One-pan skillet chicken enchiladas are a quick and easy weeknight family style dinner. It’s full of veggies, lean protein, and is gluten-free!
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My one-pan skillet chicken enchiladas recipe is another one of those recipes that I have a hard time calling a recipe! You just toss some simple ingredients into a pan and 25 minutes later have a healthy and delicious family style meal.
Ingredients + Variations
This skillet enchilada recipe is also very forgiving if you don’t have something on hand.
Tortillas: I use gluten-free almond flour tortilla tortillas, but you can also use corn or flour tortillas.
Enchilada sauce: Enchilada sauce is a tomato based sauce with mild spices. You can use red or green sauce depending on your preference. Although you can make your own enchilada sauce, I like to buy mine to keep this recipe quick.
Chicken: Most skillet enchilada recipes use rotisserie chicken or chicken breasts/thighs, which often requires multiple steps to cook. I use ground chicken thigh, which cooks faster and doesn’t require me to pull anything out of the pan as it cooks nicely with the vegetables.
Vegetables: I like red and green bell peppers in this recipe, but you can try poblano as well. I also like to add finely diced jalapeños into the mix.
Cheese: Shredded monteray jack cheese works well, but any blend of hard cheese works. Try a Mexican blend with a combination of cheeses or pepper jack.
Salsa: Once cooked, top with your favorite salsa like this spicy orange sauce or this roasted tomato mint salsa.
Print
Skillet chicken enchiladas
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This one-pan skillet chicken enchilada dish is a quick and easy weeknight family style dinner. It’s full of veggies, lean protein, and is gluten-free!
Ingredients
6 corn or almond flour tortillas, cut into 1x3 inch strips
1lb ground chicken thigh
1 medium sized yellow onion, diced
1 cup red pepper, diced
1 cup green pepper, diced
1 15-16oz can or jar of enchilada sauce
1 4 oz can green chiles
½ cup canned or frozen corn
½ cup canned black beans
2 tablespoons avocado oil
2-3 cups of shredded Monterey jack cheese
desired toppings like sour cream, green onions, cilantro, jalapeños
Instructions
- Preheat oven to 400 degrees.
- Heat a large pan on medium heat with olive oil. Add onion and sauté for 2-3 minutes, until starting to turn translucent. Add ground chicken and cook for 2 minutes, breaking up chicken into smaller pieces. Mix in bell peppers and sauté for 3 more minutes.
- Stir in can of green chiles and enchilada sauce and let simmer for 5 minutes.
- Strip in corn, black beans and tortilla strips then top with cheese. Bake in center of oven for about 10 minutes, or until cheese is bubbly and brown.
- Top with sour cream, green onions, cilantro, and jalapeños if desired then serve.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: One Pot
- Cuisine: Mexican
Looks like another great recipe! I’ll give it a try this week and let you know what the family thinks!
This was delicious and super quick to make! Thank you!