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Tasty Chicken Enchilada Skillet

Featured in Chicken dishes that always work.

This one-pot chicken skillet delivers that enchilada taste minus the rolling and mess. Made creamy with Greek yogurt, it's veggie-packed and perfect for a quick meal.
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Maria from tastyhush
Updated on Sun, 18 May 2025 11:16:01 GMT
A skillet loaded with nachos, black beans, diced avocado, and fresh cilantro. Pin it
A skillet loaded with nachos, black beans, diced avocado, and fresh cilantro. | tastyhush.com

When I throw together this chicken enchilada skillet, the whole place smells incredible. It all started one night when I craved enchiladas but didn't have the time or energy for the usual baking and rolling. Now my crew asks for this easy one-pan meal all the time. Juicy chicken mixes with cozy enchilada sauce, and the cheesy tortillas just melt into the most comforting dinner ever.

Unbeatable Reasons You'll Love This

This meal comes together in a snap with just a skillet. No fussing with rolling or layering. I swap in Greek yogurt instead of sour cream, so it's packed with extra protein and still totally creamy but lighter. My favorite bit? Everyone gets to pile on the toppings they like, which totally saves the day if your family's picky like mine.

What You Need to Grab

  • Spices: Grab cumin, oregano, and garlic powder for extra flavor.
  • Corn Tortillas: Cut these into chunks so they soak up the sauce.
  • Cheese: Try sharp cheddar or pepper jack for a kick.
  • Greek Yogurt: This swap keeps things creamy and a bit healthier.
  • Red Enchilada Sauce: Homemade is awesome but canned is perfect when you're short on time.
  • Red Bell Pepper: Slices of this make the dish bright and sweet.
  • Poblano Pepper: Use these for a smoky pop, or green bell pepper if that's all you have.
  • Shredded Chicken: Leftover or store-bought rotisserie chicken works great, just make sure it's not dry.
  • Optional Toppings: Toss on fresh cilantro, sliced jalapeños, avocado, lime, or more yogurt if you feel like it.

Ready to Dig In?

Step 4: All About the Toppings
Let it cool for a few, then load it up with cilantro, avo, and an extra spoon of Greek yogurt. Go wild here!
Step 3: Into the Oven
Spoon the whole mix back into your hot skillet. Add the last bit of cheese up top. Bake at 425°F for about 15 minutes so it's gooey and sizzling.
Step 2: Mix It All Together
Toss the veggies with your chicken, enchilada sauce, (any beans), and Greek yogurt. Stir in tortilla chunks and most of your cheese till every piece is coated.
Step 1: Kick Off with the Veggies
Get your biggest skillet hot and drizzle in olive oil. Drop in peppers and spices. Cook about 5 minutes till soft and fragrant. Put the veggies in a bowl for a sec.

Make It Your Way

  • Go All Veggie: Skip the chicken and throw in beans or tofu for a plant-based dish.
  • Keep It Gluten-Free: Double check those tortillas if that's a must.
  • Spice Things Up: Want more kick? Toss in jalapeños and swap in spicy cheese.
  • Change the Protein: Used ground beef or turkey before? Brown it up first and use instead of chicken.

Handy Hints and Storing

  • Store Leftovers: This dish keeps tasty in the fridge for up to three days.
  • Warm Up: Stick leftovers in a 350°F oven and let them get hot again.
  • Prep in Advance: Slice up your veggies the night before to speed things up.

Favorite Tools for the Job

  • Mixing Bowls: Great for combining everything before it goes in the pan.
  • Cast Iron Skillet: This pan is awesome because it can go from stovetop to oven easy.
  • Sharp Knife: Cuts through those peppers and tortillas in seconds.

Perfect Add Ons

We love scooping this onto plates with a scoop of fresh green salad or some fluffy Mexican rice. If guests are over, I set out guacamole and plenty of chips, too. Grab those lime wedges for a bright splash. It’s our easy go-to when friends drop by because everyone eats seconds.

A skillet brimming with gooey cheesy chicken, tortilla bits, fresh cilantro, and slices of avocado, with a green pepper and avocado nearby on the side. Pin it
A skillet brimming with gooey cheesy chicken, tortilla bits, fresh cilantro, and slices of avocado, with a green pepper and avocado nearby on the side. | tastyhush.com

Frequently Asked Questions

→ Can I replace chicken with rotisserie chicken?
Sure! Shred some rotisserie chicken and skip the cooking step. With the sauce and spices, it’ll taste just as good.
→ Why swap sour cream for Greek yogurt?
Greek yogurt adds a smooth texture, is lower in calories, and has more protein. Opt for 2% or whole yogurt so it doesn’t curdle. Sour cream still works, too!
→ Can I get a head start preparing this dish?
Absolutely. Chop and cook the veggies beforehand, then store them in the fridge. Pull them out and finish the recipe when you’re ready. It also stays fresh in the fridge for 3 days after cooking.
→ What skillet works best for this dish?
Pick an oven-safe skillet that can handle moving from the stovetop to the oven. Cast iron or stainless steel are excellent choices. Remember: the handle gets very hot!
→ Is freezing this skillet dish okay?
Yes, although the tortillas may turn a bit soggy when thawed. Cool it completely before freezing in an airtight container, and leave it in the fridge overnight to defrost.

Chicken Enchilada Skillet

A lighter version of classic enchiladas in a skillet. Packed with veggies, protein, and spices, this easy meal is ready in about 30 minutes.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Maria

Category: Poultry

Difficulty: Easy

Cuisine: Mexican

Yield: 5 Servings (5 portions)

Dietary: Gluten-Free

Ingredients

01 1 small yellow onion, chopped.
02 1 poblano or green bell pepper, chopped and seeds removed.
03 1 red bell pepper, chopped and cored.
04 1 tablespoon olive oil (use extra virgin if you have it).
05 1 teaspoon of cumin powder.
06 1 teaspoon garlic powder.
07 1 teaspoon dried oregano flakes.
08 ¾ teaspoon coarse salt.
09 ¼ teaspoon ground pepper.
10 20 oz of red enchilada sauce.
11 3 cups of shredded cooked chicken (Mexican style if possible).
12 1 can (15 oz) black or pinto beans, rinsed and drained.
13 ½ cup of Greek yogurt (use 2% or full fat).
14 6 corn tortillas, sliced into quarters.
15 1 cup of shredded cheese (pepper jack, Mexican blend, or cheddar), split in half.

Instructions

Step 01

Move oven racks to the upper and middle levels. Heat oven to 425°F.

Step 02

Warm oil in a skillet that can go in the oven. Toss in onion, peppers, and spices and cook until everything softens and browns, about 6 minutes. Scoop mixture into a bowl.

Step 03

In the bowl, mix the enchilada sauce, beans, and chicken. Stir in yogurt first, then gently add tortilla wedges and 1/4 cup of the cheese.

Step 04

Pour the combined mixture back into the skillet. Sprinkle the cheese you saved earlier over the top.

Step 05

Slide into the oven's upper rack and bake for 10 minutes or until bubbly. Optional tip: set it to broil for 1-2 minutes to make the cheese golden brown.

Notes

  1. Chop the vegetables in advance and refrigerate to save time.
  2. Store leftovers in the fridge for up to 3 days.
  3. Stick to full-fat or 2% yogurt so it doesn’t separate.

Tools You'll Need

  • Oven-safe skillet, large enough for baking.
  • A big bowl for mixing ingredients.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy: yogurt and cheese.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 497
  • Total Fat: 15 g
  • Total Carbohydrate: 51 g
  • Protein: 41 g