If you’re craving a vibrant, comforting, and downright delicious meal that comes together in one pan, this Chicken Enchilada Skillet Recipe is calling your name. Packed with tender shredded chicken, colorful peppers, creamy beans, and rich enchilada sauce, this skillet dinner nails that perfect balance of spicy, savory, and cheesy. It’s a fantastic weeknight meal that manages to feel both homey and special, making it a new family favorite you’ll want to make again and again.
Ingredients You’ll Need
The magic behind this Chicken Enchilada Skillet Recipe lies in its simple yet powerhouse ingredients. Each one brings its own personality, adding layers of flavor, texture, and color that make this dish shine.
- Extra virgin olive oil: Perfect for sautéing the veggies and adding a fruity note without overpowering.
- Yellow onion, diced: Adds a subtle sweetness and soft texture when cooked down.
- Red bell pepper, diced: Brings vibrant color and crisp, fruity flavor.
- Poblano or green bell pepper, diced: Offers mild heat and an earthy tone to balance the sweet pepper.
- Garlic powder: A quick way to infuse that signature garlicky warmth without chopping fresh.
- Ground cumin: Brings a smoky, nutty layer that’s essential in Mexican-inspired dishes.
- Dried oregano: Adds an herbal brightness that complements the spices perfectly.
- Kosher salt and ground black pepper: To season and enhance all the flavors lovingly.
- Red enchilada sauce (20 ounces): The soul of the dish, providing tangy, spicy, and rich tomato flavor.
- Cooked, shredded chicken (3 cups): Tender, juicy protein that soaks up all the saucy goodness.
- Low-sodium black or pinto beans (15-ounce can): Adds creamy texture, fiber, and earthy flavor.
- Plain Greek yogurt (½ cup): Creams and mellows the sauce with a subtle tang and richness.
- Corn tortillas (6, cut into quarters): Provide that authentic corn flavor and a wonderful bite throughout.
- Shredded cheese (1 cup): Cheddar, Monterey Jack, or a blend creates a melty, golden topping every bite deserves.
- Optional toppings: Diced avocado, sliced jalapeño, fresh cilantro, and extra yogurt or sour cream all add freshness and flair.
How to Make Chicken Enchilada Skillet Recipe
Step 1: Preheat Oven and Sauté Vegetables
Start by warming your oven to 425°F (220°C), positioning the racks in the upper third and center to get the perfect baking heat. In a large oven-safe skillet, heat the olive oil over medium heat. Toss in your diced onion, red bell pepper, poblano (or green bell pepper), and season with garlic powder, cumin, oregano, salt, and pepper. Sauté the mixture until the veggies are soft and fragrant—this step builds the aromatic base that makes the entire dish sing.
Step 2: Combine Ingredients
Remove your skillet from the heat and transfer the sautéed vegetables to a mixing bowl. Stir in the enchilada sauce, shredded chicken, rinsed beans, and Greek yogurt. This blend brings creamy richness and hearty flavor to the dish. Gently fold in your quartered corn tortillas and a portion of the shredded cheese, which starts softening the tortillas and mixing textures beautifully.
Step 3: Bake
Now it’s time to return this vibrant mixture back into your skillet. Sprinkle the remaining cheese over the top, ensuring a gorgeous golden crust when baked. Place the skillet on the upper rack of your oven and bake for about 10 minutes, or until the cheese bubbles delightfully. For an extra touch of golden crispness, switch to broil for 1 to 2 minutes while keeping a close eye so it doesn’t burn. This final cooking step ties everything together in a warm, melty, irresistible casserole.
Step 4: Serve
Let your Chicken Enchilada Skillet rest for a few minutes to settle the flavors and make serving easier. Then dish it out hot with your choice of garnishes, creating a dish that’s as beautiful as it is delicious.
How to Serve Chicken Enchilada Skillet Recipe
Garnishes
Adding the right garnishes is like dressing up your best outfit—it elevates everything. Diced avocado lends creamy richness and a lovely green pop, while sliced jalapeños bring cheerful heat for those who love a little kick. Fresh cilantro adds bright herbal notes and freshness that lighten the dish. Finally, a dollop of Greek yogurt or sour cream rounds out the flavors with cooling creaminess—perfectly balancing the spice and depth of the enchilada sauce.
Side Dishes
Though this skillet is filling on its own, pairing it with sides can enhance your meal. A simple side salad with a tangy lime vinaigrette keeps things light and refreshing. Mexican-style rice or cilantro lime rice complements the flavors gorgeously, soaking up any extra sauce. For crunch lovers, a side of crispy tortilla chips or roasted corn offers delightful texture contrast.
