This one-pan enchilada skillet is a super easy 30-minute meal that happens to be gluten-free (and easily dairy-free, too, if you’d like). It’s great with avocado slices and fresh cilantro on top!
I’ve seen one-skillet taco and enchilada skillets floating around Pinterest for forever and finally gave one a shot. I don’t know what took me so long since I love anything Tex-Mex.
I also love a good one-skillet meal, and this is a GREAT meal for anyone who doesn’t like doing dishes. 🙋🏻♀️
This is a fab all-in-one meal with plenty of veggies and protein, so you don’t necessarily need a side dish. I’ve served it with rice, over spaghetti squash (my personal favorite), and all by itself.
To make this enchilada skillet, first sauté all of the veggies in your largest skillet.
While the veggies are cooking, cube the chicken and coat it in taco seasoning. Scoop the cooked veggies out of the pan and then cook the chicken in the same pan.
Once the chicken is 80-90% done (it’ll finish cooking in the sauce!), stir in the cooked veggies, pinto or black beans, and corn…
…and the enchilada sauce and salsa.
Then, it’s time for the corn tortillas.
The corn tortillas soften in the sauce, and they’re almost like little Mexican dumplings. Just 8-10 minutes in the sauce is ideal, so I’d actually wait until you’re about 10 minutes away from sitting down to eat before adding them.
Top with goat cheese or cheddar (or skip the cheese altogether for a dairy-free version), and dig in!
If you try this one-pan chicken enchilada skillet, let me know in a comment with a star rating or take a photo and tag me @livbane on Instagram– I’d love to see!
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30-Minute One-Pan Chicken Enchilada Skillet
Ingredients
- 1 Tbsp. cooking oil
- 1 medium red onion, diced
- 1 large sweet bell pepper, diced
- 1 medium zucchini, cut into circles and then quarters
- 4 cloves garlic, minced
- 1 pound chicken breasts (about 2 medium)
- 2 Tbsp. Taco seasoning (or sub 1 Tbsp. chili powder- either adds a nice little kick)
- 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 sub your favorite cheese, like cheddar, or omit entirely)
Toppings
- Aocado slices, fresh cilantro, sliced green onion and/or salsa verde
Instructions
- Dice red onion and chop bell pepper. Cut zucchini into circles and then quarters. Heat a large skillet over medium heat and cook veggies for 6-8 minutes, until starting to soften but still crisp. Move to a different bowl or plate.
- While veggies cook, cut chicken into 1/2 inch cubes. Sprinkle chicken with taco seasoning or chili powder. In the now-empty skillet, cook cubed chicken for 6-7 minutes, until nearly done.
- Return veggies to the skillet and add beans, corn, enchilada sauce, and salsa. Stir together and turn the heat up to high for 5 minutes, stirring often, to heat the mixture through.
- While the sauce & veggie mixture is warming, slice the corn tortillas into strips.
- Turn down the heat to medium-low, add the corn tortillas, and stir once more. Finally, if using cheese, top with goat cheese or shredded cheddar. Cover the pan and let the tortillas soften for 8-10 minutes.
- Optional: place the skillet under the broiler for 1-2 minutes to lightly brown the cheese.
- Dig in! Top with avocado slices, fresh cilantro, and/or salsa verde.
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