Chicken Enchilada Skillet
This skillet keeps the saucy, cheesy center of chicken enchiladas but skips the assembly line. Torn corn tortillas soften just enough to thicken the sauce while keeping a little texture, so the finished dinner feels like enchiladas rather than soup.
Use cooked chicken that is still moist and add it after the sauce has simmered. That prevents leftovers or rotisserie meat from drying out. The final five-minute rest matters because the tortillas continue absorbing sauce after the pan leaves the heat.
The method behind the meal
Why this recipe works
- •Use corn tortillas for the best texture and a gluten-free meal.
- •Choose a mild enchilada sauce, then add heat at the table.
- •Let the skillet rest before serving so each scoop holds together.
Recipe
Chicken Enchilada Skillet
Saucy chicken, black beans, corn, tortillas, and melted cheese in one skillet without rolling a single enchilada.
Prep12m
Cook23m
Total35m
Serves6
Ingredients
Instructions
- 1Heat oil in a large oven-safe skillet over medium. Cook onion for 5 minutes, then add garlic for 30 seconds.
- 2Stir in enchilada sauce, chicken, beans, and corn. Bring to a gentle simmer.
- 3Fold in tortilla pieces until evenly coated. Simmer for 4 minutes, stirring once.
- 4Scatter cheese over the top, cover, and cook on low for 4–5 minutes until melted.
- 5Remove from heat and rest 5 minutes. Finish with lime and cilantro if desired.
Nutrition (per serving, estimated)
438 kcal calories35 g protein42 g carbs16 g fat
