My Family's Fave Chicken Enchilada Skillet

My Family's Fave Chicken Enchilada Skillet recipe is a weeknight winner with its irresistible blend of cheesy goodness and perfectly cooked chicken. Each bite is a mouthwatering mix of creamy, savory, and slightly crispy edges—ideal for a cozy family dinner that everyone will love! Gluten-free + Make-ahead Options.

My Family's Fave Chicken Enchilada Skillet recipe is the ultimate comfort dish! It’s so quick and easy, with tortilla chips adding that perfect crunch. I love using my homemade enchilada sauce for just the right kick of spice and umami goodness. I usually go for shredded chicken, but if you’re short on time, a rotisserie chicken works great too!

Traditional enchiladas are delicious, but let’s be honest—they can feel like a lot of work for a weeknight dinner. All that filling + rolling isn’t always what you want after a long day. That’s why I love this version, packed with protein from chicken + black beans --- It's so tasty and much easier! It's the perfect amount of cheesy, chickeny + enchilada sauce-y. Haha. And if you’re feeling fancy, go ahead and top it off with your favorite salsa or guac.

What Is An Enchilada Skillet?

An Enchilada Skillet is a deconstructed version of traditional enchiladas, all cooked together in one pan. Instead of rolling tortillas, you layer everything—chicken, beans, cheese, enchilada sauce, and in this case, tortilla chips—right in the skillet. It’s then topped with cheese and baked to golden, bubbly goodness, giving you all the enchilada flavor with way less fuss!

Why You Will LOVE My Family's Fave Chicken Enchilada Skillet

• Super easy for busy weeknights.
• All the enchilada flavor, no rolling required.
• Loaded with protein-packed chicken + beans.
• Golden, bubbly cheese on top—enough said.
• Customize with your favorite toppings!
• Kid-approved + family-friendly.
• Makes amazing leftovers, if there’s any left!

How To Make My Family's Fave Chicken Enchilada Skillet

If you’re up for making everything from scratch, you can prep your shredded chicken and enchilada sauce ahead of time. But if you're in a hurry, store-bought enchilada sauce and rotisserie chicken work great too! After that, it’s just about assembling your Enchilada Skillet and baking it to golden, bubbly perfection.

Ingredients

ENCHILADA SKILLET:

• Shredded chicken. See my easy shredded chicken recipe HERE!
• Extra virgin olive oil. Feel free to use your favorite high-quality EVOO. My fave tried and trusted brand is California Olive Ranch.
• Onion. You can use white, yellow, or red onions.
• Taco seasoning. You can use store-bought or make your own!
• Black beans. Drained + rinsed (This is optional)
• Green chiles. Canned + diced.
• Enchilada sauce. You can use store-bought or see my homemade recipe!
• Restaurant-style tortilla chips. I use Xochitl -- Ensure that it's GF-friendly if you want to make this entirely gluten-free!
• Mexican blend cheese. You can also mix together shredded cheeses like: sharp, cheddar, Mozzarella, etc.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS TOMATO SOUP!

Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this My Family's Fave Chicken Enchilada recipe. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!

What Goes Well With This Chicken Enchilada Skillet?

Here are some tasty sides and extras that go hand-in-hand with Chicken Enchilada Skillet:

• Mexican rice. Fluffy + flavorful, this rice complements the skillet's savory flavors.
• Corn on the cob - Grilled, roasted or boiled it’s a sweet and crunchy side that balances the richness.
• Guacamole. Fresh + creamy guac, it’s the perfect cool contrast to the warm, cheesy skillet.
• Refried beans. A classic choice that adds a hearty, creamy texture.
• Salsa. A tangy, fresh salsa adds brightness and extra flavor.
• Pico de Gallo. A fresh and zesty tomato salad that adds a burst of freshness.
• Other toppings. I love jalapeños, lime wedges, herb roasted tomatoes + sour cream

My Family's Fave Chicken Enchilada Skillet Q + A's

More Weeknight Chicken Recipes to Try Next!

If you enjoyed the My Family's Fave Chicken Enchilada Skillet recipe, make sure to add these irresistible chicken dishes to your "must-make next" list!

