Chicken Enchilada Skillet: A One-Pan Mexican Feast

Have you ever walked through your door after a long workday, starving and tired, wishing dinner would just make itself? I’ve been there too many times to count. That’s exactly why this Chicken Enchilada Skillet has become my weeknight savior. It delivers all the rich, spicy flavors of traditional enchiladas but without the fuss of rolling and baking. The aroma of cumin and chili powder fills your kitchen while the cheese melts into a creamy, satisfying sauce that hugs every piece of tender chicken. Best of all? Everything comes together in just one pan, meaning less cleanup and more time to enjoy your evening.

This Chicken Enchilada Skillet recipe transforms a beloved Mexican classic into a quick, accessible meal without sacrificing any of the authentic taste. Whether you’re cooking for a family or meal prepping for the week ahead, this dish delivers restaurant-quality flavor with pantry staples you likely already have on hand.

Why You’ll Love This Chicken Enchilada Skillet

• ✅ One pan chicken enchilada skillet dinner means minimal dishes and easy cleanup
• ✅ Quick chicken enchilada skillet with cheese ready in just 25 minutes from start to finish
• ✅ Healthy chicken enchilada skillet ideas with options to add extra vegetables for nutrition
• ✅ Creamy chicken enchilada skillet for family meals that even picky eaters will devour
• ✅ Spicy chicken enchilada skillet recipes offer customizable heat levels for every preference
• ✅ Gluten-free chicken enchilada skillet options available with simple substitutions

Ingredients for Chicken Enchilada Skillet

Here’s everything you’ll need to make this flavorful one-pan wonder:

• 1/2 cup (118.29 ml) chicken broth
• 2 tbsp (32.46 g) tomato paste
• 1 tbsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (adjust to taste for spice level)
• 3/4 cup (172.5 g) sour cream
• 1 1/2 lb (680.39 g) cooked chicken, cubed or shredded
• 1 cup (113 g) shredded cheddar or Mexican cheese blend (about 6 ounces)

Optional Add-ins for a Loaded Version:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 diced bell pepper (red or green)
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced red onion
• 1 diced jalapeño (seeds removed for milder heat)
• 1/2 cup sliced black olives

How to Make Chicken Enchilada Skillet – Step by Step

Step 1: Prepare the Enchilada Sauce Base

1. In a large skillet over medium heat, whisk together chicken broth and tomato paste until smooth.
2. Add the spices: chili powder, garlic powder, cumin, and cayenne. Stir well to combine.
3. Allow the mixture to simmer for 2-3 minutes until it begins to thicken slightly and becomes fragrant.

Step 2: Create the Creamy Sauce

1. Reduce heat to low and carefully stir in the sour cream until completely incorporated into the sauce.
2. Continue stirring until the sauce is smooth and no white streaks remain.

Step 3: Add Protein and Optional Add-ins

1. Gently fold in the cooked chicken, ensuring all pieces get coated in the sauce.
2. If using black beans, corn, or other vegetables, add them now and stir to combine.
3. Allow the mixture to heat through for about 3-4 minutes, stirring occasionally.

Step 4: Add the Cheese Finish

1. Sprinkle the shredded cheese evenly across the top of the mixture.
2. Cover the skillet and let it cook on low heat for 2-3 minutes until the cheese melts completely.
3. If desired, place under a broiler for 1-2 minutes to get a slightly browned, bubbly cheese top.

Pro Tips for Making the Best Chicken Enchilada Skillet

• For faster meal prep: Use rotisserie chicken or leftover cooked chicken from another meal.
• Sauce consistency is key: If your sauce seems too thick, add a splash more broth. If it’s too thin, simmer a bit longer before adding the chicken.
• Control the heat level: The 1/4 teaspoon of cayenne provides a medium spice level. Adjust up or down based on your preference for a milder or spicy chicken enchilada skillet.
• Make it creamier: For an extra indulgent creamy chicken enchilada skillet for family dinner, add 2 ounces of cream cheese along with the sour cream.
• Time-saving tip: Pre-shred your cheese rather than buying pre-shredded packages. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.
• For authentic flavor: Toast your spices in the dry pan for 30 seconds before adding the liquids to release more flavor.

Best Ways to Serve Chicken Enchilada Skillet

This versatile dish can be served in multiple ways to keep meals interesting:

1. Traditional Style: Serve in bowls topped with diced avocado, extra cilantro, lime wedges, and a dollop of sour cream.
2. Burrito Bowl: Place a scoop of chicken enchilada skillet with black beans over cilantro-lime rice for a hearty meal.
3. Taco Alternative: Provide warm corn tortillas on the side and let everyone build their own mini tacos with the skillet mixture.
4. Dip Version: For a party appetizer, serve your loaded chicken enchilada skillet with veggies alongside tortilla chips for scooping.
5. Low-Carb Option: Serve over cauliflower rice or with lettuce cups for a lighter meal.

Nutritional Information for Chicken Enchilada Skillet

Per serving (recipe makes 4 servings):

• Calories: 425 kcal
• Protein: 39g
• Carbohydrates: 7g
• Fat: 27g
• Fiber: 1g
• Sugar: 2g
• Sodium: 580mg

Note: Nutritional values will change if optional ingredients are added.

Storage & Leftovers

This easy chicken enchilada skillet meal reheats beautifully, making it perfect for meal prep:

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze portions in freezer-safe containers for up to 3 months.
• Reheating: For best results, reheat in a skillet over medium-low heat with 1-2 tablespoons of water or broth to restore creaminess. Microwave on 70% power, stirring halfway through heating.
• Make-ahead option: Prepare the entire recipe up to the cheese-melting step, refrigerate, and then reheat and add cheese just before serving.

Frequently Asked Questions

What can I serve with chicken enchilada skillet?

This versatile dish pairs beautifully with cilantro-lime rice, Mexican street corn salad, a simple green salad with avocado, or warm tortillas. For a complete fiesta, add some homemade guacamole and pico de gallo on the side.

Can I use leftover chicken for chicken enchilada skillet?

Absolutely! This recipe is perfect for using up leftover roasted, grilled, or even poached chicken. It’s one of the best ways to transform yesterday’s chicken into a completely different meal that doesn’t taste like leftovers.

What type of cheese is best for chicken enchiladas?

Traditional Mexican cheeses like Oaxaca or queso asadero are authentic choices, but cheddar, Monterey Jack, or a pre-made Mexican blend work perfectly. For the creamiest results, grate your cheese from a block rather than using pre-shredded varieties.

How do you make a chicken enchilada skillet more healthy?

To create a healthier version, use Greek yogurt instead of sour cream, add extra vegetables like bell peppers and spinach, use reduced-fat cheese, and serve with cauliflower rice instead of traditional rice or tortillas.

Conclusion

This Chicken Enchilada Skillet brings all the flavors you love about traditional enchiladas to your table in a fraction of the time. It’s adaptable to whatever ingredients you have on hand and can be customized to suit your family’s preferences. Whether you’re looking for a quick chicken enchilada skillet with cheese for a busy weeknight or a loaded chicken enchilada skillet with veggies for a more substantial meal, this recipe has you covered.

The beauty of this one-pan wonder is in its flexibility and flavor. Don’t be surprised if it quickly becomes a requested favorite in your household! Have you tried making Chicken Enchilada Skillet before? What variations do you enjoy? Share your experiences and tips in the comments below – I’d love to hear how you make this recipe your own!

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