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white place with serving of chicken enchilada skillet on it

Chicken Enchilada Skillet

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


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


  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