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You are here: Home / Recipes / Main Dishes / Chicken Enchilada Skillet

Chicken Enchilada Skillet

Yum

October 13, 2021 by Jodi + 2 Comments

Warm and bubbling from the oven, covered with melty cheese and loaded with chicken, this one-pan Chicken Enchilada Skillet is as simple as it is delectable. Top it with your favorite toppings like sour cream, guacamole, olives, etc.

white place with serving of chicken enchilada skillet on it this …

(This recipe was originally posted March 5, 2014)

When I see the word skillet in a recipe title, it is music to my ears. That word is magical, I swear.

Skillet dinners are one of my favorite meals to make, and this Chicken Enchilada Skillet is delicious!  Talk about a quick and easy meal. This skillet dinner together in no time the other night and we inhaled it. Full of flavor and so, so fabulous!

This skillet dinner is a simple, excellent short cut for enchiladas.  I love using a rotisserie chicken for this recipe which always makes things a whole lot easier. . .not that this meal isn’t already easy enough.  You basically dump a few things in a skillet and voilà —dinner is on the table!

Top it off with a dollop of sour cream and some fresh cilantro and you have a fantastic, comforting, delicious meal!

Our favorite toppings:

  • Sour cream
  • Olives
  • Fresh cilantro
  • Sliced avocado or guacomole
  • Salsa
  • Cafe Rio dressing

This is such an easy peasy meal and is going to be a lifesaver on those nights when you don’t have any idea what to fix for dinner.

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white place with serving of chicken enchilada skillet on it

Chicken Enchilada Skillet


  • Total Time: 25 minutes
  • Yield: 6 servings 1x
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Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 12 corn tortillas, torn into bite-size pieces
  • 3 cups shredded, cooked chicken (I use a rotisserie chicken)
  • 1 can (10 oz each) Rotel tomatoes, original or mild
  • 1 can (15 oz) black beans
  • 1 can (10 oz each) red enchilada sauce
  • 1 cup half and half
  • 1 cup shredded Cheddar and Monterey Jack blend cheese, divided

Instructions

  1. Heat olive oil in a nonstick large skillet. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or edges start to turn golden brown, stirring frequently.
  2. Pour tomatoes and enchilada sauce, black beans and half and half over chicken mixture in skillet. Mix well.
  3. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet and cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Garnish with your favorite toppings if desired, serve immediately.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Dishes

Did you make this recipe?

Follow  @jodi_lud_5boysbaker on Instagram and show me the recipes you’re making from my blog using the hashtag #5boysbaker .  I love seeing all the deliciousness you’re making.

Recipe Source: Adapted from Ro-Tel.com

Originally posted March 5, 2014

Filed Under: Chicken/Poultry, Main Dishes, Skillet Meals Tagged With: chicken enchilada, corn tortillas, featured, skillet dinner

Comments

  1. Allison Dunn says

    April 23, 2015 at 8:38 pm

    I made this tonight because I had zero time to cook. Amazingly fast and tasty! My family loved it :).

    Reply
    • Jodi says

      April 24, 2015 at 9:21 am

      Thanks Allison. Glad you guys loved it!

      Reply

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Hi! I'm Jodi, welcome to 5 Boys Baker where I share my love of chocolate & sweets and everything in between.

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