If you’ve been craving all those incredible flavors of chicken enchiladas but don’t want to spend an hour rolling individual tortillas and dealing with multiple pans, this Cheesy Chicken Enchilada Skillet is about to become your new weeknight hero. Imagine tender, seasoned chicken simmered in rich enchilada sauce with black beans, corn, and bell peppers, all topped with a mountain of melted cheese that gets gloriously bubbly and golden. Every bite delivers those classic Tex-Mex flavors you love – smoky, slightly spicy, and utterly satisfying – but it all comes together in one skillet in just 30 minutes.
What makes this recipe truly brilliant is how it captures the soul of enchiladas without any of the fussy work. Instead of rolling tortillas, you simply layer crispy tortilla strips throughout the skillet, creating pockets of texture that soak up all that delicious sauce while adding that essential corn tortilla flavor. The result is a bubbling, cheesy masterpiece that tastes like it took hours but requires minimal effort and creates only one pan to wash. It’s comfort food at its finest, with that perfect combination of creamy, spicy, and cheesy that makes everyone come back for seconds.
This versatile one-pan wonder works beautifully for so many occasions. It’s perfect for busy weeknights when you need dinner on the table fast, game day gatherings when you want crowd-pleasing comfort food, casual dinner parties where the skillet becomes the centerpiece, or meal prep Sundays when you’re planning ahead for the week. Kids love the mild, cheesy flavor (you can adjust the heat level), while adults appreciate the bold spices and convenience. Whether you’re feeding a hungry family of four or doubling the recipe for a potluck, this skillet delivers restaurant-quality Tex-Mex flavor with home-cooked ease.
History / Background
While this one-skillet approach is a modern convenience adaptation, enchiladas themselves have deep roots in Mexican culinary history stretching back thousands of years. The word “enchilada” comes from the Spanish verb “enchilar,” which means “to season with chili,” and the concept of wrapping food in corn tortillas dates back to the Mayan civilization. Ancient peoples in the Valley of Mexico were eating corn tortillas long before the Spanish arrived, and they often wrapped them around small fish or other fillings.
The enchilada as we recognize it today evolved during the colonial period in Mexico, when Spanish ingredients like cheese and different chili preparations merged with indigenous Mexican cooking techniques. By the 19th century, enchiladas had become a staple throughout Mexico, with each region developing its own distinctive style – from the green tomatillo-based enchiladas verdes of central Mexico to the red chili enchiladas of the north, and the complex mole-covered enchiladas of Oaxaca.
Enchiladas made their way into American cuisine through the borderlands of Texas, New Mexico, Arizona, and California, where Mexican and American cultures blended to create what we now call Tex-Mex cuisine. This fusion style emerged in the early 20th century as Mexican-American communities adapted traditional recipes using ingredients more readily available in the United States. The addition of yellow cheese (rather than the traditional queso fresco), the use of cumin as a dominant spice, and the development of canned enchilada sauce all became hallmarks of the Tex-Mex interpretation.
The “skillet” or “casserole” version of enchiladas represents the natural evolution of busy home cooks seeking to capture those beloved flavors with less labor. Rather than individually rolling dozens of tortillas, resourceful cooks discovered they could layer the ingredients casserole-style or, as in this recipe, incorporate tortilla pieces throughout the dish to achieve similar flavor with a fraction of the work. This deconstructed approach became particularly popular in the 1970s and 1980s as one-pot cooking gained traction in American home kitchens.
Today, skillet enchiladas represent the perfect marriage of authentic Mexican flavors with American convenience cooking. They honor the traditional spices, ingredients, and spirit of enchiladas while acknowledging the reality of busy modern life. It’s comfort food that respects its roots while embracing practicality – exactly what home cooks need for weeknight dinners that still feel special and satisfying.
Why You’ll Love This Recipe
This Cheesy Chicken Enchilada Skillet is about to revolutionize your weeknight dinner routine, delivering all that bold, comforting Tex-Mex flavor you crave without any of the complicated steps or multiple dishes to clean.
