Enchilada Skillet
This one-pan enchilada skillet delivers all the bold red sauce, melty cheese, and tender tortilla goodness of classic chicken enchiladas without any rolling or baking. Corn tortilla strips fold right into the sauce, soaking up savory flavors until they're soft and almost dumpling-like, all in about 30 minutes from stovetop to table.
Equipment
- 12-inch oven-safe cast iron skillet - or any large oven-safe skillet
- Wooden spoon - or silicone spatula
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Tongs - or two forks for shredding chicken
- Oven mitts - skillet handle will be hot under broiler
- Colander - for rinsing beans
Ingredients
- 2 tbsp olive oil - 30ml
- 1 medium yellow onion - diced
- 1 red bell pepper - diced
- 3 cloves garlic - minced
- 3 cups cooked shredded chicken - about 360g; rotisserie chicken works perfectly
- 15 oz black beans - 425g can, drained and rinsed
- 1 cup corn - 150g; frozen or canned, drained
- 1 packet taco seasoning - 1oz / 28g
- 2 cans red enchilada sauce - 10oz / 280g each
- 6 corn tortillas - cut into strips or triangles
- 1.5 cups Mexican cheese blend - 170g, shredded
- salt - to taste
- black pepper - to taste
For Serving (Optional Toppings)
- sour cream - for serving
- avocado - sliced, or guacamole
- fresh cilantro - chopped
- jalapeños - sliced
- tomatoes - diced
- green onions - sliced
- fresh salsa - or pico de gallo
Instructions
- Dice the onion and bell pepper, mince the garlic, shred the chicken, drain and rinse the beans, drain the corn, cut the tortillas into strips, and shred the cheese.
- Heat oil in a 12-inch oven-safe skillet over medium heat. Cook the onion and bell pepper until softened, about 4-5 minutes. Add garlic and cook until fragrant, 30-60 seconds.
- Add shredded chicken, taco seasoning, black beans, and corn to the skillet. Stir to combine, seasoning with salt and pepper, and cook for 1 minute.
- Pour in both cans of enchilada sauce and stir to coat everything evenly. Bring to a gentle simmer and cook for 3-4 minutes to thicken slightly.
- Fold in the tortilla strips, pressing them into the sauce until fully submerged. Cook for 3-5 minutes until they soften and absorb the sauce, covering the skillet for 2-3 minutes if desired.
- Preheat the broiler to high. Top the skillet with ¾ cup of shredded cheese and broil for 3-5 minutes until melted, golden, and bubbly.
- Rest the skillet for 2-3 minutes, then top with remaining cheese and desired toppings like sour cream, avocado, cilantro, jalapeños, and tomatoes. Serve directly from the skillet.
Notes
- Use an oven-safe skillet: This is non-negotiable for the broiling step. Cast iron is ideal because it heats evenly and goes straight from stovetop to oven.
- Don't skip the broil: The few minutes under the broiler give the cheese that irresistible bubbly, golden finish and caramelize the edges of the sauce for extra depth.
- Choose a quality enchilada sauce: Since it's the star ingredient, look for a sauce with a rich color and balanced flavor profile.
- Cover to soften tortillas: Covering the skillet for 2-3 minutes traps steam and helps the tortilla strips soften quickly without burning the bottom.
- Rotisserie chicken shortcut: It's already cooked, juicy, and seasoned. It saves at least 20 minutes of prep time.
- Cut tortillas uniformly: Consistent sizing means even softening. Strips about 1 inch wide or small triangles work best.
- Make ahead: Prepare the filling up to 24 hours in advance, refrigerate, then reheat, add tortillas, top with cheese, and broil just before serving.
- Flour tortilla swap: You can use flour tortillas, but reduce the simmering time by 2 minutes as they become softer more quickly than corn.
- No broiler alternative: Cover the skillet with a lid after adding the cheese and cook on medium-low for 4-5 minutes until melted. You won't get the golden top, but it will still be delicious.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of water or extra sauce.