Easy Enchilada Skillet (One-Pan, 30-Minute Dinner)
The Ultimate Chicken Enchilada Skillet
This ultimate chicken enchilada skillet is made in one pan and has endless flavor! We sauté red onions, red bell pepper, poblano and jalapeño peppers as well as corn, pinto beans and garlic. I like to use a combination of red and green enchilada sauce throughout the recipe but if you want to just use one of the two, that is completely acceptable and will still be delicious! We layer the chicken mixture into our skillet with flour tortillas and a melty trio of Monterey Jack, Pepper jack and cheddar cheese then bake in the oven until bubbly. While the enchilada skillet is baking we are going to make a quick avocado aioli to top it off with and then garnish with some vibrant and crunchy radish as well as cilantro. You need this one on your menu!
What You'll Need
Chicken Enchilada Skillet
- 1/2 Red Bell Pepper, chopped
- 1/2 Red Onion, chopped
- 1/4 cup Sliced Canned Poblano Peppers, chopped or Green Chilies if you can’t find poblano
- 1/2 Jalapeño, diced
- 1/2 cup Frozen Corn
- 1/2 cup Pinto Beans
- 3 Cups Shredded Chicken
- 2 cups Enchilada sauce – I like to use one cup of red and one cup of green.
- 2 tsp Cumin
- 1 tsp Paprika
- Salt and Pepper
- 8, 8 inch Flour Tortiallas
- 3 cups of a Mexican Cheese Blend – I use a combination of Monterey Jack, Pepper Jack and Cheddar cheeses. You can use pre-packaged as well!
Avocado Aloi
- 1 Ripe Avocado
- 1/4 cup of Sour Cream
- 1 Tbsp Garlic, minced
- Juice of 1 Lime, about 1 Tbsp
- 1/2 Jalapeno, diced
- 2 Tbsp Cilantro
Make the Chicken Enchilada Filling
Assemble the Enchilada Skillet
Make the Avocado Aioli
1 Ripe Avocado
1/4 Cup Sour Cream, light, regular or plain greek yogurt.
1 Tbsp Garlic, minced
1 Lime, squeezed over top
1/2 Jalapeno, diced
2 Tbsp Cilantro
Salt & Pepper to Taste!
The Ultimate Chicken Enchilada Skillet
Ingredients
Equipment
Method
- Preheat your oven to 425°
- Heat your skillet over medium heat. Add in 2 tbsp avocado or olive oil and sauté the red onion, red peppers, poblano peppers, jalapeño peppers.
- Add the garlic, corn and pinto beans to the pan and stir to combine cook for 1-2 minutes.
- Add in the shredded chicken, 1 cup of red enchilada sauce, cumin and paprika. Mix until well combined. Remove the filling from the skillet.
- Overlap 3-4 tortillas on the bottom of the skillet to cover. Sprinkle lightly with cheese. Spread over 1/2 the chicken enchilada filling. Sprinkle more cheese on top and then pour over some green enchilada sauce. Repeat the layers: tortillas, cheese, chicken, enchilada sauce, cheese.
- Bake in the preheated oven at 425° for about 25 minutes until bubbly and browned on top.
- While the enchilada skillet is baking, combine the avocado, lime juice, garlic and sour cream in a blender or food processor. Blend until smooth. Add the Jalapeno and cilantro and pulse a few times. Season to taste with salt and pepper.
- Serve family style in the skillet and top with some thinly sliced radishes and cilantro. Slice pieces to serve and top with the avocado aioli and garnishes!