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Easy 18-Minute Chicken Enchilada Skillet Recipe with Cheesy Goodness

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A quick and easy one-pan chicken enchilada skillet loaded with shredded chicken, enchilada sauce, black beans, corn, and melty cheese, ready in just 18 minutes. Perfect for weeknights and casual gatherings.

Ingredients

Scale
  • 2 cups shredded cooked chicken (about 300g), rotisserie chicken recommended
  • 2 tablespoons olive oil or vegetable oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup enchilada sauce (240ml), mild or medium heat
  • 1 cup black beans, drained and rinsed (170g), optional
  • 1/2 cup frozen corn kernels (75g), or fresh
  • 1 1/2 cups shredded cheese (170g), Mexican blend or sharp cheddar
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper, to taste
  • 4 small flour tortillas, sliced into strips (optional)

Instructions

  1. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat for about 3 minutes until shimmering but not smoking.
  2. Add the finely chopped onion and sauté until soft and translucent, about 4 minutes.
  3. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  4. Sprinkle in 1 teaspoon each of ground cumin and chili powder, stirring into the onion and garlic mixture.
  5. Stir in shredded chicken and black beans, cooking for 2-3 minutes until warmed through.
  6. Pour in 1 cup enchilada sauce and 1/2 cup corn kernels, stirring well to combine. Let simmer gently for 3-4 minutes to meld flavors and thicken sauce slightly.
  7. If using, fold in tortilla strips now to absorb some sauce and add texture.
  8. Sprinkle shredded cheese evenly over the skillet mixture. Cover with a lid or foil and allow cheese to melt for 3-4 minutes until bubbly and golden at edges.
  9. Remove from heat, garnish with chopped fresh cilantro, and serve immediately while warm and gooey.

Notes

For extra crisp cheese topping, place skillet under broiler for 1-2 minutes if pan is oven-safe. Use plant-based cheese for dairy-free version. Substitute corn tortillas for gluten-free option. Adjust spices to taste. Leftovers store well in fridge up to 3 days or freeze up to 3 months.

Nutrition

Keywords: chicken enchilada skillet, quick dinner, cheesy chicken skillet, one-pan meal, easy enchilada recipe, weeknight dinner, rotisserie chicken recipe

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