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Chicken, beans, and veggies are cooked in enchilada sauce and topped with loads of melty Mexican cheese for a delish single-pan dinner!
- Flavor: Crispy, cheesy Tex-Mex flavors come together quickly in a single skillet.
- Time-Saver: Save time by using pre-cooked chicken, pre-chopped onions, and garlic.
- Serving Suggestions: Top with sour cream, green onions, or avocados and add some cold cervezas or a pitcher of mojitos for a homemade fiesta!
- Freezing: This recipe is great for freezing. Cool the skillet fully and store in airtight containers.
Ingredient Tips for Enchilada Skillet
- Meat: Cooked chicken, turkey, beef, steak, or pork can all be used in this recipe for perfect results every time. Omit the meat for extra beans or quinoa for a vegetarian dish.
- Tortillas: Corn tortilla strips soak up the sauce and provide carb satisfaction, like noodles in a casserole. Crushed tortilla chips, Fritos, or flour tortilla strips can also be used.
- Vegetables: Bell peppers and onions add color and savory flavor to this enchilada skillet. Corn niblets, diced tomatoes, or a vegetable medley can be tossed in as well.
- Beans: Be sure to drain and rinse canned beans before using. Black beans, pinto beans, kidney beans, or any combo of beans can be used!
Tasty Toppings
Anything that goes on a taco can go on an enchilada skillet! Try a dollop of salsa, sour cream, and some sliced black olives, jalapenos, green chilis, green onions, or guacamole. Crumble some tortilla chips or Fritos on top for a satisfying crunch.
Leftover Enchiladas?
Keep leftover enchilada skillet in a covered container in the refrigerator for up to 3 days and reheat portions in the microwave or bake in a casserole dish covered with foil. Serve leftover enchiladas on a bed of greens or rolled into a tortilla for a tasty meal on the go.
Freeze portions in zippered bags for up to 1 month and thaw overnight in the refrigerator before reheating.
More One Skillet Wonders
Did you try this Enchilada Skillet recipe? Be sure to leave a comment and rating below!
Enchilada Skillet
Shredded chicken simmers with beans and tortilla strips in a bold enchilada sauce with lots of melted cheese.
Prevent your screen from going dark
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Preheat the broiler to high heat (500°F).
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Cut the tortillas into ½ -inch strips and set aside.
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In a 12-inch skillet, heat the olive oil over medium heat. Add the bell pepper, onion, chili powder, and cumin. Cook until softened, about 4 minutes.
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Stir in the chicken, beans and enchilada sauce and let simmer uncovered for 3 to 4 minutes or until slightly thickened.
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Add the tortilla strips and stir to combine, separating the strips from each other. Top with cheese and broil for 2 to 3 minutes or until the cheese is melted. Add toppings as desired and serve.
- Optional toppings include sour cream, cilantro, diced tomato, diced red onion, jalapeno, and/or avocado.
- Store leftovers in the refrigerator for 3-4 days, or in the freezer for up to 1 month.
Calories: 253 | Carbohydrates: 6g | Protein: 25g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 322mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1308IU | Vitamin C: 39mg | Calcium: 342mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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