Skillet chicken enchiladas are a cheesy, gooey favorite. Seasoned chicken, black beans, chopped green chiles, red enchilada sauce, and plenty of melted cheese combine to create a comforting Mexican-American classic that’s simple to make and comes together quickly—about 20 minutes of active prep.
Why I Love This Recipe
This skillet version is cooked and assembled in a single cast iron skillet for minimal cleanup and maximum flavor. The chicken filling is sautéed in the skillet, moved to a bowl while you assemble the enchiladas, then the rolled enchiladas are arranged back in the skillet for baking. The recipe yields about five enchiladas—an ideal portion for 2–3 people or a small family.
The method is forgiving: canned enchilada sauce and store-bought rotisserie chicken are convenient shortcuts that make this an easy weeknight dinner without sacrificing flavor.
Ingredients
- Burrito tortillas: Use the largest flour tortillas you can find for easy rolling. Corn tortillas can be substituted but flour tends to work best here.
- Diced chicken: Boneless skinless chicken breasts or thighs both work. Thighs stay juicier; dice into small, bite-sized pieces so the filling blends well with the beans and chiles.
- Low-sodium black beans: Rinse the beans in a colander before using.
- Chopped green chiles: Canned chiles are tender and convenient, but fresh chopped chiles can be used if you prefer.
- Green onions: Optional garnish to brighten the finished dish.
- Mexican cheese blend: A shredded 4-cheese Mexican blend melts beautifully. You can substitute cheddar or a mix you prefer.
- Red enchilada sauce (mild or hot): Use about 20 ounces total. Choose hot if you like more heat.
- Spices: Ground cumin, chipotle chili powder, salt and pepper. For smokier heat, add chopped chipotle in adobo.
See the recipe card below for exact quantities and nutrition information.
Step By Step Instructions
Step 1.
Preheat the oven to 375°F (190°C).
Step 2.
Cut the chicken into small, bite-sized pieces—about 1/2-inch cubes works well.
Step 3.
Heat 1 tablespoon olive oil in a 12-inch cast iron skillet over medium-high heat. Sauté the diced chicken for 2–3 minutes, then add the drained black beans and chopped green chiles. Season with salt, pepper, cumin, and chipotle chili powder. If using, add a chopped chipotle in adobo for extra smoky heat. Stir until combined.
Step 4.
Continue cooking until the chicken is cooked through, about 3–4 more minutes. Transfer the mixture to a bowl and set aside.
Step 5.
Pour about 1/2 cup of enchilada sauce into the now-empty skillet and spread it into a thin layer to coat the bottom.
Step 6.
On a flat surface, lay a tortilla flat and spread roughly 2 tablespoons of enchilada sauce down the center. Spoon about 1/2 cup of the chicken and bean mixture on top, then sprinkle 1–2 tablespoons of shredded cheese over the filling. Roll the tortilla tightly and place it seam-side down in the skillet. Repeat with the remaining tortillas until you have five enchiladas arranged snugly in the skillet.
Step 7.
Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle about 1 cup of shredded cheese on top.
Step 8.
Bake in the preheated oven for 20–25 minutes, until the cheese is melted and bubbly and the edges of the tortillas are lightly golden. Garnish with chopped green onions and serve with guacamole or sour cream.
Expert Tips
- For an even faster version, use precooked rotisserie chicken—just shred or chop and add to the filling.
- This filling also works well with ground beef; 85% lean gives good flavor and texture.
- If you prefer, swap red enchilada sauce for green enchilada sauce and follow the same method.
- Don’t skimp on the enchilada sauce. It keeps the enchiladas moist and adds creaminess—use mild sauce if you want less heat.
Frequently Asked Questions
Yes. If you don’t have a cast iron skillet, an 11×13-inch baking dish works perfectly—assemble the enchiladas in the dish and bake as directed.
More Mexican Recipes You’ll Love
Baked Chicken Chimichangas Recipe
Carne Asada Tacos Recipe
Cilantro Lime Rice Recipe
Flank Steak Fajitas Recipe
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Skillet Chicken Enchiladas Recipe
Ingredients
- 5 large burrito flour tortillas
- 2 boneless skinless chicken breasts or 3–4 chicken thighs, diced small
- 20 ounces canned mild or hot red enchilada sauce
- 2 cups shredded Mexican blend cheese
- 1 15.5-ounce can black beans, rinsed
- 4.5 ounce can chopped green chiles
- 1/4 cup chopped green onions (garnish)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chipotle chili powder
- Optional: 1 chipotle chili in adobo, chopped
- Salt and pepper, to taste
- Guacamole or sour cream, for serving
Instructions
- Preheat oven to 375°F.
- Cut chicken into small bite-sized chunks (about 1/2-inch cubes).
- Heat oil in a 12-inch cast iron skillet over medium-high heat. Sauté chicken 2–3 minutes, then add black beans and green chiles. Season with salt, pepper, cumin, and chipotle powder; add chopped chipotle in adobo if using.
- Cook until chicken is done, about 3–4 more minutes. Transfer to a bowl and set aside.
- Spread 1/2 cup enchilada sauce across the bottom of the skillet.
- Assemble each tortilla with 2 tablespoons enchilada sauce, about 1/2 cup chicken mixture, and 1–2 tablespoons cheese. Roll and place seam-side down in the skillet. Repeat for remaining tortillas.
- Pour remaining enchilada sauce over the rolls and sprinkle with 1 cup shredded cheese.
- Bake 20–25 minutes until cheese is bubbly. Garnish with green onions and serve with guacamole or sour cream.
Notes
Don’t skimp on the enchilada sauce—it’s what keeps the enchiladas moist and flavorful. For a quicker prep, use precooked rotisserie chicken. You can also substitute ground beef or use green enchilada sauce as a variation.
Nutrition
Nutrition information is an approximation.