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

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.

Prep Time5

Cook Time10

Total Time15

Course: One Pot Meals

Cuisine: Mexican

Servings:

Calories: 316kcal

Author: Sally Humeniuk

Ingredients

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