These One Pot Chicken Skillet Enchiladas Has all the flavor and texture of a classic chicken enchilada, but easier to make. Simply add all ingredients to the skillet, bake and serve!
This Chicken Enchilada Skillet Is gluten free, Eggless, Nut freeand easy to make dairy free A quick weeknight dinner recipe that everyone can enjoy!
Quick and Easy Chicken Skillet Enchiladas
Assorted enchiladas Butternut Squash and Black Bean Enchiladas Beef enchiladas are one of my all time favorite foods! If it's on the menu, I'll order it. That said, on a weeknight at home, this can be a fairly time-consuming task. Or rather, until I discovered frying pan Enchiladas!
This recipe has been a total game changer when it comes to weeknight dinners. It has all the delicious, cheesy flavor of classic chicken enchiladas, but without cooking a ton of ingredients, rolling tortillas, and waiting for them all to bake.
Instead, you throw everything in a skillet and in about 30 minutes you have dinner on the table! Plus, leftovers store and reheat well, making it a great option Freezer meals. Prepare ahead of time and you’ll thank yourself on a busy weeknight! In fact, this recipe is so good you may never go back to restaurant enchiladas again.
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Oil: I usually use olive oil in this recipe, but avocado oil works well too.
- vegetable: Use yellow onions and green (or any color) bell peppers as the base for the filling and add tons of vitamins and nutrients.
- chicken: You will need 2 cups of shredded chicken. I love using leftover meal prep Shredded chicken breastbut you can also use a rotisserie chicken to save time and make this enchilada skillet super quick and easy! Alternatively, use cooked, lean ground beef or lean turkey.
- Taco Seasoning: use Homemade Taco Seasoning Or your favorite store-bought bag.
- Dice green chili peppers: These just add a little more heat.
- Red hot sauce: I use Siete Foods Light Red Enchilada Saucebut you can use homemade varieties instead.
- Tortillas: Tacos are the best! (I love Siete food.) We also have tacos and enchiladas my first cookbookyou can also use those homemade tortillas if you want!
- cheese: I prefer the shredded Mexican cheese blend, but cheddar, Monterey jack, and pepper jack cheese also taste great. Or, use your favorite dairy-free brand if desired.
- Black beans: You can omit the beans if you don't eat beans. Alternatively, you can substitute another type of bean.
top creativity
Of course, you can serve these skillet enchiladas on their own and they taste great. But I can never resist toppings! Some of my favorite options include:
- green onion slices
- avocado or Guacamole
- coriander
- Sour cream or Greek yogurt
- diced tomatoes
- hot sauce
- lime wedge
where do i buy meat
- 100% grass-fed, grass-finished beef
- Free range organic chicken
- humanely raised pork
- wild seafood
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How to Make Chicken Enchilada Skillet
- Prepare: Before you begin, preheat oven to 350°F with rack in center.
- Slice the tortillas: Use a pizza cutter to cut the tortilla into equal-sized strips, approximately 1-inch in size.
- Cook vegetables: Heat olive oil in a large ovenproof skillet over medium heat. Once shimmering, add the onions and peppers and cook until the onions are translucent.
- Combine: Add remaining ingredients except cheese and tortilla strips, stir to combine.
- simmer: Bring the mixture to a boil over high heat. Then, lower the heat and cook until the tortillas are tender. Turn off the heat.
- bake: Sprinkle cheese evenly over top, then transfer dish to oven and bake until cheese is melted and sauce is bubbling.
- Serve: Garnish your Chicken Enchilada Skillet with toppings of your choice and enjoy warm!
FAQ
You can store leftovers in an airtight container in the refrigerator for up to 5 days.
Yes! Once cooled, you can transfer leftovers to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat leftovers in the microwave, stovetop, or oven until warmed through.
More Delicious Tex-Mex Recipes
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- 6 (6 inches) tortillas Cut into approximately 1-inch strips
- 2 spoon Avocado oil or olive oil
- 1 small yellow onion dice
- 1 bell pepper dice
- 4 cup cooked shredded chicken Rotisserie or homemade
- 1 spoon Taco Seasoning Homemade or store bought
- 1 (4 oz) Can I dice the green chili? slight
- 1 (15 oz) Can black beans be used? Rinse and drain
- 2 (15 oz) Jar or can of red enchilada sauce Mild (I use Siete Foods)
- 2 cup Mexican mixed cheese shreds
Top ideas:
- 1/4 cup green onion slices
- avocado
- coriander
- sour cream
- diced tomatoes
- hot sauce
- lime wedge
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Preheat the oven to 350°F and install a rack in the center of the oven.
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Using a pizza cutter, cut the tortilla into approximately 1-inch strips
6 (6-inch) tortillas
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In a large ovenproof skillet, heat olive oil over medium heat until shimmering. Add onions and peppers and cook until onions are translucent, about 5 minutes.
2 tablespoons avocado oil or olive oil, 1 small yellow onion, 1 bell pepper
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Add chicken, taco seasoning, green chiles, black beans, and enchilada sauce to skillet and stir to combine. Add tortilla strips. Bring mixture to a boil over high heat, then simmer until tortilla strips are tender, about 2 minutes. Spread the tortilla strips as far apart as possible. Turn off the heat.
4 cups cooked shredded chicken, 1 tablespoon taco seasoning, 1 (4 oz) can diced green chiles, 2 cans (15 ounces) red hot sauce, 1 can (15 ounces) black beans
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Top with cheese and bake on center rack until cheese is melted and sauce is bubbling, about 16-18 minutes.
2 cups shredded Mexican cheese blend
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Top with scallions, avocado, cilantro, and sour cream, if desired.
1/4 cup sliced ​​scallions, avocado, coriander, sour cream, Dice tomatoes, hot sauce, lime wedge
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze cooked and cooled skillet enchiladas for up to 3 months. Thaw in the refrigerator overnight.
- Reheat leftovers in the microwave, stovetop, or oven until hot.
Serve: 1ServeCalories: Chapter 647kilocaloriescarbohydrate: 40gramprotein: 59gramFat: 28gramSaturated fat: 10gramPolyunsaturated fats: 3gramMonounsaturated fats: 11gramcholesterol: 140milligramssodium: 2846milligramsPotassium: Chapter 774milligramsfiber: 12gramsugar: 15gramVitamin A: 1970IUVitamin C: 12milligramscalcium: Chapter 713milligramsiron: 6milligrams
