This Chicken Enchilada Skillet is the kind of weeknight dinner that feels like a celebration: saucy, cheesy, and built for easy dinners and leftovers. It pulls together tender shredded chicken, bright peppers, beans, and hearty corn tortillas all simmered in a rich enchilada sauce. The skillet approach means you get a little crisp on the tortillas around the edges and melty cheese on top—no rolling required. Read on for a step-by-step guide that keeps things simple while maximizing flavor.

Why you’ll love this Chicken Enchilada Skillet

One-pan comfort with minimal cleanup.
Customizable: swap cheeses, switch beans, or add a little heat.
Great for meal prep—reheats beautifully.
Uses pantry-friendly ingredients and cooked shredded chicken for speed.

Ingredients

Use the list below exactly as written for best results. Quantities are intentional to balance sauce, tortillas, and cheese.

1 tablespoon extra virgin olive oil
1 small yellow onion, diced
1 red bell pepper, cored and diced
1 poblano pepper or green bell pepper, cored and diced
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
20 ounces red enchilada sauce (I recommend my homemade red enchilada sauce)
3 cups cooked shredded crockpot Mexican chicken (for max flavor!) or regular cooked, shredded chicken
1 15-ounce can low sodium black beans or low sodium pinto beans, rinsed and drained
½ cup 2% or whole plain Greek yogurt (do not use fat free or it may curdle)
6 corn tortillas, cut into quarters
1 cup shredded cheese such as sharp cheddar or cheddar jack, Mexican cheese blend, Monterey Jack, or pepper jack, divided

For serving

Diced avocados
Sliced jalapeño
Chopped fresh cilantro
Additional Greek yogurt or sour cream

Notes before you start

Make sure your chicken is fully cooked and shredded before beginning. Crockpot-cooked Mexican-style chicken adds the deepest flavor, but any cooked shredded chicken works. Use 2% or whole Greek yogurt to avoid curdling when heated. If you want it spicier, add a pinch of cayenne or use pepper jack cheese.

Step-by-step Instructions

Prepare your ingredients. Dice the small yellow onion, red bell pepper, and poblano or green bell pepper. Cut the six corn tortillas into quarters. Rinse and drain the 15-ounce can of low sodium black beans (or pinto beans). Measure out the spices, enchilada sauce, shredded chicken, Greek yogurt, and shredded cheese so everything is ready to use.
Heat the oil. Place a large skillet over medium heat and add 1 tablespoon of extra virgin olive oil. Allow the oil to warm for about 30 seconds until it shimmers but does not smoke.
Sauté the aromatics and peppers. Add the diced small yellow onion, diced red bell pepper, and diced poblano or green bell pepper to the skillet. Cook, stirring occasionally, until the onion is softened and the peppers have begun to soften, about 5 to 7 minutes.
Season the vegetables. Sprinkle 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, and ¼ teaspoon ground black pepper over the softened vegetables. Stir well to evenly coat the vegetables with the spices and cook for 30 to 60 seconds to bloom the flavors.
Add the enchilada sauce. Pour the full 20 ounces of red enchilada sauce into the skillet, stirring to combine it with the seasoned vegetables. Bring the mixture to a gentle simmer over medium heat.
Stir in the shredded chicken. Add 3 cups of cooked shredded crockpot Mexican chicken or regular cooked, shredded chicken to the skillet. Stir until the chicken is fully coated in the enchilada sauce and evenly distributed.
Add the beans. Stir in the entire 15-ounce can of low sodium black beans (rinsed and drained) so they are mixed through the chicken and sauce.
Temper the Greek yogurt. In a small bowl, whisk ½ cup 2% or whole plain Greek yogurt until smooth. To avoid curdling, first take a couple of spoonfuls of the hot sauce mixture from the skillet and stir them into the yogurt to gently raise its temperature.
Incorporate the yogurt. Once tempered, pour the warmed yogurt into the skillet and stir until fully incorporated into the sauce. This will create a creamy enchilada base without curdling the yogurt.
Add the tortillas. Tuck the 6 corn tortillas cut into quarters into the sauce and chicken mixture, stirring gently to coat them. The tortillas will soak up sauce and help thicken the skillet while providing texture.
Layer with cheese. Sprinkle two-thirds of the 1 cup shredded cheese over the top of the skillet mixture, reserving the remaining cheese for later. Reduce the heat to low, cover the skillet, and let the cheese melt for 3 to 5 minutes.
Create a melty finish. Once the cheese has mostly melted, uncover and sprinkle the remaining shredded cheese evenly over the top. If you prefer a slightly browned top, transfer the skillet to a hot oven (set to broil) for 1 to 2 minutes—watch carefully so the cheese doesn’t burn. Otherwise, cover and let sit off heat for a couple of minutes to allow residual heat to finish melting the cheese.
Rest briefly. Remove the skillet from heat and let it rest for 2 to 3 minutes to allow the sauce to set slightly, which makes serving neater.
Serve with toppings. Spoon the Chicken Enchilada Skillet into bowls or plates and top with diced avocados, sliced jalapeño, chopped fresh cilantro, and additional Greek yogurt or sour cream as desired.

