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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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.

chicken enchilada skillet ingredients

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.

chicken enchilada skillet ingredients in large mixing bowl

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

chicken enchilada skillet before baking

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.

enchilada skillet served with lettuce and toppings

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. 

enchilada skillet with fork

More Delicious Recipes

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enchilada skillet with fork

Chicken Enchilada Skillet

  • Author: Ashlea Carver
  • 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
  • Author: Ashlea Carver
  • 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

Ingredients

Method

  1. Preheat your oven to 425 degrees.
  2. 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.
  3. 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.
  4. Next add the tortilla quarters to the bowl and gently stir until everything is well mixed.
  5. 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.
  6. 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!

Keywords:

chicken enchiladas, gluten free chicken enchiladas, skillet chicken enchiladas

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106 Comments

  1. Excellent! I added some red and green peppers but otherwise stayed true to the recipe and it was delicious!

  2. Amy Walker says:

    This was absolutely incredible!! I made this with a ton of topping options and it was a huge hit. My boyfriend asked if I can make this every week for dinner. It’s gonna be a new staple dish! Super easy, quick assembly, and makes for an excellent meal prep dish!

  3. Dottie Ricketson says:

    Just made this and loved it! This is my first recipe from this site and I can’t wait to try more! Like others I used green enchilada sauce, didn’t have chipotle powder so I chopped up a couple chipotle chiles in adobo, and I used hatch green chiles from the farmers market instead of the canned ones – we like it hot! Otherwise followed recipe – DELISH!

    1. Ashlea Carver says:

      So happy you loved it, Dottie!

  4. This recipe was so amazing. I’m making it for the second week in a row and I never do that! I made it with green enchilada sauce just because I prefer that and it was so tasty. My brother who is so picky and doesn’t cook asked for the recipe which is a huge compliment!

    1. Natalie Perkins (ATHT) says:

      I’m so glad you loved this, Alex! Thanks for leaving a review!

  5. Made this for the first time last night and it was delicious! And super easy to make too. Will definitely be adding it to our dinner rotation.

    1. Natalie Perkins (ATHT) says:

      I’m so glad you loved it, Molly! Thanks for leaving a review!

  6. Amazing flavors, and I think the leftovers are even better. Ashlea’s recipes never miss!

  7. Super easy weeknight meal that the kids loved! It’s on a permanent rotation in our house. It’s a go-to on nights we don’t have a lot of time or a plan, as it’s so quick to put together.

    1. Ashlea Carver says:

      I’m so happy you loved the recipe, Bre!

  8. Hilory Forster says:

    This was delicious! And bonus points because it was so easy to throw together. Definitely adding this to the rotation 😊

    1. Ashlea Carver says:

      Yay! so happy you loved it!

  9. Another ATHT winner! You know it is good when hubby has to pause his show to come help you serve it up! We subbed Trader Joe’s Soy Chorizo for a meatless Monday option and I had some leftover chipotles in adobo that I puréed with the broth for an extra kick. Keep the recipes coming, Ashlea!!

  10. Winner winner! I used leftover pork loin instead of chicken and it worked beautifully! The layers of yummy flavor created by the extra step of sautéing the onions and garlic with the spices were INCREDIBLE! Five stars from me, the husband, my 15-year-old son, and his friend!

    1. Ashlea Carver says:

      oh my gosh such a good idea to use leftover pork loin!! genius! so happy it was a hit!