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4.72 from 7 votes

Skillet Chicken Enchiladas Recipe

Spicy chicken enchiladas made in a cast iron skillet with seasoned chicken, black beans, green chilies, and lots of cheese.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Mexican
Servings: 4
Author: Shawn Williams

Ingredients

  • 5 large burrito flour tortillas
  • 2 boneless skinless chicken breasts or 3-4 chicken thighs diced small
  • 20 ounces of canned 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 chopped green onions for garnish
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chipotle chili powder
  • Optional 1 chipotle chili in adobe sauce chopped
  • salt and pepper to taste
  • Guacamole or sour cream for topping if desired.

Instructions

  • Preheat oven to 375°F.
  • Cut chicken into small bite-sized chunks. I typically cut into small half-inch cubes.
  • Heat oil in a 12-inch cast iron skillet over medium-high heat. Sauté chicken for 2-3 minutes and then add green chilis and black beans. Season all over with salt and pepper. Add cumin and chipotle chile powder and optional diced chipotle chili and mix to incorporate.
  • Once the chicken is fully cooked (3-4 more minutes). Transfer everything to a bowl and set aside.
  • Add 1/2 a cup of enchilada sauce to the now empty cast iron skillet. (Just enough to have a thin coating on the bottom of the skillet).
  • Place a tortilla on the counter or flat surface and spread 2 tablespoons of enchilada sauce down the center of the tortilla. Top with 1/2 cup of chicken mixture and sprinkle with 1-2 tablespoons of cheese. Wrap the tortillas tightly and place seam down in the cast iron skillet. Repeat with the remaining 4 enchiladas.
  • Top all enchiladas with the remaining enchilada sauce and sprinkle with a cup of cheese.
  • Bake for 20 to 25 minutes and garnish with green onions and guacamole when serving.

Notes

Don't skimp on the enchilada sauce. It's what makes enchiladas tender, creamy, and delicious. Look for mild enchilada sauce for less heat.
For an even faster shortcut, use precooked rotisserie chicken. It's tender and delicious.
You can also make this recipe with ground beef. I prefer 85% lean for the best flavor.
You can substitute green enchilada sauce if you prefer and keep the parts etc. the same.

Nutrition

Serving: 2enchiladas | Calories: 683kcal | Carbohydrates: 66.4g | Protein: 55g | Fat: 21.9g | Saturated Fat: 6.2g | Cholesterol: 110mg | Sodium: 717mg | Fiber: 7g | Sugar: 5g