If you are craving a meal that marries bold Mexican flavors with the convenience of a one-pan dish, this Chicken Enchilada Skillet Recipe is exactly what you need. It delivers tender shredded chicken, melty cheese, and smoky vegetables all mingling in a rich enchilada sauce, garnished with just the right touch of creamy Greek yogurt and vibrant toppings. Not only is this recipe supremely comforting and packed with flavor, but it also comes together quickly, making it a perfect weeknight dinner that feels like a fiesta on your plate.
Ingredients You’ll Need
Gathering straightforward yet thoughtfully selected ingredients is the key to a Chicken Enchilada Skillet Recipe that bursts with flavor and texture. Each ingredient plays a specific role, from the smoky poblano peppers adding a mild heat to the creamy Greek yogurt balancing the spices with a cool note.
- Extra virgin olive oil: Provides a healthy fat base that helps to soften and bring out the sweetness in the vegetables.
- Yellow onion, diced: Adds a natural sweetness and depth of flavor when sautéed.
- Red bell pepper, diced: Offers vibrant color and a crisp, fruity taste.
- Poblano pepper (or green bell pepper), diced: Gives a subtle smoky kick without overpowering the dish.
- Garlic powder: Delivers a warm, aromatic note essential to Mexican-inspired cuisine.
- Ground cumin: Brings earthy warmth that complements the chicken and sauce beautifully.
- Dried oregano: Adds a slight bitterness and herbaceous aroma for complexity.
- Kosher salt: Enhances all the ingredients’ natural flavors perfectly.
- Ground black pepper: Provides a gentle heat and spice.
- Red enchilada sauce: Acts as the saucy heart of the skillet, rich and tangy with a classic enchilada flavor.
- Cooked, shredded chicken: The protein powerhouse that makes this dish hearty and satisfying.
- Low-sodium black beans or pinto beans, rinsed and drained: Adds creamy texture and a touch of earthiness.
- Plain Greek yogurt (2% or whole milk): Introduces creaminess while keeping things light and healthy.
- Corn tortillas, cut into quarters: Provide a lovely chew and help soak up all that wonderful sauce.
- Shredded cheese (cheddar, Monterey Jack, or a blend), divided: Melts to a golden, gooey perfection that ties the dish together.
- Optional toppings (diced avocado, sliced jalapeño, chopped cilantro, additional Greek yogurt or sour cream): Bring freshness, heat, and cooling elements to customize each bite.
How to Make Chicken Enchilada Skillet Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large oven-safe skillet over medium heat. Add diced onion, red bell pepper, and poblano pepper along with garlic powder, cumin, oregano, kosher salt, and black pepper. Sauté everything until the vegetables are tender and fragrant, releasing aromas that will set the stage for the whole dish. This step builds a flavorful foundation that elevates every bite.
Step 2: Combine with Chicken, Beans, and Tortillas
Remove the skillet from heat and transfer the veggie mixture to a bowl. Stir in the enchilada sauce, shredded chicken, drained beans, and Greek yogurt, combining everything into a luscious, tangy filling. Gently fold in the quartered corn tortillas and a quarter cup of shredded cheese. These tortillas absorb the sauce and add heartiness, while the cheese begins the melty magic.
Step 3: Bake to Perfection
Return the mixture to the skillet and sprinkle the remaining cheese evenly on top. Pop it into a preheated oven at 425°F on the upper third rack. Bake for about 10 minutes until the cheese is bubbly and the skillet is heated through. If you like a golden cheesy crust, broil for just 1-2 minutes while watching closely to avoid burning. This final cook amplifies the layers of flavor and textures beautifully.
Step 4: Rest and Prepare for Serving
Allow the skillet to rest for a few minutes straight from the oven. This brief pause lets the dish set slightly, making it easier to serve and letting flavors meld even more. Your Chicken Enchilada Skillet Recipe is now ready to bring everyone together around the table.
How to Serve Chicken Enchilada Skillet Recipe
Garnishes
Top your skillet with diced avocado for a buttery contrast, sliced jalapeños if you like extra heat, freshly chopped cilantro to brighten things up, or a dollop of additional Greek yogurt or sour cream for a cooling effect. These simple garnishes add layers of flavor and a beautiful presentation that invites everyone to customize per their taste.
Side Dishes
This Chicken Enchilada Skillet Recipe is a complete meal on its own, but pairing it with a side of Mexican rice or a crisp green salad can round out your dinner beautifully. Corn on the cob or roasted street corn also complement the dish by adding natural sweetness and texture contrasts.
Creative Ways to Present
If you want to impress your guests, serve this skillet alongside warm flour or corn tortillas, letting everyone assemble their own enchilada-style scoops. Alternatively, spoon the mixture over a bed of cilantro-lime rice and sprinkle extra cheese and toppings on top. Turning it into tacos or burrito bowls offers fun versatility for family dinners.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Chicken Enchilada Skillet Recipe in an airtight container in the refrigerator. It will stay fresh and flavorful for 3 to 4 days, making it a fantastic meal prep option for busy weekdays.
