Why Make This Recipe
Chicken Enchilada Skillet is a delicious and easy dinner option that brings the flavors of traditional enchiladas into a simple one-pan meal. It’s perfect for busy weeknights and is loved by both kids and adults. This recipe combines tender shredded chicken with beans, tortillas, and melty cheese, all baked together for a comforting and satisfying dish. Plus, it takes much less time than making regular enchiladas and requires fewer dishes, making cleanup a breeze.
How to Make Chicken Enchilada Skillet
Ingredients:
- 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
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 20 ounces red enchilada sauce
- 3 cups cooked shredded chicken
- 1 15-ounce can low sodium black beans or low sodium pinto beans, rinsed and drained
- 1/2 cup 2 percent or whole plain Greek yogurt
- 6 corn tortillas, cut into quarters
- 1 cup shredded cheese (such as sharp cheddar, cheddar jack, Mexican cheese blend, Monterey Jack, or pepper jack), divided
- For serving: diced avocados, sliced jalapeno, chopped fresh cilantro, additional Greek yogurt or sour cream
Directions:
- Place racks in the upper third and center of your oven and preheat the oven to 425 degrees F.
- Heat the oil in a large oven-safe skillet over medium heat. Once hot, add the onion, red bell pepper, poblano pepper, garlic powder, cumin, salt, and black pepper. Sauté until the vegetables brown and are tender, about 6 minutes.
- Remove the skillet from heat and transfer the mixture to a large mixing bowl.
- Add the enchilada sauce, chicken, and beans to the bowl and stir to combine. Stir in the Greek yogurt.
- Fold in the tortilla quarters and 1/4 cup of the cheese.
- Spoon the mixture back into the same skillet and sprinkle the remaining cheese over the top.
- Transfer the skillet to the oven on the upper third rack and bake until the cheese is hot and bubbling, about 10 minutes.
- Optionally, switch to broil for 1-2 minutes to brown the top of the cheese.
- Remove from the oven and let it rest for a few minutes before serving hot with desired toppings.
How to Serve Chicken Enchilada Skillet
Serve the Chicken Enchilada Skillet hot, straight from the oven. You can top it with diced avocados, sliced jalapenos, fresh cilantro, and additional Greek yogurt or sour cream for extra flavor. This dish pairs well with a side salad or some tortilla chips for a complete meal.
How to Store Chicken Enchilada Skillet
To store leftovers, let the Chicken Enchilada Skillet cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. Reheat the skillet in the oven or on the stovetop until warmed through before serving again.
Tips to Make Chicken Enchilada Skillet
- Use rotisserie chicken for a shortcut to save time.
- Feel free to mix and match the vegetables based on your preferences.
- For a spicier kick, add chopped jalapenos or use spicy enchilada sauce.
- You can also add corn or black olives to the mixture for added texture and flavor.
Variation
If you want a vegetarian version, simply replace the shredded chicken with additional beans or roasted vegetables. You can also use different types of cheese depending on your taste.
FAQs
1. Can I make Chicken Enchilada Skillet ahead of time?
Yes, you can prepare the mixture ahead of time and store it in the fridge. When ready to eat, just bake it in the oven as directed.
2. Can I freeze Chicken Enchilada Skillet?
Yes, you can freeze it before baking. Just cover it tightly with foil or plastic wrap and store it in the freezer for up to 2 months. Thaw it in the refrigerator before baking.
3. What can I use instead of Greek yogurt?
You can substitute Greek yogurt with sour cream or even a dairy-free yogurt for a lactose-free option.
Chicken Enchilada Skillet
Ingredients
Vegetables
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 number red bell pepper, cored and diced
- 1 number poblano pepper or green bell pepper, cored and diced
Spices
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Main Ingredients
- 20 ounces red enchilada sauce
- 3 cups cooked shredded chicken
- 1 can (15-ounce) low sodium black beans or low sodium pinto beans, rinsed and drained
- 1/2 cup 2 percent or whole plain Greek yogurt
- 6 number corn tortillas, cut into quarters
- 1 cup shredded cheese, divided such as sharp cheddar, cheddar jack, Mexican cheese blend, Monterey Jack, or pepper jack
Toppings (Optional)
- diced avocados
- sliced jalapeno
- chopped fresh cilantro
- additional Greek yogurt or sour cream
Instructions
Preparation
- Place racks in the upper third and center of your oven and preheat the oven to 425 degrees F.
- Heat the oil in a large oven-safe skillet over medium heat.
- Once hot, add the onion, red bell pepper, poblano pepper, garlic powder, cumin, salt, and black pepper. Sauté until the vegetables brown and are tender, about 6 minutes.
- Remove the skillet from heat and transfer the mixture to a large mixing bowl.
- Add the enchilada sauce, chicken, and beans to the bowl and stir to combine. Stir in the Greek yogurt.
- Fold in the tortilla quarters and 1/4 cup of the cheese.
Baking
- Spoon the mixture back into the same skillet and sprinkle the remaining cheese over the top.
- Transfer the skillet to the oven on the upper third rack and bake until the cheese is hot and bubbling, about 10 minutes.
- Optionally, switch to broil for 1-2 minutes to brown the top of the cheese.
- Remove from the oven and let it rest for a few minutes before serving hot with desired toppings.