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5 from 7 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.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: One Pot Meals
Cuisine: Mexican
Servings: 5
Author: Good Dinner Mom


  • 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.