Pin It There's a Tuesday evening I keep coming back to when my neighbor stopped by with a rotisserie chicken and a can of red enchilada sauce, insisting I whip up something quick before her kids' soccer game. I threw together what would become this skillet—one pan, barely twenty minutes, and suddenly we were eating something that tasted like it belonged on a restaurant menu. That moment taught me that the best weeknight meals don't whisper, they sing.
I made this for my brother when he was between apartments, cooking in my tiny kitchen while he sat on the counter telling stories about his new job. The smell alone felt like a gift—garlic and paprika dancing with melting cheese. He asked for the recipe that night, and I realized this dish had become one of those meals that quietly matters, the kind people remember when they remember being looked after.
Ingredients
- Cooked shredded chicken (2 cups): Use rotisserie for convenience or poach and shred your own for control; either way, the meat becomes the foundation that makes this meal feel substantial.
- Red enchilada sauce (1½ cups): This is your backbone—taste it before committing, as some brands run saltier or spicier than others.
- Small onion (1, finely chopped) and bell pepper (1, diced): These soften into the sauce and add natural sweetness that balances the spice.
- Garlic (2 cloves, minced): Don't skip this; it transforms from raw to mellow in just one minute of heat.
- Black beans (1 can, drained and rinsed) and corn (1 cup): These add texture, color, and protein that makes the dish feel complete.
- Corn tortillas cut into strips (6 small): They soften in the sauce rather than staying crispy, creating pockets that catch cheese and flavor.
- Mexican blend cheese (1½ cups, shredded): Monterey Jack or cheddar work beautifully if you can't find the blend; freshly shredded melts smoother than pre-shredded.
- Ground cumin, smoked paprika, salt, and black pepper: These seasonings build warmth and depth without needing anything fancy.
- Optional toppings (cilantro, green onions, sour cream, avocado, lime): These are the final gesture, adding brightness and texture to each bite.
Instructions
- Soften the vegetables:
- Heat a large oven-safe skillet over medium heat with a splash of oil, then add onion and bell pepper. Let them cook for three to four minutes, stirring occasionally, until they're soft and smell sweet. Add garlic and let it toast for just one minute—you want fragrant, not browned.
- Build the base:
- Sprinkle cumin, paprika, salt, and pepper into the pan, stirring to coat everything evenly. This brief toasting releases the spices' essential oils and prevents them from tasting dusty.
- Combine the proteins and vegetables:
- Add shredded chicken, black beans, and corn, tossing everything together until the mixture feels unified. The warmth from the pan will help flavors begin to recognize each other.
- Add the sauce:
- Pour in enchilada sauce and bring the mixture to a gentle simmer over medium heat. Watch for small bubbles around the edges—this is the signal that flavors are marrying.
- Incorporate the tortillas:
- Fold in tortilla strips carefully, making sure they're coated in sauce so they soften rather than crisp. Some will break apart slightly, and that's perfect—those pieces absorb sauce and add body.
- Melt the cheese:
- Sprinkle shredded cheese evenly across the top. Cover the skillet and cook on low heat for five minutes, watching through the lid until the cheese turns glossy and melted. Alternatively, transfer to a broiler for two to three minutes until the cheese bubbles at the edges and turns light golden.
- Rest and serve:
- Remove from heat and let the skillet sit undisturbed for two minutes—this allows the sauce to settle and everything to set slightly. Scatter your chosen toppings across the top and serve while steam still rises from the pan.
Pin It I remember my daughter, six at the time, declaring that she didn't like her vegetables, then eating three forkfuls of this skillet before asking for more. The onion and pepper had dissolved into something she didn't have to think about—they became part of the comfort rather than an obstacle. That's when I understood this dish's real magic.
Why This Skillet Works for Weeknights
The beauty of cooking everything in one pan is that each ingredient is constantly kissing the sauce and the heat. Nothing sits at the edge waiting to be noticed. The tortillas don't need to be fried separately, the cheese doesn't require a separate step, and you're not juggling multiple pots while simultaneously trying to look like you have your life together. This is the kind of recipe that lets you be present with whoever you're feeding rather than tied to the stove.
When to Reach for Your Broiler
Covering the skillet works perfectly fine, but if you want that moment of theater—when you pull it out and the cheese has blistered slightly at the edges with a faint golden crust—use your broiler instead. It's two minutes longer but creates a textural contrast that feels a little more intentional. The broiler also doesn't trap steam the way covering does, so the top stays a bit firmer while the bottom stays saucy.
Building Flavor Without a Recipe Becoming a Project
This skillet teaches a quiet lesson about seasoning: you don't need ten ingredients to make something taste alive. Cumin and smoked paprika are doing almost all the heavy lifting, supported by the salt and pepper you'd use anyway. The enchilada sauce brings acidity and heat, the cheese brings richness, and suddenly you've built something with dimension that tastes like someone cared. Sometimes the best cooking isn't about showing off—it's about knowing what you're reaching for and why.
- Taste your enchilada sauce straight from the jar before cooking so you know what you're working with.
- Shred your own cheese if you have ten extra seconds; it melts more evenly than pre-shredded.
- If you're serving someone with different spice tolerance, have sour cream and lime at the table so they can adjust their own bowl.
Pin It This is the kind of meal that tastes generous without requiring generosity of time. It's proof that feeding people well doesn't mean complicated.
Recipe FAQs
- → Can I substitute chicken with another protein?
Yes, cooked turkey works well, and for a vegetarian option, increase beans or add sautéed mushrooms for a hearty texture.
- → How can I make this dish gluten-free?
Use certified gluten-free enchilada sauce and corn tortillas to ensure the dish meets gluten-free requirements.
- → What is the best way to melt the cheese evenly?
Cover the skillet and cook on low heat or place under a broiler for a few minutes until bubbly and golden.
- → Are there suggested toppings for this dish?
Chopped cilantro, sliced green onions, sour cream, diced avocado, and lime wedges add fresh contrast and brightness.
- → Can I prepare this dish ahead of time?
Yes, assemble and refrigerate it, then reheat gently on the stovetop or in the oven before serving.