Chicken Enchilada Skillet

My Easy Weeknight Chicken Enchilada Skillet

As a busy working mom, finding time to cook a delicious and satisfying meal can sometimes feel like an impossible task. But let me tell you, this Chicken Enchilada Skillet is my go-to recipe for those hectic weeknights when I need something quick, easy, and incredibly flavorful. It’s the perfect blend of comfort food and convenience, and my entire family loves it!

The best part? It’s all cooked in one skillet, minimizing cleanup and maximizing my precious time. No need for individual enchiladas, messy assembly, or multiple dishes. Just one pan, a few simple ingredients, and about 20 minutes of your time. Seriously, it's that quick! The flavors are vibrant and satisfying; a delicious marriage of savory chicken, spicy chili powder, and melty cheese, all wrapped up in warm, comforting corn tortillas. It’s the kind of dish that makes everyone happy, especially on a busy weeknight.

I often adapt this recipe based on what I have on hand. Sometimes I add extra vegetables like bell peppers or corn for a more colorful and nutritious meal. Other times, I’ll swap out the corn tortillas for flour tortillas, depending on my family's preference. The beauty of this recipe lies in its flexibility; it’s easily customizable to your liking and the ingredients you have readily available.

The secret to a truly delicious Chicken Enchilada Skillet lies in the quality of your ingredients. I always recommend using good quality shredded chicken – I usually roast a whole chicken on the weekend and shred the leftover meat for recipes like this throughout the week. It's a great way to save time and ensure the chicken is flavorful. Similarly, using a good quality cheese that melts well is key. I’ve found that a blend of Mexican cheeses works wonderfully, but a good quality cheddar will also do the trick.

This recipe isn't just about convenience; it’s about creating a warm and inviting meal for my family. The aroma of the simmering sauce and the melty cheese is enough to bring everyone to the table, eager to dig in. It's a simple dish, but it’s packed with so much flavor and love. It’s more than just dinner; it's a little piece of comfort and happiness on a busy weeknight.

I often serve this skillet with a side of rice and a simple salad for a complete and satisfying meal. It’s also perfect for meal prepping; you can easily make a larger batch and store it in the refrigerator for quick and easy lunches throughout the week. So, if you’re looking for a quick, easy, and incredibly delicious weeknight dinner, look no further than this Chicken Enchilada Skillet. You won’t be disappointed!

Beyond the weeknight convenience, this recipe also excels in its adaptability. It’s fantastic for entertaining. The large skillet allows you to easily increase the portions to feed a crowd. Simply multiply the ingredients accordingly. It's a crowd-pleasing dish that is guaranteed to be a hit at any gathering. It’s hearty enough to be a main course but also flexible enough to adapt to different tastes and preferences.

This one-pan wonder also makes a fantastic make-ahead meal. You can easily prepare the ingredients in advance and assemble the skillet up to a day ahead of time. Simply store it covered in the refrigerator and bake it when you're ready to eat. This is a lifesaver for busy schedules, ensuring a delicious and satisfying meal is always within reach.

Whether it's a busy Tuesday night or a relaxed weekend gathering, this Chicken Enchilada Skillet is a versatile and delicious recipe that always delivers. It's a testament to the fact that simple ingredients, combined with a little love and care, can result in an extraordinary dining experience. It’s a recipe that has become a staple in my home, and I hope it becomes one in yours too!

Step-by-step

• Heat the oil over medium heat in a large skillet or saute pan.
• Add the onions and cook for 4-5 minutes until softened.
• Add the garlic, chili powder, salt, cumin and sugar and stir together for another minute.
• Add the tomato sauce and water, stir and reduce heat to medium-low.
• Simmer for 5 minutes to thicken.
• Add the shredded chicken and black beans to the sauce and stir together.
• Continue to simmer for 5 more minutes.
• Once you put the chicken in, mist a second skillet with cooking spray and bring over medium-low heat.
• Add the tortilla pieces and spray again with cooking spray.
• Stir/flip occasionally to heat the tortillas for about 4 minutes until the chicken and beans are heated through in the sauce.
• Turn the heat on the sauce mixture to low.
• Add the tortilla pieces, the green chiles and about 2/3 of the cheese to the chicken mixture and stir together until well combined and coated.
• Sprinkle the remaining cheese over the top and place the lid onto the pan.
• Leave the lid on for 1-2 minutes until the cheese has melted.
• Remove from heat and sprinkle the diced scallions over top for garnish.