This easy adaptable one-pan Chicken Enchilada Skillet combines seasoned ground chicken, creamy pinto beans, corn tortillas, red enchilada sauce, and melty pepper jack cheese. A cozy, satisfying one-pan dinner ready in well under an hour.
You can turn up the heat by swapping the smoked paprika for chipotle powder and adding fresh jalapeño or hot canned green chiles in place of the mild ones for a smoky, spicy kick. Or add extra veggies, like corn, zucchini, bell pepper, or spinach, if you have any on hand. It’s a great way to clean out the fridge and add more fiber.
Store leftover enchilada skillet in an airtight container in the refrigerator for up to 4 days. Warm individual portions in the microwave, or reheat in a covered skillet over medium-low heat until heated through. For a freshly baked finish, sprinkle with a little extra cheese and warm in a 350°F oven until hot and bubbly.
If preferred, swap out the ground chicken for ground pork, beef or turkey. You can also just set the skillet out at a party with a basket of nacho chips and let guests treat it is a dip.
Chicken Enchilada Skillet
Ingredients
- 1 Tbsp. olive oil
- 1 onion, chopped
- 1 bell pepper, red or green or a combination, diced (optional)
- 2 garlic cloves, grated or finely chopped
- 1 pound ground chicken
- 1/2-3/4 tsp. salt
- 2 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. smoked paprika, OR chipotle powder
- 1 tsp. oregano
- 4-oz. can green chilies (or use 1/2 cup diced poblano pepper or one chopped jalapeño, and sauté it with the onion )
- 15-oz. can pinto beans (or black beans) (1 1/2 cups), drained
- 1 1/2 cups enchilada sauce ( green or red) or make enchilada sauce from scratch
- 6 corn tortillas, cut or torn
- 8 oz. pepper jack cheese, shredded, divided
- Garnish ideas: fresh tomatoes, salsa, avocado, guacamole, scallions, cilantro, sour cream, sliced jalapeños, and hot sauce.
Directions
- Preheat oven to 425°F.
- Saute. In a large 10- to 11-inch cast-iron or oven-proof skillet, heat oil over medium-high heat, sauté onions (and bell pepper, if using) for 3-5 minutes. Add garlic and cook for another minute, stirring a few times.
- Cook meat and spices. Add ground chicken along with salt, chili powder, cumin, smoked paprika, and oregano. Cook for about 5 minutes, breaking up the meat as it browns and allowing the spices to coat the chicken evenly. Cook it all the way through.
- Combine. Stir in green chiles, beans, half the cheese, and enchilada sauce. Add cut-up tortillas and fold them in gently to coat them in the sauce. Give the pan a shake. Turn off the heat. Top with the remaining cheese.
- Bake for 10-12 minutes. Broil to desired browning.
- Serve with garnishes on the table.
Adapted from a recipe by Sylvia Fontaine
