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5 from 4 votes

Chicken Enchilada Skillet

This chicken enchilada skillet recipe is quick and easy to make in one pan and customize with your favorite ingredients.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: 30 minute, chicken, sheet pan
Servings: 4 to 6 servings
Author: Ali

Ingredients

  • 1 tablespoon olive oil
  • 1 small white or yellow onion diced
  • 1 small red bell pepper diced
  • 4 cloves garlic minced
  • 1 pound (about 3-4 cups) shredded cooked chicken
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 (4-ounce) can diced green chiles
  • 2 cups red enchilada sauce homemade or store-bought
  • 6 small corn tortillas cut into strips
  • fine salt and freshly-ground black pepper to taste
  • 2 cups (8 ounces) shredded Mexican-blend cheese
  • toppings: chopped fresh cilantro chopped green or red onions, sliced avocado, sour cream

Instructions

  • Heat the oven. Heat oven to 350°F.
  • Sauté the veggies. Heat the olive oil in a large oven-safe 12-inch skillet over medium heat. Add the onion and red bell pepper and sauté for 4-5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1-2 more minutes until fragrant.
  • Mix in the fillings. Stir in the shredded chicken, black beans, diced green chiles, enchilada sauce, and tortilla strips. Toss everything together until evenly combined. Give the mixture a quick taste, and season with however much salt and pepper is needed.
  • Bake. Sprinkle the shredded cheese evenly over the top of the skillet mixture. Transfer the skillet to the oven and bake for 15–20 minutes, or until the cheese is melted.
  • Serve. Remove from the oven. Serve immediately, garnished with your favorite enchilada toppings, and enjoy!