This easy one pan cheesy chicken enchilada skillet is the kind of meal that makes weeknights effortless yet delicious. It’s packed with tender chicken, melted cheese, and flavorful enchilada sauce, all simmered together in one skillet for easy cleanup and maximum flavor. Each bite has that comforting, cheesy goodness of traditional enchiladas without the extra work.
I recall making this on a busy weeknight when I didn’t want to deal with rolling tortillas or washing multiple dishes. The result was incredible, juicy chicken simmered in rich sauce, gooey cheese melting right into it, and warm tortillas soaking up every bit of flavor. It became one of my go-to cheesy chicken enchiladas recipes ever since.
The beauty of this dish is how adaptable it is. You can add black beans, corn, or diced jalapeños for extra flavor, or top it with sour cream and avocado for a fresh finish. This easy chicken enchilada recipe gives you restaurant-level flavor using pantry staples, and the best part is it all comes together in just one pan.
If you love hearty, flavorful meals with minimal effort, these skillet enchiladas are a game changer. They deliver everything you crave from classic enchiladas, rich sauce, tender chicken, and loads of cheese, in a quick and easy format.
Whether you’re feeding your family or just cooking for yourself, this dish is perfect for a weeknight Mexican dinner that’s comforting, filling, and full of bold flavors. It’s quick, cheesy, and guaranteed to become a new favorite in your dinner rotation.
What You’ll Need When Making Easy One Pan Cheesy Chicken Enchilada Skillet
1. Shredded Chicken
Use rotisserie chicken or boil and shred your own.
Chicken thighs add more flavor than breast meat.
Lightly season beforehand with salt and pepper.
2. Corn Tortillas
Adds that classic enchilada texture.
Cut into triangles or strips for easier mixing.
Can substitute with flour tortillas if preferred.
3. Olive Oil
Used to sauté vegetables and toast tortillas.
Helps build layers of flavor.
4. Onion
Adds sweetness and aromatic depth to the sauce base.
5. Garlic
Enhances the savory aroma of the enchilada sauce.
6. Red Enchilada Sauce
Store-bought works great, but homemade gives richer flavor.
Choose mild, medium, or spicy based on preference.
7. Black Beans
Adds protein, texture, and fiber.
8. Corn Kernels
Brightens the dish and adds sweetness.
9. Diced Green Chilies
Infuses the skillet with mild heat and tang.
10. Cumin Powder
A key spice for authentic Mexican flavor.
11. Smoked Paprika
Adds a subtle smokiness that elevates the sauce.
12. Salt and Pepper
Balance all the flavors beautifully.
13. Shredded Cheese
Use a mix of cheddar, Monterey Jack, or Mexican blend.
Reserve half for melting on top.
14. Fresh Cilantro
Adds freshness and color.
15. Lime Wedges
A squeeze of lime brightens the rich flavors.
Optional Toppings
Sliced avocado
Sour cream or Greek yogurt
Jalapeño slices
Crushed tortilla chips
Quick Tips for the Best One Pan Cheesy Chicken Enchilada Skillet
Don’t skip toasting tortillas: It prevents sogginess and adds flavor.
Use fresh cheese: It melts better than pre-shredded varieties.
Customize your spice level: Add jalapeños or hot sauce for extra heat.
Add rice for heartiness: Stir in cooked rice for a “burrito bowl” twist.
Make it creamy: Stir in a spoonful of sour cream or cream cheese before serving.
Equipment for Making This Easy One Pan Cheesy Chicken Enchilada Skillet
Large non-stick or cast-iron skillet
Wooden spoon or spatula
Knife and cutting board
Measuring cups and spoons
Lid or foil cover for melting cheese
Why You’ll Love This Easy One Pan Cheesy Chicken Enchilada Skillet
Everything cooks in one pan — less cleanup, more flavor.
Ready in 30 minutes — perfect for busy nights.
Loaded with gooey cheese — because comfort food should be indulgent.
Flexible ingredients — use rotisserie chicken, leftover grilled chicken, or even turkey.
Perfectly seasoned and balanced — smoky, cheesy, and satisfying.
Balanced macros: Carbs from tortillas, protein from meat, fats from cheese.
Customizable: Use low-fat cheese and whole-grain tortillas for a lighter version.
Contains antioxidants: Garlic, onion, and tomato sauce support immune health.
Conclusion
The Easy One Pan Cheesy Chicken Enchilada Skillet is everything a home-cooked meal should be, comforting, flavorful, and effortlessly satisfying. It combines the soul of Mexican enchiladas with the convenience of a one-pan meal, ready in just 30 minutes.
