Chicken Enchilada Skillet
This delicious Chicken Enchilada Skillet is a simple, quick way of having your enchiladas and eating them too! This dish has all of the components of chicken enchiladas without the fuss of rolling them.
If you’ve ever screwed up a dish (think of a cake that got stuck in the pan), you know that even though it doesn’t look great, it still tastes great. This dish reminds me of that. Every bite has cooked chicken, cheese, corn, black beans, tortilla and enchilada sauce in it. Perfect! Anything to save time is a winner!
Add chopped onions to an oven-safe skillet (I like using my cast iron skillet for this dish). Sauté until softened and then add the garlic, followed by cumin and oregano. Add the red enchilada sauce and stir together.
Add the black beans and corn to the skillet, followed by the green chiles and cooked chicken. Allow this to sit for a few minutes before adding tortilla pieces.
Scatter the tortillas over the top and gently stir into the chicken mixture, making sure that the tortillas are coated with sauce. Sprinkle cheese over the top and place in a hot oven for about 10 minutes to heat everything up.
Place under the broiler for a minute or so to brown the top, if you like, but watch it closely so it doesn’t burn.
Add toppings like guacamole, salsa, sour cream, cilantro and green onions Serve immediately and enjoy!
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Chicken Enchilada Skillet
Makes: 4 servings
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 1 tsp canola oil
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano leaves
- 1 (15 ounce) canned red enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or drained, canned corn
- 1 tbsp canned green chilis, plus more to taste (see Chef’s Notes)
- 2 cups cooked chicken, shredded (see Chef’s Notes)
- Salt and pepper
- 5 flour tortillas, quartered
- 2 cups Mexican shredded cheese
Topping suggestions:
- Guacamole, salsa, avocado, sour cream, green onion, pico de gallo, cilantro, lime wedges, use any of the suggested toppings
Instructions
Preheat oven to 425°F. Heat the oil in an 12-inch oven-safe skillet (preferably cast-iron) over medium heat on the stovetop. Add the onion and cook, stirring regularly, until softened. Add the garlic and cook another 30-45 seconds. Add the cumin and oregano and cook together with the onion mixture briefly. Add the enchilada sauce and stir together well.
Add the black beans and corn to the skillet and stir in. Add the green chilis and the cooked chicken and stir together well. Season with a bit of salt and pepper. Allow the mixture to cook together for 4-5 minutes.
Scatter the cut tortillas over the top and use a spoon to stir them in, ensuring the tortillas are separated and coated well in the sauce. I like to keep some of the tortillas sticking out the top a bit. Sprinkle the shredded cheese evenly overtop.
Place the skillet into the preheated oven for about 10 minutes or until the cheese is melted. You can switch the oven to broil for 1 minute at the end to brown the cheese a bit if you like. Remove from the oven and let stand briefly. Add toppings and serve immediately.
Chef’s Notes:
Canned green chilis are spicy, so you can omit the green chilis if you don’t want a spicy skillet. If using, I suggest starting with about 1 tablespoon of the green chilis to start. Add and taste more if needed, to your preference for spiciness. Leftover green chilis can be frozen.
You can start with leftover cooked chicken, chicken from a rotisserie chicken or cook your own chicken and shred it.
If you don’t have an oven-safe skillet, simply transfer the mixture to an oven-safe dish after Step 3. Add the tortillas and cheese to the oven-safe dish and pop in the oven to finish.
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