If you’re looking for a fast, satisfying dinner that delivers big flavor without a sink full of dishes, this Chicken Enchilada Skillet is the perfect solution.
Loaded with tender chicken, hearty beans, sweet corn, crunchy tortilla chips, and plenty of melted cheese, this one-pan meal captures everything you love about enchiladas in a fraction of the time.
Perfect for busy weeknights, this easy skillet recipe comes together in just 15 minutes and can be customized with your favorite toppings.
Whether you add creamy avocado, fresh cilantro, extra salsa, or a dollop of sour cream, every bite is packed with comforting Tex-Mex flavor that the whole family will enjoy.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 5
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 (15-ounce) can black beans or pinto beans, drained and rinsed
- 1 (15-ounce) can Southwestern-style corn, drained
- 1/4 cup salsa, plus extra for serving
- 2 1/2 cups cooked chicken, chopped
- 1 cup green enchilada sauce
- 4 cups tortilla chips, broken into large pieces
- 1 1/2 cups shredded Mexican-blend cheese
- Optional toppings: sour cream, chopped cilantro, diced avocado, sliced jalapeños, or additional salsa
Directions
- Preheat the oven broiler using a low setting if available.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chopped onion and cook until softened and translucent, about 2 minutes.
- Stir in the beans, corn, salsa, and cooked chicken. Cook for about 5 minutes, stirring occasionally, until everything is thoroughly heated.
- Pour half of the enchilada sauce over the chicken mixture and stir lightly. Layer half of the broken tortilla chips over the top.
- Drizzle with the remaining enchilada sauce, then add the remaining tortilla chips. Sprinkle the shredded cheese evenly over the entire skillet.
- Remove the skillet from the heat and place it on the center rack under the broiler. Cook until the cheese is melted, bubbly, and lightly golden, about 3 minutes.
- Carefully remove from the oven and let stand for 1 to 2 minutes. Serve immediately with your favorite toppings.
Chef’s Notes
- Rotisserie chicken is a great time-saving option for this recipe.
- Swap green enchilada sauce for red enchilada sauce if you prefer a richer flavor profile.
- For extra crunch, reserve a handful of tortilla chips and sprinkle them over the top just before serving.
- This skillet can be made spicier by adding diced jalapeños or a few dashes of hot sauce.
- Leftovers reheat well, though the chips will soften slightly as they absorb the sauce.