Some nights, you need a meal that’s quick, easy, and packed with flavor. That’s where this Chicken Enchilada Skillet comes in! It has everything you love about enchiladas—tender chicken, warm tortillas, melty cheese, and a rich, smoky sauce—but without all the extra steps.
No baking, no rolling tortillas, and best of all? Only one pan to clean!
If you’re craving a comforting, Tex-Mex-inspired dinner that comes together in just 30 minutes, this is the recipe for you.
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Why You’ll Love This Skillet Enchilada Recipe
This dish delivers big on flavor while keeping things simple. If you’re looking for an easy, no-fuss dinner, here’s why you’ll love it:
✔ Ready in Just 30 Minutes
Most enchilada recipes take way too long. Between rolling tortillas, layering ingredients, and baking, you could be waiting over an hour for dinner. Not this one!
With this one-pan enchilada recipe, you go from stovetop to table in 30 minutes—no baking required!
“Weeknight dinners should be easy, not stressful. This dish is quick, delicious, and totally foolproof!”
✔ No Oven, No Extra Dishes
Forget the extra baking pans—everything cooks in one skillet. That means:
Less mess in the kitchen
Faster cleanup
More time to actually enjoy your meal
✔ Packed with Flavor, No Extra Work
This stovetop chicken enchilada recipe brings all the classic flavors—bold enchilada sauce, melty cheese, and soft tortillas—but keeps things simple. You skip the rolling, layering, and baking, but still get that same warm, comforting taste in every bite.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients. Here’s what you’ll need:
Main Ingredients (Chicken, Tortillas, Enchilada Sauce, Cheese)
- Chicken: Cooked and shredded. Rotisserie chicken works great!
- Tortillas: Corn tortillas hold up best, but flour works too.
- Enchilada sauce: Store-bought is fine, but homemade sauce adds extra flavor.
- Cheese: A mix of cheddar and Monterey Jack for that gooey, melty texture.
Extras to Add More Flavor
Want to customize your enchiladas? Try these add-ins:
- Black beans – for extra protein
- Corn – for a touch of sweetness
- Jalapeños – if you like some spice
- Avocado slices – for a fresh, creamy topping
Diet-Friendly Swaps
- Low-carb? Use low-carb tortillas or sliced zucchini instead.
- Gluten-free? Choose gluten-free tortillas and double-check your sauce.
- Dairy-free? Use vegan cheese or skip it altogether!
How to Make Chicken Enchilada Skillet
Now, let’s get cooking! Follow these simple steps, and you’ll have a skillet full of cheesy, saucy goodness in no time.
Step 1: Cook and Shred the Chicken
If using raw chicken, cook it like this:
- Heat a little oil in your skillet.
- Add chicken breasts and cook until golden brown.
- Flip, cover, and cook for another few minutes until fully done.
- Remove from the skillet and shred with two forks.
If using pre-cooked chicken, skip straight to shredding!
Step 2: Sauté the Chicken with Enchilada Sauce & Spices
- In the same skillet, add a little oil, onions, and garlic.
- Pour in enchilada sauce and let it simmer.
- Stir in the shredded chicken, coating it in sauce.
At this point, your kitchen will smell amazing!
Step 3: Add Tortillas & Simmer
- Cut tortillas into strips (this makes them easier to stir).
- Mix them into the skillet so they soak up the sauce.
- Let everything simmer for 5-7 minutes.
“The secret to perfect skillet enchiladas? Letting the tortillas simmer just long enough—they should be soft but not mushy.”
Step 4: Melt the Cheese & Serve
- Sprinkle a generous amount of cheese over the top.
- Cover the skillet and let it melt for 2-3 minutes.
- Serve hot, with your favorite toppings!
Best Tips for Perfect Skillet Enchiladas
Want the best one-pan chicken enchiladas? Follow these tips:
How to Prevent Soggy Tortillas
Nobody wants mushy tortillas. Here’s how to keep them firm:
- Toast tortillas in a dry pan before adding them.
- Wait until the last few minutes to stir them in.
- Simmer on low heat—boiling will break them down too fast.
Alternative to Frying Tortillas
Traditional enchiladas call for frying tortillas first. If you want the same texture without frying, try this:
- Warm tortillas on a dry skillet for 30 seconds per side.
- Brush them with oil and bake for 5 minutes at 375°F.
This keeps them soft but sturdy enough to hold up in the sauce.
