30-Minute One-Pan Chicken Enchilada Skillet Recipe

This one-pan enchilada skillet is a quick, flavorful 30-minute meal that’s naturally gluten-free and can easily be made dairy-free. It’s lovely topped with avocado slices and freshly chopped cilantro.

I’d seen one-skillet taco and enchilada pans on Pinterest for ages and finally tried one. I wish I had sooner — I adore Tex‑Mex and simple skillet dinners.

This is an excellent all-in-one meal with vegetables and protein, so you don’t need a side. I’ve served it over rice, on spaghetti squash (my favorite), and straight from the skillet.

Start by sautéing the vegetables in your largest skillet until they begin to soften but still have a bit of bite.

While the vegetables cook, cube the chicken and toss it with taco seasoning. Remove the cooked vegetables, then brown the chicken in the same pan.

When the chicken is about 80–90% cooked (it will finish in the sauce), return the vegetables to the skillet and add drained beans and corn.

Stir in enchilada sauce and salsa, then bring the mixture to a gentle boil so everything heats through.

Next, add the corn tortillas.

Cut the tortillas into strips and stir them into the sauce. The tortillas soften in the liquid and become almost like little Mexican dumplings. They only need about 8–10 minutes to soften, so add them when you’re about ten minutes from serving.

Finish with crumbled goat cheese or shredded cheddar, or skip the cheese for a dairy-free option. Serve topped with avocado, cilantro, and green onion if you like.

If you try this one-pan chicken enchilada skillet, leave a comment or share a photo — I’d love to see how it turns out!

5 from 18 votes

30-Minute One-Pan Chicken Enchilada Skillet

A simple, satisfying one-pan enchilada skillet that’s ready in about 30 minutes — gluten-free and adaptable to be dairy-free.

Servings:
6 servings

Calories:
330kcal

Author: Liv

Ingredients

1 Tbsp. cooking oil
1 medium red onion, diced
1 large sweet bell pepper, diced
1 medium zucchini, cut into rounds then quarters
4 cloves garlic, minced
1 pound chicken breasts (about 2 medium)
2 Tbsp. taco seasoning (or 1 Tbsp. chili powder)
1 15- oz jar enchilada sauce*
1/2 cup salsa
1 can pinto or black beans, drained & rinsed
3/4 cup corn, canned or frozen
5 corn tortillas, cut into strips
1/2 cup chopped cilantro
Optional: 1/2 cup goat cheese (or use cheddar or omit)

Toppings

Avocado slices, fresh cilantro, sliced green onion, and/or salsa verde

Instructions

Dice the red onion and bell pepper. Slice the zucchini into rounds then quarter them. Heat a large skillet over medium heat and cook the vegetables 6–8 minutes, until they begin to soften but still have some crunch. Transfer to a bowl or plate.
Cut the chicken into 1/2-inch cubes and toss with taco seasoning or chili powder. In the same skillet, cook the chicken 6–7 minutes until nearly cooked through.
Return the vegetables to the skillet and add the drained beans, corn, enchilada sauce, and salsa. Stir and increase heat to high for about 5 minutes, stirring frequently, until everything is hot.
While the mixture is warming, slice the corn tortillas into strips.
Reduce heat to medium-low, add the tortilla strips and stir. If using cheese, sprinkle it on top, cover the pan, and let the tortillas soften for 8–10 minutes.
Optional: Place the skillet under a broiler 1–2 minutes to lightly brown the cheese.
Serve immediately, topped with avocado slices, fresh cilantro, and/or salsa verde.

Notes

If your enchilada sauce jar is smaller (for example 10 oz), add an extra 1/2 cup salsa to reach the desired sauciness — that works well.

Nutrition