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Need something quick and satisfying on a busy evening? This Zesty One-Pan Chicken Enchilada Skillet comes together in 30 minutes flat. It’s overflowing with tender chicken, vibrant peppers, and plenty of cheesy goodness—all cooked right on your stovetop. Grab your favorite tortilla chips or warm tortillas, and you’ll have a comforting weeknight winner in no time.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper (any color), chopped
- 2 cups cooked chicken, shredded or chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 (10-ounce) can enchilada sauce
- 1/2 cup water or chicken stock
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Fresh cilantro or green onions (optional garnish)
Instructions
Start by heating the olive oil in a large skillet set over medium-high heat. Once the oil shimmers, add the diced onion and chopped bell pepper. Sauté for about 5 minutes, or until softened and lightly browned. Sprinkle the chili powder, cumin, and a pinch of salt and pepper over the vegetables, stirring to coat.
Next, stir in the shredded chicken, mixing it with the onions and peppers. Pour in the enchilada sauce along with the water (or chicken stock) to add extra moisture. Lower the heat to medium and let the sauce bubble gently for a few minutes, allowing the flavors to meld.
When the sauce has thickened slightly, sprinkle the shredded cheese evenly across the top. Cover the skillet and let it sit for about 3 to 5 minutes, or until the cheese is fully melted. Garnish with chopped cilantro or green onions, and serve it straight from the pan.
For an even heartier meal, spoon the mixture over rice, or wrap it up in warm tortillas for a quick enchilada-inspired burrito. Don’t forget a dollop of sour cream or a sprinkle of jalapeños if you like extra spice.
This delicious skillet recipe is perfect for families on the go or anyone looking for a fuss-free meal packed with Tex-Mex flair. Not only is it gluten-friendly if you use gluten-free enchilada sauce, but you can also easily swap in veggies like zucchini or corn for added color or substitute turkey or even beans for the chicken. With barely any cleanup and hearty flavors in every bite, this weeknight skillet is sure to become a crowd favorite.
