Save The first time I made this skillet was on a Tuesday evening when I had zero energy but needed dinner fast. I stared at a rotisserie chicken and some stale tortillas, deciding to throw them into one pan instead of rolling individual enchiladas. That lazy decision became a weeknight staple ever since.
My roommate walked in while this was simmering and literally said whatever that is make enough for two. Now whenever I smell cumin hitting hot oil I think of that impromptu dinner that saved us from takeout yet again.
Ingredients
- 2 cups cooked shredded chicken: Rotisserie chicken works perfectly here but any leftover cooked chicken or even poached breasts shredded up will taste great
- 1 small onion finely chopped: Yellow onion adds sweetness but red onion works if that is what you have in the pantry
- 1 bell pepper diced: Any color brings different sweetness and crunch so use whatever looks freshest at the store
- 2 cloves garlic minced: Fresh garlic makes a difference but garlic powder in a pinch will still give you that aromatic base
- 1½ cups red enchilada sauce: Store bought saves time but homemade sauce takes this to another level if you have extra time
- 1 can black beans drained and rinsed: These add protein and creaminess so do not skip them even if you think you do not like beans
- 1 cup corn kernels: Frozen corn works perfectly so no need to buy fresh especially in winter
- 6 small corn tortillas cut into strips: Corn tortillas hold up better than flour in sauce and develop that perfect texture somewhere between soft and chewy
- 1½ cups shredded Mexican blend cheese: Cheddar or Monterey Jack work too but the blend gives you that melty gooey texture you want
- 1 tsp ground cumin: This is the flavor that makes it taste like enchiladas so do not be shy with it
- ½ tsp smoked paprika: Regular paprika works but smoked adds that depth that makes people ask what is in this
- ½ tsp salt and ¼ tsp black pepper: Adjust at the end since the cheese and sauce might already be salty
Instructions
- Sauté the vegetables:
- Heat some oil in a big oven safe skillet over medium heat then cook the onion and bell pepper until they soften up about 3 or 4 minutes. Toss in the garlic for just one minute so it does not burn.
- Add the spices:
- Stir in the cumin smoked paprika salt and pepper until they are fragrant and coating the vegetables.
- Combine everything:
- Add the chicken black beans and corn to the skillet tossing everything together so the flavors start mingling.
- Simmer with sauce:
- Pour in the enchilada sauce and let it come to a gentle simmer so all the ingredients get coated in that spiced sauce.
- Add tortilla strips:
- Fold in the tortilla strips until they are well coated and starting to soften in the hot sauce.
- Melt the cheese:
- Sprinkle the cheese evenly over the top then cover and cook on low for 5 minutes until melted. For golden bubbly cheese put the skillet under the broiler for 2 or 3 minutes instead.
- Rest and serve:
- Let it sit for 2 minutes so everything sets then top with whatever garnishes sound good and serve it hot while the cheese is still stretchy.
Save This recipe has gotten me through more exhausted weeknights than I can count. There is something about bubbling cheese and spicy sauce that makes even the most chaotic Tuesday feel like a proper meal.
Make It Yours
I have swapped in leftover turkey after Thanksgiving and used whatever beans were in the pantry. The version with sautéed mushrooms instead of meat actually became a favorite even for the carnivores in the house.
The Skillet Secret
Using an oven safe skillet means you can start on the stove and finish under the broiler without dirtying another dish. That cheese gets bubbly and golden in a way stove top cooking never achieves.
Leftover Magic
This somehow tastes better the next day when the flavors have had time to really hang out together. I portion leftovers into containers for lunch and look forward to them all morning.
- Warm leftovers with a splash of water to bring back the sauce consistency
- Top with fresh avocado even if you did not use it the first time
- Squeeze fresh lime right before serving to wake up all the flavors
Save Hope this becomes your go to when you want something comforting but do not have the energy for a production.
Recipe FAQs
- → Can I make this dish gluten-free?
Yes. Use certified gluten-free enchilada sauce and corn tortillas to ensure the dish remains gluten-free.
- → What can I substitute for chicken?
Try cooked turkey for a similar flavor, or omit meat altogether and add extra black beans or sautéed mushrooms for a vegetarian alternative.
- → How do I get cheesy topping perfectly melted?
Cover the skillet and cook on low until the cheese melts, or place it under a broiler for 2–3 minutes until bubbly and golden.
- → Can I prepare this skillet ahead of time?
Yes, assemble and refrigerate it before cooking. Reheat gently on the stove or under the broiler to finish.
- → What sides pair well with this dish?
This dish complements crisp Mexican lager, light-bodied red wine, or a fresh green salad to balance flavors.