Skillet Chicken Enchiladas

Enchiladas are one meal I never get tired of, but I don’t always have the time or patience to roll tortillas one by one. So, I make this enchilada skillet instead. It has all the cheesy, saucy layers of traditional enchiladas, but it comes together in a single skillet in about half the time.

The tortilla pieces bake right into the sauce, alongside tender shredded chicken, beans, and plenty of melty cheese, making every bite comforting and kid-approved. It’s the kind of meal I rely on to bring some homemade peace and love to hectic weeknights.

Key Ingredients To Gather

This enchilada skillet comes together with just a handful of ingredients. Here are my notes about the key components:

• Shredded chicken: At the beginning of the week, I make a batch of slow cooker shredded chicken or Instant Pot shredded chicken breast to use in various recipes with shredded chicken and for easy meals. I’ve also made this skillet with leftover shredded chicken thigh meat, chopped grilled chicken, ground chicken, or even rotisserie chicken, and they all work great. Ground beef and ground turkey also work.
• Green enchilada sauce: I use mild green enchilada sauce to keep my enchilada skillet kid-friendly while providing a fresh, herbaceous taste, but spicier varieties are also great. Or, use red enchilada sauce for a slightly warmer flavor.
• Pinto beans: I reign in the sodium by purchasing no-salt-added canned beans. Substitute black beans or red beans, if preferred.
• Corn tortillas: I find that corn tortillas work so much better than flour tortillas for this recipe, soaking up the sauce nicely without becoming too soggy. Use homemade corn tortillas, or store-bought corn tortillas

Find the ingredient list with exact measurements in the recipe card below.

Use An Oven-Safe Skillet

I use my favorite enamel-coated large cast iron skillet, which is oven safe. Using a large skillet (12 inches round or larger) ensures all the ingredients fit comfortably without bubbling over. I like cast-iron because it heats evenly, holds its temperature well, and can go straight from the stovetop to the oven without any issues. If cast-iron isn’t an option, use a 12-inch or larger, stainless steel skillet with a heavy bottom. 

How To Make Skillet Enchiladas

I make the shredded chicken a day or so in advance and store it in the fridge. Then, all I have to do is assemble the ingredients for this chicken enchilada skillet, which comes together in a few minutes. 

1. Sauté the veggies: Heat oil in a large skillet over medium heat. Then, add the bell pepper and green onions (both the white and light green parts), and cook until the veggies are tender, stirring occasionally.
2. Combine and season: Turn off the heat, add the spices, shredded chicken, enchilada sauce, and beans, stirring to combine. Fold part of the cheese into the skillet along with the tortilla wedges, making sure they’re evenly dispersed and coated with the enchilada sauce.
3. Bake: Transfer the skillet to a preheated oven, and bake until the cheese is melted and bubbly.
4. Serve: Add any toppings of choice, and enjoy warm.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Toppings And Side Dishes

In my opinion, the best part of any enchilada recipe — from my green chicken enchilada casserole to Jessie’s mushroom enchiladas to these beef skillet enchiladas — is the toppings. My go-tos are sliced green onion, fresh chopped cilantro, black olives, diced tomatoes, sliced avocado, Mexican cheese, jalapeños, and sour cream or Greek yogurt. I thin my sour cream with a bit of milk and lime wedges to create a zesty, crema-inspired sauce.

Then, I include a side or two like tortilla chips with salsa or guacamole, refried beans, or homemade cornbread muffins.

Storage Options

Transfer the cooled leftovers to an airtight container and store in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, I warm individual portions in 60-second increments in the microwave, or I reheat a large amount in a skillet over medium heat on the stovetop. 

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The photos in this post were taken by Megan McKeehan.

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