Okay, confession time: some nights, dinner feels like a HUGE mountain to climb, right? That’s exactly why I’m SO excited to share My Familys Fave Chicken Enchilada Skillet with you. This recipe is my go-to for those busy weeknights when you want something seriously delicious that tastes like you spent hours on it, but really just took a little bit of skillet magic. Our family has fallen head over heels for this one – it’s packed with all those yummy enchilada flavors we love, but in a super simple, one-pan wonder. Trust me, this is the kind of meal that makes everyone happy!

Why My Familys Fave Chicken Enchilada Skillet is a Weeknight Winner

Seriously, this skillet meal is a lifesaver for busy nights! Here’s why we love it:

Super Speedy: We’re talking dinner on the table in about 40 minutes from start to finish. Perfect for when you’re rushing!
One-Pan Wonder: Less washing up? Sign me up! Everything cooks right in one skillet, so cleanup is a breeze.
Crowd Pleaser: Even picky eaters gobble this up. The flavors are just universally loved.
Packed with Flavor: All the classic enchilada goodness – savory chicken, beans, zesty tomatoes, and gooey cheese – but so much easier.
Customizable: You can totally tweak the spice level or add your favorite toppings. It’s flexible!

Gather Your Ingredients for My Familys Fave Chicken Enchilada Skillet

Okay, getting everything ready is honestly half the fun! For this amazing skillet meal, you’ll want to grab these goodies:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (I like using chicken thighs sometimes too, they stay super moist!)
1 cup chopped yellow onion (about half a medium onion)
2 cloves garlic, minced (or more if you’re a garlic fiend like me!)
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, undrained (this little can is a flavor powerhouse!)
1 cup enchilada sauce (use mild or hot depending on your mood!)
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Monterey Jack cheese (or a Mexican blend works great too!)
1/2 cup crushed tortilla chips (for that perfect crunchy topping!)
Optional toppings: sour cream, chopped cilantro, sliced avocado

See? Pretty standard pantry staples, mostly! It’s why this recipe is always a winner in my book.

Step-by-Step Guide to Making My Familys Fave Chicken Enchilada Skillet

Alright, let’s get cooking! Following these steps is super easy, and before you know it, you’ll have a bubbling, cheesy skillet of goodness ready to go.

First things first, let’s get that chicken browned up. Grab a nice, big oven-safe skillet (this is key for later!) and heat up the olive oil over medium-high heat. Toss in the chicken pieces and let them cook until they’re nicely browned on all sides. Don’t worry about cooking them all the way through just yet.
Now, let’s add some aromatics! Throw in your chopped onion and let it soften up for about 5 minutes. Then, add the minced garlic and stir it around for just a minute until you can smell that amazing garlicky goodness – be careful not to burn it!
Time for the saucy stuff! Stir in the rinsed black beans, the can of diced tomatoes and green chilies (the whole can, juice and all – that’s where the flavor is!), and about a cup of your favorite enchilada sauce. Add in the chili powder, cumin, salt, and pepper. Give it all a good stir to combine.
Bring that whole mixture to a gentle simmer, then reduce the heat to low. Pop a lid on the skillet and let it cook for about 10 minutes. This is when the chicken finishes cooking through and all those yummy flavors get to know each other.
While that’s simmering, go ahead and preheat your broiler. You want it nice and hot so that cheese melts and gets bubbly super fast.
Once the chicken looks cooked and the sauce has thickened a bit, it’s cheese time! Sprinkle that shredded Monterey Jack cheese evenly all over the top of the skillet.
Carefully place the skillet under the broiler. Watch it like a hawk! It only takes 2-3 minutes for the cheese to get perfectly melted and gooey. I love when it starts to get those little golden-brown spots.

Abracadabra! Pull that beautiful skillet out from under the broiler. Sprinkle those crushed tortilla chips over the top for an awesome crunch. Add any of your favorite toppings like a dollop of sour cream, fresh cilantro, or creamy avocado slices. Serve it up hot right out of the skillet!

It’s really that simple! The key is just keeping an eye on things, especially when the cheese is broiling. A little homemade chili garlic sauce on the side can kick up the heat if you’re feeling brave!

Tips Make This Skillet Shine!

I’ve made this chicken enchilada skillet more times than I can count, and over the years, I’ve found a few little tricks that just make it *sing*. They’re not complicated, just small things that really make a difference!

Don’t Crowd the Chicken: This is a big one! When you’re browning the chicken pieces, make sure they have enough space in the pan. If you pile them all in, they’ll steam instead of getting that lovely little sear that adds so much flavor. If your skillet isn’t super big, just brown the chicken in two batches. Trust me, it’s worth the extra minute!

Adjust the Heat to Your Liking: The recipe is naturally pretty mild, which is great for most folks. But if you love things SPICY, totally go for hot enchilada sauce instead of mild! You can also add a pinch of cayenne pepper along with the other spices. On the flip side, if you’re sensitive, just use mild sauce and maybe even omit the green chilies if you’re worried about heat. It’s super adaptable!

