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
Scale
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.
