I’m so happy to share this Chicken Enchilada Skillet recipe because it makes enchilada night so much easier. Everything cooks in one pan with tender chicken, soft tortilla strips, and rich enchilada sauce. The melted cheese on top makes it warm, comforting, and very family friendly. It is perfect for busy nights when you want something filling without a lot of work.
Level: Easy
Total Time: about 50 minutes
Prep Time: about 15 minutes
Cook Time: about 35 minutes
Yield: about 6 servings
Course: Dinner
Cuisine: Mexican inspired
I still remember the first time I made this skillet at home. I loved how quickly it came together and how the kitchen smelled warm and cozy while it baked.
This recipe gives you all the flavors of classic chicken enchiladas without rolling anything. You cook everything in one oven safe skillet, then bake it until the cheese melts and the sauce bubbles. It is great for weeknights, picky eaters, and anyone who loves simple comfort food.
How to Make Chicken Enchilada Skillet
This dish brings together saucy, cheesy, and savory flavors in one easy pan. Here’s how it all comes together:
• Soft onions cooked in olive oil
• Cooked shredded chicken for speed and ease
• Enchilada sauce and green chilies for bold flavor
• Corn tortilla strips that soak up the sauce
• A generous layer of melted cheese on top
• Simple toppings like cilantro and sour cream
It is a one pan meal with big flavor and very simple cleanup.
Ingredients
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 4 cups cooked shredded chicken
• 1 tablespoon taco seasoning
• 1 can diced mild green chilies, about 4 ounces
• 1 can red enchilada sauce, about 19 ounces
• 8 small corn tortillas, cut into strips
• 2 cups shredded Mexican cheese blend
• Fresh cilantro leaves, for serving (optional)
• Sour cream, for serving (optional)
Directions
- Heat the Oven:
- Heat your oven to 350°F so it is ready later.
- Cook the Onion:
- Heat the olive oil in a large oven safe skillet over medium heat.
- Add the diced onion and cook for about 5 minutes until soft and clear.
- Add the Chicken and Sauce:
- Stir in the shredded chicken, taco seasoning, green chilies, and enchilada sauce.
- Mix everything well so the chicken is fully coated.
- Add the Tortillas:
- Stir in the tortilla strips.
- Turn the heat up slightly until the mixture gently boils.
- Simmer Briefly:
- Lower the heat and simmer for about 2 minutes.
- Stir often so the tortilla strips soften and spread out.
- Top with Cheese:
- Take the skillet off the heat.
- Sprinkle the cheese evenly over the top.
- Bake the Skillet:
- Place the skillet in the oven.
- Bake for about 25 minutes until the cheese is melted and the sauce is bubbling.
- Finish and Serve:
- Top with cilantro and sour cream if you like.
- Serve hot right from the skillet.
Process Details
• Using Cooked Chicken: Starting with cooked shredded chicken keeps this recipe fast and stress free.
• Softening the Tortillas: Simmering the tortilla strips helps them soak up sauce and become tender.
• Baking the Cheese: Baking melts the cheese evenly and thickens the sauce just enough.
• One Pan Cooking: Using one skillet saves time and makes cleanup easier.
Tips for Success
• Use rotisserie chicken to save time.
• Stir the tortilla strips gently so they do not clump together.
• Adjust the seasoning to your taste if your enchilada sauce is mild or spicy.
• Add beans or corn if you want to stretch the meal.
• Let the skillet rest for a few minutes before serving so it sets slightly.
Serving Ideas
• Serve with sour cream, salsa, or guacamole on the side.
• Pair with Mexican style rice or simple beans.
• Add a fresh green salad to balance the richness.
• Scoop it into bowls and top with extra cheese if you like.
Storage & Freezing
• Refrigerator: Let leftovers cool and store in an airtight container for about 3 to 4 days.
• Reheating: Reheat in the oven or microwave until warm, adding a small splash of water if needed.
• Freezing: Freeze in freezer safe containers for up to 2 months.
• Texture Note: The tortillas will be softer after freezing, but the flavor will still be good.
Nutrition Info (Approximate per Serving)
• Calories: ~450
• Protein: ~25g
• Carbohydrates: ~36g
• Fat: ~17g
• Fiber: ~4g
• Sodium: ~330mg
• Sugar: ~5g
This Chicken Enchilada Skillet is warm, cheesy, and full of comforting flavor, all made in one simple pan. It gives you everything you love about enchiladas without the extra steps.
I hope you enjoy making this recipe as much as I do. Once you try it, it may become one of your favorite easy dinners for busy nights.