Easy Cheesy Chicken Enchilada Skillet

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Easy chicken enchiladas made in a skillet! This recipe is super simple and can be ready in less than 30 minutes! A great weeknight dinner that is gluten-free friendly too.


  • ½ tablespoon cooking oil
  • ½ medium yellow onion, chopped
  • 1 tsp minced garlic
  • 1 tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ cup water
  • 2 cups red enchilada sauce
  • ⅓ cup Greek yogurt or sour cream
  • About 3 cups shredded chicken breast (rotisserie or cook your own)
  • 4 corn tortillas, cut into strips or quarters
  • 1 (15 ounce) can low sodium black beans, drained/rinsed
  • 1 cup sharp cheddar shreds


  1. Add oil to 10” medium cast iron skillet – add onion, garlic, cumin and coriander; cook about 4-5 minutes then transfer to bowl and remove skillet from heat.
  2. In that bowl, add ¼ cup water, enchilada sauce, sour cream – stir until combined then fold in chicken, beans and tortillas until coated.
  3. Transfer mixture back to skillet, top with cheese  and heat through on stove for about 4-5 minutes. Then place skillet in oven using broiler set at 400ºF, and melt cheese (about 5 minutes). 
  4. Serve with more sour cream, avocado and cilantro if desired and dig in!


If you don’t have a cast iron skillet, simply cook the onions and garlic in whatever skillet you have, then you can combine everything and place in a casserole dish for broiling.

Store leftovers in covered container; best enjoyed within 3 days.

Try my slow cooker method for prepping chicken. You can also poach chicken fairly quickly.

Keywords: Chicken Enchilada, Healthy Mexican, Enchilada Skillet