Amazing 5 skillet chicken enchiladas now

If you’re like me, you love the big, satisfying flavor of authentic enchiladas but absolutely dread the mountain of dishes left behind. That’s why I’m so excited to share my recipe for the skillet chicken enchiladas. Seriously, these are the best! I’m Anna, and I’m just a passionate food lover sharing simple and flavorful chicken recipes designed to make your everyday cooking easier and, most importantly, more joyful.

This one-pan wonder packs tender chicken, smoky sauce, and gooey cheese into a beautifully baked dish. We’re talking maximum flavor payoff with minimal cleanup—the dream scenario for any busy weeknight. Trust me, once you try this method, you won’t go back to the complicated rolling and baking routine!

Gathering Your Ingredients for Skillet Chicken Enchiladas

When you’re making something this simple, the quality of the ingredients really shines through. Since we’re aiming for these amazing skillet chicken enchiladas to be a weeknight staple, I’ve kept the list straightforward. Everything comes together in one pan, so no need for a massive grocery run!

I always lay out my ingredients before I even turn the stove on—it’s my little trick to keep things calm in the kitchen. For this recipe, you’ll notice we use spices right in the pan with the chicken to build that deep, smoky flavor base before we even think about the sauce.

Essential Components for Flavorful Skillet Chicken Enchiladas

Here is what you need to pull this whole thing together. I suggest having everything prepped—chicken diced, beans rinsed—before you start cooking so you don’t miss a step!

• 1 tablespoon olive oil
• 2 boneless skinless chicken breasts, diced small
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (4.5 ounces) chopped green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chipotle chili powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 20 ounces mild red enchilada sauce
• 5 large flour tortillas
• 2 cups shredded Mexican blend cheese
• ¼ cup chopped green onions (for garnish)
• ½ cup guacamole (for serving)

Ingredient Notes and Substitutions for Your Skillet Chicken Enchiladas

Don’t stress if you’re missing one tiny thing! That’s the beauty of home cooking. If you’re short on time, you can absolutely use about 1 ½ cups of pre-cooked, shredded rotisserie chicken instead of sautéing the raw breasts. Just stir it in with the beans and chiles in Step 4.

For the spices, cumin and chipotle powder are non-negotiable for that classic flavor profile in these skillet chicken enchiladas. If you don’t have chipotle powder, use smoked paprika and a tiny pinch of cayenne, but the chipotle really brings the depth. Also, make sure that enchilada sauce is mild unless you love serious heat—it goes into the filling *and* over the top!

Equipment Needed to Make Perfect Skillet Chicken Enchiladas

The whole point of this recipe is the minimal cleanup, so we need to make sure we have the right tools ready to go! You absolutely must have a good, sturdy 12-inch oven-safe skillet for these skillet chicken enchiladas. This piece of equipment does double duty—sautéing the chicken and then baking the whole dish.

Other than the skillet, you’ll want a good cutting board and knife for prepping the chicken and onions, a mixing bowl to hold the filling temporarily, and of course, measuring spoons. Keep that skillet handy, because it’s the star of the show!

Step-by-Step Assembly of Your Skillet Chicken Enchiladas

Alright, time to get cooking! Since we are using one pan, things move quickly here, so have your bowl and your skillet ready to go. Remember, we are transforming simple ingredients into these incredible skillet chicken enchiladas.

Preparing the Chicken Filling

First things first, get that oven going! Preheat it to 375°F. While that heats up, grab your 12-inch oven-safe skillet and place it over medium-high heat. Add your tablespoon of olive oil.

Next, toss in your small-diced chicken breasts. This is where we build flavor fast! Sprinkle on the salt, pepper, cumin, and that smoky chipotle chili powder right over the chicken. Sauté this mixture for about 5 to 6 minutes. You want that chicken lightly browned on the outside, but crucially, you need to check that it’s cooked all the way through—that means hitting 165°F internally with your thermometer.

Once the chicken is safe and cooked, stir in the rinsed black beans and the chopped green chiles. Cook them together for just one minute to let those flavors mingle. Now, scoop that whole filling mixture out of the skillet and transfer it into a separate bowl. We need the skillet empty for the next step!

Rolling and Layering the Skillet Chicken Enchiladas

Take about half a cup of your red enchilada sauce—just a splash—and spread it evenly over the bottom of your now-empty skillet. This is important because it keeps the first layer of tortillas from sticking and makes scooping them out later so much easier.

Now for the rolling! Lay one of your large flour tortillas flat on the counter. Spoon about two tablespoons of the remaining enchilada sauce right down the center of the tortilla. Don’t soak it, just a line! Then, spoon about half a cup of that warm chicken mixture down the middle, followed by just a tablespoon or two of the shredded cheese.

Roll that tortilla up tightly, like a little burrito, and place it seam-side down right into that saucy skillet. Repeat this process with the remaining four tortillas, nestling them snugly next to each other. Once they are all lined up, pour the rest of that yummy enchilada sauce right over the top, making sure every roll gets covered a bit. Finish by sprinkling the remaining two cups of cheese evenly across the top layer. They should look beautiful and ready for the oven!

