If you’re craving a vibrant, comforting dinner that brings all the bold flavors of Mexican cuisine into one pan, this Chicken Enchilada Skillet Recipe is your new best friend. It’s a beautiful combination of tender shredded chicken, smoky peppers, rich enchilada sauce, and melty cheese, all layered with crispy corn tortillas for that perfect texture contrast. Whether you’re cooking for your family or hosting friends, this skillet meal is simple to whip up but feels delightfully special every time.
Ingredients You’ll Need
These ingredients are straightforward yet packed with flavor, helping you build complexity in each bite without any fuss. Each item contributes a distinct texture or taste, making the dish colorful and satisfying.
- Extra virgin olive oil: Perfect for sautéing vegetables and adding a subtle fruity aroma.
- Small yellow onion, diced: Adds a sweet and savory base flavor once cooked.
- Red bell pepper, diced: Brings bright color and a mild sweetness to balance spices.
- Poblano pepper (or green bell pepper), diced: Introduces a smoky, slightly spicy note without overwhelming heat.
- Garlic powder: A gentle boost of garlicky earthiness that blends seamlessly.
- Ground cumin: Essential for that warm, nutty undertone common in Mexican dishes.
- Dried oregano: Adds herbaceous depth to cut through the richness of the sauce.
- Kosher salt: Balances all flavors and enhances natural tastes.
- Ground black pepper: Provides a mild peppery bite for complexity.
- Red enchilada sauce: The star of the recipe that ties everything together with smoky tomato flavor.
- Cooked, shredded chicken: Keeps the dish hearty and protein-packed.
- Low-sodium black beans or pinto beans, rinsed and drained: Adds a creamy texture and extra nutrition.
- Plain Greek yogurt: Brings creaminess and a slight tang that lightens the overall flavor.
- Corn tortillas, cut into quarters: Layered inside for a crispy, chewy component.
- Shredded cheese (cheddar, Monterey Jack, or blend): Melts beautifully and adds gooey richness.
- Optional toppings (avocado, jalapeño, cilantro, extra yogurt or sour cream): These fresh, zesty accents elevate your finished dish.
How to Make Chicken Enchilada Skillet Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large oven-safe skillet over medium heat. Add diced onion, red bell pepper, and poblano pepper along with garlic powder, cumin, oregano, salt, and black pepper. Sauté everything until the vegetables soften and the aromas fill your kitchen. This step creates a flavorful foundation full of tender veggies and fragrant spices that will infuse the entire dish.
Step 2: Combine the Filling
Remove the skillet from heat, then transfer the vegetable mixture to a bowl. Stir in the red enchilada sauce, shredded chicken, rinsed beans, and creamy Greek yogurt. The yogurt enriches the filling, balancing the tang of the sauce and adding moisture. Finally, fold in the quartered tortillas and ¼ cup of cheese, which will soften and absorb flavors as the casserole bakes.
Step 3: Bake to Perfection
Pour the combined mixture back into your skillet, spreading it evenly. Sprinkle the remaining cheese on top to create that irresistible golden crust. Bake on the upper rack at 425°F for about 10 minutes until the cheese bubbles warmly. For an extra special touch, broil for 1-2 minutes to get a nicely browned, slightly crisp cheese topping. Just keep an eye on it so it doesn’t burn.
Step 4: Rest and Serve
Once out of the oven, let the skillet rest for a few minutes to allow the flavors to marry and the filling to set just enough for easy serving. This little pause makes sure each spoonful holds together beautifully, setting the stage for an unforgettable meal.
How to Serve Chicken Enchilada Skillet Recipe
Garnishes
Adding garnishes turns this skillet into a vibrant, personalized feast. Diced avocado brings luscious creaminess, sliced jalapeños add heat for those who love it spicy, and fresh cilantro offers a bright herbal note. Don’t forget a dollop of Greek yogurt or sour cream on top for that cool, refreshing contrast to the warm, cheesy skillet.
Side Dishes
This dish is hearty enough on its own but pairs wonderfully with simple sides to round out the meal. Consider a crisp green salad with a zesty lime dressing or Mexican-style rice if you want more carbs. For something lighter, grilled corn on the cob or roasted vegetables complement the rich flavors without competing.
Creative Ways to Present
For a fun twist, serve individual portions of the Chicken Enchilada Skillet Recipe in small cast iron skillets or ovenproof ramekins. This adds a rustic charm and makes it easy to portion for guests. Alternatively, scoop some into taco shells or pile it onto tostadas for a handheld version that’s perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken enchilada skillet in an airtight container in the refrigerator for up to 3 days. The flavors deepen as the dish rests, making the next-day meal even tastier. Just be sure to cool it to room temperature before refrigerating to keep all ingredients fresh.
