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Cheesy Chicken Enchilada Skillet

Cheesy chicken enchilada skillet combines shredded chicken, black beans, corn tortillas, and red enchilada sauce in one 12-inch skillet. The tortillas soften in the savory tomato sauce, then everything gets topped with melted Mexican-blend cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion small, diced
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 3 cups chicken cooked, shredded
  • 1 can (15 oz) black beans drained and rinsed
  • 8 corn tortillas 6-inch, cut into 1-inch strips
  • 1.5 cups Mexican-blend cheese shredded

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat the olive oil in a 12-inch skillet over medium heat, then add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  2. Stir in the garlic, chili powder, cumin, salt, and pepper, and cook for 30 seconds, until fragrant.
  3. Add the enchilada sauce and diced tomatoes with their juices, bring to a simmer, and cook uncovered for 4 to 5 minutes, stirring occasionally.
  4. Stir in the chicken and black beans, and cook for 3 to 4 minutes, until heated through.
  5. Fold in the tortilla strips, cover the skillet, and cook over medium-low heat for 4 to 5 minutes, until the tortillas soften.
  6. Sprinkle the cheese evenly over the skillet, cover, and cook for 2 to 3 minutes, until melted.
  7. Remove the skillet from the heat and let it rest for 5 minutes before serving.

Notes

For the best texture, fold in the tortilla strips gently so they soften without breaking apart. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the tortillas may become mushy.