Tips and variations

Make it on the mild side by omitting jalapeño garnish or use pickled jalapeños for a tangy kick.
Swap the black beans for pinto beans if you prefer a creamier texture.
For a smoky twist, use a chipotle in adobo blended into the enchilada sauce (adjust quantity to taste).
To keep it lighter, use 2% Greek yogurt. For richer results, choose whole milk Greek yogurt.
If you don’t have corn tortillas, small flour tortillas cut into strips can work, but the corn provides the classic texture and flavor.
Leftovers reheat well in the microwave or on the stovetop with a splash of water or extra enchilada sauce to loosen the mixture.

Make-ahead and storage

Assemble the skillet through step 10, then let it cool and store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat with a splash of water or extra enchilada sauce to revive the texture, then finish with fresh cheese and toppings. This dish also freezes well for up to 2 months—thaw in the refrigerator overnight before reheating.

Serving suggestions

Serve the Chicken Enchilada Skillet with a simple green salad, cilantro-lime rice, or warm extra corn tortillas on the side. A squeeze of lime brightens the dish, and a sprinkle of chopped green onions adds fresh crunch. For a festive spread, offer bowls of diced avocado, sliced jalapeño, chopped cilantro, and extra Greek yogurt or sour cream so everyone can customize their plate.

Final notes

This skillet version of classic enchiladas captures all the cozy, cheesy appeal but skips the rolling and fuss. It’s ideal for busy weeknights and feeds a crowd without needing the oven (unless you want the browned cheese finish). The balance of sauce, chicken, beans, tortillas, and cheese means every spoonful has layers of flavor and comforting texture. Enjoy making this flavorful, approachable Chicken Enchilada Skillet part of your regular dinner rotation.

Chicken Enchilada Skillet

A comforting, cheesy one-skillet chicken enchilada bake finished in the oven for melty, bubbly goodness.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 5 servings

Ingredients Equipment Method Notes

Ingredients

1 tablespoon extra-virgin olive oil
1 small yellow onion diced
1 red bell pepper cored and diced
1 poblano pepper or green bell pepper cored and diced
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
0.75 teaspoon kosher salt
0.25 teaspoon ground black pepper
20 ounces red enchilada sauce homemade or store-bought
3 cups cooked shredded chicken crockpot Mexican chicken recommended
1 15-ounce can low-sodium black beans or low-sodium pinto beans, rinsed and drained
0.5 cup plain Greek yogurt 2% or whole (do not use fat-free)
6 corn tortillas cut into quarters
1 cup shredded cheese such as sharp cheddar, cheddar jack, Mexican blend, Monterey Jack, or pepper jack; divided
for serving diced avocados, sliced jalapeño, chopped fresh cilantro, additional Greek yogurt or sour cream

Equipment

Large oven-safe skillet
Mixing Bowl
Spatula or spoon
Measuring Spoons
Knife and cutting board
Oven mitts

Method

Position oven racks in the upper third and center of the oven and preheat to 425°F (220°C).
Heat the olive oil in a large oven-safe skillet over medium heat until hot.
Add the diced onion, red bell pepper, and poblano (or green bell pepper) to the skillet along with the garlic powder, cumin, dried oregano, kosher salt, and black pepper; sauté until the vegetables are browned and becoming tender, about 6 minutes.
Remove the skillet from the heat and transfer the sautéed vegetables to a large mixing bowl.
To the bowl, add the enchilada sauce, shredded chicken, rinsed and drained beans, and Greek yogurt; stir until combined.
Fold in the tortilla quarters and 1/4 cup of the shredded cheese so the pieces are coated and distributed evenly.
Spoon the mixture back into the same skillet and sprinkle the remaining cheese evenly over the top.
Bake on the upper third rack until the cheese is hot and bubbling, about 10 minutes; optionally broil 1–2 minutes to brown the top, watching carefully to avoid burning.
Remove from the oven with oven mitts, let rest a few minutes, then serve hot with diced avocado, sliced jalapeño, chopped cilantro, and extra Greek yogurt or sour cream if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Rewarm leftovers in an oven-safe skillet or baking dish at 350°F until hot and cheese is bubbly.
To make ahead: chop and sauté the vegetables, then store them mixed with the chicken and beans in the fridge; finish the recipe when ready to bake.