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!
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.
I am not good in cooking, but I have tried this recipe for the first time and I am also amazed because this is very Delicious and prepare in minutes.
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This recipe is amazing. I love how easy it is and that it’s gluten-free to boot. Plus, it’s perfect for someone who hates dishes like me.
This recipe is easy to understand and follow
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I tried this recipe and it’s so good!
This recipe is fantastic. In addition to being gluten-free, I adore how simple it is. It’s also ideal for someone like myself who despises dishes.
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This 30-minute one-pan chicken enchilada skillet is perfect for busy days when you want something quick and delicious. It’s a great option for families, and just like the fun learning games on abcya it keeps things simple yet engaging.
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A 30-minute one-pan chicken enchilada skillet is a game-changer for busy nights. I love how it delivers all the bold flavors of traditional enchiladas without the extra prep time. It’s a quick, comforting meal that’s easy to make and perfect for feeding the whole family with minimal cleanup.https://www.almaaftercare.com/
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Okay, enchiladas, you say? My stomach just rumbled! I never thought I’d see the day enchiladas could be this quick! Gluten-free and dairy-free options? Talk about a crowd-pleaser! One pan, minimal mess… where do I sign up? Reminds me of the time I was starving after hours trying to master a Slither io new strategy and needed food, pronto. I threw some leftover chicken, beans, and salsa in a skillet and boom— dinner saved.
30 minutes! One pan! This is the recipe I needed for busy Tuesday nights. I’ve tried it and it tasted fantastic.
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I added extra black beans and a dollop of sour cream, and it was even better. This recipe is so flexible! When you need to relieve stress, you can Play Drive Mad Game.
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I totally agree about the one-pan meals—they save so much time and reduce cleanup! I recently made a similar enchilada dish, and it turned out fantastic, especially with fresh toppings like avocado and cilantro. While you’re enjoying cooking, don’t forget to check out Geometry Dash for a fun break! It’s a perfect way to unwind with its creative levels and engaging gameplay.
Thanks for sharing this 30-minute chicken enchilada recipe, which is so convenient and perfect for busy days. I really like the way you suggested adding avocado and cilantro, which makes the dish look fresher and more appealing. Many times when I cook quickly, I often take the opportunity to relax with some games on Unblocked Games, so I really appreciate short recipes like this. You can add some ingredient customizations to make it easier for dieters to choose.
This looks absolutely delicious! Love how quick and easy it is—perfect for a flavorful weeknight dinner. Can’t wait to try it!
This 30-minute one-pan chicken enchilada skillet looks absolutely delicious and perfect for a quick weeknight dinner! The step-by-step instructions make it so easy to follow. Just like having a clear and appealing dunkin donuts donut menu, having a well-laid-out recipe makes choosing what to cook a breeze.
I absolutely love this 30-minute one-pan chicken enchilada skillet recipe! It’s perfect for a quick and delicious meal. If you need help with any calculations for your cooking, check out this handy tool: 電卓. Happy cooking!
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Made this for dinner tonight and it exceeded all expectations. I added some diced bell peppers and a handful of spinach to sneak in extra veggies, and they fit right in. The combination of the melted cheese and enchilada sauce is pure comfort. This is definitely going into our regular rotation. Even my picky eaters asked for seconds!
This 30-Minute One-Pan Chicken Enchilada Skillet is so nice to try as it looks like we love it when we taste it. There are many recipes we can try, and it is good to know about the one we like the most.
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this looks absolutely delicious! i’ve been looking for new one-pan meals to add to my rotation and this sounds perfect. i love that it’s gluten-free and can easily be made dairy-free too – that’s so helpful for catering to different dietary needs.
the fact that it’s ready in 30 minutes is exactly what i need for busy weeknights. i’m definitely going to try this with some extra veggies thrown in – maybe some bell peppers and corn would be great. going to top it with plenty of avocado and cilantro like you suggested!
thanks for sharing such a simple and nutritious recipe. can’t wait to make this tonight!
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this looks absolutely delicious! i love anything one-pan because let’s be honest, doing dishes is the worst part of cooking. 😂 i’ve been trying to eat healthier lately and this seems like the perfect weeknight meal – not too complicated but still packed with protein and veggies. i’m definitely going to try making this dairy-free by skipping the cheese or using a dairy-free alternative. the fact that it’s gluten-free too is a huge bonus since my husband has a sensitivity. can’t wait to add this to our rotation! thanks for sharing such an easy and accessible recipe.
I love how easy it is and that it’s gluten-free to boot. Plus, it’s perfect for someone who hates dishes like me cookie clicker free.