Skillet Chicken Enchiladas – A Weeknight Favorite Made Fast
Chicken enchiladas don’t have to mean turning on the oven or spending an hour rolling tortillas. This skillet version gives you all the saucy, cheesy comfort you want with way less effort. It’s hearty, weeknight-friendly, and loaded with flavor.
Best of all, you can use leftover chicken or a rotisserie bird and have dinner on the table in about 30 minutes. It’s the kind of recipe you’ll keep coming back to, because it just works.
Ingredients
Method
- Prep your pieces: Shred the chicken, dice the onion, mince the garlic, and slice the tortillas into strips or quarters. This makes the cooking go fast.
- Warm the tortillas: Heat 1 tablespoon of oil in a large skillet over medium. Add half the tortilla strips and cook 2–3 minutes, stirring, until lightly toasted and pliable. Remove, repeat with another tablespoon of oil and the remaining strips, then set all tortillas aside.
- Sauté aromatics: Add a little more oil if needed. Cook the onion with a pinch of salt for 3–4 minutes until soft and glossy. Stir in the garlic and cook 30 seconds until fragrant.
- Add spices: Sprinkle in 1–2 teaspoons chili powder, 1 teaspoon cumin, and 1/2 teaspoon smoked paprika. Stir for 30 seconds to bloom the spices.
- Build the base: Pour in the enchilada sauce and bring to a simmer. Add the black beans and corn. Let it bubble gently for 2 minutes to thicken slightly.
- Stir in chicken and tortillas: Add the shredded chicken and the toasted tortilla pieces. Fold gently to coat everything in sauce. If it looks dry, add a splash of water or extra sauce. Taste and adjust salt.
- Cheese time: Sprinkle half the cheese over the top, fold once to distribute, then add the remaining cheese on the surface. Reduce heat to low, cover, and cook 3–5 minutes until melted and gooey.
- Finish with freshness: Squeeze in the juice of half a lime and scatter chopped cilantro. Give it one gentle stir or leave the melty top intact.
- Serve: Spoon into bowls and top with sour cream, jalapeños, avocado, more cilantro, and a dash of hot sauce if you like heat.
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Get Your Program TodayWhy This Recipe Works
- One pan, minimal mess: Everything cooks in a single skillet, from softening the onions to melting the cheese.
- Smart shortcuts: Shredded rotisserie chicken and canned enchilada sauce keep the cook time short without sacrificing flavor.
- Tortilla texture that holds up: Lightly toasting the tortillas in the skillet keeps them from getting soggy and adds a subtle, toasty flavor.
- Balanced flavor: A little spice, a touch of acidity, and plenty of savory goodness from chicken, beans, and cheese.
- Easy to customize: Swap the beans, use your favorite salsa, or adjust the heat. It’s flexible and forgiving.
Shopping List
- Cooked chicken: 3 cups shredded (rotisserie works great)
- Corn tortillas: 10–12 small, cut into strips or quarters
- Enchilada sauce: 2 cups (red or green, store-bought or homemade)
- Onion: 1 medium, diced
- Garlic: 2–3 cloves, minced
- Black beans: 1 can (15 oz), drained and rinsed
- Frozen corn: 1 cup (optional, but nice)
- Cheese: 2 cups shredded (Monterey Jack, pepper jack, or a Mexican blend)
- Olive oil: 2–3 tablespoons
- Spices: Chili powder, ground cumin, smoked paprika, and salt
- Lime: 1, for juice
- Fresh cilantro: A small bunch, chopped
- Optional toppings: Sour cream or Greek yogurt, sliced jalapeños, diced avocado, hot sauce
How to Make It
- Prep your pieces: Shred the chicken, dice the onion, mince the garlic, and slice the tortillas into strips or quarters.
This makes the cooking go fast.
- Warm the tortillas: Heat 1 tablespoon of oil in a large skillet over medium. Add half the tortilla strips and cook 2–3 minutes, stirring, until lightly toasted and pliable. Remove, repeat with another tablespoon of oil and the remaining strips, then set all tortillas aside.
- Sauté aromatics: Add a little more oil if needed.
Cook the onion with a pinch of salt for 3–4 minutes until soft and glossy. Stir in the garlic and cook 30 seconds until fragrant.
- Add spices: Sprinkle in 1–2 teaspoons chili powder, 1 teaspoon cumin, and 1/2 teaspoon smoked paprika. Stir for 30 seconds to bloom the spices.
- Build the base: Pour in the enchilada sauce and bring to a simmer.
Add the black beans and corn. Let it bubble gently for 2 minutes to thicken slightly.
- Stir in chicken and tortillas: Add the shredded chicken and the toasted tortilla pieces. Fold gently to coat everything in sauce.
If it looks dry, add a splash of water or extra sauce. Taste and adjust salt.
