Dinners and Mains
Easy One-Pan Chicken Enchilada Skillet
Forget the rolling and the mess—this skillet version gives you all the bold, cheesy flavors of classic enchiladas in half the time. It's a comforting, crowd-pleasing dinner that uses simple pantry staples to feed a hungry family fast.
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Level
- Easy
- Per serving
- 480 kcal
Method
Heat a tablespoon of oil in a large skillet over medium heat and sauté the diced onion until it becomes soft and translucent.
Stir in the shredded chicken, black beans, corn, and approximately half of the enchilada sauce. Stir well to combine and heat through.
Gently fold in the corn tortilla strips, ensuring they are distributed throughout the chicken mixture.
Pour the remaining enchilada sauce over the top of the mixture and press down slightly so the tortillas can absorb the liquid.
Sprinkle the shredded cheese evenly across the top. Cover the skillet with a lid and cook for about 5 minutes, or until the cheese is melted and bubbling.
Remove from heat and let it sit for a few minutes to set. Garnish with fresh cilantro and serve with sour cream or avocado if desired.
Notes
Use a rotisserie chicken to save 15 minutes of prep time.
For extra flavor, lightly toast the tortilla strips in the oven before adding them to the skillet.
If the sauce looks too thick, add a splash of chicken broth to loosen it up.
Swap red sauce for salsa verde if you prefer a tangy green enchilada profile.
