Name: Chicken Enchiladas Skillet Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 garlic cloves, grated or finely chopped; 1 pound ground chicken (or other ground meat- see notes about making your own ground chicken); 1/2-3/4 teaspoon salt; 2 teaspoons chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1 teaspoon oregano; 4-ounce can green chilies (or use 1/2 cup diced poblano pepper or one chopped jalapeño, and sauté it with the onion ); 15-ounce can pinto beans (or black beans) (1 1/2 cups), drained; 1 1/2 cups enchilada sauce ( green or red); 5-6 corn tortillas, cut or torn; 1 cup pepper jack cheese, shredded, divided; Garnish ideas: fresh tomatoes, salsa, avocado, guacamole, scallions, cilantro, sour cream, sliced jalapeños, and hot sauce.

All the flavor of enchiladas, without the fuss! This easy Chicken Enchilada Skillet combines seasoned ground chicken, creamy pinto beans, corn tortillas, red enchilada sauce, and melty pepper jack cheese. A cozy, satisfying one-pan dinner ready in about 40 minutes.

enchilada skillet with a golden cheesy topping, garnished with lime, cilantro, avocado, and tomato.

All the cozy, cheesy goodness of enchiladas, without rolling a single tortilla! This Chicken Enchilada Skillet is one of those easy dinners that delivers big flavor with very little fuss.

Ground chicken is browned with garlic, onion, and warming spices, then combined with creamy pinto beans, green chiles, corn tortillas, and a rich red enchilada sauce. A generous layer of pepper jack cheese melts over everything in the oven, creating a bubbling, irresistible skillet dinner.

I especially love how adaptable this recipe is. Use leftover roasted chicken to save time, add extra vegetables, or turn up the heat with chipotle and jalapeño. Serve it straight from the skillet with avocado, cilantro, fresh tomatoes, and a squeeze of lime!

Why you’ll love this Easy Enchilada Skillet recipe!

All the flavor, none of the fuss! Everything you love about chicken enchiladas comes together in one skillet. No filling, rolling, or assembling required.

A satisfying 40-minute dinner. Seasoned ground chicken, creamy pinto beans, tender tortillas, and melty pepper jack make this a hearty, protein-rich meal.

Easy to customize. Use leftover chicken, swap in black beans, add extra veggies, or turn up the heat. It’s a delicious way to use what you have on hand!

ingredients for enchilada skillet neatly arranged - bowls of beans, corn tortilla pieces, ground chicken, cheese, enchilada sauce, minced garlic, chopped onion, diced green chiles, and spices, and fresh cilantro and scallions.

Enchilada Skillet Ingredients

Ground chicken: Lean, quick-cooking, and delicious with the warming spices. Ground turkey or beef works, too.
Onion and garlic: Build a flavorful, savory base.
Chili powder, cumin, smoked paprika, oregano, and salt: Add warmth, depth, and a hint of smokiness.
Green chiles: Add mild heat and tang. Substitute diced poblano or jalapeño, sautéed with the onion.
Pinto beans: Creamy, hearty, and rich in fiber. Black beans are a great substitute.
Red enchilada sauce: The heart of the recipe! Use your favorite store-bought sauce or our homemade enchilada sauce.
Corn tortillas: Cut into pieces, they soften in the sauce and create that classic enchilada texture.
Pepper jack cheese: Melts beautifully with a little kick. Monterey Jack or a Mexican cheese blend works, too.
Toppings: Avocado, fresh tomatoes, cilantro, scallions, sour cream, salsa, and lime wedges.

Make your own Ground Chicken

If you have a little extra time, it’s easy to make your own ground chicken for this enchilada skillet.

Chop. Cut chicken breasts or thighs into 1-inch cubes and spread them on a tray, making sure they don’t touch.
Freeze. Freeze for 20-30 minutes. You want them partially frozen but not hard.
Grind. Work in batches, adding 1/3 at a time to a food processor to pulse until ground. Transfer the ground chicken to a bowl and repeat with the remaining chicken.

How to Make An Enchilada Skillet

1. Prep. Preheat the oven to 425F, gather the ingredients, and chop the onion and garlic.

2. Sauté the onion and garlic. Bring a large oven-safe skillet or cast iron pan to medium-high heat and sauté the onions in oil for 3-5 minutes. Add the garlic and sauté for another minute, stirring as needed.

ground chicken in a skillet with onions and spices.

3. Add the ground chicken and spices. Add ground chicken, salt, chili powder, cumin, smoked paprika, and oregano to the skillet and cook for 5 minutes while breaking apart the meat as it browns. Cook until the chicken is cooked through.

4. Add the chilis, beans, sauce, and tortillas. Stir in the green chilis, beans, and enchilada sauce, and half the cheese, then add the cut-up tortillas and gently fold everything together. Turn off the heat and sprinkle the remaining cheese over top.

adding enchilada sauce, beans, and green chiles to a skillet of ground chicken.

enchilada skillet with a golden cheesy topping, next to lime wedges on a wood surface.

5. Bake. Place the skillet in the oven to bake for 10 minutes. Broil if desired. Let the skillet rest for 5 minutes to thicken.

6. Serve with your favorite toppings. Serve with an array of toppings on the table, such as tomatoes, salsa, avocado, guacamole, green onions, cilantro, sour cream, and hot sauce.

Chef’s Tips

I’ve had great success meal prepping this skillet. Prep the chicken, beans, and enchilada sauce mixture in advance, then refrigerate. When ready to serve, gently reheat the filling, stir in the tortillas, top with cheese, and bake.
Turn up the heat! Swap the smoked paprika for chipotle powder and add fresh jalapeño or hot canned green chiles in place of the mild ones for a smoky, spicy kick.
I like using rotisserie or leftover roasted chicken. I will reduce the salt and toss the chicken with the spices, cooking for a minute or two before adding the sauce. This cuts back on prep time, too, which is a plus!
I’ll always add extra veggies if I have them! Add extra veggies, like corn, zucchini, bell pepper, or spinach, if you have any on hand. It’s a great way to clean out the fridge!

enchilada skillet served on a plate with lime wedges, cilantro, avocado, jalapeno, and fresh tomatoes.

Storage and Make-Ahead

Refrigerate: Store leftover enchilada skillet in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm individual portions in the microwave, or reheat in a covered skillet over medium-low heat until heated through. For a freshly baked finish, sprinkle with a little extra cheese and warm in a 350°F oven until hot and bubbly.
Freeze: Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. Keep in mind that the tortillas will soften after freezing.
Make ahead: Prepare the seasoned chicken, beans, and enchilada sauce mixture up to 2 days ahead and refrigerate. When ready to serve, reheat the filling, fold in the corn tortillas, sprinkle with cheese, and bake as directed. This keeps the tortillas from becoming overly soft.

Serving Suggestions

Loaded with toppings, this enchilada skillet is a filling, protein-rich meal on its own, however, I will occasionally serve this with Spanish rice or cilantro lime rice and Mexican slaw or avocado salad - especially when feeding a crowd!