Why make enchiladas in a skillet instead of baking?

Making enchiladas in a skillet is a faster, easier alternative to traditional baked enchiladas. Instead of rolling tortillas, everything cooks together in one pan—giving you the same great flavor in less time with fewer steps and less cleanup.

Can I use raw chicken instead of pre-cooked?

Yes, but cook the chicken fully in the skillet before adding the sauce and tortillas.

What kind of tortillas work best for a chicken enchilada skillet?

Corn tortillas will give you a more authentic enchilada flavor and hold their shape well in the sauce. However, flour or low-carb options work perfectly fine if that’s what you have.

How spicy is this dish?

With 1 teaspoon of chili powder and a regular enchilada sauce, it’s moderately mild. For more heat, you can use a hot enchilada sauce or add fresh jalapeños or extra chili powder.

Can I skip the cheese?

Of course! The dish will still be very flavorful without the cheese. You could also use a dairy-free cheese substitute to keep it cheesy.

Can I add vegetables?

Certainly, chopped bell peppers and onions can be sautéed as the 1st step, and then adding beans or corn when you start the simmer step for extra texture and nutrition in your chicken enchilada skillet.

Easy Chicken Enchilada Skillet (25-Min One-Pan Dinner)

Description

This easy chicken enchilada skillet is a one-pan dinner made with shredded chicken, enchilada sauce, corn tortillas, and melted cheese. It’s hearty, flavorful, and perfect for busy weeknights with minimal prep and cleanup.

Ingredients

Units Scale

2 cups cooked, shredded chicken (about 12-16 oz)
1 (15 oz) can enchilada sauce
1 (10 oz) can Rotel tomatoes, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
6–8 corn tortillas, sliced into strips
1/2 cup shredded cheese (Mexican blend, Colby Jack, or pepper jack)
Optional garnish: sliced green onions

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Instructions

Add the shredded chicken, enchilada sauce, Rotel tomatoes, cumin, and chili powder to a large skillet. Stir to combine.
Add the tortilla strips and stir until evenly distributed and coated in the sauce.
Place the skillet over medium heat and bring to a gentle simmer. Cook uncovered for 12–15 minutes, stirring occasionally, until the tortillas are softened and the sauce has thickened.
Remove the skillet from the heat. Sprinkle the cheese evenly over the top, cover, and let rest for 3–5 minutes, until the cheese is melted and the skillet has set.
Garnish with green onions if desired and serve warm.

Notes

This recipe card is kept short for easy printing. Scroll up for tips, variations, FAQs, and storage suggestions.

Nutrition

Serving Size: 1/4 of recipe
Calories: 330
Fat: 13
Carbohydrates: 26
Protein: 28