After a long day filled with endless errands and obligations, the last thing I want is to spend hours in the kitchen. That’s why I adore this Chicken Enchilada Skillet an effortless weeknight hero that brings all the delicious flavors of enchiladas into a single pan, ready in just 30 minutes! The moment I smell the aroma of sautéing bell peppers mixed with bold spices, I can feel the weekday stress melt away.
This dish is a vibrant celebration of shredded chicken, hearty black beans, and colorful veggies sizzled together in rich enchilada sauce. Top it off with a layer of gooey melted cheese, and you’ve got a crowd-pleaser that not only satisfies my family’s cravings but also makes cleanup a breeze. So, if you’re searching for a quick, satisfying, and family-friendly meal, look no further. Grab your skillet, and let’s get cooking!
Why You’ll Love This Enchilada Skillet
Quick and Easy: This Enchilada Skillet comes together in just 30 minutes, making it perfect for busy nights when you want flavor without the fuss.
One-Pan Wonder: Enjoy the simplicity of cooking everything in one pan, which means less mess and quick cleanup—who doesn’t love that?
Flavor Explosion: With a blend of spices, chicken, and vibrant veggies simmered in enchilada sauce, each bite is a burst of deliciousness.
Customizable: This recipe allows you to easily swap ingredients based on what you have, from the protein to your favorite toppings.
Family-Friendly: It’s a guaranteed hit among both kids and adults, bringing everyone together for a comforting, satisfying meal.
Meal Prep Hero: Make it ahead of time or save leftovers for easy reheating, ensuring delicious meals are always at your fingertips!
Chicken Enchilada Skillet Ingredients
For the Skillet
- Corn Tortillas (6, 6-inch each) – Adds texture and absorbs flavors; can substitute with flour tortillas or tortilla chips for crunch.
- Olive Oil (1 tablespoon) – Used for sautéing vegetables; you may use avocado oil for a different flavor.
- Bell Pepper (1 medium, chopped) – Provides sweetness and color; any color works, so feel free to choose red, green, or yellow.
- Yellow Onion (½ medium, diced) – Adds aromatic flavor to the dish; substitute with green onions for a milder taste.
- Chili Powder (1 teaspoon) – Adds warmth and depth; adjust the amount to match your spice preference.
- Cumin (½ teaspoon) – Enhances the overall flavor profile; omit or reduce for less earthiness.
- Cooked Shredded Chicken (2 cups) – The main protein; use store-bought rotisserie chicken for efficiency or cooked turkey as an alternative.
- Black Beans (15 ounces, canned, drained & rinsed) – Provides fiber and texture; pinto beans can be swapped in for variety.
- Red Enchilada Sauce (19 ounces, canned) – Forms the base sauce; consider a homemade sauce for enhanced flavor.
- Shredded Mexican Cheese Blend (1 cup) – Melts beautifully on top; substitute with your cheese of preference like cheddar or Monterey Jack.
For Toppings (optional)
- Sour Cream – Adds creaminess; a dollop enhances flavor and texture.
- Jalapenos – Offers a spicy kick; use fresh or pickled based on your heat preference.
- Avocado – Adds richness and creaminess; diced or sliced, it brings freshness to the dish.
- Cilantro – Provides a burst of flavor; sprinkle on top for a fresh finish.
- Tortilla Chips – Adds crunch; serve on the side for an enjoyable textural contrast.
This Chicken Enchilada Skillet not only delivers delightful flavors but is also designed to be simple and satisfying for the whole family!
How to Make Chicken Enchilada Skillet
- Preheat the broiler to high heat (500°F). This is essential for achieving that deliciously melted cheese topping as you cook the skillet.
- Cut corn tortillas into ½-inch strips and set them aside. These strips will add a delightful texture as they soak up the bold flavors.
- Heat olive oil in a 12-inch skillet over medium heat. Add the chopped bell pepper, diced onion, chili powder, and cumin; cook for about 4 minutes until the veggies have softened and become aromatic.
