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By Shawn Williams
4.67 from 6 votes
Dec 28, 2022, Updated Oct 18, 2023
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Skillet chicken enchiladasare a cheesy, gooey favorite of ours. Seasoned chicken, black beans, green chilies, red enchilada sauce, and lots of cheese all come together to deliver a simple and delicious Mexican American classic in 20 minutes of active work!
Table of Contents
- Why I Love This Recipe
- Ingredients
- Step By Step Instructions
- Expert Tips
- Frequently Asked Questions
- More Mexican Recipes You’ll Love
- Skillet Chicken Enchiladas Recipe
Why I Love This Recipe
My skillet chicken enchiladas are both prepped and cooked in a single cast iron skillet for really easy cleanup. You can sauté the chicken filling, transfer it to a bowl, assemble your enchiladas on the counter, and then arrange them back in the skillet for baking. This recipe makes about 5 enchiladas, making it the perfect amount for a smaller crowd of 2-3.
This recipe is incredibly simple! Canned enchilada sauce and even precooked rotisserie chicken are welcomed shortcuts that will make this recipe even easier to pull together quickly on a busy weeknight.
If you’re looking for more delicious skillet dinners to add to the rotation, check out myground turkey stuffed peppersand my flank steak fajitas recipe! All of these go exceptionally well with my homemadeguacamoleand my classic margarita recipe.
Ingredients
- Burrito tortillas: you need the largest tortillas you can find. You can experiment with corn tortillas, I just like traditional flour tortillas for this recipe. Save extra for my easy-baked chicken chimichanga recipe.
- Diced seasoned chicken: you can use either chicken breast or chicken thighs. Chicken thighs are my favorite because they’re super tender and juicy. It’s important to dice the chicken into very small chunks so they easily blend with the other ingredients.
- Low-sodium black beans: always rinse in a colander before using.
- Choppedgreen chilies: you can use fresh! I just like the texture and tenderness of the canned chilies.
- Green onions: these serve as an optional garnish.
- Mexican blend ofcheeses: I usually get prepackaged shredded 4-cheese Mexican blend but feel free to use your favorite cheddar cheeses.
- Mild or hot red enchilada sauce: If you like spicy food I highly recommend the hot enchilada sauce. You will need about 20 ounces for this recipe.
- Spices: cumin, salt and pepper, and chipotle chile powder are my favorite seasonings for the chicken filling. This recipe works well with chipotle peppers in adobo sauce for amazing smokey heat.
See the recipe card for full information on ingredients and quantities below.
Step By Step Instructions
Step 1.
Preheat oven to 375°F.
Step 2.
Cut chicken into small bite-sized chunks. I typically cut into small half-inch cubes.
Step 3.
Heat oil in a 12-inch cast iron skillet over medium-high heat. Sauté chicken for 2-3 minutes and then add green chilis and black beans. Season all over with salt and pepper. Add cumin and chipotle chile powder and optional diced chipotle chili and mix to incorporate.
Step 4.
Once the chicken is fully cooked (3-4 more minutes). Transfer everything to a bowl and set aside.
Step 5.
Add 1/2 a cup of enchilada sauce to the now empty cast iron skillet. (Just enough to have a thin coating on the bottom of the skillet).
Step 6.
Place a tortilla on the counter or flat surface and spread 2 tablespoons of enchilada sauce down the center of the tortilla. Top with 1/2 cup of chicken mixture and sprinkle with 1-2 tablespoons of cheese. Wrap the tortillas tightly and place seam down in the cast iron skillet. Repeat with the remaining 4 enchiladas.
Step 7.
Top all enchiladas with the remaining enchilada sauce and sprinkle with a cup of cheese.
Step 8.
Bake for 20 to 25 minutes and garnish with green onions and guacamole when serving
Expert Tips
- For an even faster shortcut, use precooked rotisserie chicken. It’s tender and delicious.
- You can also make this recipe with ground beef. I prefer 85% lean for the best flavor.
- You can substitute green enchilada sauce if you prefer and keep the parts etc. the same.
- Don’t go too light on the enchilada sauce. It’s what makes enchiladas tender, creamy, and delicious. Look for mild enchilada sauce for less heat.
Frequently Asked Questions
Can I make these in a baking dish instead of a skillet?
Yes, you don’t need a skillet for this recipe, you can make it in a standard 11×13 dish.
More Mexican Recipes You’ll Love
Baked Chicken Chimichangas Recipe
Carne Asada Tacos Recipe
Cilantro Lime Rice Recipe
Flank Steak Fajitas Recipe
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & areview in the comments!
4.67 from 6 votes
Skillet Chicken Enchiladas Recipe
By: Shawn Williams
Servings: 4
Prep: 10 minutes mins
Cook: 25 minutes mins
Total: 35 minutes mins
Save
Spicy chicken enchiladas made in a cast iron skillet with seasoned chicken, black beans, green chilies, and lots of cheese.
Ingredients
- 5 large burrito flour tortillas
- 2 boneless skinless chicken breasts or 3-4 chicken thighs, diced small
- 20 ounces of canned mild or hot red enchilada sauce
- 2 cups shredded Mexican blend cheese
- 1 15.5- ounce can black beans, rinsed
- 4.5 ounce can chopped green chilis
- 1/4 cup chopped green onions for garnish
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chipotle chili powder
- Optional 1 chipotle chili in adobe sauce, chopped
- salt and pepper to taste
- Guacamole or sour cream for topping if desired.
Instructions
Preheat oven to 375°F.
Cut chicken into small bite-sized chunks. I typically cut into small half-inch cubes.
Heat oil in a 12-inch cast iron skillet over medium-high heat. Sauté chicken for 2-3 minutes and then add green chilis and black beans. Season all over with salt and pepper. Add cumin and chipotle chile powder and optional diced chipotle chili and mix to incorporate.
Once the chicken is fully cooked (3-4 more minutes). Transfer everything to a bowl and set aside.
Add 1/2 a cup of enchilada sauce to the now empty cast iron skillet. (Just enough to have a thin coating on the bottom of the skillet).
Place a tortilla on the counter or flat surface and spread 2 tablespoons of enchilada sauce down the center of the tortilla. Top with 1/2 cup of chicken mixture and sprinkle with 1-2 tablespoons of cheese. Wrap the tortillas tightly and place seam down in the cast iron skillet. Repeat with the remaining 4 enchiladas.
Top all enchiladas with the remaining enchilada sauce and sprinkle with a cup of cheese.
Bake for 20 to 25 minutes and garnish with green onions and guacamole when serving.
Notes
Don’t skimp on the enchilada sauce. It’s what makes enchiladas tender, creamy, and delicious. Look for mild enchilada sauce for less heat.
For an even faster shortcut, use precooked rotisserie chicken. It’s tender and delicious.
You can also make this recipe with ground beef. I prefer 85% lean for the best flavor.
You can substitute green enchilada sauce if you prefer and keep the parts etc. the same.
Nutrition
Serving: 2enchiladasCalories: 683kcalCarbohydrates: 66.4gProtein: 55gFat: 21.9gSaturated Fat: 6.2gCholesterol: 110mgSodium: 717mgFiber: 7gSugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dinner
Cuisine: Mexican
Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!
