One-Pan & Sheet Pan
One Pan Chicken Enchilada Skillet
This skillet takes all the flavors of baked chicken enchiladas — red sauce, melted cheese, tender shredded chicken — and skips the rolling and baking entirely, simmering everything together in one pan with torn tortillas stirred in for that classic soft-but-saucy texture.
Why you'll love this recipe
- All the flavor of enchiladas, none of the rolling
- One skillet, ready in 30 minutes
- Great way to use leftover cooked chicken
- Easily doubled for a crowd
Ingredients
Full ingredient list below — check off items as you shop or cook.
Instructions
- Heat oil in a large skillet over medium heat. Cook the onion for 3-4 minutes until softened, then add the garlic and cook 30 seconds more.
- Stir in the shredded chicken, enchilada sauce, black beans and corn. Bring to a simmer.
- Fold in the torn tortilla pieces, stirring to coat them in sauce, and simmer for 5 minutes until they soften and thicken the mixture slightly.
- Sprinkle the cheese evenly over the top, cover, and cook for 3-4 minutes until melted.
- Garnish with sour cream, cilantro and jalapeño before serving.
Tips for success
- This is an excellent way to use up leftover rotisserie or grilled chicken.
- Tearing the tortillas into smaller pieces helps them soften and blend into the sauce more evenly.
- Let the skillet sit off heat for a few minutes before serving — it thickens slightly as it cools.
- Swap black beans for pinto beans, or leave them out entirely, depending on preference.
Frequently asked questions
Can I use rotisserie chicken for this recipe?
Yes, shredded rotisserie chicken works perfectly and saves time.
Can I use flour tortillas instead of corn?
Corn tortillas hold up better once softened in sauce, but flour tortillas can work in a pinch — expect a slightly different texture.
Is this recipe spicy?
It depends on the enchilada sauce used; choose a mild variety if you're sensitive to heat, or add jalapeño for more.
Can I make this vegetarian?
Yes, swap the chicken for an extra can of beans or sautéed vegetables like zucchini and mushrooms.
Nutrition (per serving)
| Calories | 448 |
| Protein | 29g |
| Carbs | 38g |
| Fat | 20g |
| Sodium | 780mg |
| Sugar | 6g |
Nutrition values are estimates and will vary based on exact ingredients and brands used.
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