why make this recipe
Chicken Enchilada Skillet is the perfect weeknight meal for anyone looking for something quick and delicious. This dish combines tender chicken with savory black beans and corn tortillas, all coated in tasty enchilada sauce. It’s easy to make and packs a punch of flavors, making it a favorite for families and busy cooks alike. Plus, it’s one-pan cooking, which means less cleanup for you!
how to make Chicken Enchilada Skillet
Ingredients
- 2 cups cooked chicken, shredded
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can enchilada sauce (red or green)
- 6 small corn tortillas, cut into strips
- 1 cup shredded Mexican blend cheese
- 1/2 cup diced tomatoes
- 1/2 avocado, diced
- 1/4 cup green onions, sliced
- Sour cream (for topping)
- Olive oil, for sautéing
Directions
- Heat a little olive oil in a large skillet over medium heat.
- Stir in the chicken, black beans, enchilada sauce, and tortilla strips. Simmer for 5–7 minutes, stirring occasionally.
- Sprinkle cheese over the top. Cover and cook for 2–3 more minutes until melted and bubbly.
- Remove from heat. Garnish with diced tomatoes, avocado, green onions, and a dollop of sour cream.
- Scoop into bowls and enjoy while hot!
how to serve Chicken Enchilada Skillet
Serve Chicken Enchilada Skillet hot in bowls. Top each serving with fresh diced tomatoes, avocado pieces, sliced green onions, and a generous dollop of sour cream. You can also offer extra tortilla chips on the side for crunch!
how to store Chicken Enchilada Skillet
If you have leftovers, let the skillet cool down completely. Store it in an airtight container in the fridge for up to 3 days. To reheat, place it in a skillet over medium heat until hot or microwave it in a safe dish.
tips to make Chicken Enchilada Skillet
- Use rotisserie chicken to save time on cooking and shredding.
- Taste the enchilada sauce and adjust the spices if you prefer a spicier dish.
- Feel free to add more vegetables like bell peppers or corn for extra flavor and nutrition.
variation
You can easily switch up this recipe by using shredded beef or beans instead of chicken, making it a great vegetarian option. You can also try different types of cheese, such as cheddar or pepper jack, to change the flavor profile.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the ingredients ahead of time and cook it just before serving for a quick meal.
2. Is this dish spicy?
The level of spice depends on the enchilada sauce you choose. For a milder dish, select a mild sauce.
3. Can I freeze Chicken Enchilada Skillet?
It’s best to store it in the fridge, but you can freeze it if needed. Just be aware that the texture of the tortillas may change once thawed.
Chicken Enchilada Skillet
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 15 oz can black beans, drained and rinsed
- 1 10 oz can enchilada sauce (red or green) Choose based on preferred spice level.
- 6 small corn tortillas, cut into strips
- 1 cup shredded Mexican blend cheese Can substitute with cheddar or pepper jack.
- 1/2 cup diced tomatoes For garnish.
- 1/2 avocado, diced For garnish.
- 1/4 cup green onions, sliced For garnish.
- to taste sour cream For topping.
- to taste tablespoons olive oil For sautéing.
Instructions
Cooking
- Heat a little olive oil in a large skillet over medium heat.
- Stir in the chicken, black beans, enchilada sauce, and tortilla strips. Simmer for 5–7 minutes, stirring occasionally.
- Sprinkle cheese over the top. Cover and cook for 2–3 more minutes until melted and bubbly.
- Remove from heat. Garnish with diced tomatoes, avocado, green onions, and a dollop of sour cream.
- Scoop into bowls and enjoy while hot!