Here’s why this recipe deserves a permanent spot in your weekly rotation:
- One-pan simplicity – Everything cooks in a single skillet from start to finish, meaning minimal cleanup and maximum convenience
- Ready in 30 minutes – From chopping ingredients to bubbling, melted cheese perfection in just half an hour
- Budget-friendly – Uses affordable ingredients like chicken breast, beans, and pantry staples without sacrificing flavor
- Crowd-pleasing flavors – That perfect combination of savory, slightly spicy, and cheesy that everyone loves, from kids to adults
- Customizable heat level – Easily adjust the spice from mild and family-friendly to tongue-tingling hot based on your preference
- Meal prep champion – Makes excellent leftovers that reheat beautifully throughout the week
- Naturally gluten-free option – Use corn tortillas and ensure your enchilada sauce is gluten-free for a safe meal
- Protein-packed – Loaded with chicken and beans for a filling, satisfying dinner that keeps you full
- Veggie-loaded – Sneaks in bell peppers, corn, and onions so you’re getting nutrition with your comfort food
- No rolling required – All the enchilada flavor without the tedious work of rolling individual tortillas
- Impressive presentation – That bubbling, golden-cheese-topped skillet looks restaurant-worthy with zero effort
- Feeds a crowd – Easily doubled for potlucks, game day parties, or feeding hungry teenagers
- Pantry-friendly – Most ingredients are shelf-stable staples you probably already have on hand
- Endless variations – Once you master the base recipe, you can customize with different proteins, vegetables, and toppings
Ingredient Notes
Understanding your ingredients helps you make smart substitutions and achieve the best results. Here’s everything you need to know about what goes into this delicious skillet.
Chicken Breast: Boneless, skinless chicken breast provides lean protein that cooks quickly. You’ll need about 1.5 pounds, diced into bite-sized pieces. Chicken thighs work wonderfully too and add more flavor and moisture – they’re harder to overcook. Rotisserie chicken is a fantastic time-saver; just shred about 3 cups of meat and add it later in the cooking process since it’s already cooked.
Enchilada Sauce: This is your flavor foundation. Red enchilada sauce is traditional and provides that classic taste, but green enchilada sauce (made with tomatillos) creates a tangier, brighter version. Use about 2 cups total. Homemade enchilada sauce is incredible if you have time, but quality store-bought works perfectly. Check the label if you need gluten-free – most are, but some contain wheat-based thickeners.
Black Beans: Canned black beans add heartiness, protein, and authentic Mexican flavor. One 15-ounce can, drained and rinsed, is perfect. Pinto beans are an excellent substitute and equally traditional. For a protein boost, use both black and pinto beans.
Corn: Sweet corn adds pops of sweetness and texture. Frozen corn works beautifully (about 1 cup) and doesn’t need thawing. Fresh corn cut from the cob is wonderful in summer, and canned corn (drained) works in a pinch, though it’s softer and less sweet.
Bell Peppers: Red, yellow, or orange bell peppers add sweetness and color. You’ll need one large pepper, diced. Green bell peppers work but are more bitter. Poblano peppers can replace some of the bell pepper for authentic, mild heat.
Cheese: A Mexican cheese blend or combination of cheddar and Monterey Jack creates that perfect melty topping. You’ll need about 2-3 cups total, shredded. Always shred from a block rather than buying pre-shredded – it melts better and tastes fresher. For authentic flavor, add some crumbled queso fresco or cotija on top after baking.
Corn Tortillas: Cut into strips or torn into pieces, corn tortillas add authentic flavor and texture. You’ll need about 6-8 small tortillas. They soften in the sauce while adding body to the dish. Flour tortillas can substitute if that’s what you have, though the flavor will be less traditional.
Seasonings: Cumin, chili powder, garlic powder, and paprika create that essential Tex-Mex flavor profile. Fresh garlic and diced onion provide aromatic base. Adjust the chili powder and add cayenne pepper if you want more heat.
Additional Flavor Builders: Chicken broth or water helps create the right sauce consistency. A squeeze of fresh lime juice at the end brightens all the flavors. Fresh cilantro adds authentic freshness, though parsley works for cilantro-averse folks.
Equipment Needed
Having the right tools makes this recipe even easier:
- Large oven-safe skillet – A 12-inch cast iron skillet or oven-safe stainless steel pan works perfectly. It needs to be oven-safe for broiling the cheese at the end
- Sharp chef’s knife – For dicing chicken and vegetables
- Cutting board – Preferably separate boards for raw chicken and vegetables
- Wooden spoon or silicone spatula – For stirring and mixing
- Measuring cups and spoons – For accurate ingredient measurements
- Box grater – For shredding cheese from a block
- Can opener – For beans and corn if using canned
- Oven mitts – Essential for handling the hot skillet
- Tongs or serving spoon – For serving from the skillet
- Small bowls – For organizing prepped ingredients
Cheesy Chicken Enchilada Skillet Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This easy Cheesy Chicken Enchilada Skillet brings all the bold flavors of classic enchiladas to one pan! Tender chicken, black beans, corn, and tortillas are simmered in rich enchilada sauce and topped with melted cheese. Ready in 35 minutes!
