This chicken enchilada skillet is always a winner when I’m short on time but still want a hearty meal for my family! I make this cheesy stovetop casserole with cooked chicken, black beans, red enchilada sauce, tortillas, and just a few other ingredients. It’s a one-pan meal full of flavor that my kids love, and it’s ready to eat in 25 minutes!
Top Reader Reviews
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 !
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Fast and easy. My family LOVED it!!!!
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Chicken Enchilada Stovetop Casserole
I’m always looking for ways to use up leftover cooked chicken, and this one-pan chicken enchilada skillet is perfect for that. 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!
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.
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Rinse Your Beans!
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.
Chicken Enchilada Skillet Casserole Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 3 cooked chicken breasts (cubed*)
- 1 tablespoon taco seasoning
- 14.5 ounces diced tomatoes with green chiles (such as Rotel, undrained**)
- 15 ounces canned black beans (drained and rinsed)
- 2 cups red enchilada sauce
- 1 tablespoon chopped fresh cilantro
- 4 (6-inch) flour tortillas (cut into 1-inch strips)
- 1 cup shredded Mexican cheese (***)
For Garnish (optional):
- cubed avocado
- diced Roma tomatoes
- sour cream
- chopped fresh cilantro
Instructions
- Heat oil in a large 12-inch skillet over medium-high heat. Add onion and sauté for 1-2 minutes.1 tablespoon olive oil, 1 small yellow onion
- Add in the cooked and cubed chicken and cook just to brown, 1 minute.3 cooked chicken breasts
- Sprinkle in the taco seasoning and stir to coat.1 tablespoon taco seasoning
- Add the tomatoes, beans, and enchilada sauce and stir to combine.14.5 ounces diced tomatoes with green chiles, 15 ounces canned black beans, 2 cups red enchilada sauce
- Stir in the fresh cilantro. Bring to a simmer and allow to slightly thicken, and the chicken to heat through.1 tablespoon chopped fresh cilantro
- Top with the tortilla strips and stir everything together.4 (6-inch) flour tortillas
- Top with the cheese and reduce the heat to medium/low. Cover until the cheese has melted.1 cup shredded Mexican cheese
- Serve garnished with fresh avocado, diced tomatoes, sour cream, and more cilantro. Enjoy!cubed avocado, diced Roma tomatoes, sour cream, chopped fresh cilantro
Notes
- If you don’t have a skillet, you can cook this chicken enchilada casserole recipe in a large pot.
- You can add diced bell peppers, jalapeños, corn, or mushrooms with the onion.
- 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.
- Enchilada sauce can be thick or thin. Thicker brands (like Hatch or Old El Paso) make a heartier skillet, while thinner sauces will create a looser one. Simmer for longer to thicken up a thin sauce.
- For a slightly crispier texture, lightly toast the tortilla strips in a dry skillet for 2-3 minutes before adding them.
- Reheat gently on the stovetop with a splash of broth to loosen the sauce and keep the chicken from drying out.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Variations To Try
Want to mix things up? Here are some of my favorite easy ways to customize this chicken enchilada skillet:
- Add jalapeños or a spicy enchilada sauce for extra heat.
- Toss in diced bell peppers, corn, or mushrooms–sauté with the onions first.
- Swap Mexican cheese for pepper jack, Monterey Jack, or Colby Jack for different flavors.
- Use rotisserie or leftover chicken for a faster version.
How to Make a Chicken Enchilada Casserole on the Stovetop Step by Step
Sauté the Onion and Chicken: Add 1 tablespoon olive oil to a 12-inch high-sided skillet set over medium-high heat. Add 1 small diced yellow onion and 3 cubed cooked chicken breasts to the skillet and cook for 1-2 minutes, or until slightly browned. The chicken is already cooked, so we are really just getting an outer sear here.
Add the Seasoning: Pour 1 tablespoon of taco seasoning into the skillet and stir to coat the onion and chicken, about 30 seconds.
Simmer the Sauce: Pour in 14.5 ounces (1 can) of diced tomatoes with green chiles (undrained), 15 ounces (1 can) of drained and rinsed black beans, and 2 cups of red enchilada sauce. Mix in 1 tablespoon chopped fresh cilantro and bring to a simmer. Simmer until the chicken is heated and the sauce is thickened slightly, about 5-7 minutes. Simmer for longer for a thicker sauce.
Add Tortilla Strips: Add some tortilla strips cut from 4 flour tortillas to the skillet and mix to combine with the sauce. For a slightly crispier texture, you can toast the tortilla strips in a dry skillet for 2-3 minutes before adding them.
Add the Cheese: Sprinkle 1 cup of shredded Mexican cheese on top of the skillet and reduce the heat to medium-low. Pop a lid on the skillet until the cheese melts, about 5 minutes.
Garnish and Serve: Plate your chicken enchilada casserole and top with cubed avocado, diced Roma tomatoes, sour cream, and extra chopped fresh cilantro.
How to Store, Freeze, and Reheat
Store leftover chicken enchilada skillet casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the oven at 350°F for around 15 minutes, or until warmed through. I usually cover the top with foil to stop it from getting too crispy when reheating.
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