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Chicken Enchilada Skillet Recipe

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  • Author: Emily
  • 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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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