If you’re craving a comforting dinner that brings together bold Mexican flavors with effortless cooking, this Chicken Enchilada Skillet Recipe is your new best friend. It’s a vibrant, cheesy, and saucy one-pan wonder that layers tender chicken, spicy enchilada sauce, and melty cheese all nestled between warm tortillas—all baked to bubbly perfection. Perfect for weeknights when you want something quick yet unforgettable, this dish delivers mouthwatering taste with minimal fuss. Trust me, once you try this recipe, it’ll become a staple in your kitchen’s rotation.
Ingredients You’ll Need
What’s amazing about this Chicken Enchilada Skillet Recipe is how straightforward the ingredients are, yet each one plays a crucial role in building the layers of flavor and texture that make this dish so irresistible.
- Vegetable oil: Just enough for sautéing the chicken and bringing out the spices’ aroma.
- Cooked and shredded chicken: Rotisserie chicken works wonders here for a juicy, flavorful base.
- Red enchilada sauce: Divided use ensures every bite gets a hit of tangy, smoky goodness.
- Taco seasoning: The magic blend that adds heat and depth, store-bought or homemade works.
- Fresh cilantro: Brings bright, herbal notes that cut through the richness.
- Soft flour tortillas: These hold everything together and get deliciously soft when baked.
- Mexican blend cheese: A melty, gooey topping that binds all the layers beautifully.
- Diced tomatoes: Adds fresh juiciness and color on top just before serving.
- Cotija cheese or feta: Optional but fantastic for a salty, crumbly contrast.
- Sour cream and avocado: Perfect creamy garnishes that round out the dish.
How to Make Chicken Enchilada Skillet Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F so it’s ready for baking right when you assemble your skillet. This sets the stage for that bubbly, melty finish we all love.
Step 2: Warm Up the Chicken Mixture
In a large skillet, heat your vegetable oil over medium-high flame. Toss in the cooked shredded chicken, three-quarters of your enchilada sauce, taco seasoning, and chopped cilantro. Stir this flavorful mix and reduce the heat to simmer for just 2 to 3 minutes—remember, your chicken is already cooked, you’re just infusing it with sauce and spice here.
Step 3: Layer Your Skillet Pie
Grab a clean skillet or clear out the chicken one for assembly. Start by placing one tortilla on the bottom, then spread half of the chicken mixture over it, followed by one cup of the Mexican blend cheese. Repeat this layering with another tortilla, the remaining chicken, and another cup of cheese. Finish with the last tortilla, pour over the remaining enchilada sauce, and top off generously with the last cup of cheese.
Step 4: Add Cilantro and Bake
Sprinkle a fresh handful of chopped cilantro over the cheese layer—it adds a lovely pop of green and fresh flavor. Place your skillet in the oven and bake for about 20 minutes until the sauce is bubbling and the cheese is golden and perfectly melty.
Step 5: Final Toppings for the Win
Once out of the oven, pile on diced tomatoes, a sprinkling of crumbled cotija or feta cheese, and slices of creamy avocado. Don’t forget a generous dollop of sour cream on the side or on top—this is where the dish truly shines with added creaminess and tang.
How to Serve Chicken Enchilada Skillet Recipe
Garnishes
Fresh garnishes elevate this dish from great to unforgettable. I love scattering extra cilantro for brightness and a handful of diced tomatoes for that juicy, fresh bite. Creamy slices of avocado and a swirl of sour cream add cooling richness that balances the spices beautifully.
Side Dishes
This skillet is fantastic on its own but pairs wonderfully with light sides like a crisp green salad, Spanish rice, or even some simple black beans dressed with lime juice and cumin. These options bring contrast in texture and flavor making your meal even more satisfying.
Creative Ways to Present
Want to impress your guests? Serve this Chicken Enchilada Skillet Recipe family-style straight from the oven in a colorful cast iron skillet. For a casual twist, scoop portions onto individual plates and let everyone add their own garnishes. You can even serve with crunchy tortilla chips for scooping up all the cheesy goodness.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will develop even more, making your next meal just as tasty as the first.
Freezing
This recipe freezes well! Pop the entire skillet or individual portions in a freezer-safe container and freeze for up to 2 months. Just be sure to thaw overnight in the fridge before reheating to keep the texture just right.
Reheating
To bring your Chicken Enchilada Skillet Recipe back to life, reheat in a preheated oven at 350°F until warmed through and the cheese becomes melty again. You can also microwave individual servings but keep a close eye to avoid drying out.
