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Chicken Enchilada Skillet

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Calories: 330
Chicken Enchilada skillet show in a white skillet with a white enamel spoon topped with fresh cilantro

Warm and bubbling from the oven, covered with melty cheese and loaded with chicken, this chicken enchilada skillet is as easy as it is delectable.

Busy Nights Are No Match For This Crazy-Easy Chicken Enchilada Skillet Recipe

You cannot possibly show us an easier recipe than this one-pan chicken enchilada skillet dinner. It’s so fast, so simple, and so good that it feels almost impossible. But it really is this easy, and it really is this good. The only problem with this chicken enchilada skillet recipe—if you can call it a problem—is that everyone in your household will be begging you to make it all the time, and you might occasionally want to mix things up and eat other meals. But that’s a problem for another day. Tonight, we’re making the best chicken enchilada skillet ever, and making everyone happy in the process. With just over five minutes of prep time, this thing almost makes itself. You can whip it up on the busiest of evenings, and be feasting like kings just about 25 minutes later, digging your forks into the cheesy, chickeny, enchilada sauce-y skillet.

Ingredients for chicken enchilada skillet including rotisserie chicken, shredded cheese, tortillas and  enchilada sauce

Pantry Ingredients + Our Favorite Dinnertime Hack = Enchilada Skillet Perfection!

While it’s hard to pick a favorite dinnertime hack—because we love a great shortcut—using a store-bought rotisserie chicken is definitely up there. You just have it. And, well, that’s it! It’s seasoned, it’s cooked, it’s ready to roll. Our recipe calls for four cups of shredded chicken from a rotisserie chicken, and that should be roughly what you get from one chicken. If it’s a little more or a little less, that’s OK. The recipe will still work just fine. Here’s everything else you need to make chicken enchilada skillet:

  • Olive oil
  • Yellow onion, diced
  • Rotisserie chicken
  • Taco seasoning
  • Canned green mild green chilies
  • Canned red enchilada sauce
  • Corn tortillas
  • Shredded Mexican cheese blend
Onions sauteeing in a white skillet with a wooden spoon
Softened onions, shredded chicken, green chillies, taco seasoning, and enchilada sauce in a skillet with a wooden spoon
Shredded chicken mixed with red enchilada sauce in a white skillet
Shredded chicken with white enchilada sauce in skillet topped with corn tortilla strips
shredded chicken mixed with large corn tortilla strips and red enchilada sauce
red enchilada sauce mixed with corn tortilla strips and topped with shredded cheese
Skillet chicken enchiladas topped with melted cheese and red enchilada sauce in a white skillet
Chicken enchilada skillet topped with fresh cilantro

How To Make This One-Pan Chicken Enchilada Skillet Recipe

Doctored up with all the fixings—we love to serve this skillet dinner with sour cream, guacamole and salsa—this meal can stand alone. But if you’d like to bulk it up a little, serve it with Mexican rice and / or beans. Here’s how gosh darn easy it is to make it:

  1. Sauté the onions and add the chicken, taco seasoning, green chilies and enchilada sauce.
  2. Bring to a boil, then add the tortilla pieces and simmer for two minutes.
  3. Cover the whole thing with cheese and bake til you just can’t take it anymore! About 25 minutes.
Large white spoon scooping out a serving of chicken enchiladas from the skillet

Tools You’ll Need:

More Easy Skillet Recipes To Try

Chicken enchilada skillet with red enchilada sauce in a white braiser topped with fresh cilantro leaves

Enchilada Night, In 30 Minutes!

When dinner is as easy as this skillet chicken enchilada recipe makes it, everybody’s happier. It leaves lots of time for other things, like homework and game night and arguing about what movie you want to watch for movie night. Which is sometimes what you need dinner to be! If you make this recipe, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff!

Chicken Enchilada Skillet

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Calories: 330


  • 2 Tbsp extra virgin olive oil or vegetable oil
  • 1 small yellow onion, diced
  • 4 cups cooked shredded chicken
  • 1 Tbsp taco season, homemade or store bought
  • 1 (4 oz) can diced green chilies, mild
  • 1 (19 oz) can red enchilada sauce, mild
  • 8 (6-inch) corn tortillas, cut into 1 x 3 inch strips
  • 2 cups shredded Mexican blend cheese
  • Cilantro leaves, optional
  • Sour cream, optional


  1. Preheat the oven to 350°F with a rack fitted in the center of the oven.

  2. In a large oven-proof skillet, set over medium heat, heat the olive oil until glistening. Add in the onions and cook until translucent, about 5 minutes.

  3. Add chicken, taco seasoning, green chilies and enchilada sauce to the skillet, stir to combine. Add the tortilla strips. Bring the mixture to a boil over high heat, then reduce and allow to simmer until the tortilla strips are softened, about 2 minutes. Try to separate the tortilla strips as best as possible. Turn off the heat.

  4. Top with cheese and bake on the center rack until the cheese is melted and the sauce is bubbling, about 25 minutes.

  5. Top with cilantro and sour cream if desired.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 330
  • Protein 16 g
  • Carbohydrates 33 g
  • Total Fat 16 g
  • Dietary Fiber 8 g
  • Cholesterol 39 mg
  • sodium 757 mg
  • Total Sugars 9 g

Chicken Enchilada Skillet

Questions & Reviews

Join the discussion below.

  • Jennifer

    Would this work with flour tortillas? I am not always a fan of corn….

    Yes, Jennifer. That should work fine! We hope you enjoy!

  • annamarie dodge

    this is a great recipe, but tastes better when you make your own red sauce...many canned or bottled sauce is just too salty and full of artificial ingredients.

    Glad you like it Annamarie, by all means if you have homemade sauce, use that delicious stuff! Yum!

  • Anna Marie

    Weird question but is the baking part only to melt the cheese? Would melting it with a lid on the stove work? Asking because my oven is broken.

    Sure that would work. Baking it also reduces the sauce a little more, but I think it would still work!

  • Anne Anderson

    Any idea how to make the chicken enchilada skillet vegetarian?

    Hi! Simply replace the chicken with vegetables raw vegetables cut into 1 inch pieces. I would recommend a combination of zucchini, yellow squash and or mushrooms so they will be nice and tender with the short cook time.

  • Kay Chevalier

    I love this recipe so much. I make this meal probably every 2 weeks from memory. It’s easy and fast and so comforting. Yummy! I use poached chicken or rotisserie depending on what I have. So good!

    Thank you Kay! We are so happy that you love it so much. Love to hear you have it memorized!

  • Alyssa

    This was great! We added frozen corn when cooking the veggies and everyone was happy with leftovers

    great idea!

  • Pat Simrell

    This was absolutely delicious. I paired it with a guacamole salad from Ina Garten (Barefoot Contessa) and it was a perfect dinner.

    Yum! Thank you Pat for sharing, your dinner sounds incredible!

  • keriche

    So delicious and way easier than a pan of enchiladas!

    Yay! We agree!

  • Mariana A

    My husband and I made this for dinner and it was delicious, we’ll definitely be making it again. I was worried it would be a little heavy but that wasn’t the case. We served it with sour cream, guacamole and chips and it was delicious.