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–+ servings
Chicken enchilada casserole in a pan with a wooden spoon.
5 from 6 votes

One-Pot Chicken Enchilada Skillet

Made with pantry staple ingredients and a rotisserie chicken, this chicken enchilada skillet is made in one single pot!
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Fat 18
Carbs 48
Protein 37
Yield 6

Ingredients

  • 1.5 tablespoons avocado oil
  • ½ large white onion diced
  • 1.5 teaspoons coarse sea salt separated
  • 5 garlic cloves minced
  • 1 lb. shredded chicken we used rotisserie chicken
  • 15 oz. black beans drained and rinsed
  • 1.5 cups frozen corn
  • 2 cups enchilada sauce
  • 1.5 cups chunky salsa
  • 1.5 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 tablespoon favorite hot sauce optional
  • 4 small corn tortillas cut into triangles
  • 1.5 cups of shredded Mexican mix cheese

Optional Toppings

  • Plain Greek yogurt
  • Fresh cilantro
  • Avocado

Instructions

  • Preheat the oven to 400ºF.
  • Heat avocado in an oven-safe large skillet over medium/high heat. Add the onion when the oil is fragrant and season with ¼ teaspoon of salt. Saute for 3-4 minutes.
    Sauteing onions in a pan with a wooden spatula.
  • Add garlic to the onion and saute for an additional minute.
  • Turn heat to medium and add the chicken, black beans, and corn to the skillet and stir all of the ingredients together.
    Chicken and corn in a pan with a wooden spoon.
  • Prepare the sauce. Add the enchilada sauce, salsa, cumin, chili powder, paprika, and hot sauce to a bowl and whisk the ingredients together until combined. Pour the sauce into the skillet. Bring the mixture to a gentle simmer.
    Mexican chicken in a skillet with sauce and corn.
  • Next, fold the tortillas into the mixture so they are completely submerged in the enchilada sauce.
    Mexican chicken enchilada in a pan with tortilla chips.
  • Top with cheese, transfer the skillet to the oven, and bake for 15-20 minutes or until the cheese has melted and the sauce is bubbling over the sides.
  • Remove from the oven and let it rest for 5-10 minutes. Top with optional toppings.
    Mexican chicken enchilada in a pan with a wooden spoon.

Tips & Notes

  • We used shredded rotisserie chicken but feel free to use leftover chicken or prepare chicken before making the chicken. You can make chicken on the stovetop, oven, Instant Pot, or in the crockpot.
  • What salsa and hot sauce is used will determine the spice level of the enchilada skillet

Watch it

Nutrition Facts

Calories: 491kcal | Carbohydrates: 48g | Protein: 37g | Fat: 18g | Fiber: 11g | Sugar: 9g