Creative Ways to Present
This Chicken Enchilada Skillet Recipe shines straight from the pan, making it perfect for a family dinner or casual get-together. For a fun twist, serve it as loaded enchilada nachos—spreading the bake over tortilla chips and adding the toppings you love. Alternatively, spoon the skillet mixture into warm tortillas and roll up for enchilada-inspired soft tacos that everyone will adore. No matter how you serve it, this dish brings comfort and excitement to your table.
Make Ahead and Storage
Storing Leftovers
Got leftovers? No problem. Transfer them into an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making the Chicken Enchilada Skillet Recipe even more delicious as it sits. Just be sure to cool completely before sealing your container.
Freezing
This recipe freezes beautifully if you want to save portions for later. Portion into freezer-friendly containers or heavy-duty freezer bags and freeze for up to 2 months. Label with the date so you know exactly when to enjoy it by. Just thaw overnight in the fridge before reheating.
Reheating
To bring your leftovers back to life, reheat gently in a skillet over medium-low heat or in the microwave until warmed through. If reheating in the oven, cover with foil and bake at 350°F (175°C) until hot and bubbly. This helps maintain the cheesy topping without drying out the dish.
FAQs
Can I use fresh enchilada sauce instead of store-bought?
Absolutely! Fresh enchilada sauce adds an extra layer of homemade goodness that pairs beautifully with this recipe. Just be sure to choose a sauce that matches your preferred spice level and flavor profile.
What types of cheese work best?
Cheddar and Monterey Jack cheese are fantastic choices because they melt well and complement the enchilada flavors. Feel free to use a blend or try pepper jack for a little extra heat.
Can I make this vegetarian?
Yes, you can easily swap the shredded chicken for extra beans, cooked veggies, or even tofu. Just keep the seasoning and enchilada sauce the same for that signature flavor.
Is this recipe spicy?
It has a mild to moderate kick thanks to the enchilada sauce and poblano pepper, but you can adjust the heat by choosing milder peppers or adding more jalapeños as desired.
Can I use flour tortillas instead of corn?
Corn tortillas are traditional here and add authentic flavor and texture, but in a pinch, flour tortillas will work. Just be aware that the texture and flavor will be slightly different, though still delicious.
Final Thoughts
This Chicken Enchilada Skillet Recipe has quickly become one of my go-to meals when I want something that’s easy, colorful, and bursting with flavor. It’s perfect for busy weeknights, impressing guests, or whenever you need some cozy comfort food. Dive in, make it your own, and enjoy every cheesy, saucy bite—trust me, you won’t regret giving this recipe a spot on your dinner rotation!
Print
Chicken Enchilada Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Description
This Chicken Enchilada Skillet is a delicious, quick, and hearty one-pan meal combining sautéed vegetables, shredded chicken, beans, tortillas, and cheese, all baked to melty perfection. Perfect for busy weeknights, this recipe blends classic Mexican-inspired flavors with the convenience of an oven-safe skillet, topped with optional fresh garnishes for extra zest.
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 Ingredients
- 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 your oven to 425°F (220°C), placing the racks in the upper third and center positions. Heat the olive oil in a large oven-safe skillet over medium heat. Add diced onion, red bell pepper, poblano pepper, garlic powder, cumin, oregano, salt, and black pepper. Sauté the mixture until the vegetables are tender and aromatic.
- Combine Ingredients: Remove the skillet from heat and transfer the sautéed vegetable mixture to a large bowl. Add the red enchilada sauce, cooked shredded chicken, rinsed and drained beans, and Greek yogurt. Stir until well combined. Next, gently fold in the tortilla quarters and ¼ cup of the shredded cheese.
- Bake: Spoon the entire mixture back into the same oven-safe skillet, spreading it evenly. Sprinkle the remaining ¾ cup of shredded cheese evenly on top. Place the skillet on the upper third rack in the oven and bake for 10 minutes, or until the cheese is bubbly and melted. For a browned, crispy cheese topping, optionally broil for 1–2 minutes—watch closely to prevent burning.
- Serve: Allow the skillet to rest for a few minutes after baking. Serve the enchilada skillet hot, topped with your choice of diced avocado, sliced jalapeño, chopped fresh cilantro, and extra Greek yogurt or sour cream for added creaminess and flavor.
Notes
- You can substitute poblano peppers with green bell peppers if preferred or unavailable.
- Using an oven-safe skillet is essential for the bake step; otherwise, transfer to a baking dish.
- For a spicier dish, add diced jalapeños to the vegetable sauté or as a topping.
- Leftovers store well refrigerated in an airtight container for up to 3 days.
- To warm leftovers, microwave or bake until heated through and cheese is melty again.
