Chicken Enchilada Skillet
Transform your weeknight dinner routine with this one-pan Chicken Enchilada Skillet—a quick, flavorful, and stress-free take on classic enchiladas. Packed with tender, bite-sized chicken pieces, vibrant bell peppers, hearty black beans, and sweet corn, this easy skillet meal combines all the best Tex-Mex flavors in just 40 minutes. Strips of tortillas soak up a rich, zesty enchilada sauce, and a gooey blend of cheddar and Monterey Jack cheese melts over the top for the ultimate comfort food experience. Garnished with fresh cilantro and served with a squeeze of lime, this dish delivers big, bold flavor while keeping cleanup minimal. Perfect for busy nights, this family-friendly recipe is sure to satisfy your cravings for cheesy enchiladas—sans the fuss of rolling and baking!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion
- 1 medium red bell pepper
- 3 cloves garlic cloves
- 2 cups enchilada sauce
- 1 cup cooked black beans
- 1 cup frozen corn kernels
- 5 small tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped fresh cilantro
- 1 lime wedges
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
Add the chicken to the skillet and cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken and set aside on a plate.
Dice the onion and red bell pepper. Mince the garlic.
In the same skillet, add the onion and red bell pepper. Cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the enchilada sauce, and stir in the cooked black beans, frozen corn, and cooked chicken. Reduce the heat to medium and let it simmer for 5 minutes.
Cut the tortillas into small strips (about 1-inch wide) and add them to the skillet, stirring gently to coat with the sauce.
Top everything with the shredded cheddar cheese and Monterey Jack cheese. Cover the skillet with a lid and let it cook for 3-4 minutes, or until the cheese is melted and bubbly.
Remove the skillet from heat and sprinkle with chopped cilantro.
Serve immediately with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1870 mg | 81% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 9.0 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 512 mg | 39% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 971 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
