables until tender and fragrant, stirring occasionally to prevent burning.
- Combine Ingredients: Remove the skillet from the heat and carefully transfer the cooked vegetables into a mixing bowl. Add the red enchilada sauce, shredded cooked chicken, rinsed and drained beans, and Greek yogurt to the bowl. Stir thoroughly to combine all the ingredients. Gently fold in the tortilla quarters and ¼ cup of the shredded cheese.
- Bake: Spoon the combined mixture back into the same oven-safe skillet, spreading it evenly. Sprinkle the remaining ¾ cup of shredded cheese on top. Place the skillet on the upper third rack in the oven and bake for 10 minutes or until the cheese is melted and bubbly. For a nicely browned top, optionally broil the skillet for 1-2 minutes, watching carefully to avoid burning.
- Serve: Remove the skillet from the oven and let the dish rest for a few minutes. Serve hot and garnish with your choice of optional toppings such as diced avocado, sliced jalapeño, chopped fresh cilantro, or an extra dollop of Greek yogurt or sour cream for added creaminess.
Notes
- The recipe uses an oven-safe skillet to allow sautéing and baking in one dish, minimizing cleanup.
- You can substitute the beans with your preferred type or omit them for a lower-carb option.
- Using corn tortillas maintains a gluten-free profile for the dish if desired.
- Broiling the cheese top is optional but adds a nice golden crust.
- Greek yogurt adds creaminess and a slight tang, making it a healthier alternative to sour cream.