- Stir in the cooked shredded chicken, black beans, and enchilada sauce. Allow it to simmer uncovered for 3-4 minutes until the mixture thickens slightly and all the flavors mingle together beautifully.
- Add the tortilla strips into the skillet, folding them into the mixture, and then top everything with shredded cheese. This creates a layered delight that’s just begging to be broiled.
- Broil for 2-3 minutes, watching closely until the cheese is beautifully melted and bubbly. It’s the magical moment when your dish transforms into a cheesy paradise!
- Serve the Chicken Enchilada Skillet with your chosen toppings, creating a colorful and flavorful feast the whole family will love.
Optional: Add a sprinkle of fresh cilantro on top for an extra pop of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Chicken Enchilada Skillet?
This vibrant, one-pan dish invites a delightful assembly of sides and complements to create a full and satisfying meal.
- Crispy Tortilla Chips: Perfect for dipping into the enchilada sauce, these chips add a delightful crunch that contrasts beautifully with the rich skillet flavors. Serve them on the side for an interactive dining experience.
- Fresh Guacamole: This creamy avocado dip adds a luscious texture and refreshing flavor that balances the spice of the skillet. The coolness of guacamole is simply heavenly against the warmth of the enchilada.
- Zesty Mexican Rice: Fluffy rice flavored with garlic and lime offers a comforting base for the enchilada skillet. Each bite of rice beautifully absorbs the enchilada sauce, enhancing the overall experience.
- Simple Green Salad: A light mix of greens, tomatoes, and cucumbers tossed with a tangy lime vinaigrette brings a refreshing contrast to the hearty dish. This adds a refreshing crunch and brightens the meal.
- Salsa Verde: A zesty splash of green salsa provides an explosion of flavor that complements the enchilada’s richness. Drizzle it on top for an extra layer of taste.
- Margaritas: For the adults, a classic margarita pairs wonderfully with the bold flavors of the chicken enchilada skillet. The citrusy notes make for a perfect, festive sipper.
These pairing options will elevate your meal and create an unforgettable dining experience filled with diverse flavors and textures!
Make Ahead Options
These Chicken Enchilada Skillet preparations are a game-changer for busy weeknights! You can chop the bell pepper and onion, and even cut the corn tortillas into strips up to 24 hours in advance, storing them in the refrigerator to save time later. Additionally, you can combine the shredded chicken, black beans, and enchilada sauce in a large bowl and refrigerate for up to 3 days. To maintain quality, keep the tortilla strips separate until you’re ready to cook; this prevents them from getting soggy. When you’re ready to serve, simply heat the mixture, fold in the tortilla strips, and broil to melt the cheese. You’ll have a delicious, stress-free Chicken Enchilada Skillet ready in no time!
Storage Tips for Chicken Enchilada Skillet
Room Temperature: Leftover Chicken Enchilada Skillet should not be left out for more than 2 hours to ensure food safety.
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the skillet or microwave, adding a splash of water to keep it moist.
Freezer: Freeze any solo servings in airtight containers or freezer bags for up to 1 month. Ensure the mixture is cooled before freezing to prevent ice crystals.
Reheating: For the best texture, reheat in the oven at 350°F until heated through, or microwave on medium for 2-3 minutes, stirring halfway.
Expert Tips for Chicken Enchilada Skillet
- Bean Prep: Rinse and drain canned black beans before use: This reduces sodium and improves the dish’s overall texture; do not skip this step for better flavor.
- Watch the Broil: Keep an eye on the skillet while broiling: Cheese can burn quickly, so monitor carefully to prevent it from turning dark or crispy.
- Spice Control: Adjust chili powder for heat preference: If your family loves spice, feel free to increase the chili powder or add jalapenos for an extra kick in your Chicken Enchilada Skillet.
- Uniform Sizes: Cut veggies uniformly for even cooking: Ensuring your bell pepper and onion pieces are similar in size promotes even cooking and a perfect blend of textures.
