Enchilada Skillet

Chicken, beans, and veggies are cooked in enchilada sauce, mixed with tortilla strips and topped with loads of melty cheese for a delish single-pan dinner!

Flavor: Crispy, cheesy Tex-Mex flavors come together quickly in a single skillet.
Time-Saver: Save time by using pre-cooked chicken, pre-chopped onions, and garlic.
Serving Suggestions: Top with sour cream, green onions, or avocados and add some cold cervezas or a pitcher of mojitos for a homemade fiesta!
Freezing: This recipe is great for freezing. Cool the skillet fully and store in airtight containers.

tortillas, oil , cheese , enchilada sauce , pepper , onion , beans , cumin , chili powder and shredded chicken with labels to make Enchilada Skillet

Ingredient Tips for Enchilada Skillet

Meat: Cooked chicken, turkey, beef, steak, or pork can all be used in this recipe for perfect results every time. Omit the meat for extra beans or quinoa for a vegetarian dish.
Tortillas: Corn tortilla strips soak up the sauce and provide carb satisfaction, like noodles in a casserole. Crushed tortilla chips, Fritos, or flour tortilla strips can also be used.
Vegetables: Bell peppers and onions add color and savory flavor to this enchilada skillet. Corn niblets, diced tomatoes, or a vegetable medley can be tossed in as well.
Beans: Be sure to drain and rinse canned beans before using. Black beans, pinto beans, kidney beans, or any combo of beans can be used!

Tasty Toppings

Anything that goes on a taco can go on an enchilada skillet! Try a dollop of salsa, sour cream, and some sliced black olives, jalapenos, green chilis, green onions, or guacamole. Crumble some tortilla chips or Fritos on top for a satisfying crunch.

cooking onions and peppers with seasonings to make Enchilada Skillet

adding chicken , beans and sauce to pan or cooked vegetables to make Enchilada Skillet

Stack tortillas and slice them with a pizza cutter for quick prep.
Use a large non-stick skillet for easier serving and cleanup!
Be sure to add the cheese at the end to ensure it stays melty and gooey and not overcooked.

Leftover Enchiladas?

Keep leftover enchilada skillet in a covered container in the refrigerator for up to 3 days and reheat portions in the microwave or bake in a casserole dish covered with foil. Serve leftover enchiladas on a bed of greens or rolled into a tortilla for a tasty meal on the go.

Freeze portions in zippered bags for up to 1 month and thaw overnight in the refrigerator before reheating.

More One Skillet Wonders

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Shredded chicken simmers with beans and tortilla strips in a bold enchilada sauce with lots of melted cheese.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Cook ModePrevent your screen from going dark

Preheat the broiler to high heat (500°F).
Cut the tortillas into ½ -inch strips and set aside.
In a 12-inch skillet, heat the olive oil over medium heat. Add the bell pepper, onion, chili powder, and cumin. Cook until softened, about 4 minutes.
Stir in the chicken, beans and enchilada sauce and let simmer uncovered for 3 to 4 minutes or until slightly thickened.
Add the tortilla strips and stir to combine, separating the strips from each other. Top with cheese and broil for 2 to 3 minutes or until the cheese is melted. Add toppings as desired and serve.

Optional toppings include sour cream, cilantro, diced tomato, diced red onion, jalapeno, and/or avocado.
Store leftovers in the refrigerator for 3-4 days, or in the freezer for up to 1 month.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Lunch, Main Course

Cuisine American, Mexican

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