Chicken Enchilada Skillet
This Chicken Enchilada Skillet has everything you love about traditional enchiladas in a no-fuss stovetop recipe. 30 minutes or less!
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
- 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 frozen corn kernels or canned corn, rinsed and drained 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 (14.5 ounce) can fire-roasted diced tomatoes with garlic, 1 cup black beans, rinsed and drained, 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 1/2 to 1 teaspoon cayenne pepper if using.
- ADD CRUNCH AND CHEESE: Stir in half of the 1 (4 ounce) bag tortilla strips, 1 (8 ounce) package shredded cheddar cheese, and half of the 1 (8 ounce) package shredded Mexican-blend cheese, divided until melted and evenly combined.
- FINISH: Sprinkle the remaining Mexican-blend cheese, remaining tortilla strips, and 1 tablespoon fresh chopped cilantro over the top.
- SERVE: Remove from heat and serve immediately.
Notes
Make-Ahead: This skillet is best served fresh, but leftovers reheat well.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.
Ingredient Notes: Use your favorite enchilada sauce. I love our recipe. Mild, medium, or hot will change the heat level of the dish.
Protein Swap: Leftover beef or rotisserie chicken works perfectly in this skillet.
Nutrition
Serving: 1 | Calories: 344cal | Carbohydrates: 26g | Protein: 42g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 646mg | Sugar: 4g | Fiber: 6g | Calcium: 38mg | Iron: 3mg