- Texture Variation: Try using tortilla chips instead of strips: This addition will give your dish a delightful crunch, creating a fun twist while soaking up all the delicious enchilada flavors!
Chicken Enchilada Skillet Variations
Feel free to get creative with this dish and adjust it to your liking!
- Protein Swap: Replace chicken with ground turkey or beef for a different flavor profile. Both options yield a hearty result that’s just as satisfying.
- Vegetarian Delight: Use plant-based protein such as lentils or tofu to create a delicious meatless version, full of nutrients and flavor.
- Extra Veggies: Toss in diced zucchini or corn for added texture and freshness that brightens up your skillet.
- Spicy Twist: Incorporate diced jalapeños or chipotle peppers for a kick that elevates this dish from comforting to adventurous.
- Cheese Alternatives: Swap shredded Mexican cheese for a melty vegan cheese to keep it dairy-free while still enjoying a gooey experience.
- Nutty Fun: Sprinkle some toasted pumpkin seeds or pepitas on top before serving for a delightful crunch that complements the dish beautifully.
- Flavor Boost: Drizzle a bit of lime juice over your finished skillet to brighten the flavors and add a fresh twist with every bite.
- Crunchy Corn: Use crushed tortilla chips instead of strips for a fun, crunchy topping that adds extra texture to this cozy dish.
These variations can turn a classic Chicken Enchilada Skillet into a whole new experience, allowing you to tailor it to your family’s tastes or dietary needs!
Chicken Enchilada Skillet Recipe FAQs
How do I select the best bell peppers for my Chicken Enchilada Skillet?
Absolutely! When choosing bell peppers, look for ones that are firm, shiny, and free of dark spots or blemishes. The color often indicates sweetness, with red and yellow being the sweetest. You can choose any color for this recipe, but I recommend mixing them for a vibrant dish.
How should I store leftovers from my Chicken Enchilada Skillet?
Very simple! Store leftovers in an airtight container in the refrigerator, where they can last for up to 3 days. It’s best to reheat in a skillet or microwave; just add a splash of water to keep the dish moist while reheating.
Can I freeze my Chicken Enchilada Skillet?
You can! To freeze, let the dish cool completely, then portion it into airtight containers or freezer bags. It can be stored in the freezer for up to 1 month. When you’re ready to enjoy it, thaw overnight in the fridge, then reheat in the oven at 350°F for the best texture.
What if my enchilada sauce is too spicy for my family?
No worries at all! If the sauce is too spicy, you can balance the heat by adding a dollop of sour cream or yogurt on top when serving, which will help mellow it out. Alternatively, mix in a little extra shredded cheese, which also cools the spice while adding creaminess.
Is there a way to make this recipe allergy-friendly?
Definitely! For a gluten-free option, ensure your corn tortillas are certified gluten-free. If you have dairy allergies, you can leave out the cheese or substitute with a dairy-free cheese alternative. Always read labels to avoid potential allergens.
Can I customize the ingredients in my Chicken Enchilada Skillet?
The more the merrier! This recipe is super flexible. You can swap in ground turkey or beef for the chicken, toss in extra veggies like zucchini or corn, or use different beans like kidney beans or chickpeas. Get creative and make it your own!
Flavor-Packed Chicken Enchilada Skillet in Just 30 Minutes
Ingredients
Equipment
Method
- Preheat the broiler to high heat (500°F).
- Cut corn tortillas into ½-inch strips and set them aside.
- Heat olive oil in a 12-inch skillet over medium heat. Add chopped bell pepper, diced onion, chili powder, and cumin; cook for about 4 minutes.
- Stir in cooked shredded chicken, black beans, and enchilada sauce. Allow to simmer uncovered for 3-4 minutes.
- Add tortilla strips into the skillet and top with shredded cheese.
- Broil for 2-3 minutes until the cheese is melted and bubbly.
- Serve with chosen toppings.