Ingredients
Main Ingredients:
- 1½ pounds boneless, skinless chicken breast, diced into bite-sized pieces
- 2 tablespoons olive oil or vegetable oil
- 1 medium yellow onion, diced
- 1 large red or yellow bell pepper, diced
- 3 cloves garlic, minced
- 2 cups red enchilada sauce (one 15-ounce can plus extra)
- 1 cup chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- 6-8 corn tortillas, cut into strips or torn into pieces
- 2½ cups Mexican cheese blend or cheddar cheese, shredded (divided)
Seasonings:
- 2 teaspoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¾ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
For Serving:
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Diced avocado or guacamole
- Sliced jalapeños
- Lime wedges
- Sliced green onions
- Crumbled queso fresco or cotija cheese
Instructions
- Prep the Ingredients: Dice the chicken into ¾-inch pieces and season with salt, pepper, and half of the chili powder and cumin. Dice the onion and bell pepper. Mince the garlic. Cut or tear the tortillas into roughly 2-inch pieces. Shred the cheese if using a block.
- Cook the Chicken: Heat the oil in a large, oven-safe skillet (12-inch cast iron works perfectly) over medium-high heat. Add the diced chicken in a single layer and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. The chicken doesn’t need to be completely done as it will cook more. Remove chicken to a plate.
- Sauté the Vegetables: In the same skillet, add the diced onion and bell pepper. Cook for 4-5 minutes over medium heat until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Add Seasonings and Sauce: Stir in the remaining chili powder, cumin, garlic powder, paprika, and cayenne if using. Cook for 30 seconds to toast the spices. Pour in the enchilada sauce and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pan.
- Build the Skillet: Return the cooked chicken to the skillet. Add the black beans, corn, and tortilla pieces. Stir everything together well, making sure the tortilla pieces are mostly submerged in the sauce. Bring to a simmer.
- Simmer: Reduce heat to medium-low and let simmer for 8-10 minutes, stirring occasionally, until the sauce has thickened slightly and the tortillas have softened. The mixture should be saucy but not soupy. If it seems too dry, add a splash more broth or water.
- Add Cheese: Remove from heat. Sprinkle 2 cups of the shredded cheese evenly over the top of the skillet. Reserve the remaining ½ cup for later.
- Broil: Turn your oven broiler to high. Place the skillet under the broiler (about 6 inches from the heat) for 2-4 minutes, watching carefully, until the cheese is melted, bubbly, and lightly golden in spots. The timing varies by broiler, so watch it closely to prevent burning.
- Finish and Serve: Remove from the oven (careful – the handle is HOT!). Sprinkle with the remaining ½ cup of cheese while still hot. Let rest for 3-5 minutes to set slightly. Garnish with fresh cilantro, and serve directly from the skillet with all your favorite toppings.
Notes
- Oven-Safe Skillet: Make sure your skillet is oven-safe before broiling. Cast iron is perfect. If your skillet isn’t oven-safe, transfer everything to a baking dish before adding cheese.
- Spice Level: This recipe is moderately mild. For spicier, add diced jalapeños, use hot enchilada sauce, or increase cayenne pepper.
- Tortilla Texture: The tortillas will soften and break down, thickening the sauce. If you prefer distinct pieces, add them in the last 5 minutes of simmering.
- Cheese Options: Mexican blend, cheddar, Monterey Jack, or a combination all work beautifully.
- Make It Saucier: If you like extra sauce, add an additional ½-1 cup enchilada sauce or broth.
- Rotisserie Chicken Shortcut: Skip cooking raw chicken and stir in 3 cups shredded rotisserie chicken with the beans and corn.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: Tex-Mex
Nutrition
- Serving Size: About 1½ cups (1/6 of skillet)
- Calories: 445
- Sugar: 6g
- Sodium: 920g
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 95mg
Nutrition information is approximate and will vary based on specific ingredients used and portion sizes. Toppings not included in calculations.
Tips & Variations
This versatile recipe is a perfect canvas for customization. Here are some delicious ways to make it your own:
Beef Enchilada Skillet: Replace chicken with 1½ pounds ground beef or ground turkey. Brown the meat, drain excess fat, then continue with the recipe. Ground beef creates a heartier, more economical version.
