We are serious when we say this is our favorite dinner of all time! This chicken enchilada skillet has all of the classic flavors and is made with rotisserie chicken and enchilada sauce, ready in under 30 minutes. We love to top it with sour cream, avocado, and tortilla chips.
One-pot meals are our jam, especially one-pot meals in a skillet. Our Mexican enchilada skillet and lemon chicken skillet are two of our favorites and this recipe was created with those as our inspiration.
Our goal in developing this recipe was to make a quick meal that wasn’t lacking in flavor and we’ve done it!
What You Need for Chicken Enchilada Skillet
Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.
A large skillet: you need a large skillet, it’s in the name! We suggest using a large and deep skillet that has a cover. A deeper skillet makes it easier to mix without making a mess.
Rotisserie chicken: keep things easy by using shredded, store-bought rotisserie chicken. You can also use any cooked shredded chicken you find at the grocery store.
Enchilada sauce: our favorite store-bought enchilada sauce is Frontera brand, but any brand will do.
Use this skillet for your favorite one pot meals or other stove top recipes.
Substitutions + Variations
- Protein: Swap chicken for ground turkey or beef for a different twist.
- Veggies: Feel free to add bell peppers, zucchini, or other veggies of your choice.
- Tortilla: Corn tortillas can be replaced with flour ones if preferred.
What if I don’t have enchilada sauce on hand?
If you don’t have store-bought enchilada sauce you can replace it with homemade enchilada sauce, too. It’s a simple recipe!
Can I use green enchilada sauce for this recipe?
Yes, feel free to use green enchilada sauce in place of red. It will change the flavor but it will also be delicious.
Transfer any leftovers to an airtight container and refrigerate for up to 3 days. When reheating, do so over low heat, adding a splash of water or broth to retain moisture.
Can I freeze this skillet?
Cook the skillet as directed. Hold on adding the cheese and then let it cool completely. Then, transfer the skillet to a freezer-safe container and freeze it for up to 3 months.
Check it Out!
Our One-Pot Series features wholesome main meals made completely in one pot. They’re made with minimal ingredients and little effort but will get you big flavor and a delicious meal!
How to Serve this Skillet
Drizzle with sour cream or a dollop of guacamole for extra creaminess or serve alongside a street corn salad with tortilla chips for crunch.
We highly suggest pairing with a cold lager or a zesty margarita to complete the meal.
One-Pot Chicken Enchilada Skillet
Made with pantry staple ingredients and a rotisserie chicken, this chicken enchilada skillet is made in one single pot!
- 1.5 tablespoons avocado oil
- ½ large white onion diced
- 1.5 teaspoons coarse sea salt separated
- 5 garlic cloves minced
- 1 lb. shredded chicken we used rotisserie chicken
- 15 oz. black beans drained and rinsed
- 1.5 cups frozen corn
- 2 cups enchilada sauce
- 1.5 cups chunky salsa
- 1.5 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 tablespoon favorite hot sauce optional
- 4 small corn tortillas cut into triangles
- 1.5 cups of shredded Mexican mix cheese
- Plain Greek yogurt
- Fresh cilantro
Preheat the oven to 400ºF.
Heat avocado in an oven-safe large skillet over medium/high heat. Add the onion when the oil is fragrant and season with ¼ teaspoon of salt. Saute for 3-4 minutes.
Add garlic to the onion and saute for an additional minute.
Turn heat to medium and add the chicken, black beans, and corn to the skillet and stir all of the ingredients together.
Prepare the sauce. Add the enchilada sauce, salsa, cumin, chili powder, paprika, and hot sauce to a bowl and whisk the ingredients together until combined. Pour the sauce into the skillet. Bring the mixture to a gentle simmer.
Next, fold the tortillas into the mixture so they are completely submerged in the enchilada sauce.
Top with cheese, transfer the skillet to the oven, and bake for 15-20 minutes or until the cheese has melted and the sauce is bubbling over the sides.
Remove from the oven and let it rest for 5-10 minutes. Top with optional toppings.
Tips & Notes
Calories: 491kcal Carbohydrates: 48g Protein: 37g Fat: 18g Fiber: 11g Sugar: 9g
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.