Baking and Finishing Touches

Pop that skillet right into your preheated 375°F oven. Bake them uncovered for 20 to 25 minutes. You are looking for two things: the sauce should be bubbling happily, and that cheese on top should be melted and starting to turn golden brown. Once it’s done, carefully pull the skillet out—remember, it’s hot!

Let them sit for just five minutes to settle. Then, it’s time for the fun part! Garnish your skillet chicken enchiladas generously with the chopped green onions and serve them immediately with a big dollop of creamy guacamole on the side. Enjoy digging right in!

Tips for Success Making Skillet Chicken Enchiladas

I’ve made these skillet chicken enchiladas so many times that I know exactly where things can go sideways, but honestly, it’s so simple to avoid trouble! My number one piece of advice, and I can’t stress this enough, is about the chicken safety. You absolutely must use that meat thermometer and make sure the chicken reaches 165°F (74°C) before you pull it out of the pan. Since the chicken finishes cooking in the oven, you don’t want it to be undercooked initially.

When you’re spreading the sauce in the bottom of the pan before rolling, use just enough to coat the bottom—about half a cup. If you use too much, the bottom layer of tortillas gets soggy instead of just tender. Also, don’t skimp on the spices when you sauté the chicken; cumin and chipotle powder are the backbone of these skillet chicken enchiladas! If you are looking for other great one-pan meals, check out this delicious one-pan dinner idea.

A quick note on the cheese: shred it yourself if you can! Pre-shredded cheese often has anti-caking agents that make the melt a little less gooey, and we want maximum gooiness here.

Storing and Reheating Your Leftover Skillet Chicken Enchiladas

If you’re lucky enough to have any of these amazing skillet chicken enchiladas leftover—which is rare in my house!—storage is super easy. First, let them cool down completely. Once cool, cover the skillet tightly with foil or transfer the leftovers to an airtight container. They should keep beautifully in the fridge for about three to four days.

When it’s time to reheat, the oven is still your best friend for keeping that texture right. Reheat them right in the skillet (if it’s oven-safe and you’ve covered it) or transfer them to a small, oven-safe dish. Bake them at 350°F until they are heated through, which usually takes about 15 to 20 minutes. If you’re in a huge hurry, the microwave works, but you might lose a tiny bit of that crispy top texture we love from the skillet chicken enchiladas.

Here’s a little chart for quick reference:

• Storage Location: Refrigerator
• Maximum Shelf Life: 4 days
• Best Reheating Method: Oven at 350°F

Frequently Asked Questions About Skillet Chicken Enchiladas

I get so many questions about making these skillet chicken enchiladas work perfectly every time, so I thought I’d gather the most common ones right here. Hopefully, this clears up any little doubts you might have before you jump into the oven!

Q1. Can I make these ahead of time? I want to prep for a party.
Yes, you absolutely can assemble these! You can roll and layer the entire dish in the skillet just as the instructions say—sauce, filling, rolls, and cheese—but cover it tightly with plastic wrap and foil. Keep it in the fridge for up to 24 hours. When you’re ready to bake, just add about 10 extra minutes to the baking time since it’s starting cold. It still comes out tasting fantastic!

Q2. My tortillas keep tearing when I roll them. What am I doing wrong with my skillet chicken enchiladas?
This is the most common issue! Flour tortillas get stiff when they cool down. Before you start rolling, you need to warm them up so they become pliable. You can microwave them for about 20 seconds stacked under a damp paper towel, or even quickly warm them directly over a low gas flame for just a few seconds per side. That little bit of heat makes all the difference!

Q3. I don’t like black beans. Can I skip them in this one-pan dinner?
You certainly can skip the black beans if they aren’t your favorite, but remember they add bulk and a nice earthy texture to the filling of these skillet chicken enchiladas. If you take them out, you might want to replace that volume with some shredded zucchini (make sure to sauté it first to get rid of excess water!) or maybe some corn kernels.

Q4. How do I make these spicier? I love heat!
Oh, I love a spicy kick too! The recipe uses chipotle chili powder for smoky heat, but if you want more punch, simply increase that amount from 1 teaspoon to 2 teaspoons. You could also stir in a dash of your favorite hot sauce right when you add the green chiles. Enjoy those fiery skillet chicken enchiladas! If you want to see another spicy chicken option, try this creamy chili chicken enchiladas recipe.

Sharing Your Skillet Chicken Enchiladas Experience

I truly hope making these easy skillet chicken enchiladas brought a little bit of joy and a lot less scrubbing to your kitchen tonight! I always love hearing how you’ve put your own spin on my recipes. You can see more of my favorite recipes on Pinterest.

If this one-pan dinner saved your weeknight, please take a moment to leave a rating right below. It really helps other home cooks know this recipe is worth trying. And if you snapped a picture while they were bubbling hot, tag me on social media! I can’t wait to see your delicious results.

Print