Vegetarian Version: Omit the chicken and double the beans (use both black and pinto). Add diced zucchini, mushrooms, or extra bell peppers. Use vegetable broth instead of chicken broth for a completely vegetarian meal.
Green Enchilada Variation: Use green enchilada sauce instead of red for a tangier, brighter flavor. Add diced green chiles and use white cheese like Monterey Jack.
Extra Spicy: Add diced jalapeños or serrano peppers with the bell peppers. Use hot enchilada sauce and add chipotle in adobo for smoky heat. Top with sliced fresh jalapeños.
Breakfast Enchilada Skillet: Add scrambled eggs and breakfast sausage instead of chicken. Use flour tortillas and top with cheese for a morning twist.
Low-Carb Version: Skip the tortillas and corn to reduce carbs. Add extra vegetables like zucchini and cauliflower rice. Serve over cauliflower rice or lettuce for a keto-friendly meal.
Creamy Style: Stir in ½ cup sour cream or cream cheese after simmering for an extra-rich, creamy texture that’s absolutely indulgent.
Protein Boost: Add a second can of beans or use pre-cooked quinoa mixed in for extra protein and fiber.
Different Proteins: Try shredded pork, cooked shrimp added in the last few minutes, or even leftover turkey for a post-Thanksgiving meal.
Pro Chef Tips
These professional techniques will take your enchilada skillet from good to absolutely extraordinary:
Brown the Chicken Properly: Don’t overcrowd the pan when cooking the chicken. Work in batches if necessary so each piece gets good contact with the hot pan, developing that golden-brown color that adds flavor depth. Those browned bits (fond) on the pan bottom contribute immensely to the final sauce.
Toast Your Spices: When you add the dried spices to the sautéed vegetables, let them cook for 30-60 seconds before adding liquid. This “blooming” process activates the essential oils in the spices, intensifying their flavor dramatically. You’ll smell the difference immediately.
Layer the Tortillas Strategically: Don’t just dump all the tortilla pieces in at once. Add some early (they’ll break down and thicken the sauce) and some in the last 5 minutes of cooking (they’ll stay more intact for texture). This creates better textural variety.
Control Your Simmer: The mixture should bubble gently, not boil rapidly. Too high heat evaporates liquid too quickly and can make the chicken tough. Low and steady wins this race, giving flavors time to meld.
Fresh Lime Juice is Magic: A squeeze of fresh lime juice just before serving brightens all the flavors and cuts through the richness. It’s the secret ingredient that makes everything pop. Don’t skip this step.
Cheese in Layers: Mix ½ cup of cheese into the skillet mixture before topping with the rest. This creates pockets of melted cheese throughout, not just on top. It’s a restaurant trick that delivers cheese in every bite.
Rest Before Serving: Let the skillet sit for 3-5 minutes after broiling. This allows the cheese to set slightly and the flavors to settle, making serving easier and preventing burns from scalding-hot sauce.
Garnish Generously: Don’t be shy with toppings. Fresh cilantro, a dollop of sour cream, diced avocado, and a lime wedge transform this from a simple skillet to a restaurant-worthy presentation.
Common Mistakes to Avoid
Even with a straightforward recipe, there are pitfalls that can affect your results. Here’s how to sidestep them:
Overcooking the Chicken: Dry, rubbery chicken ruins the dish. Since the chicken continues cooking when you add it back to the simmering sauce, slightly undercook it initially. It should just be turning opaque when you remove it from the pan. Remember it will cook for another 10 minutes in the sauce, so it doesn’t need to be fully cooked during the browning step.
Using a Non-Oven-Safe Skillet: If your skillet has a plastic or wooden handle, it cannot go under the broiler and will melt or burn. Always verify your skillet is oven-safe before starting. If it’s not, simply transfer the mixture to a baking dish before adding cheese and broiling. Cast iron, stainless steel, and enameled cast iron are all broiler-safe.
Not Watching the Broiler: Broilers vary wildly in temperature and distance from heat. What takes 4 minutes in one oven might take 2 in another. Always stay in the kitchen and check frequently when broiling – the difference between perfectly melted cheese and burnt cheese happens in seconds. If your cheese is melting but not browning, move the rack closer to the heat source.
Skipping the Simmer Time: The 8-10 minute simmer isn’t just about cooking – it’s when the tortillas soften, the flavors meld, and the sauce thickens to the right consistency. If you rush this step, you’ll have crunchy tortilla pieces and a watery sauce. Be patient and let the magic happen.
