Save This
This skillet enchilada dish transforms traditional rolled enchiladas into a quick, one-pan meal that delivers all the Mexican flavors you love without the extra work. When my schedule gets hectic but I'm craving something comforting and flavorful, this recipe always comes to my rescue.
I first created this recipe during a particularly busy week when I wanted enchiladas but couldn't spare the time for all the rolling and baking. Now my family requests this skillet version more often than the traditional one.
Ingredients
- Boneless skinless chicken thighs create a more flavorful and juicy base than breast meat
- Garlic powder adds instant flavor without the prep of fresh garlic
- Cumin provides that authentic Mexican warmth essential for enchilada flavor
- Oregano brings an herbal note that balances the rich sauce
- Black beans offer protein and fiber while soaking up the enchilada flavors
- Red enchilada sauce forms the foundation of flavor look for one with medium heat
- Salsa adds texture and fresh flavor concentrated tomato flavor boosts the sauce
- Corn tortillas cut into strips mimic traditional enchiladas while absorbing the sauce
- Mexican blend cheese creates that essential melty topping that brings everything together
Step-by-Step Instructions
- Season the Chicken
- Generously coat chicken thigh pieces with garlic powder, cumin, oregano, salt and pepper. The thighs have enough natural fat that you can cook them directly in a dry skillet over medium heat without added oil. This helps the seasonings adhere directly to the meat for maximum flavor.
- Cook the Chicken
- Sauté the seasoned chicken in a large skillet for about 5 to 7 minutes, stirring occasionally. Look for a light brown color on the outside and ensure pieces are fully cooked through with no pink remaining. The chicken will release its own juices and fats, creating a flavorful base for the sauce.
- Create the Sauce Base
- Add the drained black beans, enchilada sauce, and salsa to the skillet with the cooked chicken. Stir everything together and bring the mixture to a gentle simmer. Allow this to cook for about 3 minutes until the beans are heated through and have absorbed some of the sauce flavors.
- Incorporate the Tortillas
- Gently fold in the corn tortilla strips until they are completely coated in the sauce mixture. Let them cook for about 2 minutes, stirring occasionally. The tortillas will soften and begin to absorb the sauce, thickening the dish and creating that authentic enchilada texture.
- Melt the Cheese
- Sprinkle the Mexican cheese blend evenly over the top of the mixture. Cover the skillet with a lid and reduce heat to low. Let it sit for about 3 minutes until the cheese is completely melted and slightly bubbly around the edges. The steam trapped under the lid helps melt the cheese perfectly.
Save This
The corn tortilla strips are my secret ingredient here. Unlike flour tortillas that can become gummy, corn tortillas maintain their texture while soaking up the enchilada sauce. My grandmother taught me this trick years ago when making traditional enchiladas, and it transforms this skillet version into something truly authentic.
Make Ahead Options
This enchilada skillet reheats beautifully, making it perfect for meal prep. Prepare the entire dish, let it cool completely, then portion into airtight containers. It will keep in the refrigerator for up to 4 days. When reheating, add a tablespoon of water before microwaving to prevent the dish from drying out. The flavors actually deepen overnight, making this possibly even more delicious the next day.
Customizing Your Skillet
The beauty of this recipe lies in its flexibility. For a vegetarian version, simply omit the chicken and double the black beans. You can also substitute pinto beans or add corn for additional texture and sweetness. For those who enjoy heat, stir in a diced jalapeño with the beans or use a spicy enchilada sauce. If you prefer a creamier version, stir in 2 tablespoons of cream cheese before adding the tortilla strips.
Serving Suggestions
Transform this one pan wonder into a complete meal by pairing it with complementary sides. A simple green salad with lime vinaigrette adds freshness and balances the richness of the dish. For a heartier meal, serve with cilantro lime rice which helps soak up the extra sauce. Set up a topping bar with diced avocado, sour cream, fresh cilantro, and lime wedges so everyone can customize their plate. This interactive approach makes dinner more fun, especially for families with children.
Common Queries
- → Can I use chicken breast instead of chicken thighs?
Yes, boneless skinless chicken breast works as a substitute for thighs in this dish. Just be careful not to overcook the chicken breast as it can dry out more easily than thighs. Cook just until no longer pink in the center, which may take slightly less time than indicated for thighs.
- → How spicy is this dish?
The spice level is generally mild to medium, depending on the enchilada sauce and salsa you choose. For a milder version, select mild enchilada sauce and mild salsa. To increase the heat, use medium or hot varieties, or add a diced jalapeño during cooking.
- → Can I make this vegetarian?
Absolutely! Simply omit the chicken and double the black beans, or substitute with 2 cups of sautéed vegetables like bell peppers, zucchini, and corn. You could also add a can of pinto beans for more protein and texture variety.
- → What can I serve with this dish?
This one-pan meal is quite complete on its own, but pairs well with a simple green salad, cilantro lime rice, or Mexican street corn. For a lighter option, serve with a side of roasted vegetables or a cabbage slaw with lime dressing.
- → Can I make this ahead of time?
Yes, this dish reheats beautifully. Prepare as directed, but add the tortilla strips and cheese just before serving. Store the base mixture in the refrigerator for up to 3 days. When ready to serve, reheat on the stovetop, then add fresh tortilla strips and cheese.
- → What if I don't have corn tortillas?
Flour tortillas can be substituted, though they will create a different texture as they tend to break down more in the sauce. Alternatively, you could serve the chicken and bean mixture over rice or with tortilla chips on the side for scooping.