Whether it’s a busy weeknight dinner, a casual get-together, or a craving for something hearty, this recipe brings comfort and joy to every bite.
The melted cheese, tender chicken, and smoky sauce all come together to remind us why food cooked in one pan always tastes a little more special because it’s cooked with care and simplicity.
So grab your skillet, crank up the heat, and treat yourself to a homemade enchilada skillet that’s destined to become a weeknight favorite.
✅ Quick Tips: Read through the full recipe before diving in; it’s the best way to get a feel for the flow, prep time, and tools you’ll need. Think of it like scanning a map before a road trip: you’ll cook more confidently and avoid any surprises halfway through.
This Easy One Pan Cheesy Chicken Enchilada Skillet takes everything you love about traditional enchiladas, the tender chicken, the melted cheese, and the zesty sauce ,and transforms it into a quick, mess-free weeknight meal. No rolling tortillas, no oven time, and no stress. Just one skillet, 30 minutes, and a comforting, flavorful dinner the whole family will devour.
Ingredients
2tablespoons Olive Oil (extra virgin)
1pound Boneless Skinless Chicken Breasts (cut into bite-sized pieces)
1medium Yellow Onion (finely diced)
3cloves Garlic (minced)
1medium Red Bell Pepper (diced)
1medium Green Bell Pepper (diced)
1½cups Enchilada Sauce (store-bought or homemade)
1teaspoon Ground Cumin
1teaspoon Chili Powder
½teaspoon Smoked Paprika
½teaspoon Ground Black Pepper
½teaspoon Salt (adjust to taste)
1cup Canned Corn Kernels (drained)
1cup Black Beans (rinsed and drained)
1½cups Shredded Cooked Chicken (optional for extra protein)
6small Corn or Flour Tortillas (cut into bite-sized triangles or strips)
1½cups Shredded Mexican Cheese Blend (cheddar, Monterey Jack, or a mix)
¼cup Fresh Cilantro Leaves (chopped)
½cup Sour Cream (for topping)
1medium Avocado (sliced, for garnish)
1small Lime (cut into wedges, for serving)
Optional: Jalapeño (thinly sliced, for heat)
Instructions
1
Sauté Aromatics
Heat olive oil in a large skillet over medium-high heat.
Add onions and sauté for 2–3 minutes until translucent.
Stir in minced garlic and cook for another 30 seconds until fragrant.
2
Toast the Tortillas
Add tortilla strips to the pan and lightly toast them with the onions for about 2 minutes.
This prevents them from getting soggy later.
3
Build the Base
Pour in enchilada sauce, followed by corn, black beans, and green chilies.
Stir to combine and bring to a gentle simmer.
Add cumin, smoked paprika, salt, and pepper.
4
Add Chicken and Cheese
Stir in the shredded chicken and half of your cheese.
Mix until chicken is coated in sauce and cheese begins to melt.
5
Simmer and Thicken
Let everything simmer for about 5–7 minutes.
The tortillas will absorb some sauce, creating a thick, comforting texture.
6
Add More Cheese and Melt
Sprinkle the remaining cheese on top.
Cover with a lid for 2–3 minutes until cheese is fully melted and bubbly.
7
Garnish and Serve
Remove from heat.
Sprinkle chopped cilantro, sliced avocado, and a squeeze of lime juice.
Serve directly from the skillet for that rustic, cozy feel.
8
Nutrition Facts
Servings 6
Serving Size 1 generous bowl
Amount Per Serving
Calories510kcal
% Daily Value *
Total Fat25g39%
Saturated Fat10g50%
Trans Fat0.2g
Cholesterol80mg27%
Sodium740mg31%
Potassium580mg17%
Total Carbohydrate36g12%
Dietary Fiber6g24%
Sugars5g
Protein36g72%
Vitamin A 600 IU
Vitamin C 8 mg
Calcium 210 mg
Iron 2.8 mg
Vitamin D 22 IU
Vitamin E 1.5 IU
Vitamin K 9 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Don’t overcook tortillas, they should be soft but not mushy.
Keep heat moderate to prevent the sauce from drying out.
Add cheese gradually for perfect melting.
Stir gently when combining to preserve tortilla texture.
Serve immediately, this dish tastes best fresh from the pan.
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Lia Agbor
Food and Lifestyle Blogger
Hi, I’m Lia, a food lover, traveler, and storyteller. I’m passionate about creating delicious recipes, exploring new flavors, and sharing them with the people I love.