Too Much or Too Little Sauce: The consistency should be saucy but not soup. If it’s too dry and sticking to the pan, add more broth or water a few tablespoons at a time. If it’s too soupy, simmer uncovered a bit longer to reduce and thicken. The tortillas will absorb liquid as they sit, so err slightly on the saucier side.
Storage & Meal Prep
This skillet is fantastic for meal prep and makes delicious leftovers that many people say taste even better the next day as flavors continue melding.
Refrigerator Storage: Allow the skillet to cool completely to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 4 days. The dish will thicken considerably as it cools since the tortillas continue absorbing liquid. This is completely normal.
Reheating Refrigerated: For best results, reheat in a covered skillet over medium-low heat with a splash of water, broth, or extra enchilada sauce to restore moisture. Stir occasionally for about 8-10 minutes until heated through. You can also microwave individual portions: add a tablespoon of water, cover with a damp paper towel, and heat in 90-second intervals, stirring between, until hot.
Meal Prep Strategy: This recipe is perfect for weekly meal prep. Portion into individual containers right after cooking and cooling. Pack toppings like sour cream, cheese, and cilantro separately to add fresh when reheating. The base reheats beautifully while maintaining texture and flavor.
Preventing Dryness: When meal prepping, slightly undercook the dish (simmer for 6-7 minutes instead of 10) so it doesn’t become dry when reheated. Add extra sauce or broth to containers to keep everything moist.
Make-Ahead & Freezer Notes
Planning ahead makes weeknight dinners even easier, and this skillet is quite freezer-friendly.
Partial Make-Ahead: Brown the chicken, sauté the vegetables, and prep all ingredients up to 24 hours ahead. Store separately in the refrigerator. When ready to cook, simply combine everything in the skillet and proceed from step 5, which takes only 15 minutes.
Complete Make-Ahead (Before Broiling): Cook the entire skillet through step 6 (before adding cheese). Cool completely, cover tightly with foil, and refrigerate up to 2 days. When ready to serve, reheat covered in a 350°F oven for 20-25 minutes until hot, then top with cheese and broil.
Freezing Cooked Skillet: Cool the completely cooked skillet (without cheese topping) to room temperature. Portion into freezer-safe containers or wrap the entire skillet tightly in plastic wrap then foil. Freeze for up to 3 months. The texture will soften slightly upon reheating but remains delicious.
Freezing Uncooked Assembly: This doesn’t freeze well raw, but you can freeze the cooked mixture before broiling. Assemble everything through simmering, cool completely, freeze, then thaw and broil when ready.
Thawing and Reheating: Thaw frozen portions overnight in the refrigerator. Reheat in a 350°F oven covered with foil for 25-30 minutes until hot throughout, adding a splash of broth if needed. Top with fresh cheese and broil for 2-3 minutes until bubbly.
Best Reheating Method: For frozen portions, oven reheating produces the best texture. Microwave works but can make the tortillas slightly rubbery. Always add fresh cheese and toppings after reheating for the best presentation.
Serving Suggestions
This hearty skillet is nearly a complete meal on its own, but these sides and accompaniments make it even more special:
Classic Mexican Sides: Serve with fluffy Mexican rice, cilantro-lime rice, or Spanish rice. Refried beans or black beans on the side create an authentic plate. Warm flour or corn tortillas for scooping are essential.
Fresh and Light: Balance the richness with a crisp side salad – try a Mexican street corn salad, simple romaine with lime vinaigrette, or a refreshing cucumber-tomato salad. The cool, fresh vegetables contrast beautifully with the warm, cheesy skillet.
Chip and Dip Spread: Start the meal with tortilla chips served with guacamole, pico de gallo, salsa verde, and queso dip. This creates a full Tex-Mex feast experience.
Toppings Bar: Set out a topping station with sour cream, diced avocado or guacamole, shredded lettuce, diced tomatoes, sliced jalapeños, lime wedges, hot sauce, extra cheese, cilantro, and green onions. Let everyone customize their plate.
Beverage Pairings: This pairs wonderfully with Mexican beer, margaritas (frozen or on the rocks), agua fresca, horchata, or for non-alcoholic options, lime-infused sparkling water or iced hibiscus tea.
Bread Options: Warm corn or flour tortillas on the side are perfect for wrapping up bites. Cornbread or jalapeño cornbread makes a fantastic accompaniment.
