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
Scale
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