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Skillet chicken enchiladas are a quick and tasty meal option for busy weeknights. You don’t need to spend hours in the kitchen to enjoy the rich flavors of tender chicken, gooey cheese, and zesty enchilada sauce. With just one pan, you can create a delicious dish that the whole family will love.
The best part about skillet chicken enchiladas is their simplicity. No need to roll up individual enchiladas or turn on the oven. Just cook everything in a skillet, add your favorite toppings, and dinner is ready. It’s a fantastic way to make a hearty meal without the mess.
Whether you’re new to cooking or a seasoned pro, this recipe is sure to become a favorite in your household. The combination of flavors and ease of preparation make skillet chicken enchiladas a go-to choice for any night of the week.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need for skillet chicken enchiladas:
Ingredients
- Chicken: You can use pre-cooked shredded chicken or cook your own. Rotisserie chicken works well for convenience.
- Enchilada Sauce: Any store-bought or homemade enchilada sauce will do. Green or red, your choice.
- Black Beans: Rinsed and drained. You can substitute with pinto beans if you prefer.
- Onion: Diced. Yellow or white onions are best.
- Green Chiles: Canned green chiles add a mild spice. You can substitute with chopped jalapeños for more heat.
- Bell Pepper: Diced. Any color will work, adding sweetness and crunch.
- Cheese: Shredded cheddar or a Mexican blend. Colby Jack or Monterey Jack are tasty alternatives.
- Tortillas: Corn tortillas are traditional, but you can use flour tortillas if you like.
- Oil: For sautéing the vegetables. Olive oil or vegetable oil works fine.
- Spices: Cumin, garlic powder, salt, and pepper. These add flavor and depth to the dish.
Optional Add-ins
- Salsa: A few spoonfuls can add a tangy kick.
- Corn: Fresh or frozen corn adds some sweetness and texture.
- Cilantro: Fresh cilantro sprinkled on top for a burst of freshness.
Quick Tips
- You can prepare all the ingredients in advance to make the cooking process smoother.
- Feel free to adjust the spiciness according to your taste.
- Using pre-cooked chicken and ready-made enchilada sauce can save you a lot of time.
Instructions
Preheat the Oven: Set your oven to 425 degrees F.
Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until tender (3-5 minutes). Add the chicken and season with chili powder, cumin, smoked paprika, salt, and pepper. Cook until the chicken is done.
Prepare Other Ingredients: While the chicken cooks, chop bell pepper and poblano pepper (optional). Prepare your enchilada sauce and have black beans, shredded cheese, and tortillas ready.
Mix Ingredients: Add bell pepper, poblano pepper, and black beans to the skillet. Pour in the enchilada sauce and stir well to combine. Let it simmer for a few minutes to blend the flavors.
Add Tortilla Pieces: Cut tortillas into strips or small pieces. Add them to the skillet, stirring to mix everything together. This will help thicken the dish and give it texture.
Top with Cheese: Sprinkle shredded cheese evenly over the top of the skillet.
Bake: Transfer the skillet to the preheated oven. Bake for about 10 minutes, or until the cheese is melted and bubbly.
Serve: Remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro, green onions, or a squeeze of lime if you like.
Enjoy your delicious skillet chicken enchiladas!
Tips, Tricks & Storing
Using Fresh Ingredients
Always use fresh chicken, veggies, and spices. Fresh ingredients make your enchiladas taste better.
Prepping Ahead
You can prepare the chicken and veggies in advance. Store them in the fridge and assemble the enchiladas when you’re ready to cook.
Cheese
For the best flavor, grate your own cheese instead of using pre-shredded. It melts better and has fewer additives.
Heating Tortillas
Warm the tortillas before wrapping them around the filling. This prevents them from cracking. You can microwave them for 30 seconds.
Stovetop to Oven
Use an oven-safe skillet to transfer the dish from stovetop to oven without needing another pan.
Even Cooking
Spread the chicken and sauce evenly in the skillet for balanced flavors.
Storage
After cooking, let the enchiladas cool completely. Store them in an airtight container in the fridge for up to 3 days.
Freezing
You can freeze the cooked enchiladas. Wrap them tightly in plastic wrap and aluminum foil. They’ll keep for up to 3 months.
Reheating
To reheat, thaw frozen enchiladas in the fridge overnight. Bake at 350°F for about 20 minutes, or until heated through.
Batch Cooking
Double the recipe and freeze half for a quick meal later.
Recipe Variations & Serving Suggestions
Recipe Variations
Vegetarian Option
Replace the chicken with black beans, corn, and diced tomatoes. This keeps it hearty and flavorful.
Spicier Version
Add jalapeños or extra chili powder to increase the heat. Don’t forget to taste as you go.
Cheesy Delight
Mix in more cheese like cheddar, Monterey Jack, or pepper jack. Add an extra layer of cheese on top before baking.
Low-Carb Alternative
Use zucchini slices or cabbage leaves instead of tortillas. This reduces the carbs and adds a unique texture.
Protein Swap
Try using ground turkey or beef in place of chicken for a different taste. Adjust the seasonings to match.
Serving Suggestions
Toppings
Consider adding toppings like sour cream, avocado slices, chopped cilantro, or green onions. These can enhance the flavor.
Side Dishes
Yellow rice, refried beans, or a simple green salad pair well with skillet chicken enchiladas.
Drinks
Serve with a refreshing drink like lime soda, margaritas, or iced tea. They balance the spices nicely.
Leftovers
Skillet chicken enchiladas make great leftovers. Store them in an airtight container and reheat in the oven for best results. Great for next-day lunches!
Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.