If you love bold Mexican flavors but hate cleaning dishes, this one-pot chicken enchilada skillet is your new go-to. It’s creamy, cheesy, loaded with tender chicken, and ready in under 30 minutes. Tested twice — best texture achieved when simmered for 10 minutes before adding cheese.

This family-approved dinner delivers all the comfort of enchiladas without the rolling or baking. Serve it with rice, tortillas, or a big salad for a crowd-pleasing weeknight meal.

Ingredients

(Serves 4–6)

• 2 tbsp olive oil
• 1 lb (450 g) boneless, skinless chicken breasts, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup (240 ml) enchilada sauce (mild or medium)
• 1 cup (240 ml) low-sodium chicken broth
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes (fire-roasted if possible)
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 1 cup (100 g) shredded cheddar or Mexican blend cheese
• Fresh cilantro, for garnish
• Optional: lime wedges, sour cream, or avocado slices

Swaps & Notes

Step-By-Step Instructions

1. Cook the Chicken:
   Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5–6 minutes.
2. Add Flavor Base:
   Stir in onions and garlic; cook 2 minutes. Add enchilada sauce, broth, beans, corn, tomatoes, and spices. Simmer uncovered for 10 minutes.
3. Melt & Serve:
   Reduce heat, stir in cheese until melted and bubbly. Garnish with cilantro and serve hot.

Pro Tips & Variations

• Double the recipe for meal prep — it reheats beautifully.
• Add diced bell peppers or zucchini for extra veggies.
• For creamier texture, stir in 2 tbsp Greek yogurt off-heat.
• Swap chicken for turkey or tofu for a lighter version.
• Want it spicier? Add chipotle powder or jalapeños.

Serving Suggestions

• Serve over cooked rice or quinoa.
• Scoop with tortilla chips for a fun family dinner.
• Wrap in warm tortillas for instant enchiladas.
• Pair with a side of Mexican coleslaw or salad.

Storage & Reheating

• Refrigerate: Up to 4 days in an airtight container.
• Freeze: Up to 2 months; thaw overnight in fridge.
• Reheat: 350°F (175°C) oven for 10–15 minutes or microwave until hot.
• Food safety: Always reheat leftovers to 165°F (74°C).

FAQs

Q1: Can I use rotisserie chicken?
A1: Yes! Add it after simmering to avoid overcooking.

Q2: What’s the best enchilada sauce for this?
A2: Mild red or smoky chipotle enchilada sauce works great — use what your family loves.

Q3: How can I make it lower in sodium?
A3: Use low-sodium broth, skip added salt, and rinse canned beans well.

Nutrition (per serving)

Calories: 385; Protein: 34g; Carbs: 25g; Fat: 15g

Chicken Enchilada Skillet One Pot Mexican

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• Author: Jake
• Total Time: 25 minutes
• Yield: 4–6 servings 1x

Print Recipe

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Description

If you love bold Mexican flavors but hate cleaning dishes, this one-pot chicken enchilada skillet is your new go-to. It’s creamy, cheesy, loaded with tender chicken, and ready in under 30 minutes. This family-approved dinner delivers all the comfort of enchiladas without the rolling or baking.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 lb (450 g) boneless, skinless chicken breasts, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup (240 ml) enchilada sauce (mild or medium)
• 1 cup (240 ml) low-sodium chicken broth
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes (fire-roasted if possible)
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 1 cup (100 g) shredded cheddar or Mexican blend cheese
• Fresh cilantro, for garnish
• Optional: lime wedges, sour cream, or avocado slices

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Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5–6 minutes.
2. Stir in onions and garlic; cook 2 minutes. Add enchilada sauce, broth, beans, corn, tomatoes, and spices. Simmer uncovered for 10 minutes.
3. Reduce heat, stir in cheese until melted and bubbly. Garnish with cilantro and serve hot.

Notes

Double the recipe for meal prep — it reheats beautifully. Add diced bell peppers or zucchini for extra veggies. For creamier texture, stir in 2 tbsp Greek yogurt off-heat. Swap chicken for turkey or tofu for a lighter version. Want it spicier? Add chipotle powder or jalapeños.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: One Pot
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 385
• Sugar: –
• Sodium: –
• Fat: 15g
• Saturated Fat: –
• Unsaturated Fat: –
• Trans Fat: –
• Carbohydrates: 25g
• Fiber: –
• Protein: 34g
• Cholesterol: –

Keywords: Chicken Enchilada Skillet One Pot Mexican, one-pot enchilada, easy skillet dinner, Mexican chicken skillet, weeknight dinner