There’s something deeply satisfying about a one-pan meal that checks all the boxes—flavorful, filling, and family-approved. That’s exactly what you get with this Family-Favorite Chicken Enchilada Skillet. It has all the bold, zesty flavors of traditional enchiladas, but without the fuss of rolling tortillas or baking for hours. This skillet is the ultimate comfort food shortcut, and the best part? It’s ready in under 30 minutes.
Whether it’s a busy weeknight or you’re looking to switch up your dinner routine, this enchilada skillet delivers a hearty, cheesy meal with minimal cleanup. It’s loaded with tender chicken, saucy goodness, and melty cheese—all cooked in a single pan. Trust us, once you try it, this dish will quickly earn a permanent spot in your weekly dinner rotation.
If you loved our One-Pot Taco Pasta, you’ll adore this saucy, cheesy skillet twist on a Mexican favorite. Let’s get cooking!
What Is a Chicken Enchilada Skillet?
Picture all the elements of classic enchiladas—shredded chicken, rich enchilada sauce, tortillas, cheese—layered together in a skillet instead of rolled and baked. It’s fast, flavorful, and full of Tex-Mex flair. No oven required, no baking dishes to scrub. Just pure, delicious simplicity in one pan.
This recipe is great for feeding a crowd or meal prepping for the week. Plus, it’s endlessly customizable: add beans, corn, or peppers depending on what you have on hand. The best part? Everyone at the table—from picky eaters to spice lovers—will come back for seconds.
Why You’ll Love This Chicken Enchilada Skillet
One-Pan Wonder: Minimal dishes, maximum flavor. Everything cooks together in one skillet for an easy dinner win.
Quick and Satisfying: From start to finish in 30 minutes or less—perfect for weeknights.
Family-Approved: Mild enough for kids, but bold enough in flavor for adults.
Easy to Customize: Toss in extra veggies, swap out the protein, or use green enchilada sauce for a twist.
Family-Favorite Chicken Enchilada Skillet
How to Make Chicken Enchilada Skillet
Quick Overview
With a few simple ingredients and a trusty skillet, you’ll have a cheesy, comforting meal ready in no time. This recipe serves about 4–6 and is ideal for leftovers.
Key Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 (10 oz) can red enchilada sauce
- 1/2 cup salsa (your favorite kind)
- 6 small corn tortillas, cut into strips
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 teaspoon cumin (optional)
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, avocado, jalapeños
Pro Tip: Use pre-cooked chicken and jarred sauce to save even more time on busy nights.
Step-by-Step Instructions
- Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3–4 minutes.
- Add the Chicken and Sauce: Stir in the shredded chicken, enchilada sauce, salsa, and cumin. Let it simmer for 2–3 minutes so everything gets warm and flavorful.
- Add the Tortilla Strips: Gently stir in the tortilla strips, making sure they’re coated with the sauce.
- Add the Cheese: Sprinkle the shredded cheese evenly over the top. Cover and cook for another 3–4 minutes, or until the cheese is melted and bubbly.
- Top and Serve: Remove from heat and add your favorite toppings like sour cream, cilantro, or avocado. Serve straight from the skillet!
What to Serve With a Chicken Enchilada Skillet
This dish is hearty on its own but pairs perfectly with a few fresh sides:
- Simple Side Salad: Add a light, crunchy salad with lime vinaigrette for balance.
- Mexican Rice or Cauliflower Rice: A great way to stretch the meal or add more fiber.
- Chips and Guac: Because more avocado is always a good idea.
Top Tips for the Best Chicken Enchilada Skillet
- Don’t Overcook the Tortillas: Once added, cook just until soft and saucy—they’ll keep cooking in the skillet.
- Use What You Have: Leftover turkey, ground beef, or black beans make great substitutes.
- Craving Heat? Add a chopped chipotle pepper in adobo sauce for a smoky kick.
Storing and Reheating Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the microwave or in a skillet over low heat until warmed through. Add a splash of water or broth if it seems dry.
- Freezing: This dish freezes well! Cool completely, then store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
There you have it—your new go-to Family-Favorite Chicken Enchilada Skillet. It’s easy, comforting, and packed with the flavor of traditional enchiladas, minus all the extra steps. Whether you’re feeding a crowd or just looking for a new dinner staple, this skillet delivers every time. So grab your favorite toppings, fire up the stove, and dig into this cheesy, saucy skillet supper!