Easy One Pan Chicken Enchilada Skillet
A cozy and comforting weeknight dinner that packs all the flavor of traditional enchiladas into a simple skillet meal.
recipesbynani.comThere is nothing quite like a warm, cheesy skillet dinner at the end of a long day. This recipe is a favorite in my kitchen because it tastes just like classic enchiladas but skips all the tedious rolling and baking time.
My best tip for this dish is to cut your corn tortillas into bite sized strips before adding them to the pan. They soak up all that delicious red sauce and become perfectly tender while the cheese melts over the top.
🧺 Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 can pinto beans, drained and rinsed
- 1 cup corn kernels
- 15 ounces red enchilada sauce
- 6 corn tortillas, cut into 1 inch strips
- 1 1/2 cups shredded cheddar or monterey jack cheese
- Fresh cilantro and sliced green onions for garnish
👩🍳Instructions
- 1
Heat the olive oil in a large skillet over medium high heat.
- 2
Add the ground chicken to the skillet and cook until browned, breaking it up with a spoon as you go.
- 3
Stir in the chili powder, cumin, garlic powder, and salt until the meat is well seasoned.
- 4
Pour in the pinto beans, corn, and red enchilada sauce. Stir everything together and bring it to a gentle simmer.
- 5
Fold in the tortilla strips, making sure they are well coated in the sauce.
- 6
Turn the heat down to low and sprinkle the shredded cheese evenly over the top.
- 7
Cover the skillet for about 5 minutes or until the cheese is melted and bubbly.
- 8
Remove from the heat and garnish with fresh cilantro and green onions before serving.
💡 Tips
Serve this skillet warm right from the pan with a dollop of sour cream or fresh avocado on top. If you have leftovers, store them in an airtight container in the fridge for up to three days and reheat gently on the stove.
Made this recipe? Let us know how it went.
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