Easy One Pan Chicken Enchilada Skillet

Name: Easy One Pan Chicken Enchilada Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 lb ground chicken; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; Salt and pepper to taste; 1 can (15 oz) pinto beans, drained and rinsed; 1 cup red enchilada sauce; 8 corn tortillas, cut into bite sized strips; 1.5 cups shredded Mexican blend cheese; Fresh cilantro and sour cream for serving

This cheesy chicken enchilada skillet is a simple one pan meal that brings all the classic Mexican flavors to your table without the fuss of rolling tortillas.

By Enzo81 Kitchen· Mexican· November 1, 2026

easy.enzo81.xyz

Prep

10 minutes

Cook

30 minutes

Total

40 minutes

Serves

My family loves Mexican night, but I do not always have the time to roll individual enchiladas. This skillet version gives you all that melty cheese and savory sauce in a fraction of the time. It is a real lifesaver on busy weeknights when you want something hearty and comforting.

The secret to getting this dish just right is letting the corn tortillas soak up that delicious red sauce. I like to top mine with a big dollop of sour cream and some fresh cilantro to brighten everything up. It is a filling meal that everyone seems to enjoy.

Ingredients

1 lb ground chicken
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper to taste
1 can (15 oz) pinto beans, drained and rinsed
1 cup red enchilada sauce
8 corn tortillas, cut into bite sized strips
1.5 cups shredded Mexican blend cheese
Fresh cilantro and sour cream for serving

8Instructions

1
Heat the olive oil in a large skillet over medium high heat.
2
Add the ground chicken and onion to the pan. Cook until the chicken is browned and the onion is soft.
3
Stir in the garlic, chili powder, cumin, salt, and pepper. Cook for about one minute until the spices smell wonderful.
4
Add the pinto beans and enchilada sauce to the skillet. Stir everything together until well combined.
5
Gently fold in the corn tortilla strips. Press them down slightly so they are mostly covered by the sauce.
6
Reduce the heat to low. Cover the pan and let it simmer for about 10 minutes so the tortillas can soften and soak up the flavor.
7
Sprinkle the shredded cheese over the top. Cover the pan again for a minute or two until the cheese is bubbly and melted.
8
Remove from the heat and serve warm with a spoonful of sour cream and some fresh cilantro.

Tips

Store any leftovers in an airtight container in the fridge for up to three days. If the skillet looks a little dry when reheating, add a small splash of water or extra sauce to loosen it up.

#chicken #one pan #easy dinner #gluten free #healthy

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