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The Ultimate Chicken Enchilada Skillet

This chicken enchilada skillet is a one-pan meal packed with tender chicken, peppers, corn, and beans, coated in a red enchilada sauce. We layer up the enchilada skillet with the flavorful filling, flour tortillas a a melty trio of cheeses and more enchilada sauce. Top it with a homemade avocado aioli, thinly sliced radishes and fresh cilantro. Flavor packed and perfect for any night!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

The Ultimate Chicken Enchilada Skillet
  • 1/2 Red Onion   chopped
  • 1/2 Red Pepper chopped
  • 1/4 Cup Canned Poblano Peppers chopped
  • 1/2 Jalapeno diced
  • 1 Tbsp Garlic minced
  • 1/2 Cup Frozen Corn
  • 1/2 Cup Pinto Beans
  • 3 Cups Cooked Shredded Chicken
  • 1 Cup Red Enchilada Sauce or Green
  • 1 tsp Paprika
  • 2 tsp Cumin
  • Salt & Pepper to taste
  • 8 Flour Tortillas 8 inch
  • 3 Cups Mexican Cheese Blend Monterey Jack, Pepper Jack, Cheddar Cheese
  • 1 Cup Green Enchilada Sauce or Red
Avocado Aioli
  • 1 Ripe Avocado
  • 1/4 Cup Sour Cream light, regular or plain greek yogurt
  • 1 Tbsp Garlic chopped
  • 1/2 Jalapeno diced
  • 2 Tbsp Cilantro

Equipment

  • 10 inch Oven Safe Skillet Such as a cast iron skillet

Method
 

The Ultimate Chicken Enchilada Skillet
  1. Preheat your oven to 425°
  2. 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.
  3. Add the garlic, corn and pinto beans to the pan and stir to combine cook for 1-2 minutes.
  4. Add in the shredded chicken, 1 cup of red enchilada sauce, cumin and paprika. Mix until well combined. Remove the filling from the skillet.
  5. 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.
  6. Bake in the preheated oven at 425° for about 25 minutes until bubbly and browned on top.
Avocado Aioli
  1. 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
  1. 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!

Notes

NEED TO DOUBLE THE RECIPE? 
If you wanted to double the recipe for larger gatherings you can use a 9x13 casserole dish. It might require a little more baking time because it will be a little thicker. To ensure proper doneness you can check by ensuring the cheese is melted and bubbly and the center is hot.