If you’re looking for all the flavor of chicken enchiladas, but only a fraction of the work, this 20-minute one-pan Enchilada Skillet recipe is perfect for you.
This post is sponsored by BUBBL’R.
Cheesy Enchilada Skillet
This cheesy chicken enchilada skillet couldn’t be any easier. We’re making it with rotisserie chicken, store bought red enchilada sauce, and canned beans to cut the prep time down to 5 minutes.
The corn tortillas are cut into tortilla strips, and then they soak up the sauce while this dish bakes. The shredded cheese melts on top to make some truly decadent bites.
Even though it’s full of flavor, it’s still a pretty healthy meal and it’s incredibly fast to make. My entire family loved this recipe, so I’m sure it’ll get thumbs up around your dinner table, too!
I’ve partnered up with BUBBL’R to bring you this incredible weeknight dinner. It tastes incredible with lemon lime twist’r flavor, so enjoy an energizing can of it while you get this 20-minute dinner on the table! You can find out where to buy BUBBL’R here.
For this recipe you’ll need olive oil, rotisserie chicken, chili powder, garlic powder, onion powder, ground cumin, dried oregano, salt, pepper, red enchilada sauce, canned black beans, corn tortillas, shredded cheese, and your favorite toppings. At the very least, I’d recommend topping it with sour cream and fresh cilantro.
How To Make One Pan Enchilada Skillet
Start by sauteing the chicken and spices in a large oven safe skillet or Dutch oven. (See the recipe card below for the full printable instructions.)
Mix in the enchilada sauce, black beans, and 1/2 cup of the cheddar cheese.
Gently fold in the tortilla strips, and then top it with the remaining cheese. Bake uncovered in the preheated oven until the cheese is melted and bubbling.
Carefully remove from the oven, and top with your favorite toppings. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Is This Recipe Gluten Free?
As long as you use corn tortillas, this recipe should be gluten free as it’s written. It’s always best to check the labels though and make sure that the sauces and tortillas you’re using are certified gluten free.
Feel free to use your favorite meat in this recipe. I really prefer shredded meat in this dish, but ground meat also works. If you have any leftover turkey or beef roast, this dinner is a perfect way to enjoy those leftovers.
Prefer the texture of flour tortillas? Feel free to use those! If you do that, you won’t want to bake the dish as long. Just pop it in the oven and broil it for a couple of minutes until the cheese is melted and bubbling.
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If you like this recipe, be sure to check out our entire chicken recipes section! Some delicious Mexican-inspired chicken recipes are:
- 1 Tablespoon olive oil
- 4 cups shredded rotisserie chicken
- 1 1/2 teaspoons chili powder*
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 (10 ounce) cans red enchilada sauce
- 1 (15 ounce) can black beans (drained and rinsed)
- 8 (6-inch) corn tortillas (sliced into 1-inch strips)
- 2 cups freshly shredded sharp cheddar cheese (divided)**
- Sour cream (optional, for topping)
- Diced green onions (optional, for topping)
- Diced fresh cilantro (optional, for topping)
- Chopped cherry tomatoes (optional, for topping)
- Guacamole (optional, for topping)
- Preheat the oven to 425 F (218 C).
- Heat a large oven safe skillet or Dutch oven over medium heat. Once hot, add the olive oil and swirl to coat the pan. Add the chicken, chili powder, garlic powder, onion powder, cumin, oregano, salt, and pepper. Saute until the chicken is warmed and starting to turn golden brown in some places, and the spices are toasted (about 2 - 3 minutes).
- Add the enchilada sauce and black beans, and stir to combine. Bring to a simmer, then mix in 1/2 cup of the cheddar cheese.
- Fold in the tortilla strips, and sprinkle the remaining 1 1/2 cups of cheese on top.
- Bake uncovered in the preheated oven for 10 minutes, or until the cheese is melted and bubbling.
- Carefully remove from the oven, and top with your favorite optional toppings.
*This is a spice blend that’s sold in the US and Canada. It’s much more mild that the chili powder sold in other parts of the world, which is just pure ground chilis.
**The cheeses that are pre-grated are coated in a starch to prevent the shreds from sticking together, but that also means that the starch prevents the cheese from melting smoothly.
Amount Per Serving: Calories: 374Total Fat: 15.1gCarbohydrates: 30.1gFiber: 7.6gSugar: 1.9gProtein: 30g
Nutrition information isn’t always accurate. Nutrition does not include any optional toppings.
If you’re looking for a delicious and healthy one-pan meal that can be made in a hurry, try this chicken enchilada skillet!