Make It a Bowl: Serve over cilantro-lime rice, cauliflower rice, or quinoa for a bowl-style meal. Add extra toppings for a complete Burrito Bowl experience.
Game Day Spread: This skillet is perfect party food. Serve directly from the skillet with chips for scooping, making it interactive and fun for game day or casual gatherings.
FAQs Section
Can I make this without an oven-safe skillet?
Absolutely! If your skillet isn’t oven-safe (has a plastic or wooden handle), simply transfer the mixture to a greased 9×13-inch baking dish after simmering. Top with cheese and broil or bake at 400°F for 8-10 minutes until cheese is melted and bubbly. You can also finish it on the stovetop – add the cheese, cover the skillet with a lid, and let sit on low heat for 3-4 minutes until cheese melts without broiling.
What if I don’t have enchilada sauce?
You can make a quick homemade version by mixing 2 cups tomato sauce with 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon oregano, and salt to taste. Simmer for 5 minutes. Alternatively, use salsa (drained of excess liquid) combined with some chicken broth, though the flavor will be slightly different.
Can I use flour tortillas instead of corn?
Yes, flour tortillas work, though they’ll create a slightly different texture and less authentic flavor. Cut them into strips and use the same way. They’ll become soft and pasta-like in the sauce. The dish will be less traditional but still delicious. Flour tortillas also make it less suitable for gluten-free diets.
How do I make this less spicy for kids?
Use mild enchilada sauce, reduce or omit the chili powder and cayenne, and skip any fresh chiles. You can also add a dollop of sour cream to individual servings to cool the heat. Most kids love the cheesy, mild version. Remember you can always add hot sauce for adults at the table while keeping the base mild.
Can I use shredded rotisserie chicken?
Definitely! Rotisserie chicken is a fantastic time-saver. Skip steps 1 and 2 entirely. After sautéing the vegetables in step 3, proceed directly to adding seasonings and sauce. Stir in 3 cups of shredded rotisserie chicken along with the beans and corn in step 5. This cuts your prep time significantly and uses up leftover chicken beautifully.
Why is my skillet watery/soupy?
This usually happens when there’s too much liquid or not enough simmering time. Make sure to let it simmer uncovered for the full 8-10 minutes so excess liquid can evaporate and the tortillas can absorb sauce. If it’s still too liquidy, simmer a few minutes longer. Also check that you didn’t add too much broth initially. The mixture should be thick and saucy, not soupy. Remember that tortillas continue absorbing liquid as the dish sits, so it will thicken upon standing.
Can I double this recipe?
Yes! Use a very large (14-inch) skillet or divide between two 12-inch skillets. You may need to extend cooking times slightly since there’s more volume. Alternatively, double the recipe and bake in a 9×13-inch baking dish instead of a skillet – bake at 375°F for 25-30 minutes, then broil the cheese. This works great for feeding a crowd or meal prepping for the whole week.
Conclusion
And there you have it – everything you need to create the most delicious, comforting Cheesy Chicken Enchilada Skillet that’ll have your whole family asking for it on repeat! This recipe proves that incredible Tex-Mex flavor doesn’t require hours of work or a sink full of dishes. With just one skillet, simple ingredients, and 35 minutes, you can have a bubbling, cheesy masterpiece on the table that tastes like it came from your favorite Mexican restaurant.
What I absolutely love about this recipe is its versatility and forgiving nature. Forgot to thaw chicken? Use rotisserie. Don’t have bell peppers? Skip them or use what you have. Want it spicier? Add jalapeños. Prefer it mild? Use mild sauce. It adapts to whatever you need while still delivering those crave-worthy flavors. It’s become my go-to for busy weeknights, last-minute dinner guests, and whenever I need comfort food that doesn’t require much brain power but delivers maximum satisfaction.
I can’t wait to hear how your Cheesy Chicken Enchilada Skillet turns out! Did you add extra cheese? Make it super spicy? Serve it at a party? Maybe your kids surprised you by clearing their plates? Drop a comment below and share your experience – I genuinely love hearing from readers and discovering how you customize these recipes for your family. And if this becomes a weeknight staple like I think it will, please save it to your Pinterest boards so you can find it easily next time you need dinner inspiration, and help other busy home cooks discover this game-changing one-pan wonder!
Now grab that skillet, fire up the stove, and get ready to make some serious Tex-Mex magic happen. Your kitchen is about to smell absolutely incredible!
