Description
A quick, one-pan Mexican-inspired skillet dish featuring shredded chicken, enchilada sauce, tortillas, and melty cheese, perfect for busy weeknights.
Ingredients
- 3 cups shredded cooked chicken (about 450g)
- 1 cup enchilada sauce (240ml)
- 6 medium flour tortillas, cut into strips
- 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, queso quesadilla) (200g)
- 1 can diced green chilies (4 oz / 113g), optional
- 1 can black beans (15 oz / 425g), drained and rinsed
- 1 small onion, finely diced (about 100g)
- 2 cloves garlic, minced (about 1 teaspoon)
- 1 tablespoon olive oil (15ml)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste (start with ½ teaspoon salt)
- Fresh cilantro for garnish (optional)
- Sour cream for serving (optional)
Instructions
- Dice the onion, mince the garlic, and shred the cooked chicken if not already shredded. Open cans of black beans, diced green chilies, and enchilada sauce. Cut tortillas into strips and have cheese ready.
- Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook until softened and translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
- Sprinkle ground cumin, chili powder, salt, and pepper over the onions and garlic. Stir and toast spices for about 30 seconds. Add shredded chicken, black beans, diced green chilies, and enchilada sauce. Stir and heat through for about 2 minutes.
- Evenly scatter tortilla strips over the chicken mixture in the skillet. Sprinkle shredded cheese generously on top.
- Transfer the skillet to a preheated oven at 375°F (190°C). Bake uncovered for 15 minutes or until cheese is bubbly and golden and tortilla edges are slightly crispy.
- Remove from oven and let rest for 2 minutes. Garnish with fresh cilantro and serve with a dollop of sour cream if desired.
Notes
[‘Use rotisserie chicken for best flavor and time-saving.’, ‘Cut tortillas into strips for layering and texture; sprinkle cheese under tortillas for extra crispiness.’, ‘Adjust spice level by omitting green chilies or adding jalapeños or cayenne.’, ‘For gluten-free, use labeled gluten-free corn tortillas but handle carefully.’, ‘Leftovers reheat well on stovetop or microwave with a splash of water or broth.’, ‘Grate your own cheese for better melting compared to pre-shredded cheese.’, ‘Vegetables like bell peppers, corn, zucchini, or spinach can be added.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of skillet
- Calories: 460
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 6
- Protein: 32
Keywords: cheesy chicken enchilada skillet, quick dinner, one-pan meal, Mexican skillet, enchilada recipe, weeknight dinner, easy chicken recipe