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.
See recipe card for quantities.
Storage
Skillet Chicken Enchiladas are best served fresh. If you have leftovers, store in an airtight container in the fridge for 1-2 days then reheat in a pan for a few minutes until warmed through. I do not recommend freezing as the ingredients will become soft and mushy after thawing. As always, follow the latest CDC guidelines for safe food storage.
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 1×3 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!