We mean it when we say this is one of our favorite weeknight dinners: a hearty, easy One-Pot Chicken Enchilada Skillet. It combines classic enchilada flavors with shredded rotisserie chicken and a rich enchilada sauce, and it comes together quickly. Top it with sour cream or plain Greek yogurt, fresh avocado, cilantro and crunchy tortilla chips for a satisfying meal everyone will love.
One-pot meals are practical and delicious, and skillet dinners are a particular favorite for us. This recipe was inspired by other skillet mains like Mexican-style ground beef and lemon chicken skillet dishes. The aim here was to build something fast that doesn’t compromise on flavor—and we succeeded.
What You Need for Chicken Enchilada Skillet
Tip: Read the full ingredient list and step-by-step directions in the recipe section below before you start.
- Large, oven-safe skillet: A deep, heavy skillet with a lid or one that can go from stovetop to oven makes mixing and baking easier.
- Shredded chicken: Store-bought rotisserie chicken keeps this recipe quick, or use any cooked shredded chicken you have on hand.
- Enchilada sauce: Use your favorite canned or homemade enchilada sauce. Both red and green enchilada sauces work well and will slightly change the final flavor profile.
- Pantry staples: Black beans, frozen corn, salsa, spices and corn tortillas form the base of the dish.
- Cheese and toppings: Shredded Mexican-style cheese, plain Greek yogurt or sour cream, avocado, and fresh cilantro are suggested toppings.
Substitutions & Variations
- Protein: Substitute ground turkey, ground beef, or leftover pork for chicken.
- Vegetables: Add diced bell peppers, zucchini, or spinach to boost the veggie content.
- Tortillas: Swap corn tortillas for flour if you prefer a softer result.
- Sauce: Use green enchilada sauce instead of red for a brighter, tangier flavor.
FAQ
What if I don’t have enchilada sauce on hand?
You can use a simple homemade enchilada-style sauce or substitute with a mix of tomato sauce, chili powder and cumin to taste. Adjust salt and heat to your preference.
Can I use green enchilada sauce for this recipe?
Absolutely. Green enchilada sauce will change the flavor profile, offering a slightly tangier, herb-driven result, and it’s equally delicious.
Storage Recommendations
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth if the mixture seems dry to preserve moistness.
Can I freeze this skillet?
Yes. Bake the skillet as directed but wait to add fresh cheese on top. Allow the dish to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and finishing with cheese and toppings.
How to Serve This Skillet
Serve with a drizzle of sour cream or a dollop of plain Greek yogurt, sliced avocado, fresh cilantro and crunchy tortilla chips. A simple side like a corn salad or a green salad complements the richness well.
Recipe: One-Pot Chicken Enchilada Skillet
Servings: 6 | Prep: 20 mins | Cook: 30 mins | Total: 50 mins
Ingredients
- 1.5 tablespoons avocado oil
- ½ large white onion, diced
- 1.5 teaspoons coarse sea salt, divided
- 5 garlic cloves, minced
- 1 lb shredded chicken (rotisserie or cooked and shredded)
- 15 oz black beans, drained and rinsed
- 1.5 cups frozen corn
- 2 cups enchilada sauce
- 1.5 cups chunky salsa
- 1.5 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 tablespoon hot sauce (optional)
- 4 small corn tortillas, cut into triangles
- 1.5 cups shredded Mexican-style cheese
Optional Toppings
- Plain Greek yogurt or sour cream
- Fresh cilantro
- Avocado slices
- Tortilla chips for crunch
Instructions
- Preheat the oven to 400ºF (200ºC).
- Heat the avocado oil in a large oven-safe skillet over medium-high heat. When the oil is shimmering, add the diced onion and season with ¼ teaspoon of the salt. Sauté for 3–4 minutes until the onion is softened.
- Add the minced garlic and sauté for another minute until fragrant.
- Reduce heat to medium and add the shredded chicken, black beans and frozen corn. Stir to combine and warm through.
- In a bowl, whisk together the enchilada sauce, chunky salsa, cumin, chili powder, paprika and hot sauce (if using). Pour this sauce over the chicken mixture and bring to a gentle simmer.
- Fold the tortilla triangles into the skillet so they are mostly submerged in the sauce.
- Top evenly with the shredded cheese. Transfer the skillet to the preheated oven and bake for 15–20 minutes, until the cheese is melted and the sauce is bubbling.
- Remove from oven and let rest 5–10 minutes. Sprinkle with fresh cilantro and top with Greek yogurt or sour cream and avocado slices as desired. Serve with tortilla chips.
Tips & Notes
- Shredded rotisserie chicken keeps this recipe fast, but you can use poached or roasted chicken prepared ahead of time.
- Salsa and hot sauce will affect spice level—choose milder or spicier versions according to preference.
- If you prefer a thicker sauce, simmer a few extra minutes on the stovetop before adding the tortillas and cheese.
Nutrition (per serving, approximate)
- Calories: 491 kcal
- Carbohydrates: 48 g
- Protein: 37 g
- Fat: 18 g
- Fiber: 11 g
- Sugar: 9 g
Nutrition estimates are approximate and should be used as a guide.
Photography: Photos in this post were provided by the recipe photographer.