Chicken Enchilada Skillet Casserole Recipe
This one-pan chicken enchilada skillet is a fast, flavorful stovetop casserole perfect for busy nights. Tender chicken, black beans, tortillas, and melted cheese come together in a tangy enchilada sauce in just 25 minutes.
Servings: 4 people
Calories: 658kcal
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
Video
Notes
*You can also use rotisserie chicken or cook some chicken specifically for this dish!
**Use hot, mild, or fire-roasted Rotel depending on your heat preference.
***Any melty cheese works: Monterey Jack, Colby Jack, or pepper jack for heat.
Tips:
- 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.
Nutrition
Serving: 1serving | Calories: 658kcal | Carbohydrates: 57g | Protein: 60g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 136mg | Sodium: 2121mg | Potassium: 960mg | Fiber: 12g | Sugar: 13g | Vitamin A: 1202IU | Vitamin C: 16mg | Calcium: 346mg | Iron: 7mg