Home Shredded/Rotisserie Chicken Recipes Chicken Enchilada Skillet
Becky Hardin
4.75 from 8 votes
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This yummy chicken enchilada skillet is just what you need for a warm, easy meal that is bubbling with flavor! This delicious recipe is loaded with shredded chicken, melty cheese, and a zesty enchilada sauce that will make it an instant family favorite.
Enchilada Chicken Skillet
If you’re a fan of Mexican food, you’re going to drool over these chicken skillet enchiladas! This easy recipe makes for a quick dinner and the ultimate comfort food.
Serve it with tortilla chips, lime, sour cream, sliced avocado, and hot sauce, and you’ve got yourself a delicious, no mess, one-pan skillet dinner.
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How to Make a Chicken Enchilada Skillet
Be sure to see the recipe card below for full ingredients & instructions!
- Cook onions and garlic in the skillet, then add in the rice.
- Stir in tomatoes and chilies, enchilada sauce, chili powder, cumin, garlic powder, and salt, and bring to a simmer.
- Next, add beans, broth, and chicken, and bring back to a boil.
- Cover the skillet, reduce the heat and simmer, stirring occasionally.
- Once the rice is fully cooked, sprinkle on the cheese.
- Cover the skillet and turn off heat until cheese fully melts.
- Garnish with cilantro, green onions, and cilantro.
What is a chicken enchilada skillet?
A chicken enchilada skillet is an easy, one-pan recipe that gives you all the flavor of chicken enchiladas with none of the fuss. You simply add all of the ingredients to a large skillet, let it simmer for 20-25 minutes, and you’ve got an easy weeknight casserole!
What kind of chicken should I use in a chicken enchilada skillet?
This recipe calls for cooked shredded chicken, so I always recommend buying a rotisserie chicken at the grocery store and shredding that. You could also follow my recipes for crockpot shredded chicken or instant pot shredded chicken!
Can I make a chicken enchilada skillet with a different kind of beans?
You sure can! I like black beans here, but you could also use pinto or kidney beans.
How can I tell when rice is fully cooked?
20-25 minutes should be plenty of time for the rice to cook, but you can check for doneness by biting into a grain of rice. If it feels hard, it is undercooked. If you are able to bite through it easily, it is fully cooked.
Recipe Tips and Tricks
- If you want to take your chicken enchiladas up a notch, shred your own cheese! Freshly-shredded cheese melts super nicely compared to pre-shredded.
- Since this recipe is cooked in a skillet rather than a pan, be sure to transfer to an airtight freezer container and freeze for up to 3 months.
Make Ahead Instructions
If you plan to make your own shredded cooked chicken, I recommend doing that the day before you plan to make this skillet bake. Store the shredded cooked chicken in an airtight container in the refrigerator until ready to use.
Storage Instructions
Store leftover chicken enchilada skillet in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little water as needed to prevent it from drying out.
Freezing Instructions
Freeze chicken enchilada skillet in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- This recipe would be great with ground beef or ground/shredded turkey!
- In place of the garlic powder, you can use 2 cloves of minced garlic.
- Feel free to use whatever beans you like, such as pinto or kidney, in place of the black beans.
- You can use vegetable broth in place of the chicken broth.
- You can use brown rice in place of the white rice.
- Try a different cheese, such as cheddar, Monterey jack, or Colby jack!
Tips for the Best Chicken Enchilada Skillet
- Use a rotisserie chicken to save time, or make shredded chicken the day before.
- Make sure to stir the casserole every 5 or so minutes to prevent the rice from clumping together and cooking unevenly.
- The rice should be soft and easy to bite through; if it is still hard, it needs to be cooked for longer.
- This casserole is great eaten with tortilla chips like a dip!
This chicken enchilada skillet is the perfect way to add some zesty, cheesy comfort to any night of the week! It’ll be your go-to favorite recipe that the whole family is sure to ask you to make time and time again.
4.75 from 8 votes
Chicken Enchilada Skillet Recipe
This yummy chicken enchilada skillet is just what you need for a warm, easy meal that is bubbling with flavor!
