Is there anything more comforting that molten bubbling melted cheese? Especially when you know it’ll be ready in less than half an hour. This Easy Chicken Enchilada Skillet gives you all of the flavors you love in enchiladas in a quick and easy one dish meal.
Leftovers are such a great canvas to play around and create a completely new dish, especially on busy weeknights. This cheesy and savory warm skillet utilizes that leftover roast chicken and transforms it into something that will have the entire family going back for seconds.
Whether you bought a rotisserie chicken from the grocery store or have leftover chicken from a Sunday night dinner, there always seems to be extras. This Easy Chicken Enchilada Skillet takes those leftovers and gives them the ultimate makeover.
I love having quick and easy recipes I know my family will love that are ideal for busy weeknights. If I can use up ingredients I’ve already made, even better! This one skillet combines the bubbling savory comfort of enchiladas with the ease of a casserole.
Unlike traditional enchiladas that are layered, the shredded chicken gets simmered in enchilada sauce along with a little water. The tortillas are cut into strips and tossed in the saucy chicken, absorbing all of that flavor.
You can keep it simple with just the chicken, enchilada sauce, and cheese. You can also have fun adding additional ingredients. Here are some of my favorites.
- Frozen or canned corn
- Canned black beans, drained and rinsed
- Diced bell peppers
While I used chicken in this recipe you can also use your favorite protein. Shredded pork and leftover steak are fun options to both use what you have, and also customize this skillet to your family’s favorites. All you need is a can of enchilada sauce, some tortillas, and the possibilities are endless!
Putting the Easy in Easy Chicken Enchilada Skillet
There’s no need for takeout when this delicious and comforting meal is this easy. I will take you step by step through the process.
- Preheat your oven to 350 degrees.
- Heat an oven safe skillet on medium heat. A cast iron pan work well for this.
- Add your chicken, the enchilada sauce. Allow it to simmer until the sauce starts to thicken. This is also where you would add in any additional ingredients like corn or black beans.
- No seasoning needed as that enchilada sauce covers that task.
- Cut your tortillas into strips. You can even use low carb tortillas for this.
- Add the strips to the skillet and fold them in so they’re evenly distributed and coated in the sauce.
- Top with shredded cheese and bake until the cheese is golden and bubbly…it should only take about 15 minutes.
- Have fun with your toppings! Whatever you would normally top your enchiladas with works here. Sour cream, slices of avocado, and pico de gallo are all great toppings.
Are you looking for more quick and easy recipes? Make sure you check out my recipe for Easy Cheesy Baked Rigatoni Pasta.
Easy Chicken Enchilada Skillet
- Oven safe skillet 10"
- 2 cups rotisserie chicken, shredded
- 10 oz enchilada sauce I used Old El Paso
- 1 can 15 oz black beans
- 2-3 medium size tortillas, cut into strips You can use low carb if desired
- 2 cups shredded Mexican cheese
- 1 cup whole kernel corn
- 1 jalapenos
- 1 tomatoes, chopped
- 1 avocado slices
- 2 tbsp sour cream
- 1 tbsp cilantro
- Preheat your oven to 350 degrees.
- Heat an oven safe skillet over medium heat. Add your shredded chicken.
- Add the enchilada sauce , stirring to combine. Allow the chicken to simmer and the sauce to thicken for 3-5 minutes.
- Add black beans and corn into the mix.
- Stir in the tortilla strips, making sure they are fully coated in the sauce and evenly distributed.
- Top with shredded cheese.
- Bake for 15 minutes or until the cheese is golden and bubbly.
- Serve with your favorite enchilada toppings.