Chicken Enchiladas in a Skillet (Easy 15-Minute Dinner)

These easy skillet chicken enchiladas come together in about 15 minutes with simple ingredients and big, classic enchilada flavor.

If you’re craving chicken enchiladas but don’t have the time (or patience) to roll tortillas and bake a full pan, this skillet version is exactly what you need. These skillet chicken enchiladas deliver all the rich, saucy flavor of traditional enchiladas in a much faster, one-pan dinner.

Instead of rolling tortillas, everything cooks together in a large skillet with tender chicken, beans, enchilada sauce, and just enough cheese to bring it all together. It’s a great way to use leftover or rotisserie chicken, and it’s easy to adjust based on what you have on hand.

This easy skillet chicken enchiladas recipe is perfect when you need a quick, satisfying dinner without a lot of prep.

Why You’ll Love This Recipe

• Ready in about 15 minutes. Perfect for busy nights when you want something homemade without the extra work.
• All the flavor of classic enchiladas—without the hassle. No rolling tortillas or baking required.
• One pan, easy cleanup. Everything cooks together in a single skillet.
• Great for leftover chicken. Rotisserie or pre-cooked chicken works perfectly here.
• Easy to customize. Adjust the spice level, add more cheese, or make it vegetarian.

Ingredients in Skillet Chicken Enchiladas

• Cooked chicken (shredded or chopped)
• Corn tortilla chips
• Black beans
• RoTel tomatoes with green chiles
• Red enchilada sauce
• Tomato sauce
• Cheddar cheese
• Monterey Jack cheese
• Avocado, green onions, and olives (for topping)
• Sour cream and hot sauce (optional for serving)

This quick skillet method skips the traditional rolling and baking, making enchiladas fast and easy for any night of the week.

How to Make Skillet Chicken Enchiladas

1. Heat the skillet.
   Lightly spray a large (12-inch) skillet with nonstick cooking spray and warm over medium heat.
2. Layer the base.
   Add the broken tortilla chips to the skillet to cover the bottom. Top with the cooked chicken and about 1 cup of black beans.
3. Add the sauces and cheese.
   Pour in the RoTel tomatoes (with juices), enchilada sauce, and tomato sauce. Add about half of the shredded cheese.
4. Stir and heat through.
   Gently stir everything together until well combined. Cook for about 5 minutes, until hot and bubbly.
5. Finish with toppings.
   Sprinkle the remaining cheese over the top and let it melt. Add sliced avocado, green onions, and olives.
6. Serve.
   Serve warm with sour cream, hot sauce, and extra cheese if you like.

This recipe works best in a large (12-inch) skillet, but it’s easy to double for a bigger crowd using a larger pan. It comes together quickly with simple, flexible ingredients, so you can assemble everything without a lot of measuring or fuss—perfect when you want something homemade but low effort.

FAQs

Can I use flour tortillas instead of chips?
This recipe is designed to use tortilla chips for a quick, layered texture, but you can substitute torn corn or flour tortillas if you prefer a more traditional feel.

Can I make this vegetarian?
Yes, simply skip the chicken and increase the black beans or add sautéed vegetables like peppers and onions.

What kind of chicken works best?
Cooked, shredded chicken works best—rotisserie chicken is the easiest option, but any leftover chicken will work well.

What to Serve with Skillet Chicken Enchiladas

Since these enchiladas are rich and saucy, simple, fresh sides work really well to balance the meal.

• Shredded lettuce salad with tomatoes. A quick, crisp side keeps things light and fresh.
• Mexican-style rice or cilantro lime rice. A classic pairing that rounds out the meal.
• Fresh fruit or fruit salad. Especially nice in warmer months for contrast.
• Refried or black beans. Great if you want to make the meal a little more filling.
• Chips and salsa or guacamole. Always an easy addition if you’re serving a crowd.

This is one of those recipes that’s easy to come back to again and again. It’s quick, flexible, and full of flavor without a lot of effort, which makes it perfect for busy nights when you still want something warm and satisfying. Whether you use leftover chicken or keep the ingredients on hand for a last-minute dinner, this skillet version makes enchiladas feel simple and doable anytime.

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5 from 9 votes

Chicken Enchiladas in a Skillet (Easy 15-Minute Dinner)

This easy skillet chicken enchiladas recipe delivers classic enchilada flavor in about 15 minutes. Made with cooked chicken, enchilada sauce, and simple pantry ingredients, it’s a quick one-pan dinner with minimal cleanup.

Course One Pot Meals

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 5

Calories 316

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

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Enchilada 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

Topping options-

• 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 tortilla chips to cover the bottom of the skillet. Add 2-3 cups cooked chicken and black beans to the pan. Start with about 1 cup black beans and you can add more later if it looks like you want it. Stir together to heat through.
  20-25 corn tortilla chips, 2-3 cups cooked chicken breast meat, 1 - 15 oz. can black beans
• Pour 10 ounces of RoTel, 15 ounces enchilada sauce, and 8 ounces tomato sauce into the pan with ¼ cup cheddar and Monterey Jack cheese. Stir to combine well. Continue to cook 5 minutes, until hot and bubbly.
  1 - 10 oz. can mild RoTel Diced Tomatoes and Green Chiles, 1 - 15 oz. can red enchilada sauce, 1 - 8 oz. can tomato sauce, ½ cup grated Cheddar cheese, ½ cup grated Monterey Jack cheese
• Sprinkle on the remaining cheese, top with 1 sliced avocado, ½ cup chopped green onions and sliced black olives before serving.
  1 avocado, ½ cup chopped green onions, Black olives
• Serve with sour cream, hot sauce and additional cheese on the side.
  Sour cream, Hot sauce

Notes

• Use rotisserie chicken for speed. It saves time and adds great flavor.
• Start with fewer beans, then add more if needed. This keeps the texture balanced.
• Don’t overcook. Once everything is hot and bubbly, it’s ready—this helps keep the chicken tender.
• Add cheese at the end. This gives you a better melt and prevents it from disappearing into the sauce.
• Adjust the heat. Use hot RoTel or add hot sauce if you like more spice.

Nutrition Facts

Chicken Enchiladas in a Skillet (Easy 15-Minute Dinner)

Amount Per Serving (1 g)

Calories 316 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 7g44%

Trans Fat 0.01g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 63mg21%

Sodium 326mg14%

Potassium 435mg12%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 1g1%

Protein 22g44%

Vitamin A 451IU9%

Vitamin C 7mg8%

Calcium 200mg20%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.