Chicken Enchilada Skillet
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
All the flavor of chicken enchiladas without the rolling — tortillas, chicken, and enchilada sauce simmered and melted together in one skillet. A weeknight shortcut that doesn't skimp on flavor.
By Mia HartwellUpdated February 17, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- All the enchilada flavor with none of the rolling
- One skillet, ready in about 30 minutes
- Hearty with black beans and melty cheese
- Easily made vegetarian or spiced up
Chicken Enchilada Skillet
32 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 500kcal
- Protein
- 35g
- Carbs
- 38g
- Fat
- 23g
- Fiber
- 5g
- Sugar
- 5g
Step-by-Step Instructions
- 1
Heat the oil in a large oven-safe skillet over medium-high. Season the chicken with cumin, chili powder, salt, and pepper, and cook 5-6 minutes until browned and at 165°F (74°C). Remove.
- 2
Add the onion and cook 3-4 minutes until soft, then add the garlic for 30 seconds.
- 3
Return the chicken and stir in the enchilada sauce, black beans, and tortilla strips. Simmer 5 minutes so the tortillas soften and absorb the sauce.
- 4
Sprinkle the cheese over the top.
- 5
Cover and cook 3-4 minutes (or broil 2-3 minutes) until the cheese is melted and bubbly.
- 6
Top with cilantro, avocado, and sour cream and serve.
Pro Tips for the Best Results
- Corn tortillas hold up better than flour here — they soften without dissolving into mush.
- Simmer the tortilla strips just until pliable so they keep a little texture.
- Use a good-quality enchilada sauce since it carries most of the flavor.
- Broiling the cheese for a couple minutes gives those irresistible browned, bubbly spots.
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How to Cook Chicken Enchilada Skillet
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Season and brown the chicken
Toss the chicken with cumin and chili powder and brown it in a hot skillet to 165°F (74°C). This builds a savory, slightly smoky base. Setting it aside while you cook the aromatics keeps it from overcooking when everything comes back together.
Simmer the tortillas into the sauce
Returning the chicken with enchilada sauce, beans, and corn tortilla strips and simmering briefly is the deconstructed magic of this dish — the tortillas soak up the sauce and soften the way they would inside a rolled enchilada, but in a fraction of the time. Corn tortillas hold their structure better than flour.
Melt the cheese and top
Blanket the skillet with cheese and cover (or broil) just until melted and bubbling, with a few golden spots if you broil. Finish with fresh cilantro, avocado, and a dollop of sour cream — the cool, fresh toppings balance the warm, saucy skillet.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; reheat in the microwave or a covered skillet. Add fresh toppings like avocado and sour cream after reheating.
Serving Suggestions
This chicken enchilada skillet pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use rotisserie chicken?+
Yes — stir in about 3 cups of shredded cooked chicken with the sauce and beans, skipping the searing step.
Is this very spicy?+
It's mild to medium depending on your enchilada sauce. Choose a hot sauce or add diced jalapeño for more heat.
Can I make it vegetarian?+
Skip the chicken and double the beans, or add corn and sauteed peppers for a hearty meatless version.
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