This easy Chicken Enchilada Skillet only requires one pan for easy clean up. This flavorful, cheesy dish is stress-free meal that doesn’t require a lot of prep time so it is perfect for any busy lifestyle.
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The Skillet Chicken Enchiladas can be thrown together quickly as they only take 5 minutes to prep and 4 ingredients total. Your family, even the picky eaters, will love these chicken cheesy enchiladas. For easy and delicious Mexican inspired recipes that will be a hit, check out this easy mexican ispired recipes!
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What We Love About This Chicken Cheesy Enchiladas Recipe
- Easy Ingredients: All you need is 4 simple ingredients, chicken, enchilada sauce, cheese, and tortillas.
- Family Friendly: These skillet chicken enchiladas will have your family hooked.
- Adaptable: You can customize these skillet enchiladas by switching up the type of meat you use or what you top the enchiladas with.
Ingredient Notes for Cheese and Chicken Enchiladas
- Chicken: For this recipe you will need 1 lb of boneless, skinless chicken breasts.
- Enchilada Sauce: You will need 2 10 oz cans of enchilada sauce of your choosing.
- Cheese: It is best to use a blend of shredded Mexican cheese blend, but you can also use cheddar cheese as well.
- Flour Tortillas: You will need 4 8-inch flour tortillas.
Equipment Needed for Best Chicken Enchiladas
- Skillet
- Knife
- Cutting Board
How to Make Chicken Enchiladas
These are the basic steps for making Chicken Enchilada Skillet. Please refer to the recipe card below for more detailed instructions.
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STEP 1: COOK THE CHICKEN
First preheat the oven to 350 degrees. Then in an oven-safe skillet over medium heat, add the chicken. Keep rotating chicken until fully cooked, take off of heat and shred the chicken.
STEP 2: FILLING FOR CHICKEN ENCHILADAS
Return the shredded chicken back to the skillet, then add in tortilla strips, enchilada sauce, cheese, garlic powder, cumin, and chili powder.
STEP 3: BAKING CHICKEN ENCHILADAS
Before putting in the oven, top with the remaining shredded cheese. Bake for 30 minutes until the cheese is melting and bubbling.
Prep and Storage Tips for Chicken Enchiladas Bake
HOW TO MAKE THIS RECIPE AHEAD OF TIME
To make this recipe ahead of time, you precook and shred chicken and store in the fridge until you are ready to make these cheese and chicken enchiladas.
HOW TO STORE THIS RECIPE
Store any leftovers in an airtight container in the fridge for 3-4 days.
HOW TO FREEZE THIS RECIPE
If you would like to freeze this recipe, transfer to a freezer safe container for up to 6 months.
HOW TO REHEAT THIS RECIPE
To reheat this recipe, heat in the oven on 350 degrees for 10 minutes or microwave for 1-2 minutes or until hot.
Frequently Asked Questions for Chicken Enchilada Skillet
There are so many great things you can top enchiladas with such as avocados, salsa, sour cream, black beans, fresh cilantro, onions, corn, cauliflower rice, tortilla chips, red bell pepper, or black olives.
For this recipe, you can use whatever type of tortilla you prefer.
Yes, this recipe can be double and split between 2 skillets.
For this recipe you will want to bake uncovered to achieve the melty and bubbly cheese, but if it looks like your oven is cooking the top quick you can cover with foil.
Expert Tips for Making This Skillet EnchiladasvRecipe
- Cook Chicken Ahead: You can cook the chicken ahead of time so that you can quickly throw together and bake this meal in 30 minutes on a busy night.
- Corn Tortilla: You can swap the flour tortillas to make corn tortilla chicken enchiladas instead.
- Switch the Meat: You use adapt this recipe from using chicken to another type of meat such as ground beef or ground turkey.
- Veggies: Fold in your favorite veggies for even more flavor such as green chiles.
- Low Carb: A Keto version can be made without tortillas or a keto version of the tortilla.
What to Serve with Chicken Enchilada Skillet
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Chicken Enchilada Skillet
Equipment
Ingredients
- 1 lb boneless skinless chicken breasts
- 4 – 8 inch flour tortillas
- 2 – 10 oz cans enchilada sauce
- 3 cups shredded Mexican blend cheese, divided
- Salt and pepper
Instructions
- Preheat the oven to 350 degrees.
- Cut the chicken breasts into 2 inch strips to make cooking quicker. Add them to a 12 inch cast iron skillet, then season with salt and pepper.
- Cook over medium heat, flipping every so often, until fully cooked all the way through.
- Remove chicken from the skillet, and shred the meat.
- Return shredded chicken to the skillet.
- Cut the tortilla into 1 inch strips, then cut into thirds. Add tortillas to skillet.
- Pour enchilada sauce in.
- Add 2 cups of the cheese.
- Sprinkle it with a little bit of salt and pepper.
- Stir everything up, then top with remaining cheddar cheese.
- Bake for 30 minutes, or until the cheese is melted and bubbly.
- Serve hot, and enjoy!
Expert Tips
- Cook Chicken Ahead: You can cook the chicken ahead of time so that you can quickly throw together and bake this meal in 30 minutes on a busy night.
- Corn Tortilla: You can swap the flour tortillas to make corn tortilla chicken enchiladas instead.
- Switch the Meat: You use adapt this recipe from using chicken to another type of meat such as ground beef or ground turkey.
- Veggies: Fold in your favorite veggies for even more flavor such as green chiles.
- Low Carb: A Keto version can be made without tortillas or a keto version of the tortilla.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.