Chicken Enchilada Skillet Recipe

This Chicken Enchilada Skillet is a quick and easy one-pan meal that’s perfect for busy weeknights! Imagine tender chicken, a medley of colorful vegetables, and cheesy tortillas, all coated in a rich and flavorful enchilada sauce. This recipe is ready in just 30 minutes, making it a fantastic option when you’re short on time but still crave a delicious and satisfying dinner.

Why You’ll Love This Recipe

• Flavorful and Easy: This recipe is packed with Mexican-inspired flavors and comes together in a flash with just one pan to clean. It’s a perfect option for busy weeknights or when you’re short on time.
• One-Pan Wonder: Minimal cleanup! Everything cooks together in one skillet, saving you time and effort.
• Versatile: Feel free to customize it with your favorite toppings, such as sour cream, guacamole, or shredded lettuce. You can also adjust the spice level to your preference.
• Healthy and Satisfying: This dish includes lean protein from the chicken, fiber from the beans, and plenty of vegetables, making it a healthy and satisfying choice.

this Recipe

Ingredients

• Extra virgin olive oil: Used to sauté the vegetables.
• Yellow onion: Diced and adds a savory base and sweetness.
• Red bell pepper and poblano pepper (or green bell pepper): Cored and diced, they add sweetness, color, and a bit of crunch.
• Garlic powder: Adds a subtle garlic flavor.
• Ground cumin: Adds a warm and earthy flavor.
• Dried oregano: Adds a slightly bitter and earthy flavor.
• Kosher salt: Enhances the overall flavor of the dish.
• Ground black pepper: Adds a touch of heat.
• Red enchilada sauce: Adds a rich and flavorful base to the dish. You can use store-bought or homemade enchilada sauce.
• Cooked shredded chicken: Use leftover or rotisserie chicken for convenience. Crockpot Mexican chicken adds an extra layer of flavor.
• Black beans or pinto beans: Adds protein and fiber. Use low-sodium or no-salt-added beans for better control over the saltiness.
• Greek yogurt: Adds a creamy texture and a tangy flavor. Use 2% or whole milk plain Greek yogurt; avoid fat-free yogurt, as it may curdle.
• Corn tortillas: Cut into quarters and adds a satisfying texture.
• Shredded cheese: Use your favorite cheese, such as sharp cheddar, cheddar jack, Monterey Jack, or pepper jack.

Note: For exact measurements, see the recipe card below!

How to Make Chicken Enchilada Skillet

Step 1: Preheat and Sauté Vegetables

Preheat oven to 425°F. Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion, bell peppers, garlic powder, cumin, oregano, salt, and pepper. Sauté until the vegetables are softened and lightly browned, about 6 minutes.

Step 2: Combine Ingredients

Remove the skillet from the heat and transfer the vegetable mixture to a large bowl. Add the enchilada sauce, shredded chicken, black beans (or pinto beans), and Greek yogurt to the bowl. Stir to combine. Fold in the tortilla quarters and ¼ cup of the shredded cheese.

Step 3: Bake and Broil

Spoon the mixture back into the same skillet. Sprinkle the remaining cheese over the top. Transfer the skillet to the oven and bake on the upper third rack until the cheese is hot and bubbling, about 10 minutes. If desired, switch the oven to broil and broil for a minute or two to brown the cheese, watching carefully to prevent burning.

Step 4: Serve

Remove the skillet from the oven (be careful, the handle will be hot!) and let it rest for a few minutes before serving. Serve hot with your favorite toppings, such as diced avocados, sliced jalapeños, chopped fresh cilantro, or additional Greek yogurt or sour cream.

Pro Tips for Making the Recipe

• Use cooked chicken: Save time by using leftover cooked chicken or rotisserie chicken.
• Adjust the spice level: Adjust the amount of spices or enchilada sauce to your liking, depending on how spicy you want the dish.
• Add other vegetables: Feel free to add your favorite vegetables to the skillet along with the onions and peppers, such as sliced mushrooms, diced zucchini, or corn.
• Make ahead: You can chop and sauté the vegetables ahead of time and store them in the refrigerator overnight. When ready to serve, simply combine the remaining ingredients and bake as directed.

How to Serve

This Chicken Enchilada Skillet is a satisfying meal on its own, but here are some ideas for serving it:

• Toppings: Offer a variety of toppings, such as sour cream, guacamole, shredded lettuce, or extra cheese, for people to customize their plates.
• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the dish.
• Tortilla Chips: Serve with tortilla chips for scooping and dipping.

Make Ahead and Storage

This Chicken Enchilada Skillet is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.

Storing Leftovers

Store leftover skillet in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in the oven at 350°F until warmed through and the cheese is bubbly.

FAQs

1. Can I use a different type of protein?

Yes, you can! Shrimp, steak, or even ground beef would be delicious substitutes for chicken. Adjust the cooking time accordingly.

2. Can I use flour tortillas instead of corn tortillas?

Absolutely! Flour tortillas would add a softer texture to the dish.

3. Can I make this recipe vegetarian?

Yes, you can! Omit the chicken and use black beans, sweet potatoes, or a variety of vegetables for the filling.

4. Can I make this recipe spicier?

Definitely! Use a hotter enchilada sauce or add a pinch of red pepper flakes or diced jalapeños to the skillet.

This Chicken Enchilada Skillet Recipe is a flavorful and convenient way to enjoy a delicious and satisfying meal. With its simple preparation, versatile ingredients, and one-pan convenience, it’s a recipe you’ll want to make again and again!

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