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.
Ingredients
- Extra virgin olive oil: Used to sautรฉ 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 Sautรฉ Vegetables
Preheat oven to 425ยฐF. 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. Sautรฉ 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 ยผ 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 jalapeรฑos, 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 sautรฉ 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 350ยฐF 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 jalapeรฑos 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!
PrintChicken Enchilada Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Stovetop, Oven
- Cuisine: Mexican-Inspired
Description
This Chicken Enchilada Skillet is a quick and easy one-pan meal with a delicious Mexican twist! Tender chicken, crisp vegetables, and cheesy tortillas are baked in a flavorful enchilada sauce. It’s a satisfying and convenient dish that’s perfect for a weeknight dinner.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, cored and diced
- 1 poblano pepper (or green bell pepper), cored and diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 20 ounces red enchilada sauce (homemade or store-bought)
- 3 cups cooked, shredded chicken
- 1 (15-ounce) can low-sodium black beans or pinto beans, rinsed and drained
- 1/2 cup 2% or whole milk plain Greek yogurt
- 6 corn tortillas, cut into quarters
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend), divided
- Optional toppings: diced avocado, sliced jalapeรฑo, chopped fresh cilantro, additional Greek yogurt or sour cream
Instructions
- Preheat Oven and Sautรฉ Vegetables: Preheat oven to 425ยฐF (220ยฐC) with racks in the upper third and center positions. Heat olive oil in a large oven-safe skillet over medium heat. Add onion, bell peppers, garlic powder, cumin, oregano, salt, and pepper. Sautรฉ until vegetables are tender.
- Combine Ingredients: Remove skillet from heat and transfer the vegetable mixture to a bowl. Add enchilada sauce, chicken, beans, and Greek yogurt to the bowl and stir to combine. Fold in tortilla quarters and ยผ cup of cheese.
- Bake: Spoon the mixture back into the skillet. Sprinkle with remaining cheese. Bake on the upper third rack for 10 minutes, or until cheese is bubbly. Optionally, broil for 1-2 minutes to brown the cheese, watching carefully.
- Serve: Let rest for a few minutes before serving hot with desired toppings.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a baking dish or oven-safe skillet in the oven at 350ยฐF (177ยฐC) until hot.
- Make Ahead: Chop and sautรฉ vegetables in advance, then store in the refrigerator overnight. Finish the recipe as directed when ready.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 500
- Sugar: 8g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg
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