Cheese, Glorious Cheese: My absolute favorite part is when that cheese gets all melty and bubbly under the broiler. Monterey Jack melts like a dream, but a Mexican blend works wonders too. And honestly, for an extra special touch, a little sprinkle of Cotija cheese right after it comes out of the oven is *chef’s kiss*! For more fun chicken ideas, you might like my Crispy Chicken Bell Pepper Ranch Burritos!

Serving Suggestions for Your Chicken Enchilada Skillet

This skillet is pretty much a full meal in itself, but I love to round it out with a little something extra! A side of fluffy rice or some quick-cooking quinoa is always a hit. If you’re feeling a bit fancier, a simple side salad with a lime vinaigrette is perfect. And for a real treat, a bowl of my Creamy Ranch Taco Pasta Salad totally takes it over the top! Bon appétit!

Storage and Reheating Instructions

Got leftovers? Lucky you! Let this fabulous skillet cool down a bit, then pop it into an airtight container. It keeps well in the fridge for about 3-4 days. When you’re ready for more goodness, you can reheat it in the microwave (just zap it until it’s hot all the way through) or, for that lovely bubbly cheese again, pop it back into a lower oven temp (around 350°F or 175°C) until warmed up. Super easy!

Frequently Asked Questions about My Familys Fave Chicken Enchilada Skillet

Can I make My Familys Fave Chicken Enchilada Skillet vegetarian?

Absolutely! Just swap out the chicken for extra beans or add some firm tofu or a plant-based protein that’s meant to mimic chicken. You might need to adjust the cooking time slightly, but the savory sauce and cheesy topping will still be amazing. It’s a super flexible recipe! For other veggie-packed skillet ideas, check out my easy broccoli chicken and rice skillet which can easily be made vegetarian too!

What other proteins can I use in this skillet?

While chicken is fantastic, feel free to get creative! Ground turkey or ground beef would work wonderfully – just brown them first like you would the chicken. Even pulled pork would be a delicious, hearty addition. If you’re really pressed for time, shredded rotisserie chicken is your best friend here!

How spicy is this recipe? Can I make it hotter or milder?

This recipe is usually pretty mild, especially if you use mild enchilada sauce. The diced tomatoes and green chilies add a little tang and warmth, but it’s not usually spicy enough to bother most people. For more heat, definitely go with hot enchilada sauce, or add a pinch of cayenne pepper or a dash of your favorite hot sauce when you add the spices. If you prefer it super mild, just use mild sauce and maybe skip a little of the green chilies!

Can I prepare some of this ahead of time?

You can totally prep some of the ingredients in advance to save even more time! Chop your onions and garlic, rinse your beans, and even cut up your chicken ahead of time. Store them in separate airtight containers in the fridge. Then, when it’s dinner time, you just have to sauté everything and let it simmer. It makes getting **My Familys Fave Chicken Enchilada Skillet** on the table even faster!

Nutritional Information

Just a heads-up, these numbers are estimates because, you know, cooking can be a bit of an art! Here’s a general idea of what you’re looking at per serving for My Familys Fave Chicken Enchilada Skillet:

Calories: Around 450
Fat: About 25g
Saturated Fat: Around 10g
Protein: Roughly 35g
Carbohydrates: Approximately 20g
Sodium: About 900mg

This can change a bit depending on the exact ingredients you use and how generous you are with those delicious toppings!

Family Favorite Chicken Enchilada Skillet

Author: ferecipe.com
Total Time: 40 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A quick and easy chicken enchilada skillet recipe your family will love.

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup chopped yellow onion
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 cup enchilada sauce
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Monterey Jack cheese
1/2 cup crushed tortilla chips
Optional toppings: sour cream, chopped cilantro, sliced avocado

Instructions

Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned on all sides.
Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
Stir in black beans, diced tomatoes and green chilies, enchilada sauce, chili powder, cumin, salt, and pepper. Bring to a simmer.
Reduce heat to low, cover, and cook for 10 minutes, or until chicken is cooked through.
Preheat your broiler.
Sprinkle Monterey Jack cheese evenly over the top of the skillet.
Broil for 2-3 minutes, or until cheese is melted and bubbly.
Top with crushed tortilla chips and any desired optional toppings before serving.

Notes

For a spicier dish, use hot enchilada sauce or add a pinch of cayenne pepper.
You can substitute rotisserie chicken for the raw chicken to save time.
This dish is also delicious served over rice or quinoa.

Prep Time: 15 min
Cook Time: 25 min
Category: Dinner
Method: Skillet
Cuisine: Mexican-American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 900mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 35g
Cholesterol: 100mg

Keywords: chicken enchilada skillet, easy chicken recipe, family dinner, Mexican food, quick meal