Name: Chicken Enchilada Skillet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
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)

A delicious one-pan wonder that brings all the flavors of classic enchiladas without the fuss of rolling and baking. This Chicken Enchilada Skillet combines tender chicken, savory beans, sweet corn, and melty cheese in a zesty enchilada sauce for a quick weeknight meal that satisfies your Mexican food cravings.

Why You’ll Love This Recipe

This Chicken Enchilada Skillet is perfect for busy weeknights when you want the flavors of enchiladas without the assembly time. Ready in just 30 minutes, it delivers bold Mexican flavors in one convenient pan. It’s protein-packed, customizable, and family-friendly. Plus, cleanup is a breeze with this one-pan wonder that’s both economical and delicious. Perfect for meal prep, it actually tastes even better the next day as the flavors continue to develop.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil provides the base for sautéing your chicken to golden perfection, adding a subtle fruity note that enhances rather than overpowers the Mexican flavors.

Boneless skinless chicken breasts create the protein foundation of this dish. They cook quickly and absorb all the delicious seasonings. You can substitute chicken thighs for a richer flavor if you prefer.

Chili powder brings that authentic Southwestern flavor profile without overwhelming heat. It adds depth and color to the dish while building the enchilada flavor base.

Cumin adds an earthy, warm quality that’s essential in Mexican cooking. Its distinctive taste helps create that authentic enchilada flavor you’re looking for.

Garlic powder infuses the dish with savory notes without the prep work of fresh garlic. It blends smoothly into the sauce and seasons the chicken perfectly.

Onion powder provides sweet, savory flavor throughout the dish without the texture of actual onions, making this dish appeal to even picky eaters.

Salt and pepper are essential for bringing all the flavors to life. Don’t skip these basics—they enhance every other ingredient in the skillet.

Enchilada sauce forms the flavorful foundation of this dish, providing that classic tangy, slightly spicy flavor that defines enchilada dishes. Use mild, medium, or hot according to your preference.

Black beans add hearty texture, fiber, and protein. Their mild flavor absorbs the enchilada sauce beautifully while adding nutritional value to the meal.

Corn kernels bring sweet little bursts of flavor and color to the skillet. They balance the savory components with their natural sweetness.

Cheddar cheese contributes sharp, tangy flavor that becomes irresistibly gooey when melted over the top of the skillet.

Mozzarella cheese adds that stretchy, melty quality that makes every bite incredibly satisfying. Its milder flavor complements the sharper cheddar perfectly.

Fresh cilantro brightens the entire dish with its distinctive herbal flavor. While optional for cilantro-averse diners, it adds an authentic finish to the Mexican flavor profile.

Sour cream offers a cool, creamy contrast to the warm spices when dolloped on top. It helps balance the heat and adds a luxurious texture 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 Chicken Enchilada Skillet recipe makes 4 generous servings, perfect for a family dinner. Each serving contains approximately 350 calories, making it a reasonably healthy main dish option. The entire meal comes together in just 30 minutes—5 minutes of prep time and 25 minutes of cooking time—making it ideal for busy weeknights when you need dinner on the table quickly.

Variations

Vegetarian Version: Skip the chicken and double the beans, or add plant-based chicken alternatives. Add diced bell peppers for extra texture and nutrition.

Spicy Kick: Add diced jalapeños or a dash of hot sauce to increase the heat level according to your preference.

Tortilla Topping: Layer small corn tortilla pieces on top before adding the cheese for a more traditional enchilada texture.

Green Enchilada Skillet: Substitute green enchilada sauce for red and use pepper jack cheese instead of cheddar for a tangy variation.

Loaded Version: Add sliced black olives, diced red onions, and diced avocado as toppings after cooking for an even more flavorful dish.

Breakfast Skillet: Add scrambled eggs to the mix and serve with tortillas for a hearty breakfast version.

Storage/Reheating

This Chicken Enchilada Skillet keeps beautifully, making it perfect for meal prep or leftovers. Store any remaining portions in an airtight container in the refrigerator for up to 3-4 days. The flavors actually continue to develop, making the leftovers sometimes even more delicious than the original meal.

To reheat, microwave individual portions for 2-3 minutes, stirring halfway through. For best results, reheat on the stovetop over medium-low heat, adding a tablespoon of water if needed to keep the mixture from drying out.

If you want to freeze portions, allow the skillet to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as directed above.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Yes! Using pre-cooked rotisserie chicken is a fantastic time-saver. Simply shred about 2 cups of rotisserie chicken and add it to the skillet with the enchilada sauce, reducing the cooking time in the first step since the chicken is already cooked.

Is there a way to make this recipe lower in calories?

Certainly. You can use reduced-fat cheese, lean chicken breast, and light sour cream. Additionally, increasing the vegetable content by adding bell peppers, zucchini, or spinach will add volume without significantly increasing calories.

Can I make this recipe in advance?

Absolutely! You can prepare the recipe through step 2, refrigerate it, and then add the cheese and finish cooking just before serving. This makes it perfect for meal prep or entertaining.

What can I serve with Chicken Enchilada Skillet?

This dish pairs wonderfully with Mexican rice, a simple green salad, or warm tortillas. For a lighter option, serve over cauliflower rice or with a side of roasted vegetables.

How spicy is this recipe?

As written, this recipe is mild to medium in spiciness, depending on the enchilada sauce you choose. For a milder version, use mild enchilada sauce and reduce the chili powder. For more heat, add diced jalapeños or a dash of hot sauce.

Can I use flour instead of corn tortillas if I add them?

While traditional enchiladas use corn tortillas, you can absolutely use flour tortillas in this skillet version if you prefer their taste or texture. Just be aware they may become softer than corn tortillas when mixed with the sauce.

Is this recipe gluten-free?

Most enchilada sauces contain wheat flour as a thickener, so check labels carefully if you need a gluten-free option. All other ingredients are naturally gluten-free. You can also make your own gluten-free enchilada sauce using cornstarch as a thickener.

Can I add more vegetables to this recipe?

Definitely! Bell peppers, zucchini, spinach, or diced tomatoes would all be excellent additions. Add them when you’re cooking the chicken for firmer vegetables, or with the beans and corn for softer vegetables.

What if I don’t have both types of cheese?

No problem! You can use all cheddar or all mozzarella if that’s what you have on hand. Other good options include Monterey Jack, pepper jack, or a Mexican cheese blend.

Can I make this in a slow cooker?

Yes, this recipe adapts well to a slow cooker. Cook the chicken with seasonings first, then transfer to the slow cooker with the beans, corn, and enchilada sauce. Cook on low for 3-4 hours, add cheese in the last 15 minutes, and garnish before serving.

Conclusion

This Chicken Enchilada Skillet brings the flavor of traditional enchiladas to your table without the fuss. Perfect for busy weeknights, it delivers a satisfying, protein-rich meal that the whole family will enjoy. The combination of tender chicken, hearty beans, sweet corn, and melty cheese in a zesty enchilada sauce creates a harmonious blend of flavors and textures.

What makes this recipe truly special is its versatility—adjust the heat level, add your favorite vegetables, or change up the proteins to suit your taste. Whether you’re looking for a quick dinner solution or planning meals ahead, this one-pan wonder deserves a regular spot in your recipe rotation. Enjoy the taste of homemade Mexican cuisine with minimal effort and maximum flavor!

The BEST Chicken Enchilada Skillet