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Chicken Enchilada Skillet

A rich, one-pan dinner with tender chicken, melted cheese, and enchilada sauce that transforms busy weeknights into something special while keeping cleanup minimal.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 medium yellow onion, chopped
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 8 corn tortillas, cut into strips
  • 2 cups shredded Mexican cheese blend
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro and sour cream for serving

Method
 

  1. Heat olive oil in a large cast-iron or oven-safe skillet over medium-high heat. Season diced chicken with salt, pepper, cumin, and smoked paprika. Add chicken to the hot skillet and cook for 6-7 minutes until golden brown and cooked through.
  2. Push chicken to one side of the skillet and add chopped onion and bell pepper to the empty space. Cook for 4-5 minutes until vegetables begin to soften and become fragrant. Add minced garlic and cook for another 30 seconds until aromatic.
  3. Stir everything together, then pour enchilada sauce over the mixture. Add black beans and corn, stirring gently to combine. Let this bubble for 2-3 minutes to allow flavors to meld together.
  4. Nestle tortilla strips throughout the skillet, pressing them gently into the sauce so they absorb the flavors.
  5. Sprinkle shredded cheese evenly over the entire skillet. Cover with a lid or transfer to a preheated 400°F oven for 5-7 minutes until cheese melts completely and begins to bubble around the edges.

Notes

Budget-friendly substitutions include using rotisserie chicken, canned corn instead of frozen, or sharp cheddar and Monterey Jack instead of Mexican cheese blend. Don't overcook the chicken as it continues cooking in the sauce. Avoid using too much liquid to prevent a watery dish. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Can be prepared ahead through step 4 and refrigerated overnight.