Print

Chicken Enchilada Skillet

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant one-pan dish packed with Mexican flavors, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound cooked and shredded chicken breast
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) red enchilada sauce
  • 1 cup diced tomatoes (with green chilies optional)
  • 2 cups cooked rice
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onions and minced garlic, and sauté until soft.
  2. Stir in the shredded chicken, black beans, corn, enchilada sauce, and diced tomatoes. Mix well.
  3. Add the cooked rice to the skillet and combine all the ingredients. Season with salt and pepper.
  4. Sprinkle the shredded cheddar cheese on top, cover the skillet, and cook until the cheese is melted.
  5. Garnish with chopped cilantro before serving.

Notes

For extra veggies, consider adding diced bell peppers or zucchini. Use rotisserie chicken to save time.

Nutrition

Find it online: https://ameliasweets.com/2026/07/16/chicken-enchilada-skillet/

Scroll to Top