I have a quick and easy weeknight chicken enchiladas recipe made just for YOU. The real difference-maker? It’s made in a single cast iron skillet for less cleanup. You can sauté the chicken in a cast iron skillet, transfer to a bowl, assemble your enchiladas, and then throw those hot tamales back in the skillet for baking.
Enchiladas are a cheesy, gooey favorite of ours. They’re typically made with chicken or beef, but for me, “real” enchiladas are made with chicken. Lastly, they go exceptionally well with guacamole and classic margaritas.
To create the enchilada filling, I drew inspiration from my go-to chicken chimichanga recipe. All wrapped up in a flour burrito-sized tortilla. The enchilada filling consists of:
- Diced seasoned chicken
- Low sodium black beans (rinsed)
- Chopped green chilies (canned)
- Green onions
- Mexican blend of cheeses
- Mild or hot (your call) red enchilada sauce)
Chicken Prep Is Important!
It’s so important so dice the chicken into small bite-sized pieces. I shoot for the size of playing dice. Too large, and the enchiladas will the chewy and gross. You ultimately want them to melt in your mouth.
We’ll fully cook the chicken first in the skillet, then add chiles, green onions, and spices.
From here I transfer everything out of the skillet and assemble each enchilada burrito with the chicken, black beans, cheese and enchilada sauce. Tightly roll and transfer back to the skillet on top of a layer of enchilada sauce.
Topping It All Off
Enchiladas are finished with more mild red enchilada sauce (this is important), a heaping layer of cheese, and a generous dollop of guacamole just before serving. The guacamole is a recent addition of mine, I’ve paired guac with just about everything except enchiladas. Why? I don’t know—but it’s insanely good and I recommend you give it a try.Print
Spicy chicken enchiladas made in a cast iron skillet with seasoned chicken, black beans, chopped green chilies, green onions, and a Mexican blend of cheese.
- 5 large burrito flour tortillas
- 2 boneless skinless chicken breasts, diced small
- 2 10 ounce cans mild or hot red enchilada sauce
- 2 cups shredded Mexican blend cheese
- 1 15.5 ounce can black beans, rinsed
- 4.5 ounce can chopped green chilis
- 1/4 cup green onions, plus 2 tablespoons for garnish, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chile powder
- salt and pepper to taste
- Guacamole or sour cream for topping if desired.
- Preheat oven to 375° F.
- Cut chicken breasts into small bite sized chunks. I typically cut into half inch cubes.
- Bring a 12 inch cast iron skillet to medium-high heat and add olive oil. Sauté chicken, green onions, green chilis, cumin, salt, and pepper until chicken is fully cooked. Transfer to a bowl and set aside.
- Add 1/2 a cup of enchilada sauce to the now empty cast iron skillet, set aside.
- Spread 2 tablespoons of enchilada sauce down the center of each tortilla, spread 1/2 cup of chicken mixture, sprinkle with 1-2 tablespoons black beans, and top with 1-2 tablespoons cheese. Wrap tortillas tightly and place seem down in the cast iron skillet on top of the enchilada sauce.
- Top with remaining enchilada sauce and sprinkle with a cup of cheese.
- Bake 20 to 25 minutes, garnish with green onions and guacamole when serving.
My only tip would be to not skimp on the enchilada sauce. It’s what makes enchiladas tender, creamy, and delicious. Look for mild enchilada sauce for less heat.
Keywords: chicken enchiladas, skillet enchiladas