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.
Ingredients
Scale
- 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
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5–6 minutes.
- Stir in onions and garlic; cook 2 minutes. Add enchilada sauce, broth, beans, corn, tomatoes, and spices. Simmer uncovered for 10 minutes.
- 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