This easy Chicken Skillet Enchiladas might be the BEST skillet dinner you’ll ever make. It is about as fast as enchiladas can get, but still big on flavor and lots of cheesy goodness! Make this easy skillet dinner tonight – your family will thank you!
Chicken Skillet Enchiladas
Growing up in Texas, it’s impossible to not love enchiladas. More often than not, we both find ourselves craving the classic Tex-Mex enchiladas we love so much. Rolling enchiladas can be time consuming for an easy dinner, so we decided it was time to shake things up a little bit.
While still keeping all the delicious traditional flavors that make enchiladas, we sped up the process so dinner is ready with a whole lot less work! Trust us, if you love enchiladas like we do, you’re going to be obsessed with this simple skillet dinner! The best part? No rolling your enchiladas!
This recipe really has it all. The ingredients are simple and inexpensive, it’s kid approved, and it’s big enough to feed the whole family. Next time you’re craving Tex-Mex, make this chicken skillet enchiladas for dinner instead of going out to eat. You’ll not only save money – you’ll discover a new go-to weeknight dinner!
The best garnishes for chicken skillet enchiladas
Besides the irresistibly bubbly, gooey Mexican cheese, there are other ways to top off your chicken skillet enchiladas!
Some of our favorite garnishes:
- Freshly Sliced Avocado or Guacamole
- Sour Cream
- Squeezed Lime Juice
- Hot Sauce
There are a handful of ingredients you will need to make these Chicken Skillet Enchiladas, but a good number of them are seasonings. Don’t get intimidated by the longer list, a lot of the ingredients are pantry staples!
- Olive Oil
- Rotel: we used mild so the kids could enjoy dinner too, but the hot one will really up the heat if you like things spicy!
- Pinto Beans: rinsed and drained
- Red Enchilada Sauce
- Cooked and Shredded Chicken: grab a rotisserie chicken or canned chicken to speed things up!
- Mexican Cheese
- Corn Tortillas: you do not want to use flour tortillas, they will become very soggy.
- Seasonings: Cumin, Chili Powder, Onion Powder, Salt, Black Pepper
When preparing the corn tortillas, follow these two very simple steps!
- Cut them in half.
- Slice them into 4 to 5 strips.
We used 6-inch sized corn tortillas for best results.
How to Make Skillet Enchiladas
Sauté the onion. In a 12-inch cast iron skillet, heat the olive oil over medium-high heat. Add the diced onions and sauté them for 5 minutes, until they’re softened and become translucent. Add garlic, then sauté for an additional 30 seconds.
Add the seasonings. Add the cumin, chili powder, onion powder, salt and black pepper, then stir to combine.
Toss in more ingredients. Next, add the Rotel, pinto beans and red enchilada sauce. Stir everything together until fully combined. Fold in the cooked and shredded chicken.
Stir in the strips. Stir in half of the cheese and corn tortilla strips.
Bake. Cover the cast iron skillet with foil and bake for 20 minutes in your preheated oven.
Add cheese on top. This is the best part. Remove the foil, then add cheese on top. Cook for an additional 10 minutes, until the cheese is melted and the enchilada skillet is bubbling at the edges.
Cool, then serve. Let the skillet sit for 5 minutes before serving. The enchiladas will be VERY hot when they first come out of the oven! Once they’ve cooled for a few minutes, serve with your favorite toppings, and enjoy!
How long will Chicken Enchilada Skillet stay fresh?
In an airtight container in the fridge, these chicken skillet enchiladas will stay fresh for up to 3 days. When you’re ready to reheat your leftovers, just pop it in the microwave! Or, for best results, place the enchiladas back in the oven and bake for just a few minutes.
Can I prep these ahead of time?
Absolutely! You can prep this Enchilada Skillet up to 24 hours ahead. I put it all together, except the cheese on top, and store it in the fridge with foil or Saran Wrap wrapped tightly on top.
Before baking, remove from the fridge and let warm on the counter for about 30 minutes. Then bake as directed. You may need an extra 10 minutes of baking time.
Can I make these enchiladas spicy?
You can turn up the heat with this recipe in so many ways! Here’s some of our favorite ways to spice things up:
- Add freshly sliced jalapeños. You can add them as a garnish or add them to your skillet when sautéing the onion. Keep the jalapeño seeds for extra heat!
- Use the hot version of Rotel. We used the mild version for the kids, but the hot version will definitely kick up the heat!
- Drizzle some of your favorite hot sauce on top of your enchiladas.
- Sprinkle some cayenne pepper or crushed red pepper flakes along with the rest of the seasonings.
Do I have to use a skillet?
No, you can also use a casserole dish. An oven safe skillet, like a cast iron skillet, is easy because it makes this meal a one-pot dinner. You start it on the stove and move it straight to the oven.
However, if you don’t have an oven safe skillet, you can also use a casserole dish. A deep 9×9 baking dish will work or even a standard 9×13 casserole dish. If you are using a 9×13 sized casserole dish, you may need to cook these for about 5 minutes less.
Enchilada Sauce: Homemade or Store bought?
We have used both and either one works great. There is no wrong answer here!
If using store bought, we have found we really like the Frontera Red Chile Enchilada Sauce. We think it has great flavor and is delicious straight from the store. We found it at Publix.
However, if you have the time, we love this Homemade Enchilada Sauce from our sister site, The Novice Chef. It has tons of flavor and can be made ahead of time and even frozen. It really take your enchiladas — enchilada skillet — to the next level!
Flavor packed, easy to make, and wholly satisfying – what’s not to love about this chicken skillet enchiladas?! We love how easy these are to whip up and that it only takes one pan to make dinner!
Looking for more Mexican flavored dishes? Check out our other easy dinner favorites:
- Instant Pot Taco Soup
- Salsa Verde Chicken Soup
- Crockpot Mexican Chicken
- Chicken Zucchini Enchiladas
- Walking Tacos
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 large cloves garlic, minced
- 1.5 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (10 oz) can Rotel, do not drain
- 1 (16 oz) can pinto beans, rinsed and drained
- 16 oz red enchilada sauce
- 3 cups cooked and shredded chicken
- 2 cups shredded Mexican cheese, divided
- 8 corn tortillas, cut in half and then sliced into strips
- Sour Cream
- Guacamole or Avocado
- Salsa or Hot Sauce
Step 1. Preheat oven to 400°F.
Step 2. In a 12-inch cast iron skillet, heat olive oil over medium-high heat. Add onions and sauté for 5 minutes, until softened and becoming translucent. Add garlic and sauté for 30 seconds.
Step 3. Add cumin, chili powder, onion powder, salt and black pepper and stir to combine. Then add Rotel, pinto beans and enchilada sauce and stir till well combined.
Step 4. Fold in cooked and shredded chicken, 1 cup cheese and corn tortilla strips. Cover cast iron with foil and bake for 20 minutes.
Step 5. Remove foil and add cheese on top and cook for an additional 10 minutes, until cheese is melted and enchilada skillet is bubbling at the edges.
Step 6. Let sit for 5 minutes and then serve with desired toppings!
To cut the corn tortillas: You want to use 6-inch sized corn tortillas. Slice the corn tortillas in half and then cut each half into 4 to 5 strips, as seen in the photos in the post or in the video.
Serving Size:1 serving
Amount Per Serving: Calories: 430Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 86mgSodium: 1475mgCarbohydrates: 34gFiber: 6gSugar: 7gProtein: 32g