FAQs
Can I use other types of chicken for this recipe?
Absolutely! While rotisserie chicken is convenient and flavorful, you can use grilled, baked, or even shredded leftover chicken. Just make sure it’s cooked before adding to the skillet.
Is it possible to make this recipe vegetarian?
Definitely! Swap the chicken for sautéed vegetables like bell peppers, onions, and black beans, and use a vegetarian enchilada sauce to keep all the hearty, delicious layers intact.
What can I substitute for Mexican blend cheese?
If you don’t have a Mexican blend, try a combination of cheddar, Monterey Jack, and mozzarella cheeses for that classic melty, flavorful effect.
Can I prepare the Chicken Enchilada Skillet Recipe ahead of time?
You can assemble the skillet a few hours before baking and keep it covered in the fridge. Just bake it fresh when you’re ready to enjoy it for the best texture and cheese melt.
How spicy is this Chicken Enchilada Skillet Recipe?
The spice level largely depends on your enchilada sauce and taco seasoning. You can adjust them to taste or add fresh jalapeños for extra heat if you like things spicy.
Final Thoughts
This Chicken Enchilada Skillet Recipe is one of those feel-good meals that never fails to deliver big flavors and cozy comfort in every bite. Whether you’re feeding family, friends, or just treating yourself, it’s a versatile, satisfying dish that’s surprisingly simple to make. Give it a try—you might just find yourself craving it week after week!
Print
Chicken Enchilada Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Chicken Enchilada Skillet is a quick and delicious dinner perfect for busy weeknights. Using shredded rotisserie chicken, flavorful red enchilada sauce, and layers of melty cheese and tortillas, this one-skillet meal combines convenience with classic Mexican flavors. Baked to bubbly perfection and topped with fresh cilantro, tomatoes, cotija cheese, avocado, and sour cream, it’s a crowd-pleaser that’s easy to make and enjoy.
Ingredients
Chicken Mixture
- 1 tablespoon vegetable oil
- 1 pound cooked and shredded chicken (rotisserie chicken recommended)
- 7.5 ounces red enchilada sauce (¾ of a 10-ounce can)
- 1 ounce taco seasoning (store-bought or homemade, about 1 packet)
- ¼ cup chopped fresh cilantro (plus more for topping)
Pie Assembly
- 3 burrito-sized soft flour tortillas
- 3 cups Mexican blend cheese (divided into 1 cup portions)
- 2.5 ounces red enchilada sauce (¼ of the 10-ounce can)
Toppings (Optional)
- 1 cup diced tomatoes
- ¼ cup crumbled cotija cheese or feta cheese
- Sour cream (for garnish)
- Sliced avocado (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the assembled enchilada skillet.
- Cook Chicken Mixture: In a large skillet, heat the vegetable oil over medium-high heat. Add the shredded chicken, ¾ can of enchilada sauce (about 7.5 ounces), taco seasoning, and chopped cilantro. Stir well to combine and reduce heat to a simmer. Cook for 2-3 minutes until the chicken is heated through and the flavors meld together.
- Assemble Enchilada Skillet: In a separate large skillet (or cleaned earlier skillet), begin layering your pie. Place one tortilla down, spread half of the chicken mixture over it, then sprinkle with 1 cup of Mexican blend cheese. Repeat with a second tortilla, the remaining chicken mixture, and another cup of cheese. Finally, top with the third tortilla, the remaining ¼ can enchilada sauce (2.5 ounces), and the last cup of cheese.
- Add Fresh Cilantro: Sprinkle additional chopped cilantro over the top to add a fresh burst of flavor before baking.
- Bake: Transfer the skillet to the preheated oven and bake for 20 minutes. Bake until the enchilada sauce is bubbly and the cheese is melted and golden.
- Garnish and Serve: Remove from the oven and top with diced tomatoes, crumbled cotija or feta cheese, sliced avocado, and a dollop of sour cream if desired. Serve warm and enjoy!
Notes
- You can use any cooked chicken, such as leftover rotisserie or grilled chicken.
- If you prefer a spicier dish, add some chopped jalapeños or hot sauce to the chicken mixture.
- Flour tortillas are recommended for best texture but corn tortillas can be used for a gluten-free option.
- For a vegetarian version, substitute the chicken with cooked black beans or sautéed vegetables.
- Make sure to watch the skillet closely while baking to avoid burning the cheese.