Freezing
This recipe freezes well if you want to save some for later. Allow it to cool completely before transferring into freezer-safe containers. It keeps best up to 2 months. Simply thaw overnight in the fridge before reheating for a quick and delicious meal.
Reheating
Reheat leftovers gently on the stove over medium heat or in the microwave until warmed through. Adding a splash of water or extra enchilada sauce can help maintain moisture so the skillet stays creamy and satisfying. If you prefer, a quick oven reheat also revives the crispy cheese topping nicely.
FAQs
Can I use other types of meat instead of chicken?
Absolutely! While this Chicken Enchilada Skillet Recipe shines with shredded chicken, you can swap in shredded beef, pork, or even a plant-based meat alternative for a different flavor profile without losing the heartiness.
Is it necessary to use the Greek yogurt in the recipe?
The Greek yogurt adds a lovely creaminess and a slight tang that balances the spices and enchilada sauce. If you prefer, you can replace it with sour cream or omit it, but the texture and richness might be a little less pronounced.
Can I make this recipe vegan or vegetarian?
Yes! Substitute the chicken with extra beans, sautéed vegetables, or a plant-based chicken alternative, and use vegan cheese along with dairy-free yogurt. Adjust seasonings as needed for a delicious meat-free version.
What kind of cheese works best for this skillet?
Cheddar, Monterey Jack, or a Mexican cheese blend melt beautifully in this recipe. Choose a sharp cheddar for punchier flavor or Monterey Jack for a milder, creamier melt. Mixing both gives a great balance.
How spicy is this recipe, and can I adjust the heat?
This Chicken Enchilada Skillet Recipe is moderately spiced thanks to the poblano pepper and jalapeño topping options. You can easily dial up the heat by adding extra jalapeños or chili powder, or tone it down by sticking to mild peppers and reducing spices.
Final Thoughts
This Chicken Enchilada Skillet Recipe has quickly become a personal favorite because it brings together comfort, flavor, and simplicity in such a satisfying way. With minimal prep, straightforward ingredients, and plenty of room for customization, it’s a dish you’ll want to revisit again and again. I hope you’ll give this recipe a try and enjoy every delicious spoonful as much as I do!
Print
Chicken Enchilada Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 to 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Chicken Enchilada Skillet is a flavorful, comforting dish that combines tender shredded chicken, sautéed vegetables, black beans, and creamy Greek yogurt with a rich enchilada sauce. It’s layered with corn tortillas and topped with melted cheese, then baked to bubbly perfection for a quick and easy meal perfect for weeknights.
Ingredients
Vegetables & Seasonings
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, cored and diced
- 1 poblano pepper (or green bell pepper), cored and diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Main Ingredients
- 20 ounces red enchilada sauce (homemade or store-bought)
- 3 cups cooked, shredded chicken
- 1 (15-ounce) can low-sodium black beans or pinto beans, rinsed and drained
- ½ cup 2% or whole milk plain Greek yogurt
- 6 corn tortillas, cut into quarters
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend), divided
Optional Toppings
- Diced avocado
- Sliced jalapeño
- Chopped fresh cilantro
- Additional Greek yogurt or sour cream
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 425°F (220°C) with racks positioned in the upper third and center. In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, poblano pepper, garlic powder, cumin, oregano, kosher salt, and black pepper. Sauté this mixture until the vegetables are tender, infusing the skillet with aromatic flavors.
- Mix Filling Ingredients: Remove the skillet from heat and transfer the sautéed vegetable mixture to a bowl. To this, add the red enchilada sauce, shredded cooked chicken, rinsed and drained beans, and Greek yogurt. Stir thoroughly to combine. Gently fold in the quartered corn tortillas and ¼ cup of the shredded cheese.
- Assemble and Bake: Spoon the combined mixture back into the skillet, spreading it evenly. Sprinkle the remaining ¾ cup of shredded cheese evenly over the top. Place the skillet on the upper third oven rack and bake for about 10 minutes, until the cheese is melted and bubbly. For a golden, browned cheese crust, optionally broil the skillet for 1-2 minutes while watching carefully to avoid burning.
- Rest and Serve: Allow the skillet to rest for a few minutes after baking. Serve hot, topped with optional garnishes such as diced avocado, sliced jalapeño, chopped cilantro, or an extra dollop of Greek yogurt or sour cream for added creaminess and flavor.
Notes
- You can substitute the poblano pepper with a green bell pepper if preferred.
- Use low-sodium canned beans to better control the salt content in the dish.
- Greek yogurt adds creaminess and helps reduce the fat content compared to sour cream.
- For a spicier version, add sliced jalapeños into the filling mixture or as a topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