• Authentic Jamaican Brown Stew Chicken
• Creamy White Chicken Lasagna Soup
• Jerk Whole Roast Chicken
• Spicy Gochujang Chicken Tenders
• Jamaican Pineapple Jerk Chicken
• Creamy Tuscan 'Marry Me' Chicken

MADE OUR RECIPE(S)?

If you tried My Family's Fave Chicken Enchilada recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram  and hashtag it #orchidsandsweettea! I love hearing from you!

My Family's Fave Chicken Enchilada Skillet

August 20, 2024 •

By Shanika

No ratings yet

My Family's Fave Chicken Enchilada Skillet is a weeknight winner with its irresistible blend of cheesy goodness and perfectly cooked chicken. Each bite is a mouthwatering mix of creamy, savory, and slightly crispy edges—ideal for a cozy family dinner that everyone will love! Gluten-free + Make-ahead Options.

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 50 minutes mins

Serves: 6 servings

Units:

US Customary|Metric

Pin It Print It

Ingredients

ENCHILADA SKILLET:

• 4 cups shredded chicken
• 2 Tbsps Extra virgin olive oil
• 1 onion, diced (You can use white, yellow, or red onions)
• 1 tablespoon taco seasoning
• 1 (15 oz.) can organic black beans, drained + rinsed (This is optional)
• 1 (4 oz.) can diced green chiles
• 2 cups enchilada sauce
• 1 (12 oz.) bag organic Restaurant-style tortilla chips (I use Xochitl; Ensure that it's GF-friendly for option!)
• 2 cups shredded Mexican blend cheese (You can mix together shredded cheeses like: sharp, cheddar, Mozzarella, etc.)

Instructions

TO MAKE THE SHREDDED CHICKEN:

• Be sure to follow the steps of my Easy Shredded Chicken recipe!

TO MAKE THE ENCHILADA SAUCE:

• Be sure to follow my enchilada sauce recipe for easy steps.

ASSEMBLE ENCHILADA SKILLET:

• Preheat the oven to 350 degrees.
• In a large skillet (oven-safe) over medium-high heat, add the olive oil until heated. Add the onions and garlic, sautéing them until fragrant and translucent, about 1-2 minutes.
• Add the shredded chicken, black beans (if using), taco seasoning, green chiles, and enchilada sauce, stirring everything together to combine. Add the tortilla chips atop everything. Bring the chicken mixture to a boil and then reduce the heat to low to allow everything to simmer and the tortilla chips to soften a bit, about 2 minutes. Remove from heat.

BAKE EVERYTHING:

• Add the shredded cheese stop tortilla chips and mixture, covering evenly. Bake until the cheese has melted and the sauce is bubbly, about 20-25 minutes.
• Remove from oven and serve immediately once safe to handle.
• To serve, top with sour cream or chopped fresh cilantro. This enchilada skillet can be enjoyed with a side or basmati or coconut rice or corn or guacamole.
• Bon Appetit!

Tips & Tricks

• STORAGE: Place any leftovers in a tightly sealed container or tightly wrapped with foil in the refrigerator for up to 3-4 days. To reheat, place enchilada skillet in the oven at 350 degrees until warmed through. Top with favorite toppings!
• MAKE AHEAD: Shredded chicken can be made ahead and stored 1-2 days before remaining ingredients can be prepped day of and assembled when ready to serve.
• GLUTEN-FREE OPTION: To make this enchilada skillet gluten-free, simply substitute tortilla chips with GF-friendly ones or create chips from sliced flour tortilla. Great GF-friendly tortillas made from quinoa flour, chickpea flour, etc. Siete Foods has great ones! And make sure that you use GF-friendly vegetable stock and enchilada sauce as well.

Nutrition

Calories: 343kcal | Carbohydrates: 10g | Protein: 34g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 93mg | Sodium: 1088mg | Potassium: 275mg | Fiber: 2g | Sugar: 6g | Vitamin A: 830IU | Vitamin C: 3mg | Calcium: 445mg | Iron: 2mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Love this Post? SHARE!