chicken enchilada skillet recipe
The Best chicken enchilada skillet recipe
I’ve been making chicken enchiladas in the skillet for years, and there’s something about that simple, hearty dish that just feels right. It’s one of those recipes that’s easy to prepare but still feels special—like a cozy meal that doesn’t require fancy ingredients or complicated steps. My family loves it because it’s filling, flavorful, and always gets rave reviews, whether we’re serving it as a weeknight dinner or a game-day meal. The skillet method keeps everything warm and delicious, and the way the chicken and cheese melt together in the sauce is just the kind of comforting food we all crave.
What really makes this recipe stand out is how adaptable it is. We can switch up the toppings—add some black beans for extra protein, sprinkle in some fresh cilantro, or even swap out the cheese for a lighter option if we’re watching what we eat. It’s a great way to use up whatever veggies we have on hand, whether it’s bell peppers, onions, or even a little corn if we’re feeling creative. And because it’s all done in one pan, there’s no fuss with baking dishes or extra cleanup. Plus, the health benefits are pretty solid—lean protein from the chicken, fiber from the veggies, and a good dose of calcium from the cheese. It’s a balanced meal that’s just as good for the soul as it is for the body. Plus, my kids always ask for seconds, so I know it’s a winner no matter the occasion.
Chicken Enchilada Skillet
A flavorful one-pan dish featuring tender chicken in a rich tomato-based sauce, wrapped in homemade tortillas, and topped with melted cheese. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/4 cup cold water
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato sauce
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional)
- 1/2 cup chicken broth
- 1/2 cup shredded cheddar cheese
- 8 small flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup diced red bell pepper (optional)
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a bowl, mix flour, salt, baking powder, and cold water to form a dough. Roll out the dough to about 1/8-inch thickness and cut into 8 rectangles.
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2 Season chicken with cumin, paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for 5-6 minutes per side until fully cooked. Remove and set aside.
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3 In the same skillet, sauté garlic (if using) for 30 seconds. Add crushed tomatoes, tomato sauce, chili powder, oregano, cayenne, and chicken broth. Simmer for 10 minutes.
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4 Cut tortilla rectangles into smaller squares. Spoon chicken mixture onto each tortilla square, top with shredded cheese, and fold into triangles. Place in a greased skillet.
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5 Pour sauce over enchiladas, spreading evenly. Place in the oven and bake for 15 minutes. Remove from oven, top with sour cream, green onions, and bell pepper (if using). Return to oven for 5 minutes until cheese is melted.
🔧Equipment
- Skillet (10-inch)
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Oven
- Mixing spoon
- Tortilla warmer (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Enchilada Skillet Works
This chicken enchilada skillet recipe is always a crowd-pleaser because it’s simple to make ahead and serves well for busy family gatherings—no last-minute scrambling needed. The flavors meld together perfectly in the skillet, making it easy to customize with extra cheese, veggies, or even a side of rice or beans if you’re feeding a crowd. It’s the kind of dish that feels hearty and comforting, whether you’re hosting a weekend dinner or just craving something warm and satisfying after a long day. Plus, it’s foolproof—no fancy techniques required, just good, solid comfort food that always brings people together.
❓ Frequently Asked Questions About Chicken Enchilada Skillet
What is the best way to prepare the filling for the chicken enchiladas in this skillet recipe?
The best way to prepare the filling is to shred or dice cooked chicken breast or thighs, then mix it with sautéed onions, garlic, diced bell peppers, and a blend of spices like cumin, paprika, oregano, and a pinch of chili powder. For extra flavor, you can add a little sour cream or a spoonful of chicken broth. Cook the filling until it’s well-seasoned and slightly thickened before assembling the enchiladas.
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Can I use pre-made enchilada sauce instead of making it from scratch?
Yes, you can absolutely use pre-made enchilada sauce! Just choose a high-quality brand that suits your taste—whether it’s red or green. If you prefer a homemade touch, you can blend store-bought sauce with a little extra cream or cheese for richness. Just be mindful of the salt content, as some pre-made sauces can be quite salty.
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How do I ensure the chicken enchiladas stay moist and not dry?
To keep your enchiladas tender and moist, avoid overcrowding the skillet while cooking, and cover with foil if needed to trap steam. Drain excess liquid from the filling before assembling, and use a small amount of broth or water when reheating. Also, lightly grease the skillet or baking dish to prevent sticking, and bake at a moderate temperature (375°F/190°C) to avoid drying out the cheese.
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What are some great toppings to serve with chicken enchiladas?
Classic toppings include crumbled queso fresco, chopped cilantro, diced avocado, shredded lettuce, sour cream, and a sprinkle of Tajín or cotija cheese. For extra crunch, add toasted corn or crushed tortilla chips. A fresh lime wedge or a drizzle of hot sauce also elevates the flavor—just adjust to your preference!
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How long should I bake the chicken enchiladas, and at what temperature?
For a skillet or baking dish version, bake at 375°F (190°C) for 15–20 minutes, depending on the thickness of your enchiladas. If they’re in a skillet, stir occasionally to ensure even cooking. For a crispier top, broil for 1–2 minutes at the end, but watch closely to avoid burning. If using a foil tent, remove it halfway for browning.