How to Stop Enchiladas from Sticking to the Pan
No one likes scraping food off the pan! Keep your skillet stick-free by:
- Spreading a little enchilada sauce on the bottom first.
- Using a nonstick or cast iron skillet.
- Adding a splash of chicken broth if the sauce gets too thick.
Serving Suggestions & Toppings
Now that your Chicken Enchilada Skillet is ready let’s talk about the best ways to serve it. While this dish is already flavor-packed, the right toppings and side dishes can take it to the next level.
Best Side Dishes for Skillet Enchiladas
Need something to serve alongside your one-pan chicken enchiladas? These sides make the perfect match:
🌮 Mexican Rice
A classic pairing! Fluffy, seasoned rice balances the saucy enchiladas. You can make Spanish rice, cilantro lime rice, or even cauliflower rice for a lighter option.
🫘 Refried or Black Beans
Beans add extra protein and fiber, making this meal even more satisfying. Refried beans are creamy and rich, while black beans bring a heartier texture.
🥗 Fresh Salad
A crisp salad with lettuce, tomatoes, and avocado adds a refreshing bite that pairs well with the cheesy enchiladas.
🌽 Roasted Corn or Elote (Mexican Street Corn)
If you love sweet, smoky flavors, roasted corn is a fantastic side. Try elote—grilled corn slathered in mayo, lime, and chili powder—for something extra special.
Garnish Ideas – The Finishing Touches!
Once your enchiladas are ready, don’t skip the toppings! Here are some great ways to finish off the dish:
🥑 Sliced Avocado or Guacamole – Adds a creamy, cooling contrast.
🥄 Sour Cream or Greek Yogurt – Helps balance out the spice.
🧀 Extra Cheese – Because more cheese is always a good idea!
🌿 Fresh Cilantro – Brings brightness and a pop of color.
🍋 Lime Wedges – A little squeeze of lime adds freshness.
🔥 Pickled Jalapeños or Hot Sauce – For those who love heat!
“The best enchiladas aren’t just about the sauce and cheese—it’s the toppings that bring everything together!”
Final Thoughts – Why You Need This Recipe in Your Life
If you love quick, easy, and delicious meals, this Chicken Enchilada Skillet is a must-try. It brings all the flavors of traditional enchiladas but with less effort, less cleanup, and more time to enjoy.
Why This Recipe Works:
- One Pan = Less Cleanup
- Full of Bold, Smoky Enchilada Flavors
- Ready in 30 Minutes
- Easily Customizable
Whether you’re feeding a hungry family, meal prepping for the week, or just craving a cheesy, comforting dinner, this recipe never disappoints.
“The best meals don’t have to be complicated—sometimes, all you need is one pan, simple ingredients, and a little love.”
Frequently Asked Questions (FAQs)
Got questions? Here are some of the most common ones about making easy skillet enchiladas.
What is the secret to good enchiladas?
The secret? It’s all in the sauce and tortillas. Using a high-quality enchilada sauce, warming the tortillas first, and making sure they soak up just the right amount of sauce makes all the difference.
How do you keep tortillas from getting soggy in enchiladas?
The key is toasting the tortillas slightly before adding them. You can:
- Heat them in a dry skillet for 30 seconds per side.
- Lightly brush with oil and bake for 5 minutes at 375°F.
- Wait until the last few minutes to stir them in—this helps keep them firm.
Can I make this ahead of time?
Yes! You can prep most of the dish in advance:
- Cook and shred the chicken ahead of time.
- Prepare the enchilada sauce and store it in the fridge.
- Assemble everything fresh when ready to eat (this keeps the tortillas from getting too soft).
How do I store and reheat leftovers?
Got leftovers? No problem!
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over low heat with a splash of water or broth to keep it from drying out.
Can I freeze this skillet enchilada recipe?
Yes! To freeze:
- Make the sauce and chicken mixture, but leave out the tortillas and cheese.
- Store in a freezer-safe container for up to 3 months.
- When ready to eat, reheat the mixture, stir in fresh tortillas, and top with cheese before serving.
Can I use beef or another protein?
Absolutely! While this is a chicken enchilada skillet recipe, you can swap the chicken for:
🥩 Ground beef or shredded beef for a heartier version.
🐖 Shredded pork (carnitas) for extra flavor.
🌱 Black beans, mushrooms, or tofu for a vegetarian option.