Prep: 5 minutes minutes
Cook: 35 minutes minutes
Total Time: 40 minutes minutes
Servings: 5 people
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Ingredients
- 2 teaspoons olive oil
- 1 cup diced onion
- 1 teaspoon minced garlic about 2 cloves
- ¾ cup uncooked white rice
- 15 ounces diced tomatoes with green chiles 1 can
- 10 ounces red enchilada sauce 1 can
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 15 ounces canned black beans 1 can, drained and rinsed
- 1 cup low-sodium chicken broth
- 3 cups shredded cooked chicken
- 2 cups Mexican cheese blend
- fresh cilantro optional, for garnish
- sliced green onions optional, for garnish
For Serving (optional):
- tortilla chips
- lime wedges
- sour cream
- sliced avocado
- hot sauce
Equipment
Cast Iron Skillet
Instructions
Heat the oil in a deep 12-inch skillet set over medium heat. Add in the onions and sauté for 5-6 minutes, until softened. Add the garlic and cook for 30-60 seconds, until fragrant.
2 teaspoons olive oil, 1 cup diced onion, 1 teaspoon minced garlic
Add in the rice and stir well, followed by the tomatoes and chilies, enchilada sauce, chili powder, cumin, garlic powder, and salt. Stir well to coat.
¾ cup uncooked white rice, 15 ounces diced tomatoes with green chiles, 10 ounces red enchilada sauce, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon kosher salt
Bring to a low simmer, then add the beans, broth, and chicken. Stir well, then bring the mixture to a boil. Cover the skillet, reduce the heat to medium-low, and simmer for 20 to 25 minutes, or until the liquids are absorbed and the rice is fully cooked. Stir a couple of times during the cooking time to keep the rice from clumping.
15 ounces canned black beans, 1 cup low-sodium chicken broth, 3 cups shredded cooked chicken
Once the rice is fully cooked, sprinkle on the cheese. Cover the skillet and turn the heat off, allowing the cheese to melt in the residual heat.
2 cups Mexican cheese blend
Garnish with cilantro and green onions and cilantro, and serve as desired.
fresh cilantro, sliced green onions, tortilla chips, lime wedges, sour cream, sliced avocado, hot sauce
Notes
- This recipe would be great with ground beef or ground/shredded turkey too!
- In place of the garlic powder, you can use 2 cloves of minced garlic.
- Feel free to use whatever beans you like, such as pinto or kidney, in place of the black beans.
- You can use vegetable broth in place of the chicken broth.
- You can use brown rice in place of the white rice.
- Try a different cheese, such as cheddar, Monterey jack, or Colby jack!
- Nutritional information does not include optional/serving ingredients.
- Use a rotisserie chicken to save time, or make shredded chicken the day before.
- Make sure to stir the casserole every 5 or so minutes to prevent the rice from clumping together and cooking unevenly.
- The rice should be soft and easy to bite through; if it is still hard, it needs to be cooked for longer.
- This casserole is great eaten with tortilla chips like a dip!
Storage:Store chicken enchilada skillet in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Chicken Enchilada Skillet Recipe
Amount Per Serving
Calories 558Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 106mg35%
Sodium 1425mg62%
Potassium 804mg23%
Carbohydrates 50g17%
Fiber 9g38%
Sugar 8g9%
Protein 42g84%
Vitamin A 1054IU21%
Vitamin C 14mg17%
Calcium 387mg39%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Dinner
Cuisine:Mexican
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
Leave a Review
Miriam says
I have made this several times just in the past few weeks and it’s a hit everytime! I gave the recipe to my sister in law and her family also loves it. Delicious! We eat it with chips like a dip.Reply
Becky Hardin says
Oh, I’m so happy to hear that, Miriam! Thanks so much for sharing!!
Reply
Helen says
This turned out really well. I basically followed the recipe except used two cans of Rotel (one with habaneros and one with Hatch chiles) instead of one with diced tomatoes and green chiles (which I no longer had). The rice kept sticking to the pan, so I added more liquid than called for. In the end, it turned out well and is one I’ll be making again.Reply
Becky Hardin says
I’m so glad to hear this recipe turned out well for you, Helen!
Reply