Chicken Enchilada Skillet
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This cheesy Chicken Enchilada Skillet brings big enchilada flavor without the rolling, baking, or patience. Cheesy, saucy, and just a little crunchy in all the right places, with warm spices, tender chicken, melty cheese, and tortilla strips woven right in. It’s cozy, fast, and absolutely meant to be eaten straight from the pan!
Table of Contents
WHY YOU’LL LOVE SKILLET CHICKEN ENCHILADAS
- One skillet. No oven.
- Big enchilada flavor in 30 minutes.
- Cheesy without being heavy.
- Uses cooked chicken (leftovers welcome).
- Crunchy, saucy, and comforting all at once.
Chicken Enchilada Skillet
This chicken enchilada skillet recipe is what I make when I want enchiladas… but I don’t want to commit to enchiladas.
No rolling. No baking dish. No waiting. Everything happens in one pan, right in front of you.
The corn gets a little color and flavor. The sauce bubbles. The cheese melts into everything. And then the tortilla strips go in, which is where people start hovering.
Nothing fancy or delicate. This enchilada chicken skillet is hot, cheesy, and deeply satisfying. Which, honestly, is sometimes the whole goal!
INGREDIENT NOTES
- Cooked Chicken: Diced works best so that every bite gets coated in sauce. But chopped up rotisserie chicken is a dinner saver, so I totally love that in here too.
- Fire-Roasted Tomatoes: Adds depth without extra work. Regular diced won’t hit the same. I like the kind with garlic for an extra boost of flavor.
- Beans & Corn: Drain, rinse, and drain again to keep things saucy, not soggy. If using frozen corn kernels, toss them right in without thawing.
- Enchilada Sauce: Use one you love! I’m partial to my homemade recipe. Mild, medium, or hot changes everything.
- Tortilla Strips: Built-in crunch without frying. Half stirred in, half on top matters.
- Cheese Blend: Cheddar brings flavor, while a Mexican blend brings melt. The perfect duo for a cheesy chicken enchilada skillet!
VARIATIONS
Hot & Spicy: Use hot enchilada sauce and go heavy on the cayenne.
Beef Version: Swap in cooked ground beef or leftover steak. Bonus points for taco or fajita seasoned!
Creamy Filling: Add a spoonful of sour cream at the end and swirl gently.
Extra Crunch: Instead of stirring in half of the tortilla strips, use them all on top.
Veggie Boost: Add sautéed bell peppers or onions with the corn.
SERVING SUGGESTIONS
- Top with extra tortilla strips, chopped cilantro, and a squeeze of lime.
- Pair skillet chicken enchiladas with restaurant-style Mexican rice.
- Serve tossed greens or street corn salad on the side.
- Add your favorite enchilada toppings. Sour cream, pico de gallo, avocado… all delicious here!
ENCHILADA CHICKEN SKILLET FAQ
Absolutely! It’s exactly what this kind of recipe is for. Diced is better than shredded, but either will work.
The ones mixed into the cheesy chicken enchilada skillet will soften (on purpose). The ones sprinkled over the top stay crunchy… as long as you serve this right away.
Only if you want it to be. Control the heat with the enchilada sauce and the amount of cayenne in the filling. To make it extra mild, leave out the diced green chiles.
The texture really is best when served fresh, but leftover chicken enchilada skillet reheats well for quick lunches. Return to the stove over medium-low heat or microwave individual servings until warmed through.
Skillet meals work when you layer texture. Soft chicken, creamy sauce, melty cheese… and then crunch.
The tortilla strips aren’t garnish here. They’re structure. Stirring some in gives body, while keeping some on top keeps the dish from feeling heavy.
I’ve learned that balance is what keeps people going back for “just one more scoop.” This chicken enchilada skillet recipe hits it without extra steps or cleanup.
DONNA’S PRO TIPS
- Let the corn sit undisturbed so it caramelizes. You are building flavor here!
- Dice the chicken evenly so it reheats without drying out.
- Add cayenne slowly. You can’t take it back.
- Use your favorite enchilada sauce. It’s where you’ll get most of the flavor.
- Avoid scorched cheese by killing the heat before topping the chicken enchilada skillet.
- Serve immediately for the best texture contrast.
TOOLS NEEDED
- Medium Skillet: Non-stick or cast iron both work well.
- Wooden Spoon or Spatula: For stirring without shredding the chicken.
- Measuring Cup: Mostly for sauce control.
- Stove: That’s it. No oven drama.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- One-skillet enchilada-style dinner
- Uses cooked chicken
- Cheesy, saucy, and crunchy
- Ready in about 30 minutes
- Easy to customize heat
- Best served hot and fresh
- Comfort food without the work
Chicken Enchilada Skillet
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup frozen corn kernels or canned corn, rinsed and drained
- 1 pound cooked diced chicken, about 3 cups
- 1 (14.5 ounce) can fire-roasted diced tomatoes with garlic
- 1 cup black beans, rinsed and drained
- ¼ cup diced green chiles, from a can
- 1 cup enchilada sauce
- 1 (4 ounce) bag tortilla strips, divided
- 1 (8 ounce) package shredded cheddar cheese
- 1 (8 ounce) package shredded Mexican-blend cheese, divided
- 1 tablespoon fresh chopped cilantro
- 1/2 to 1 teaspoon cayenne pepper, optional
Instructions
- HEAT SKILLET: Place a medium skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil and heat until shimmering.
- COOK CORN: Add 1 cup corn to the skillet and spread into an even layer. Cook for about 3 minutes, without stirring, until lightly caramelized.
- ADD CHICKEN: Add 1 pound cooked diced chicken and stir to combine with the corn.
- BUILD SAUCE: Stir in 1 can fire-roasted diced tomatoes with garlic, 1 cup black beans, ¼ cup diced green chiles, and 1 cup enchilada sauce. Cook for 2 to 3 minutes, stirring occasionally, until bubbling.
- SEASON: Reduce heat to medium. Taste and add ½ to 1 teaspoon cayenne pepper if using.
- ADD CRUNCH AND CHEESE: Stir in half of the tortilla strips, all of the cheddar cheese, and half of the Mexican-blend cheese. Mix until melted and evenly combined.
- FINISH: Sprinkle the remaining Mexican-blend cheese, remaining tortilla strips, and chopped cilantro over the top.
- SERVE: Remove from heat and serve immediately.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2015, updated and republished January 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
great
What enchilada sauce do you use?
I have made this with my homemade sauce: http://www.theslowroasteditalian.com/2015/06/red-enchilada-sauce-recipe.html and also with Macayo's Enchilada Sauce. They have both been amazing. Let us know how it goes and enjoy!
Hi, shared your Skillet enchilada in a post yesterday! See it here: http://www.buzzfeed.com/jmsndrs4/29-ways-to-make-dinner-with-a-rotisserie-chicken-1s1gh 🙂
~Jamie
Did you use corn tortilla's or tortilla strips
I used tortilla strips (near the salad croutons). I hope that helps.
I love enchiladas but hate making them, the flavors in this skillet are spot on and it comes together so quickly!
Going to use left over pulled pork!