Save There's something magic about a skillet that's still sizzling when everyone sits down to eat. I discovered this chicken enchilada skillet on a Wednesday night when I was staring at a rotisserie chicken, some tortillas, and the kind of tired that makes you want something warm and easy. Twenty minutes later, the whole kitchen smelled like cumin and melted cheese, and I realized I'd stumbled onto the kind of meal that makes people forget they're eating on a weeknight.
I made this for my sister on a rainy Sunday and watched her take that first bite straight from the skillet while it was still bubbling. She closed her eyes like she was tasting something from her childhood, even though she'd never had it before. That's when I knew this wasn't just a quick dinner—it was the kind of comfort food that feels like it's been in your family forever.
Ingredients
- Shredded chicken: Use rotisserie if you're short on time; poached works beautifully too and gives you more control over the flavor.
- Onion and bell pepper: Dice them small enough to soften quickly but big enough to recognize in every bite.
- Garlic: Fresh minced garlic makes a real difference—don't skip it for the sake of convenience.
- Red enchilada sauce: Store-bought is totally fine here; it's the backbone of the whole dish.
- Black beans and corn: These add texture and heartiness without making the skillet feel heavy.
- Corn tortillas: Cutting them into strips instead of leaving them whole keeps everything tender and manageable.
- Mexican blend cheese: The blend melts smoothly; cheddar or Monterey Jack work if that's what you have.
- Cumin and smoked paprika: These warm spices are what make it taste intentional, not just assembled.
Instructions
- Sauté your aromatics:
- Heat a large oven-safe skillet over medium heat and add a splash of oil. Toss in the onion and bell pepper and let them soften for 3 to 4 minutes, stirring occasionally—you want them tender but still with a bit of color. Add the minced garlic and give it a minute to perfume the whole pan.
- Wake up the spices:
- Sprinkle in the cumin, smoked paprika, salt, and pepper, stirring constantly for just a minute. The heat will bloom those spices and make them so much more fragrant than if you just mixed them in cold.
- Combine everything:
- Add your shredded chicken, drained black beans, and corn kernels. Toss everything together so the chicken picks up the spice flavors and everything is warm and coated.
- Pour in the sauce:
- Pour the enchilada sauce over everything and bring it to a gentle simmer. This is when you know you're almost done—the kitchen already smells incredible.
- Fold in the tortillas:
- Add the tortilla strips and fold them in gently until they're coated in sauce. They'll start to soften right away from the heat.
- Melt the cheese:
- Sprinkle the shredded cheese evenly over the top. Cover the skillet and reduce heat to low for about 5 minutes, or take it to the broiler for 2 to 3 minutes if you want that golden, bubbly top.
- Rest and serve:
- Let it sit for a couple of minutes off the heat so the cheese sets just slightly. Garnish with cilantro, green onions, sour cream, avocado, or lime wedges—whatever calls to you.
Save The best part about this dish is watching someone scrape the very last bits from the corners of the skillet, when the cheese has stuck and caramelized just slightly. In those moments, you realize that the simplest meals often bring the most genuine satisfaction.
Why One Skillet Changes Everything
There's a reason cooks have always loved one-pan meals. When everything cooks together, the flavors meld in ways they wouldn't if you were juggling multiple pots. The chicken picks up the spiced tomato sauce, the beans soften and add their earthiness, and the tortillas absorb it all like they were born to do this. You're not just layering ingredients; you're building a single, cohesive dish.
Building Flavor Without Extra Steps
Cumin and smoked paprika are the quiet heroes here. Those two spices do the heavy lifting, transforming store-bought enchilada sauce into something that tastes like it simmered for hours. The sweetness of the corn and the earthiness of the beans balance the heat, and the melted cheese brings everything together like it was all meant to be one dish from the start.
Your Canvas for Variations
This skillet is endlessly customizable because the foundation is so solid. Swap the chicken for turkey, add mushrooms for vegetarians, stir in jalapeños if you like heat, or use green enchilada sauce for something brighter. The technique stays the same; only the details shift.
- Double-check any pre-made sauce or tortilla labels if gluten-free is important for your table.
- Have your toppings prepped and waiting so you can garnish the moment it comes off the heat.
- Leftovers reheat beautifully in a low oven, and the flavors actually deepen overnight.
Save This is the kind of meal that tastes like you spent all afternoon cooking, even when you didn't. That's the real magic.
Recipe Help & Answers
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works perfectly and saves time while keeping the dish flavorful.
- → How do I make it gluten-free?
Use certified gluten-free tortillas and enchilada sauce to ensure the dish is gluten-free.
- → What can I substitute for chicken?
Try cooked turkey, sautéed mushrooms, or extra black beans for a vegetarian twist.
- → Is it possible to broil the cheese topping?
Yes, placing the skillet under the broiler for 2–3 minutes melts and browns the cheese beautifully.
- → What toppings complement this skillet best?
Chopped cilantro, sliced green onions, diced avocado, sour cream, and lime wedges add fresh flavors.
- → Can I prepare this skillet ahead of time?
You can assemble it in advance and keep covered in the fridge before cooking to save time.