Freezing
You can freeze this skillet either before or after baking. If freezing uncooked, cover tightly with foil and plastic wrap to avoid freezer burn; it will keep well for up to 2 months. To freeze baked portions, cool completely then store in freezer-safe containers. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F until warmed through, which preserves the crispy cheese topping better than a microwave. If using a microwave, cover loosely and heat in short bursts to avoid drying out the chicken. Add a splash of water or extra Greek yogurt if it feels dry.
FAQs
Can I use different types of cheese for this Chicken Enchilada Skillet Recipe?
Absolutely! While cheddar and Monterey Jack are classic options, feel free to experiment with pepper jack for a little heat or a Mexican cheese blend for authentic flavor. The key is choosing cheeses that melt well and complement the enchilada sauce.
Is it necessary to use Greek yogurt in this recipe?
Greek yogurt adds a creamy tang and helps balance the richness of the enchilada sauce and cheese. If you prefer, sour cream can be a substitute, but Greek yogurt offers extra protein and a nice thickness that enriches the filling.
Can I make this recipe vegetarian?
Yes! Swap the shredded chicken for extra beans, sautéed mushrooms, or even roasted vegetables like zucchini and corn. The enchilada sauce and spices still create a flavorful, satisfying dish without meat.
What can I serve with the Chicken Enchilada Skillet Recipe for a festive dinner?
Pairing this skillet with Mexican street corn (elote), cilantro lime rice, or a fresh avocado salad creates a festive and colorful table. Don’t forget some warm tortillas on the side for scooping up every last delicious bite.
Is this recipe spicy?
It has a mild to moderate spice level thanks to the poblano pepper and enchilada sauce, making it family-friendly. You can increase spice by adding jalapeños or hot sauce to the skillet or as a topping, tailoring heat to your taste.
Final Thoughts
Every time I make the Chicken Enchilada Skillet Recipe, it feels like a little celebration of bold flavors and cozy comfort right from my kitchen. Its simplicity, vibrant taste, and versatility truly make it a go-to recipe for weeknights or casual get-togethers. I hope you enjoy making and sharing this dish as much as I do—it’s sure to become a favorite on your menu!
Print
Chicken Enchilada Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5-6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Chicken Enchilada Skillet is a flavorful and comforting one-pan meal combining tender shredded chicken, sautéed vegetables, creamy Greek yogurt, and melty cheese baked to perfection with corn tortillas and red enchilada sauce. It’s an easy, family-friendly recipe that brings all the classic enchilada flavors without the fuss of rolling individual tortillas.
Ingredients
Skillet Mixture
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, cored and diced
- 1 poblano pepper (or green bell pepper), cored and diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 20 ounces red enchilada sauce (homemade or store-bought)
- 3 cups cooked, shredded chicken
- 1 (15-ounce) can low-sodium black beans or pinto beans, rinsed and drained
- ½ cup 2% or whole milk plain Greek yogurt
- 6 corn tortillas, cut into quarters
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend), divided
Optional Toppings
- Diced avocado
- Sliced jalapeño
- Chopped fresh cilantro
- Additional Greek yogurt or sour cream
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 425°F (220°C), positioning racks in the upper third and center. Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion, red and poblano peppers, along with garlic powder, cumin, oregano, salt, and pepper. Sauté the vegetables until they are tender and fragrant.
- Combine Skillet Ingredients: Remove the skillet from heat and transfer the sautéed vegetables to a mixing bowl. Stir in the enchilada sauce, shredded chicken, rinsed beans, and Greek yogurt until well combined. Gently fold in the tortilla quarters and ¼ cup of the shredded cheese.
- Assemble and Bake: Spoon the combined mixture back into the skillet, spreading evenly. Sprinkle the remaining ¾ cup of cheese over the top. Bake the skillet on the oven’s upper third rack for about 10 minutes, or until the cheese is bubbly. For a golden brown finish, broil for an additional 1-2 minutes, watching closely to prevent burning.
- Rest and Serve: Let the skillet rest for a few minutes after baking. Serve hot, topped with your choice of diced avocado, sliced jalapeños, fresh cilantro, and additional Greek yogurt or sour cream for extra creaminess and flavor.
Notes
- You can substitute the poblano pepper with a green bell pepper for a milder flavor.
- Using an oven-safe skillet is key to assembling and baking this dish without transferring ingredients to another pan.
- For a spicier dish, add diced jalapeño peppers to the sautéed vegetables or use a spicy enchilada sauce.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- This recipe can be easily doubled for a larger crowd, just use a bigger oven-safe dish or skillet.
