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Yields:
4 - 6 serving(s)
Prep Time:
35 mins
Total Time:
50 mins
If you’re craving something cozy, cheesy, and full of bold flavor, this chicken enchilada skillet is just the ticket! This one-pan wonder takes everything you love about traditional enchiladas—tender chicken, smoky spices, melty cheese—and turns it into an easy, family-friendly meal that’s ready in under an hour. No rolling, no fuss—just layer, bake, and enjoy!
I love using rotisserie chicken for this recipe because it saves time while still delivering that slow-cooked flavor. The sauce gets a big boost from sautéed garlic, red onion, tomatoes, chili powder, and cumin—all cooked right in the skillet before adding the enchilada sauce and beans. Then, instead of rolling the tortillas, you simply cut them into pieces and fold them into the mixture. The result is melty, saucy, Tex-Mex goodness in every single bite. It’s enchiladas simplified and it's absolutely delicious!
If you love making one-pan recipes in a skillet, then try these dinners next: skillet chicken lasagna, tamale pie, and pierogi and meatball skillet.
Can you use leftover chicken instead of rotisserie in this chicken enchilada skillet?
Absolutely! Any cooked, shredded chicken will work well in this recipe—rotisserie, baked, or grilled. You can even use leftover turkey for an easy post-holiday meal.
Can you make this chicken enchilada skillet ahead of time?
You can assemble the skillet up to a day ahead, then cover and refrigerate. When ready to serve, bake until heated through and the cheese is bubbly.
What toppings go best with this chicken enchilada skillet?
I love adding sour cream, chopped cilantro, avocado, olives, and a squeeze of lime for brightness. Jalapeños or hot sauce are great for a spicy kick, too!
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Ingredients
- 2 Tbsp. salted butter
- 3 garlic cloves, minced
- 2 plum tomatoes, diced
- 1/2 red onion, chopped
- 2 tsp. chili powder
- 1 1/2 tsp. ground cumin
- 3/4 tsp. kosher salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can red enchilada sauce
- 2 cups shredded rotisserie chicken
- 6 corn tortillas, cut into fourths
- 2 cups grated cheddar-jack cheese (about 8 ounces)
- Sour cream, chopped cilantro, sliced black olives and chopped avocado, for topping
- Lime wedges, for serving
Directions
- Step 1Preheat the oven to 450˚. Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the garlic, tomatoes and onion and season with the chili powder, cumin and salt. Cook until the onion is softened, 2 to 3 minutes.
- Step 2Add the beans, enchilada sauce and chicken, then stir to combine.
- Step 3Remove from the heat, gently fold in the quartered tortillas and top with the cheese.
- Step 4Transfer the skillet to the oven and bake until the cheese melts, 12 to 15 minutes. Let cool for 10 minutes. Top with sour cream, cilantro, olives and avocado. Serve with lime wedges.
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