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  • The Main Dish
  • 30 Minutes or Less
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Chicken Enchiladas In A Skillet

23 Comments

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Chicken Enchilada in a skillet topped with avocados, black olives, green onionsAuthentic 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.

Enchilada in a pan with avocado, green onions and olives on top
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.

A bite of enchiladas on a forkThis 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.
Enchilada topped with avocado and sour cream served with side salad on a white plate

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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5 from 9 votes

Chicken Enchiladas In A Skillet

This quick and easy dish delivers true Chicken Enchilada flavor in no time at all! Great for using leftover chicken with easy clean up.
Course One Pot Meals
Cuisine Mexican
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 5
Author Good Dinner Mom

Ingredients 

  • 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
  • ½ cup grated Cheddar cheese divided, more or less to taste
  • ½ cup grated Monterey Jack cheese divided, more or less to taste
  • 1 avocado sliced thin
  • ½ cup chopped green onions
  • Black olives sliced
  • Sour cream
  • Hot sauce if desired

Instructions

  • 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.

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5 from 9 votes

Roasted Tomato Vinaigrette Dressing

This easy tomato vinaigrette goes great with Mexican meals as a salad topper or even as a tangy and sweet "salsa".
Course Salad Dressing
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Author Good Dinner Mom

Ingredients 

  • 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

Instructions

  • 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.

Chicken Enchiladas in a skillet pinterst pin

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Published on April 4, 2014

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    Recipe Rating




  1. stephanie pitcher says

    May 9, 2022 at 6:23 AM

    5 stars
    Delicious! I added half a packet of taco seasoning mix and served with sour cream dollops. My entire family loved it! Thanks Sally 🙂

    Reply
    • Sally Humeniuk says

      May 9, 2022 at 8:32 AM

      Hi Stephanie! That’s brilliant, adding taco seasoning to heighten the flavor. Thanks for sharing this, I’m sure others will like this idea as well!

      Reply
  2. Farah says

    February 1, 2019 at 10:28 AM

    5 stars
    I love Mexican flavors and this looks so easy to throw together. Thanks for the inso!

    Reply
  3. Jennifer | SavorwithJennifer says

    January 31, 2019 at 5:29 PM

    5 stars
    I love everything about this! One of my favorite dishes with little fuss and all the flavor!

    Reply
  4. Vicky says

    January 31, 2019 at 5:17 PM

    5 stars
    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.

    Reply
  5. Ellen says

    January 31, 2019 at 5:14 PM

    These enchilada look amazing. I love that it’s a much easier version.

    Reply
  6. Meeta says

    January 31, 2019 at 5:10 PM

    This looks just perfect for a crowd of hungry 16 year olds. Love this – the recipe has delighted me!

    Reply
  7. Dannii says

    January 31, 2019 at 4:37 PM

    5 stars
    I am totally craving enchiladas now. These look SO good.

    Reply
  8. Georgia says

    February 4, 2016 at 9:12 AM

    You mention corn tortilla chips in your recipe. Just double checking but you mean something like tostitos?

    Reply
  9. Josie says

    April 8, 2015 at 9:38 AM

    Really good enchiladas, without all the rolling 🙂 quick and easy to prepare after a long day at work. THANKS!

    Reply
    • Sally says

      April 8, 2015 at 10:56 AM

      Glad you liked them Josie.

      Reply
  10. Kathy says

    March 22, 2015 at 5:42 AM

    Do I need to drain the beans before adding?

    Reply
    • Sally says

      March 22, 2015 at 7:24 AM

      Yes, Kathy. Thanks for asking. I’ve gone in and corrected the recipe to reflect this. Enjoy!

      Reply
  11. Jackie says

    August 29, 2014 at 11:10 AM

    I MUST try this!! The enchiladas look AMAZING!!! Can’t wait! Thanks!

    Reply
    • Sally says

      August 29, 2014 at 12:36 PM

      Jackie, You’re welcome! Let me know what you think. 🙂

      Reply
  12. Terri says

    August 20, 2014 at 3:03 PM

    This is a diffenetly must try, looks to be a quick & easy recipe & good. Love Mexican easy dishes.

    Reply
    • Sally says

      August 20, 2014 at 3:48 PM

      Hi Terri, I love Mexican food too, and “easy” is such a great benefit to this dish. Let me know what you think! 🙂

      Reply
  13. Helen in CA says

    August 9, 2014 at 2:25 AM

    Looks like a cross between enchiladas & Chilaquiles. And looks GOOD. Gonna have to try this!!

    Reply
    • Sally says

      August 9, 2014 at 8:29 AM

      Hi Helen,
      This is one of our favorite quick and healthy meals. They ARE good. 🙂 Thanks for your comment!

      Reply
    • Sally says

      August 9, 2014 at 8:29 AM

      Hi Helen,
      This is one of our favorite quick and healthy meals. They ARE good. 🙂 Thanks for your comment!

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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