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Chicken Enchilada Skillet: A Quick One-Pot Dinner
Youssef Hb

Chicken Enchilada Skillet

This quick and hearty Chicken Enchilada Skillet is the perfect one-pan solution for busy weeknights. By substituting traditional rolled enchiladas with convenient flour tortilla strips simmered directly in a savory red sauce with tender chicken, black beans, and diced tomatoes, you get all the authentic Mexican-inspired comfort without the extra effort. It is a family-friendly, protein-packed meal that simplifies cleanup while delivering a satisfying, balanced dinner in under thirty minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 3 chicken breasts, cooked and shredded
  • 1 tablespoon taco seasoning
  • 14.5 ounces diced tomatoes with green chiles
  • 15 ounces black beans, rinsed and drained
  • 2 cups red enchilada sauce
  • 1 tablespoon fresh cilantro, chopped
  • 4 flour tortillas, cut into 1-inch strips
  • 1 cup Mexican cheese blend, shredded

Method
 

  1. Heat one tablespoon of olive oil in a large 12-inch skillet over medium-high heat.
  2. Add the diced onion to the skillet and sauté for 1-2 minutes until translucent.
  3. Stir in the shredded chicken and taco seasoning, cooking for 2 minutes to coat the chicken.
  4. Add the diced tomatoes with green chiles, black beans, and enchilada sauce to the skillet, stirring to combine.
  5. Bring the mixture to a simmer, then fold in the flour tortilla strips.
  6. Reduce heat to low and simmer for 5-8 minutes until the sauce thickens and tortillas soften.
  7. Sprinkle the shredded cheese over the top and cover the pan until melted.
  8. Garnish with fresh cilantro before serving.

Notes

Feel free to customize the spice level by adding diced jalapeños or extra chili powder. You can increase the nutrient density by stirring in bell peppers or spinach during the sauté step. Store leftovers in an airtight container for up to 3 days.