When I’m short on time and want a hearty meal for my family, this chicken enchilada casserole skillet recipe is always a winner! I smother cooked chicken breasts in a tangy, slightly spicy tomato sauce, stir in some tortilla strips, black beans, and cilantro, and top with cheese until melted. It’s a one-pan meal that’s full of flavor and is always a hit in my house.
I’m always looking for ways to use up leftover cooked chicken, and this recipe is perfect for that. You can also use rotisserie chicken or cook some chicken specifically for this dish! When using cooked chicken, I can have this dinner ready and on the table in less than 25 minutes… that’s faster than takeout! Everything else cooks quickly and easily in one skillet, so cleanup is a breeze, too.
What’s in This Chicken Enchilada Casserole Recipe?
I took inspiration from traditional chicken enchiladas to create this recipe, but I made it easier by using a skillet and skipping the rolling and baking steps. A simple mix of taco seasoning, diced tomatoes, red enchilada sauce, and onion helps create that classic enchilada flavor!
- Olive Oil: Helps to soften the onion and brown the chicken.
- Yellow Onion: Gently saute a small onion to add flavor to the sauce.
- Chicken: I use cooked chicken breasts cut into bite-sized pieces to save time, but you can also cook up some chicken specifically for this recipe.
- Taco Seasoning: Use your favorite brand or make your own with a mix of salt, pepper, chili powder, cumin, paprika, garlic powder, onion powder, oregano, and red pepper flakes.
- Diced Tomatoes with Green Chiles: Any brand will work, but I personally use Rotel.
- Black Beans: A must-have in any Mexican-inspired enchilada recipe! Use canned black beans that have been drained and rinsed to remove excess salt.
- Red Enchilada Sauce: Adds a rich and tangy flavor to the dish.
- Cilantro: Adds extra flavor and freshness to the chicken enchilada casserole. You can swap this with parsley if preferred.
- Flour Tortillas: Used to layer with the chicken and sauce mixture.
- Mexican Cheese Blend: Melts on top of the casserole to create a delicious cheesy layer.
- Optional Toppings: You can add anything you like on top, but my favorites are fresh avocado, diced Roma tomatoes, sour cream, and extra cilantro.
Variations To Try
I love spice, so I sometimes use a spicy enchilada sauce and add jalapenos to the skillet when cooking the onions. I’ve also added other veggies to this recipe, such as bell peppers, corn, and mushrooms, and it always turns out delicious. Just saute them with the onions to soften them up before adding the chicken.
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How to Store and Reheat
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F for around 15 minutes until warmed through. I usually cover the top with foil to stop it from getting too crispy when reheating.
Notes and Tips
- Always drain and rinse the liquid (aquafaba) from the canned beans before adding them to the skillet. They can taste very salty, so rinsing them will help remove some of the excess salt.
- Use a large skillet or pot with high sides to avoid any spillage while stirring and layering the ingredients.
Top Reader Review
“I came across the recipe by accident. What a delicious unconstructed version of enchiladas. Omg !!! Comes together so easy and with so little time. Comfort , comfort … comfort. I added both red and green peppers to mine and yummy , yummy, delicious. You made me king of the night. Thank you , thank you !” – Ramon Flores
Chicken Enchilada Casserole Skillet Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 cooked chicken breasts cut into bite sized pieces
- 1 tablespoon taco seasoning
- 14.5 ounces diced tomatoes with green chiles such as Rotel, undrained
- 15 ounces black beans fully drained and rinsed
- 2 cups red enchilada sauce
- 1 tablespoon fresh cilantro chopped
- 4 flour tortillas small, 6 inches, cut into strips (about 1 inch strips)
- 1 cup Mexican blend cheese
For Garnish:
- fresh avocado cubed
- diced Roma tomatoes
- sour cream
- cilantro
Instructions
- Heat oil in a large 12-inch skillet over medium-high heat.1 tablespoon olive oil
- Add onion and sauté for 1-2 minutes. Add in the cooked and cubed chicken and cook just to brown, 1 minute.1 small yellow onion, 3 cooked chicken breasts
- Sprinkle in the taco seasoning and stir to coat. Add the tomatoes, beans, and enchilada sauce and stir to combine. Stir in the fresh cilantro. Bring to a simmer and allow to slightly thicken, and the chicken to heat through.1 tablespoon taco seasoning, 14.5 ounces diced tomatoes with green chiles, 15 ounces black beans, 2 cups red enchilada sauce, 1 tablespoon fresh cilantro
- Top with the tortilla strips and stir everything together.4 flour tortillas
- Top with the cheese and reduce the heat to medium/low. Cover until the cheese has melted.1 cup Mexican blend cheese
- Serve garnished with fresh avocado, diced tomatoes, sour cream, and more cilantro. Enjoy!fresh avocado, diced Roma tomatoes, sour cream, cilantro
Notes
- Drain and rinse the beans before adding them to the skillet. Canned beans can be quite salty and have a metallic taste if added straight from the can.
