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cheesy chicken enchilada skillet in a bowl
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5 stars from 1 review

Chicken Enchilada Skillet

This Chicken Enchilada Skillet has everything you love about traditional enchiladas in a no-fuss stovetop recipe. 30 minutes or less!
Author: Donna Elick
Servings: 4 (about 1 ½ to 2 cups per serving)
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes

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.

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