A deliciously cheesy chicken enchilada skillet for an easy weeknight dinner that you can get on the table in thirty minutes! Use a rotisserie chicken to make this recipe even easier and your favorite gluten free tortillas to keep things gluten free. Serve the chicken enchiladas with your favorite toppings and veggies for a yummy dinner that everyone will love!
A Weeknight Dinner Dream: One Skillet Cheesy Chicken Enchiladas
Chicken enchiladas are one of my husband’s favorite meals and I can totally understand why. I mean who wouldn’t love the perfect combination of enchilada sauce, shredded chicken, and cheese. When it comes to traditional enchiladas though, they can often feel a little more involved than you want on a Tuesday night. I mean, all of the filling and rolling can feel a little intimidating on a weeknight.
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- Turkey Enchiladas
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- Turkey Enchilada Skillet
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Watch How to Make This Recipe
That is where this super easy one skillet cheesy chicken enchilada recipe comes in! It’s got everything you love about enchiladas with half of the work and time. You can even grab a pre-cooked rotisserie chicken from your local grocery store to save even more time.
This recipe is gluten-free, packed with protein, and absolutely delicious. Serve it with your favorite toppings and fresh veggies for a filling and flavorful meal that absolutely everyone will love.
The Main Ingredients
Shredded chicken breast: Tender shredded chicken breast makes up the protein in this recipe. Feel free to use a combination of white and dark meat if you prefer.
Red Enchilada Sauce: If you’re making enchiladas you have got to have enchilada sauce. Thankfully, there is no need to make your own. Just use your favorite pre-made red enchilada sauce.
Black Beans: To bulk this recipe up even more add in a can of black beans to the mix. They add even more protein to make this recipe extra hearty.
Green chiles: So much good flavor! Seriously, if you have never added green chiles to your enchiladas or chilies, here is your chance. If you like a little extra spice feel free to use hot green chiles instead of mild.
Tortillas: To make this recipe even easier, there is no need to roll your tortillas or layer them. Instead, you will cut them into quarters and add them to the rest of your enchilada mix.
Shredded Cheese: For this recipe, I like to use a blend of monterey jack and cheddar cheese.
What are the Best Tortillas to Use?
To keep this recipe gluten-free, be sure to use gluten free or grain free tortillas. These are my favorite tortillas to use for both this recipe or taco Tuesday.
If you don’t want to use grain free tortillas feel free to use gluten-free corn tortillas. When you are looking for tortillas be sure to grab a brand that is six inches in diameter.
How to Make This Recipe Even Easier with Rotisserie Chicken
One of the best ways to make this recipe even easier is by using a rotisserie chicken. You can easily grab an already cooked rotisserie chicken from your local grocery store. All you have to do is remove the skin, then remove the meat from bones, and shred.
When you buy a rotisserie chicken, if possible, look for one that is made with minimal ingredients like salt, pepper, and oil. If you can’t find one like that, no worries, you will be removing the skin before shredding which is where most of the seasoning is held. Remember to save the chicken bones to make bone broth.
The Tools You’ll Need to Make This Recipe
How to Make a Cheesy Chicken Enchilada Skillet
Step 1: First preheat your oven to 425 degrees. Heat a large oven safe skillet of medium heat. When the skillet is hot, add in the minced garlic and diced onion. Next, add in the ground cumin, chipotle powder, salt, and pepper. Cook the onion and garlic until they become translucent and tender and then turn off the heat and remove the skillet from the heat.
Step 2: Add the shredded chicken, garlic and onion mixture, black beans, green chiles, chicken broth, and lime juice, and enchilada sauce to a large mixing bowl. Stir until well combined.
Step 3: Next add the tortilla quarters to the bowl and gently stir until everything is well mixed.
Step 4: Transfer the enchilada mixture to the same skillet you used to cook the garlic and onion. Spread the mixture into an even layer with the back of your wooden spoon and then top with shredded cheese.
Step 5: Bake the enchiladas for 15-20 minutes until bubbly and the cheese is melted and beginning to brown. Carefully remove the skillet from the oven and let sit for 5 minutes before serving with all of your favorite toppings and veggies.
The Best Way to Serve these Chicken Enchiladas
These chicken enchiladas are hearty and filling so you don’t have to pair it with a ton of extra side dishes. All you need is a few extra toppings and fresh veggies to really make this a complete meal. Here are my favorite veggies and toppings to serve with this dish:
- Fresh cilantro
- Green onion or red onion
- Sour cream
- Fresh tomatoes
- Pico de gallo
- Lime wedges
How to Store
You can store the chicken enchilada skillet in the fridge for up to three to five days. Feel free to leave it in the skillet or transfer the casserole to an air-tight container.
More Delicious Recipes
- Chicken Enchilada Soup
- Slow Cooker Chicken Tacos
- Shrimp Taco Salad
- Healthy 7-Layer Dip
- Mexican Street Corn Salad
- Taco Pasta Salad
Chicken Enchilada Skillet
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Gluten Free
- ½ tablespoon avocado or coconut oil
- ½ yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chipotle powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded chicken
- 1 – 15oz can can black beans, rinsed
- 1 – 4oz can green chiles
- 1 – 15 oz jar red enchilada sauce
- 1 cup chicken broth
- 6 gluten free 6-inch tortillas, cut into quarters
- 6 oz shredded Monterrey Jack and cheddar cheese blend
- Juice of one lime
- Cilantro, for garnish
- Shredded romaine lettuce, for serving
- Lime wedges, for serving
- Sour cream, for serving
- Preheat your oven to 425 degrees.
- Heat a large oven safe skillet over medium heat. When the skillet is hot, add in the minced garlic and diced onion. Next, add in the ground cumin, chipotle powder, salt, and pepper. Cook the onion and garlic until they become translucent and tender, stirring frequently. Then, turn off the heat and remove the skillet from the heat.
- Add the shredded chicken, garlic and onion mixture, black beans, green chiles, chicken broth, lime juice, and enchilada sauce to a large mixing bowl. Stir until well combined.
- Next add the tortilla quarters to the bowl and gently stir until everything is well mixed.
- Transfer the enchilada mixture to the same skillet you used to cook the garlic and onion. Spread the mixture into an even layer with the back of your wooden spoon and top with shredded cheese.
- Bake the enchiladas for 15-20 minutes until the edges are bubbly and the cheese is melted and beginning to brown. Carefully remove the skillet from the oven and let sit for 5 minutes before serving with all of your favorite toppings and veggies. Enjoy!
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