- If you don’t have a skillet, you can cook this chicken enchilada casserole recipe in a large pot.
How to Make Chicken Enchilada Skillet Step by Step
Saute Onion and Chicken: Add 1 tablespoon of olive oil to a 12-inch skillet and heat over medium-high heat. Add 1 small, diced yellow onion and 3 cooked and cubed chicken breasts to the skillet and cook for 1 minute, until slightly browned.
Add the Seasoning: Pour 1 tablespoon of taco seasoning into the skillet and stir to coat the onion and chicken.
Simmer the Sauce: Pour in 14.5 ounces of diced tomatoes with green chiles, 15 ounces of black beans, and 2 cups of red enchilada sauce. Mix in 1 tablespoon of chopped fresh cilantro and bring to a simmer. Simmer until the chicken is heated and the sauce is thickened slightly.
Add Tortilla Strips: Add some tortilla strips cut from 4 flour tortillas to the skillet and mix to combine with the sauce.
Add the Cheese: Sprinkle 1 cup of Mexican blend cheese on top of the skillet and reduce the heat to medium-low. Pop a lid on the skillet until the cheese melts.
Serve: Plate your chicken enchilada casserole and top with fresh avocado, diced tomatoes, sour cream, and extra cilantro.
This sounds delicioso!! However…I hate the amount of salt.
.is it mostly in the canned enchilada sauce and taco seasoning? Is there a recipe for enchilada sauce using non or low salt ingredients? You can rinse salt off beans..but canned enchilada sauce? Help!!
This is not Mexican food. This might be Mexican inspired, or Tex Mex food. However let’s stop calling this type of food Mexican. Actual Mexican food is not at all like this. Calling it Mexican, It’s insulting the complexity and deliciousness that actual Mexican food is.
I am sorry this isn’t categorized how you deem fit, but definitely give this recipe a try, you may like it even if it’s not categorized how you believe it should be.
Really? We have woke, politically correct people in the comment section of a recipe now? Seriously, get a life…
Your comments are seriously unwarranted! Get over yourself already and stick to what these reviews are for. It’s suppose to be about whether or not you like the food not what culture or region or style of cooking it represents. This is a great recipe and tastes fantastic! It doesn’t change or hinder the flavors or complexity of Mexican cuisine in the slightest because someone doesn’t have the correct lingo for your liking. I’m so tired of everyone trying to turn every little thing in this world into something it’s not! Stop your complaining and just enjoy the food and share your experience of the cooking process and eating the meal. Anything else is pointless and as you put it insulting!
I came across the recipe by accident. What a delicious unconstructed version of enchiladas. Omg !!! Comes together so easy and with so little time. Comfort , comfort … comfort. I added both red and green peppers to mine and yummy , yummy, delicious. You made me king of the night. Thank you , thank you !
Thanks so much for stopping by and sharing, Ramon!
Fast and easy. My family LOVED it!!!!
SO happy to hear that!
Thanks for posting so many delicious recipes! I have tried many of them and I appreciate them!
Why thank you for such a sweet comment, Donna!
My husband made this recipe tonight. He called it an enchilada chili, haha. I enjoyed it and the flavors. If I were to make it again, I would double the beans because it was a little runny. I would also use a salt-free taco seasoning. Other than that, I think others will enjoy too.
Thanks for sharing, Alexis!
This looks so tasty. There was a different recipe listed here though before that my family loved but now its gone
Hi Nicole, we haven’t changed this recipe!