Chicken Enchilada Skillet (Printer-friendly)

Savory chicken, tortillas, cheese, and enchilada sauce combine in a hearty skillet meal.

# What You'll Need:

→ Meats

01 - 2 cups cooked, shredded chicken (rotisserie or poached)

→ Vegetables

02 - 1 small onion, finely chopped
03 - 1 bell pepper, diced
04 - 2 cloves garlic, minced

→ Sauces & Canned Goods

05 - 1½ cups red enchilada sauce (store-bought or homemade)
06 - 1 (14 oz) can black beans, drained and rinsed
07 - 1 cup corn kernels (fresh, frozen, or canned)

→ Tortillas

08 - 6 small corn tortillas, cut into strips

→ Dairy

09 - 1½ cups shredded Mexican blend cheese (or cheddar/Monterey Jack)

→ Seasonings

10 - 1 tsp ground cumin
11 - ½ tsp smoked paprika
12 - ½ tsp salt
13 - ¼ tsp black pepper

→ Toppings (optional)

14 - Chopped cilantro
15 - Sliced green onions
16 - Sour cream
17 - Diced avocado
18 - Lime wedges

# Directions:

01 - Heat a large oven-safe skillet over medium heat. Add a splash of oil and sauté the chopped onion and diced bell pepper until softened, about 3 to 4 minutes. Add minced garlic and cook for one additional minute.
02 - Mix in ground cumin, smoked paprika, salt, and black pepper, stirring to evenly coat the vegetables.
03 - Incorporate shredded chicken, drained black beans, and corn kernels. Stir thoroughly to combine all ingredients.
04 - Pour the red enchilada sauce into the skillet and bring the mixture to a gentle simmer.
05 - Fold in the tortilla strips, ensuring they are well coated with sauce and ingredients.
06 - Sprinkle shredded cheese evenly over the skillet contents. Cover and cook on low heat for five minutes until cheese melts, or place the skillet under the broiler for 2 to 3 minutes until the cheese is bubbly and golden.
07 - Remove from heat and allow the skillet to rest for two minutes. Garnish with desired toppings and serve immediately.

# Expert Advice:

01 -
  • It comes together in one pan, which means less cleanup and more time enjoying dinner with people you care about.
  • The flavors are bold and satisfying without requiring a grocery list as long as your arm.
  • You can have it on the table in thirty minutes flat, even on nights when your energy is completely shot.
02 -
  • Don't skip the resting step at the end—those two minutes let everything set slightly so you don't end up with a soupy spoon and a hot mouth.
  • If your tortillas are particularly thick or stiff, the strips will soften better if you let them sit in the sauce for a couple of minutes before adding the cheese.
03 -
  • If you're broiling instead of covering and cooking on low, watch it closely during those last two minutes—broilers vary wildly and you want melted cheese, not burnt cheese.
  • Leftover rotisserie chicken from the grocery store is a legitimate time-saver; shred it while it's still slightly warm and it comes apart like you actually cooked it yourself.
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