Introducing my new favorite weeknight dinner, this one-pan chicken enchilada skillet!
Tender chicken, black beans, corn, and bell peppers get smothered in a red enchilada sauce. And yes, it’s oozing with melty Mexican cheese!
What I love most is this skillet captures all the flavors of enchiladas without all the fuss.
Serve it with warm tortillas or over rice for a satisfying meal the whole family will devour.
Why You’ll Love This Chicken Enchilada Skillet
Quick & Easy: Ready in about 30 minutes, this chicken enchilada skillet is fast, simple, and perfect for busy weeknights. No rolling, stuffing, or baking is required!
Minimal Cleanup: Made in just one pan, you’ll spend less time scrubbing dirty dishes and more time enjoying your meal.
Crowd-Pleaser: The cheesy, savory, comforting flavors are sure to be a hit with everybody!
Versatile Toppings: Customize the skillet with fresh toppings for extra flavor. I enjoy adding cilantro, sliced jalapeños, and sour cream.
Ingredients
- Boneless, Skinless Chicken Breasts: Tender chicken breast adds plenty of substance and protein.
- Olive Oil: The heart-healthy oil helps cook the chicken and veggies to perfection.
- Onion, Bell Pepper, and Garlic: The holy trinity of flavor. These aromatics add depth and complexity to the skillet.
- Canned Black Beans: They’re creamy, earthy, and full of fiber. They make the dish more satisfying and nutritious.
- Canned Corn: It adds a pop of color and texture to every bite.
- Red Enchilada Sauce: Store-bought sauce is the shortcut ingredient that ties it all together. Tangy, smoky, and just a little spicy.
- Shredded Mexican Blend Cheese: Ooey, gooey, and oh-so-satisfying! It melts beautifully over the top of the skillet.
- Salt and Pepper: The dynamic duo of seasoning enhances all the flavors in the dish.
- Optional Toppings: Chopped cilantro, sliced jalapeños, and sour cream are my go-to toppings. They add a fresh, spicy, and creamy twist.
How to Make Chicken Enchilada Skillet
These deconstructed enchiladas are so easy to make. So forget the labor of rolling and follow these steps:
1. Cook the chicken. In a large skillet over medium-high heat, heat the olive oil. Season the chicken with salt and pepper, then add to the skillet. Cook until browned and fully cooked, about 5-7 minutes. Remove the chicken and set aside.
2. Sauté the veggies. In the same skillet, cook the onion and bell pepper until softened. Add the garlic and cook until fragrant.
3. Combine the ingredients. Stir in the black beans, corn, enchilada sauce, and cooked chicken. Simmer until heated through, about 5 minutes.
4. Melt the cheese. Sprinkle the cheese evenly over the top of the skillet. Cover and cook until the cheese melts fully, about 2-3 minutes.
5. Serve. Garnish with desired toppings. Serve hot and enjoy!
Tips For the Best Chicken Enchilada Skillet
These simple tips will make your enchilada skillet extra mouthwatering!
- Simplify with store-bought. Use store-bought rotisserie chicken to save time and effort. Simply shred the chicken and add it to the skillet when the recipe calls for cooked chicken.
- Elevate with homemade. Make your own enchilada sauce for a richer flavor. Combine olive oil, flour, chili powder, cumin, garlic powder, oregano, and broth to create a delicious homemade sauce.
- Choose your cheese. Don’t have a Mexican cheese blend on hand? Substitute a mix like cheddar and Monterey Jack. It tastes great and gets nice and melty.
- Prep, prep, prep. Dice all vegetables and prep all ingredients before starting to cook. This ensures a smooth cooking process and prevents overcooking of any components.
- Serve with scrumptious sides. Serve the chicken enchilada skillet with tortillas or rice on the side. Other great options include refried beans, Mexican corn, or a garden salad.
- Have fun! Experiment with different proteins like ground turkey or beef. Or make it vegetarian by using tofu or extra beans. You can also add other vegetables, such as zucchini or mushrooms, for variety.
How to Store
Got leftovers? Well, I have good news for you! They reheat beautifully, making for a quick and tasty meal later in the week.
To Store: Let the skillet cool completely, then transfer to an air-tight container. Store in the refrigerator for up to 3-4 days.
To Reheat: Place the desired portion in a microwave-safe dish. Microwave in 30-second intervals, stirring between each, until warmed through. Or, reheat in a skillet over medium heat until hot, stirring occasionally.
To Freeze: Allow the skillet to cool completely. Next, transfer the leftovers to a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. Freeze for up to 3 months, and thaw overnight in the refrigerator before reheating.
Chicken Enchilada Skillet
4
servings10
minutes20
minutes443
kcalThis chicken enchilada skillet is quick, easy, and so delicious! Made with chicken breast, onions, peppers, beans, corn, and cheese, it’s a true feast!
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained
1 (10-ounce) can red enchilada sauce
1 cup shredded Mexican blend cheese
Salt and pepper to taste
Optional toppings: chopped cilantro, sliced jalapeños, sour cream
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add to the skillet. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add the onion and bell pepper. Cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Stir in the black beans, corn, enchilada sauce, and cooked chicken. Bring the mixture to a simmer and cook until heated through, about 5 minutes.
- Sprinkle the cheese evenly over the top of the skillet. Cover and cook until the cheese is melted, about 2-3 minutes.
- Serve hot, garnished with desired toppings like chopped cilantro, sliced jalapeños, and a dollop of sour cream. Enjoy with warm tortillas or rice on the side.
