Chicken Enchilada Skillet Recipe: One-Pan Wonder That’ll Make You Forget About the Oven

Ever had one of those days when you want enchiladas, but the thought of rolling tortillas, layering cheese, and baking for ages just feels like too much effort? Yeah, me too. That’s why I started making this Chicken Enchilada Skillet recipe—it’s basically the lazy chef’s dream. No baking, no fuss, and you still get all that cheesy, saucy, taco-inspired goodness in a single pan. FYI, it’s also a total lifesaver for weeknights when you’re running on empty and dinner is due in 20 minutes.

So, if you’re ready to ditch the oven and get your enchilada fix with minimal cleanup, let’s dive in.

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Why This Skillet Recipe Rocks

Let’s be real: enchiladas are delicious, but the prep can be a pain. Rolling tortillas? Not my favorite. Plus, the baking time can stretch dinner into dessert. This skillet version? It skips all that. You get all the flavor, zero rolling, and you can have it on the table in under 30 minutes.

• No oven required (yes, really!)
• One pan = less cleanup
• Customizable to your taste
• Perfect for leftovers or meal prep

IMO, this is the ultimate shortcut for busy folks who still want a hearty, satisfying meal.

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Ingredients

Here’s the beauty of this recipe: you probably have most of these ingredients already. No fancy stuff, no obscure spices—just simple, pantry-friendly items.

• 1 lb boneless, skinless chicken breasts (or thighs, if you prefer)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color works)
• 1 can (10 oz) red enchilada sauce
• 1 cup shredded Mexican cheese blend
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Optional toppings: sour cream, chopped cilantro, sliced avocado, lime wedges

Pro tip: Use leftover rotisserie chicken to save even more time. Just shred it and toss it in!

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How to Make Chicken Enchilada Skillet

Ready to get cooking? Grab your skillet and let’s get this party started.

Step 1: Sear the Chicken

• Heat the olive oil in a large skillet over medium-high heat.
• Add the chicken breasts and cook for 5–6 minutes per side, until golden brown and cooked through.
• Remove the chicken and set it aside to cool slightly.

Pro tip: Don’t worry if your chicken isn’t perfectly cooked here—we’ll finish it in the sauce.

Step 2: Sauté the Veggies

• In the same skillet, add the onion, garlic, and bell pepper.
• Sauté for 3–4 minutes until the veggies are tender and fragrant.

This is where your kitchen starts smelling amazing. Ever wondered why sautéing onions makes everything better? Science, maybe. Magic, probably.

Step 3: Add Beans, Corn, and Spices

• Toss in the black beans, corn, cumin, chili powder, salt, and pepper.
• Stir everything together and cook for another 2 minutes to let the flavors mingle.

Step 4: Shred the Chicken and Combine

• While the veggies cook, shred your chicken with two forks.
• Add the shredded chicken back to the skillet.
• Pour in the enchilada sauce and stir until everything is well coated.

Step 5: Melt the Cheese

• Sprinkle the shredded cheese over the top.
• Cover the skillet and let it simmer for 3–5 minutes, until the cheese is gooey and melty.

Hot tip: If you like extra cheesy, go wild. No one’s judging.

Step 6: Serve and Top

• Remove from heat and let it sit for a minute (so the cheese doesn’t burn your mouth).
• Serve hot, with your favorite toppings.

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Tips for the Best Chicken Enchilada Skillet

Want to take this dish to the next level? Here are a few tricks I’ve picked up:

• Spice it up: Add a diced jalapeño or a pinch of cayenne if you like things hot.
• Make it creamy: Stir in a dollop of sour cream or cream cheese before adding the cheese.
• Go green: Add spinach or kale for extra nutrition.
• Switch it up: Use green enchilada sauce for a tangier flavor.

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Why This Recipe is Perfect for Pinterest

If you’re into food blogging or sharing recipes on Pinterest (like me!), this dish is a total winner. It’s visually appealing, easy to photograph, and the ingredients are recognizable. Plus, “skillet” and “one-pot” are big search terms right now.

• Great for meal prep: Make a big batch and portion it out for lunches.
• Family-friendly: Kids love cheesy, saucy meals.
• Customizable: Swap ingredients to fit dietary needs (gluten-free, dairy-free, etc.).

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Common Mistakes to Avoid

Even the best recipes can go sideways if you’re not careful. Here are a few pitfalls to watch out for:

• Overcooking the chicken: It can get dry if you leave it in the sauce too long. Remove it once it’s cooked and add it back later.
• Skipping the veggies: Don’t skip the onion and bell pepper—they add flavor and texture.
• Using too much sauce: A little goes a long way. If your skillet looks soupy, reduce the sauce or simmer uncovered for a few minutes.
• Not shredding the chicken finely: Big chunks can make it harder to eat. Shred it well for the best texture.

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Recipe Variations: Mix It Up

The beauty of this recipe is that it’s super flexible. Here are a few ways to switch things up:

• Vegetarian version: Swap the chicken for extra beans or tofu.
• Beef enchilada skillet: Use ground beef instead of chicken.
• Breakfast skillet: Add scrambled eggs and serve with tortillas.
• Low-carb option: Skip the beans and corn, and add more veggies.

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Serving Suggestions

This skillet is delicious on its own, but here are a few ways to serve it up:

• With tortillas: Warm up some corn or flour tortillas on the side.
• Over rice: Spoon it over cooked rice for a heartier meal.
• With chips: Serve with tortilla chips for dipping.
• Salad style: Top a bed of lettuce for a lighter option.

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Leftovers? No Problem

This dish actually tastes even better the next day. Just store it in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove, adding a splash of water if it’s too thick.

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Final Thoughts

So there you have it—your new go-to Chicken Enchilada Skillet recipe. It’s quick, easy, and totally customizable. Whether you’re feeding a crowd or just treating yourself, this one-pan wonder delivers all the flavor without the hassle.

What’s your favorite way to tweak enchilada recipes? Ever tried a skillet version before? Let me know in the comments—maybe I’ll steal your idea for next time. 🙂

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Ready to Try It?

Grab your skillet and give this recipe a shot. You’ll be amazed at how much flavor you can pack into one pan. And hey, if you end up making it for dinner tonight, drop me a line and let me know how it turned out. Happy cooking! 😀