Chicken Enchilada Skillet
A quick and flavorful one-pan meal, this chicken enchilada skillet combines seasoned chicken, black beans, corn, and a rich enchilada sauce, all topped with melted cheese for an easy and satisfying dinner.
Why You’ll Love This Recipe
This Chicken Enchilada Skillet is a weeknight dinner hero! It delivers all the flavors of traditional enchiladas without the rolling and baking. With just 30 minutes from start to finish, this one-pan wonder is perfect for busy evenings when you want something hearty and delicious. The combination of tender chicken, savory beans, sweet corn, and gooey cheese creates a satisfying meal that’s both comforting and nutritious. Plus, it’s easily customizable to suit your family’s preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil creates a flavorful base for sautéing the chicken, adding a subtle richness that helps carry the spices throughout the dish.
Boneless, skinless chicken breasts provide lean protein and work perfectly in this quick-cooking dish, absorbing all the Mexican-inspired flavors while staying tender and juicy.
Chili powder brings a mild heat and earthy complexity that’s essential for authentic enchilada flavor without overwhelming the dish.
Cumin adds a warm, nutty dimension that’s characteristic of Mexican cuisine and complements the other spices beautifully.
Garlic powder delivers convenient, evenly distributed garlic flavor throughout the skillet without the need for fresh chopping.
Onion powder provides sweet, savory notes that enhance the dish’s overall flavor profile without adding texture.
Salt and pepper are essential for bringing out the flavors of all the other ingredients – don’t skip this simple but crucial seasoning step.
Enchilada sauce forms the soul of this dish, providing rich, tangy tomato flavor with hints of chili and spices that tie everything together.
Black beans contribute plant-based protein, fiber, and a creamy texture that perfectly complements the chicken and adds heartiness to the meal.
Corn kernels add delightful pops of sweetness and texture that balance the savory elements of the dish.
Cheddar cheese brings sharp, tangy flavor that melts beautifully to create that irresistible cheese pull.
Mozzarella cheese adds a mild, milky flavor and creates that stretchy, gooey texture that makes every bite satisfying.
Fresh cilantro brightens the whole dish with its distinctive herbal notes, adding a fresh counterpoint to the rich, savory flavors.
Sour cream offers a cool, creamy contrast that balances the spices and adds a luxurious touch to each serving.
Directions
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through.
- Add the enchilada sauce, black beans, and corn to the skillet. Stir to combine and bring to a simmer. Cook for an additional 5-7 minutes, allowing the flavors to meld.
- Sprinkle the shredded cheddar and mozzarella cheeses evenly over the chicken mixture. Cover the skillet with a lid and cook for 2-3 minutes, or until the cheese is melted and bubbly.
- Remove from heat and garnish with fresh cilantro. Serve with sour cream on the side, if desired.
Servings and Timing
This recipe makes 4 generous servings, perfect for a family dinner. Each serving contains approximately 350 calories. The entire dish comes together in just 30 minutes, with 5 minutes of prep time and 25 minutes of cooking time, making it an ideal choice for busy weeknights when you need a satisfying meal without spending hours in the kitchen.
Variations
Vegetarian Version: Skip the chicken and double the black beans, or add pinto beans for variety. You could also include diced zucchini, bell peppers, or mushrooms for extra texture and nutrients.
Spicy Kick: Add diced jalapeños or a dash of cayenne pepper if you prefer more heat in your enchilada skillet.
Rice Addition: Stir in 1-2 cups of cooked rice before adding the cheese to make this meal even more filling and stretch it further.
Verde Style: Use green enchilada sauce instead of red for a tangy variation with a different flavor profile.
Tortilla Topping: Tear corn tortillas into pieces and add them to the top along with the cheese for a more traditional enchilada texture.
Protein Swap: Substitute ground beef, turkey, or shredded rotisserie chicken for the chicken breast pieces to save time or change up the flavor.
Storage/Reheating
Refrigeration: Store leftover enchilada skillet in an airtight container in the refrigerator for up to 3-4 days. The flavors often intensify and meld together even more during storage, making leftovers especially delicious.
Freezing: This dish freezes well for up to 3 months. Portion it into individual servings before freezing for easier reheating. Let it cool completely before transferring to freezer-safe containers.
