Authentic chicken enchiladas? Easy chicken enchiladas? In a skillet? In less than 15 minutes? Yes. So delicious and fresh with true out of the oven flavor. The combination of Ro*Tel tomatoes, enchilada and tomato sauces deliver a deep, roasted taste that is classic red enchiladas. The tortilla chips soften perfectly and the meal is ready so quickly that the chicken stays moist and tender. This recipe can easily be customized to your particular needs. Skip the chicken and increase the black beans for vegetarian enchiladas. Increase the cheese A LOT and… gooey cheese enchiladas. This recipe will surprise and delight you.
Chicken Enchiladas In A Skillet is just right when made in a 12-inch non-stick skillet. But it can easily be doubled in a large electric skillet for a company-worthy meal that you assemble while you’re visiting with guests in the kitchen. The ingredient requirements are quite forgiving and there’s not a lot of measuring to distract you from whatever the party’s conversation may be.
This is a great one-pot meal, but for a good accompaniment to “saucy” Mexican dishes, try a simple salad of shredded iceburg lettuce, fresh tomatoes and my tangy Roasted Tomato Vinaigrette which is a perfect Mexican salad topper. 
Check out the video where I made these on KSL’s Studio 5 to see just how easy this recipe really is.
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- 20-25 corn tortilla chips broken into bite-sized pieces (enough to cover the pan)
- 2-3 cups cooked chicken breast meat shredded or chopped
- 1 15- oz. can black beans rinsed and drained (you might not use all of this)
- 1 10- oz. can mild RoTel Diced Tomatoes and Green Chiles undrained
- 1 15- oz. can red enchilada sauce
- 1 8- oz. can tomato sauce
- 1/2 cup grated Cheddar cheese divided, more or less to taste
- 1/2 cup grated Monterey Jack cheese divided, more or less to taste
- 1 avocado sliced thin
- 1/2 cup chopped green onions
- Black olives sliced
- Sour cream
- Hot sauce if desired
- Spray a large skillet (at least 12 inch) with non-stick cooking spray and heat the pan over medium heat.
- Add the corn tortillas to cover the bottom of the skillet. Add the cooked chicken and black beans to the pan. Start with about 1 cup of black beans and you can add more later if it looks like you want it. Stir together to heat through.
- Pour the RoTel, enchilada sauce, and tomato sauce into the pan with 1/4 cup of each cheese. Stir to combine well. Continue to cook 5 minutes, until hot and bubbly.
- Sprinkle on the remaining cheese, top with the avocado, green onions and black olives before serving.
- Serve with sour cream, hot sauce and additional cheese on the side.
Enchilada recipe adapted from Buns In My Oven.
- 1 15- oz. can fire roasted diced tomatoes
- 1 Tablespoon brown sugar
- 1/2 cup Balsamic vinegar a fruity one like raspberry or pomegranate are excellent choices
- 1/4 cup Extra virgin olive oil
- 3 Tablespoons water
- Sriracha or other hot sauce to taste
- 1/8 teaspoon dried oregano
- Salt and pepper to taste
- Place the tomatoes, undrained in the bowl of a food-processor or blender and pulse till chunky.
- Pour the tomato puree into a small sauce pan. Add brown sugar and stir. Heat the tomatoes over medium high heat till they begin to boil, then reduce heat to a simmer and let tomatoes reduce down till you have a thick "paste". About 10-15 minutes. This should reduce down until you have just over 1/2 cup.
- In a small bowl, combine the tomato reduction with Balsamic vinegar, olive oil and water. Whisk together and then add a dash (or more) of sriracha, dried oregano and salt and pepper to taste.
- Serve immediately or keep tightly covered in the refrigerator for up to one week.
I love Mexican flavors and this looks so easy to throw together. Thanks for the inso!
I love everything about this! One of my favorite dishes with little fuss and all the flavor!
What a gorgeous dish and presentation! I love how this is a meal I can serve that the whole family will enjoy ,even my pickiest eaters.
These enchilada look amazing. I love that it’s a much easier version.
This looks just perfect for a crowd of hungry 16 year olds. Love this – the recipe has delighted me!
I am totally craving enchiladas now. These look SO good.
You mention corn tortilla chips in your recipe. Just double checking but you mean something like tostitos?
Really good enchiladas, without all the rolling 🙂 quick and easy to prepare after a long day at work. THANKS!
Glad you liked them Josie.
Do I need to drain the beans before adding?
Yes, Kathy. Thanks for asking. I’ve gone in and corrected the recipe to reflect this. Enjoy!
I MUST try this!! The enchiladas look AMAZING!!! Can’t wait! Thanks!
Jackie, You’re welcome! Let me know what you think. 🙂
This is a diffenetly must try, looks to be a quick & easy recipe & good. Love Mexican easy dishes.
Hi Terri, I love Mexican food too, and “easy” is such a great benefit to this dish. Let me know what you think! 🙂
Looks like a cross between enchiladas & Chilaquiles. And looks GOOD. Gonna have to try this!!
Hi Helen,
This is one of our favorite quick and healthy meals. They ARE good. 🙂 Thanks for your comment!
Hi Helen,
This is one of our favorite quick and healthy meals. They ARE good. 🙂 Thanks for your comment!