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A serving of enchiladas is being taken out of the skillet with a large spoon.
4.5 from 8 votes
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Yield: 4 to 6 servings

Chicken Skillet Enchiladas

This easy Chicken Skillet Enchiladas might be the BEST skillet dinner you'll ever make. This twist on traditional chicken enchiladas is super quick to make but is still big on flavor and has lots of cheesy goodness! Cook this dish tonight - your family will thank you!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients

  • 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
  • ½ 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

Optional Toppings:

  • Sour Cream
  • Guacamole or Avocado
  • Cilantro
  • Salsa or Hot Sauce
  • Jalapeños

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Instructions 

  • Preheat oven to 400°F.
  • 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.
    Diced onions are being poured into a black skillet.
  • 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.
    Red enchilada sauce is poured on top of beans and Rotel in the skillet.
  • Fold in cooked and shredded chicken, 1 cup cheese and corn tortilla strips. Cover cast iron with foil and bake for 20 minutes.
    Mixing tortillas strips into the enchiladas.
  • 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!
    A wooden serving spoon is placed into the full skillet.

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Video

Notes

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.

Nutrition

Serving: 1serving, Calories: 430kcal, Carbohydrates: 34g, Protein: 32g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 9g, Cholesterol: 86mg, Sodium: 1475mg, Fiber: 6g, Sugar: 7g
© Jessica
Cuisine: Mexican
Category: Chicken