Reheating in Microwave: For quick reheating, microwave individual portions for 2-3 minutes, stirring halfway through. Add a tablespoon of water if the mixture seems dry.
Reheating on Stovetop: For larger portions, reheat gently in a skillet over medium-low heat, adding a splash of water or extra enchilada sauce to maintain moisture. Cover with a lid to help the cheese re-melt.
Meal Prep: This recipe works wonderfully for meal prep. Prepare on Sunday and portion into containers for easy lunches or dinners throughout the week.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work excellently in this recipe and often result in even juicier meat. They may take slightly longer to cook through, so adjust your cooking time accordingly. The higher fat content in thighs also adds more flavor to the dish.
Is there a way to make this recipe less spicy for kids?
Absolutely! You can reduce the chili powder by half or omit it entirely, then let adults add hot sauce to their individual portions. Using mild enchilada sauce also helps create a family-friendly version that everyone can enjoy.
Can I make this dish ahead of time?
Yes, this skillet reheats beautifully. You can prepare it entirely up to the point of adding cheese, then refrigerate. When ready to serve, reheat in the skillet and add the cheese during the final few minutes of cooking.
What can I serve with Chicken Enchilada Skillet?
This one-pan meal stands well on its own, but pairs nicely with a simple green salad, Mexican rice, or tortilla chips for scooping. Sliced avocado or guacamole also makes a wonderful fresh accompaniment.
How can I make this recipe dairy-free?
Simply omit the cheese and sour cream or use plant-based alternatives. There are many good vegan cheese options that melt reasonably well, and dairy-free sour cream substitutes are widely available.
Can I use store-bought rotisserie chicken to save time?
Definitely! Using shredded rotisserie chicken is a great time-saver. Since it’s already cooked, just add it when you incorporate the beans and corn, and reduce the simmering time slightly to prevent the chicken from becoming too dry.
What type of skillet works best for this recipe?
A 12-inch cast iron skillet or non-stick skillet with high sides works perfectly. Cast iron retains heat well for even cooking and can go from stovetop to table for an attractive presentation.
Can I add tortillas to make this more like traditional enchiladas?
Yes! Tear corn tortillas into pieces and layer them throughout the mixture before adding cheese, or place them at the bottom of the pan before adding other ingredients for a casserole-like base.
Is there a way to make this recipe lower in sodium?
Use low-sodium enchilada sauce and black beans, and rinse the beans thoroughly before adding them to the skillet. You can also reduce the added salt and let diners adjust seasoning to taste at the table.
How can I make this dish more colorful and nutritious?
Add diced bell peppers (any color), zucchini, or spinach when you’re cooking the chicken. These vegetables blend well with the flavors while adding vitamins, minerals, and a pop of color to your meal.
Conclusion
This Chicken Enchilada Skillet brings the comfort of traditional enchiladas to your table in a fraction of the time. It’s the perfect solution for busy weeknights when you’re craving Mexican-inspired flavors but don’t want the fuss of rolling and baking. With its balanced combination of protein, vegetables, and warm spices, this one-pan wonder satisfies hunger while providing wholesome nutrition. The versatility of this dish means you can adapt it to suit what you have on hand or your family’s preferences. Whether you’re serving it as is, using it as a filling for burritos, or scooping it up with tortilla chips, this enchilada skillet is bound to become a regular in your meal rotation. Simple to make and even easier to love, it’s comfort food at its most convenient.
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BEST Chicken Enchilada Skillet EVER
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A quick and flavorful one-pan meal, this chicken enchilada skillet combines seasoned chicken, black beans, corn, and a rich enchilada sauce, all topped with melted cheese for an easy and satisfying dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 can (14.5 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for serving)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through.
- Add the enchilada sauce, black beans, and corn to the skillet. Stir to combine and bring to a simmer. Cook for an additional 5-7 minutes, allowing the flavors to meld.
- Sprinkle the shredded cheddar and mozzarella cheeses evenly over the chicken mixture. Cover the skillet with a lid and cook for 2-3 minutes, or until the cheese is melted and bubbly.
- Remove from heat and garnish with fresh cilantro. Serve with sour cream on the side, if desired.
Notes
- If using frozen corn, thaw it before adding to the skillet.
- For extra spice, add a pinch of cayenne pepper with the other seasonings.
- You can serve this dish with tortillas or over rice for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
