Chicken Enchilada Skillet

Redondo

This chicken enchilada skillet is a one-pan weeknight wonder loaded with shredded chicken, beans, corn tortillas, and melty cheese — all simmered in green enchilada sauce for a comforting, family-friendly dinner.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Course: Dinner

Cuisine: Mexican-Inspired

Calories: 391

Ingredients Equipment Method Notes

Ingredients

2 teaspoons olive oil
1 yellow bell pepper, diced
6 green onions, sliced (whites and greens separated)
1.5 teaspoons chili powder
1 teaspoon ground cumin
0.5 teaspoon garlic powder
0.5 teaspoon dried oregano
2.5 cups shredded cooked chicken
2 cups mild green enchilada sauce
1 can pinto beans, rinsed and drained
8 6-inch corn tortillas, cut into wedges
2 cups shredded Monterey Jack or Mexican blend cheese

Equipment

oven-safe skillet 12-inch cast iron or stainless steel recommended

Method

Preheat oven to 425°F. Heat oil in an oven-safe skillet over medium heat. Add bell pepper and white/light green parts of green onions. Cook until tender, 6–7 minutes.
Turn off heat. Add chili powder, cumin, garlic powder, oregano, shredded chicken, enchilada sauce, and beans. Stir well.
Fold in tortilla wedges and ¾ cup cheese. Sprinkle remaining cheese on top.
Bake for 12–15 minutes until cheese is bubbly. Top with green onion tops and serve hot.

Notes

For a dairy-free version, use plant-based cheese and skip the sour cream. For a vegetarian variation, replace the chicken with mushrooms or extra beans.