Baked Chicken Enchilada Skillet
This baked chicken enchilada skillet is a cheesy, one-pan dinner packed with bold flavor. Made with rotisserie chicken, black beans, corn tortillas, and red enchilada sauce, it’s an easy weeknight recipe that brings all the delicious flavor of an enchilada, without less effort! Ready in under 40 minutes, it’s the perfect healthy comfort food for busy nights.
Baked Chicken Enchilada Skillet ingredients:
Red Enchilada Sauce: Red enchilada sauce is the heart of this skillet, bringing smoky, savory flavor with just the right amount of spice. Using canned enchilada sauce makes this recipe fast and convenient, but you can also use homemade if you prefer. The sauce coats the chicken, beans, and tortillas, giving every bite that classic enchilada taste without all the rolling and baking. It also keeps the dish moist, cheesy, and extra comforting—perfect for a weeknight dinner.
Rotisserie Chicken: Shredded rotisserie chicken is the ultimate shortcut protein, making this enchilada skillet both quick and hearty. The chicken stays tender and juicy, soaking up all the flavors of the sauce and spices. Using rotisserie chicken also means you cut down on prep time while still getting a protein-packed dinner. It’s an easy way to make this recipe weeknight-friendly without sacrificing taste.
Red Bell Pepper: Red bell pepper adds natural sweetness and vibrant color to balance the savory, cheesy elements of the dish. When sautéed, it softens and blends seamlessly with the onions and spices. Peppers are also a great source of vitamin C and antioxidants, sneaking in extra nutrition. In this recipe, they give the enchilada skillet a fresh, bright flavor that keeps it from feeling too heavy.
Cauliflower Rice: Cauliflower rice adds bulk and texture while sneaking in extra veggies that even picky eaters won’t notice! Frozen cauliflower rice works best for convenience, and it cooks quickly alongside the peppers and onions. It’s a simple way to lighten up a classic comfort food dish while keeping it filling and satisfying. Swap for 1 cup cooked jasmine rice if desired.
Corn Tortillas: Corn tortillas are what give this recipe that authentic enchilada texture and taste. Cutting them into strips makes it easy to mix into the skillet, so you get tender bites of tortilla in every scoop. Naturally gluten-free, corn tortillas help make this skillet a family-friendly option for all eaters, but you can swap for almond flour ones or your preferred tortillas.
Baked Chicken Enchilada Skillet
4
servings15
minutes25
minutesThis baked chicken enchilada skillet is a cheesy, one-pan dinner packed with bold flavor. Made with rotisserie chicken, black beans, corn tortillas, and red enchilada sauce, it’s an easy weeknight recipe that brings all the delicious flavor of an enchilada, without less effort! Ready in under 40 minutes, it’s the perfect healthy comfort food for busy nights.
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Ingredients
1 tablespoon olive oil
1/2 large yellow onion, thinly sliced
1 red bell pepper, cored and thinly sliced
1 1/2 cups frozen cauliflower rice
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
3 cups shredded rotisserie chicken
eight 6-inch corn tortillas, cut into 1/2-inch by 3-inch strips (can sub almond flour tortillas)
15 ounces black beans, drained and rinsed
15 ounces red enchilada sauce
1 cup shredded cheddar cheese (or Mexican blend, omit for dairy-free)
roughly chopped cilantro, to garnish
1 ripe avocado, pitted and sliced (for topping, optional)
Directions
- Heat the oil in a large, deep skillet or dutch oven over medium heat. Preheat the oven to 425ºF. (See note on skillets).
- When the oil is shimmering, add the onion and pepper and cook, stirring often, until soft, 9 to 12 minutes. Mix in the cauliflower rice and cook until defrosted. Add the cumin, chili powder, and salt and mix, coating the vegetables in the spice mixture.
- Add the chicken, tortilla strips, black beans, and enchilada sauce and carefully mix to evenly combine. Sprinkle the cheese on top to evenly cover the skillet.
- Transfer the skillet to the oven and bake until the cheese is completely melted, 5 to 7 minutes. If desired, broil for 2 to 3 minutes after baking. Remove the skillet from the oven and cool for at least 5 minutes.
- To serve, evenly divide among four plates and top with cilantro and avocado slices, if desired.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
- Reheating: Bake at 350ºF until warm, 10 to 15 minutes. Microwave until warm, about 3 minutes. From frozen, thaw in the refrigerator for at least 8 hours, or overnight. Bake at 350ºF until warm, 10 to 15 minutes, or microwave until warm, about 3 minutes.
- Skillet: This recipe calls for putting your skillet in the oven. Before you begin, make sure that your skillet is oven safe up to 425ºF. I recommend using a cast iron skillet (this is the one I used), or refer to the manufacturer’s website for more information. If you do not have a skillet that can go in the oven, or you’re not sure if yours can, prepare everything in the skillet up to step 3. Then transfer the mixture to a lightly greased 9×9 or 9×13 baking dish. Bake as instructed, you may need an additional 2 to 3 minutes using this method.
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so good!! this made my Sunday dinner plans so much easier using a rotisserie chicken, thank you Jenn!!
we loved this!! I appreciated how easy it came together. YUM!
This was very good but the next time I made this I would leave out the tortilla strips and use over tortillas chips for nachos. I only used half of the amount or tortillas strips and didn’t think they added much. Very easy to make and tasty.
This looks SO delicious with easy prep for a busy body like me! Unfortunately, I’m allergic to chicken, is there another protein you would recommend instead of chicken? And if so, what would the preparation instructions look like? Thanks so much!
Hi Paulina! You could use a ground meat, either ground turkey or ground beef would work well! Just cook in a saute pan ahead of time.
This might be my new favorite meal. Delicious! I don’t know how to upload a photo but it came out so good
This was absolutely delicious! My little one scarfed it down, and I had a few meals all week. It was also super easy. Definitely adding it to the ‘I don’t have time to cook’ week 🙂
This is SO tasty! My store was out of rotisserie chicken so I made 2 lb of chicken thighs in the instant pot and they shredded easily. Followed all other ingredients/method and listed and it came out delicious!! Will be adding this to the weekly rotation for sure.
Delicious! My son an I loved it last night and will enjoy leftovers for at least 3 more meals.
I made some modifications based on available ingredients. It was a rainy Monday afternoon and I didn’t want to trudge to multiple stores for the ingredients. I popped a package of chicken thighs in the instant pot while I meal prepped and used that in place of the rotisserie chicken. I used a bag of TJs frozen brown rice instead of the cauliflower rice. Added a can of Rotel because my jar of enchilada sauce was only 12 oz. Added half a bag of TJs roasted corn. Used flour tortillas instead of corn (the corn tortillas came in a package of 20!).
Definitely will be making this again!
So good and easy to make!!
Loved this recipe! So easy to make. I think next time I’d substitute tortilla chips for the tortilla to get more of a crunchy texture — that being said the flavor is so good and it comes together pretty quickly!
So good! My husband declared this go into our regular rotation.
We did sprinkle some tortilla chips on top for an added crunch too!
a hit!! but omg has anyone used the new trader joe’s enchilada sauce?? 🔥🔥🔥