- Cheese time: Sprinkle half the cheese over the top, fold once to distribute, then add the remaining cheese on the surface. Reduce heat to low, cover, and cook 3–5 minutes until melted and gooey.
- Finish with freshness: Squeeze in the juice of half a lime and scatter chopped cilantro.
Give it one gentle stir or leave the melty top intact.
- Serve: Spoon into bowls and top with sour cream, jalapeños, avocado, more cilantro, and a dash of hot sauce if you like heat.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in a sealed container for up to 4 days. The flavors deepen by day two.
- Reheating: Warm gently on the stovetop with a splash of water or extra sauce. Microwave in 60–90 second bursts, stirring once for even heating.
- Freezing: Freeze in meal-size portions for up to 2 months.
Thaw overnight in the fridge, then reheat with a bit of sauce to restore moisture.
- Revive the texture: Add a fresh squeeze of lime and a sprinkle of cilantro right before serving to brighten everything up.
Why This is Good for You
- Protein-rich: Chicken and beans together make a satisfying, protein-packed meal that keeps you full longer.
- Fiber boost: Black beans and corn add fiber, which supports digestion and steady energy.
- Customizable fat and sodium: Use a light hand with cheese, choose a lower-sodium sauce, and add avocado for healthy fats.
- Real ingredients: Onions, garlic, and spices bring antioxidants and flavor without relying on heavy add-ins.
Common Mistakes to Avoid
- Skipping the tortilla toast: If you don’t toast the tortillas first, they can turn mushy. A quick toast keeps them tender but sturdy.
- Overcooking the chicken: The chicken is already cooked. Heat it just until warmed through to keep it tender.
- Not seasoning the sauce: Even good store-bought sauce may need a pinch of salt, extra cumin, or a squeeze of lime.
Taste as you go.
- Too much liquid: The mixture should be saucy, not soupy. If it’s thin, simmer uncovered for a minute or two to reduce.
- Overmixing after adding cheese: Stir gently once the cheese goes in. Vigorous stirring can break up the tortillas and make the dish gummy.
Alternatives
- Protein swaps: Use shredded turkey, ground chicken, or cooked chorizo.
For vegetarian, try roasted sweet potatoes or sautéed mushrooms.
- Sauce choices: Red enchilada sauce is classic. Green sauce adds tang. A smoky chipotle salsa can bring heat and depth.
- Tortilla options: Corn tortillas give the best flavor and texture, but flour tortillas work in a pinch.
Cut them smaller so they don’t clump.
- Cheese blends: Monterey Jack melts beautifully. Pepper jack adds spice. A bit of cheddar gives a sharper bite.
- Add-ins: Diced bell peppers, zucchini, or spinach can bump up the veggies.
Stir them in with the onions.
- Gluten-free and dairy-free: Corn tortillas are naturally gluten-free. Use a dairy-free cheese or skip cheese and add extra avocado and cilantro.
FAQ
Can I use raw chicken instead of cooked?
Yes, but cook it first in the same skillet. Dice the chicken, season with salt and spices, and sauté in oil until cooked through.
Remove it, proceed with the recipe, and add the chicken back in with the tortillas.
What if I only have flour tortillas?
You can use them. Toast lightly as directed and cut into smaller pieces. They’ll be softer than corn but still tasty.
How spicy is this?
It depends on your sauce and cheese.
For mild, use a mild enchilada sauce and Monterey Jack. For heat, add chipotle in adobo or use pepper jack and a hot sauce drizzle.
Can I make this ahead?
You can prep the components ahead—shred chicken, chop onions, toast tortillas—and store separately. Assemble and heat right before serving for the best texture.
How do I prevent sogginess?
Toast the tortillas, don’t overdo the liquid, and let the mixture simmer briefly to thicken before adding cheese.
Serve soon after the cheese melts.
What pan size should I use?
A large 12-inch skillet works best. If your skillet is smaller, cook in batches or scale the recipe down slightly to avoid overcrowding.
Can I make it without beans?
Absolutely. Skip the beans and add more chicken or veggies like bell peppers or zucchini to keep the volume and texture.
What’s a good side dish?
A simple green salad with lime vinaigrette, cilantro-lime rice, or sautéed peppers and onions pairs nicely.
Keep sides light since the dish is rich and cheesy.
How do I make it creamier?
Stir in 2–3 tablespoons of sour cream or Greek yogurt right before adding the cheese. It adds a subtle tang and a silky texture.
Is there a way to make it lower in calories?
Use less cheese, choose a leaner sauce, and add more veggies. You’ll keep the flavor while trimming calories and boosting nutrition.
In Conclusion
Skillet Chicken Enchiladas bring big enchilada flavor with none of the fuss.
With one pan, a few pantry staples, and a handful of fresh toppings, you get a comforting dinner that’s ready fast and easy to customize. Keep it simple for weeknights or dress it up with extra garnishes when friends come over. Either way, it’s a reliable, satisfying meal you’ll make again and again.
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