Chicken Enchilada Skillet (Printable Version)

A filling skillet meal with shredded chicken, tortillas, cheese, beans, and vibrant enchilada sauce, ready in 30 minutes.

# What You'll Need:

→ Meats

01 - 2 cups cooked, shredded chicken (rotisserie or poached)

→ Vegetables

02 - 1 small onion, finely chopped
03 - 1 bell pepper (any color), diced
04 - 2 cloves garlic, minced

→ Sauces & Canned Goods

05 - 1 1/2 cups red enchilada sauce (store-bought or homemade)
06 - 1 (14 oz) can black beans, drained and rinsed
07 - 1 cup corn kernels (fresh, frozen, or canned)

→ Tortillas

08 - 6 small corn tortillas, cut into strips

→ Dairy

09 - 1 1/2 cups shredded Mexican blend cheese (or cheddar/Monterey Jack)

→ Seasonings

10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Toppings (optional)

14 - Chopped cilantro
15 - Sliced green onions
16 - Sour cream
17 - Diced avocado
18 - Lime wedges

# How To Make It:

01 - Heat a large, oven-safe skillet over medium heat. Add a splash of oil and sauté onion and bell pepper until softened, about 3 to 4 minutes. Add garlic and cook for an additional minute.
02 - Stir in ground cumin, smoked paprika, salt, and black pepper.
03 - Add shredded chicken, black beans, and corn kernels. Toss to mix evenly.
04 - Pour in the enchilada sauce and bring the mixture to a simmer.
05 - Fold tortilla strips into the skillet until thoroughly coated with sauce.
06 - Sprinkle shredded cheese evenly over the skillet contents. Cover and cook on low heat for 5 minutes until cheese is melted, or place under broiler for 2 to 3 minutes until bubbly and golden.
07 - Remove from heat and let rest for 2 minutes. Garnish with preferred toppings and serve immediately.

# Expert Advice:

01 -
  • It lives in one skillet, which means minimal cleanup and maximum flavor.
  • The cheese melts into every corner, making even the simplest ingredients taste intentional and luxurious.
  • You can have dinner on the table before anyone asks what's for dinner.
02 -
  • Don't skip draining and rinsing the canned beans; excess liquid thins the sauce and makes the skillet watery.
  • If your enchilada sauce tastes too thin or acidic when tasted raw, it will amplify during cooking—taste and adjust with a pinch of salt or a small dollop of sour cream stirred in before adding the tortillas.
03 -
  • Keep your skillet oven-safe if possible, but if it's not, transfer everything to a baking dish before broiling—the cheese still turns perfect.
  • Cold shredded chicken works fine here, but slightly warm chicken (from a rotisserie or hot water) melts into the sauce more seamlessly.
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