Any day with a chicken enchilada skillet is a fabulous day.
Cheese, sauce, tortillas — that’s basically all I want. Add a big bowl of guacamole, chips and margaritas and you’re set.
If you’re planning a Cinco de Mayo gathering or just want an easy, crowd-pleasing weeknight dinner, this deconstructed enchilada skillet is a great non-taco option. It has smoky chicken, beans, fresh avocado and a homemade enchilada sauce that really elevates everything.
This skillet is inspired by enchilada lasagna and tamale pie but simplified: instead of multiple assembled layers or a cornbread topping, we use small flour tortillas and assemble everything right in a skillet. It’s easier to make, feeds a crowd and reheats beautifully.
The recipe includes pinto beans and corn, scallions, jalapeño, sliced avocado and melty queso Chihuahua or white cheddar. I prefer small flour tortillas here because they hold up well in the oven and when reheated, but you can swap in corn tortillas if needed.
This is a great “cheater” recipe too: rotisserie chicken or leftover shredded chicken work perfectly, saving time without sacrificing flavor. While store-bought enchilada sauce is fine, making the sauce from scratch adds depth and smokiness that transforms the dish.
The pinto beans are one of my favorite parts — they add creaminess and heartiness to the skillet. Together with the corn and shredded chicken, they make a satisfying, balanced meal that’s easy to assemble and loved by many.
Smoky Chicken Enchilada Skillet
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Ingredients
Enchilada Sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups low-sodium chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Chicken Skillet
- 1 1/2 cups shredded chicken
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 8 4-inch flour tortillas
- 1 15-oz can pinto beans, drained and rinsed
- 1/3 cup corn
- 8 ounces queso Chihuahua or white cheddar, freshly grated
- 2 green onions, thinly sliced
- 1 jalapeño, thinly sliced
- Handful of fresh cilantro, for topping
- 1 avocado, thinly sliced for topping
Instructions
Enchilada Sauce
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Heat a large (10 or 12 inch) oven-safe skillet over medium heat and add the olive oil. Whisk in the flour and cook until golden, about 2 minutes. Add the remaining sauce ingredients and whisk to combine, bringing the mixture to a simmer. Reduce heat to low and cook 5 minutes. Remove most of the sauce from the skillet, leaving a thin layer on the bottom.
Chicken Skillet
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Preheat oven to 375°F (190°C).
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Toss the shredded chicken with the cumin and smoked paprika, then combine with the pinto beans and corn.
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Lightly coat each tortilla with the enchilada sauce using the back of a spoon. Line the skillet with 4–5 tortillas, bringing them up the sides. Add half of the chicken and bean mixture, sprinkle with a generous handful of cheese and spoon on some sauce.
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Layer the remaining tortillas on top, add the rest of the chicken and beans, pour over the remaining sauce so the tortillas are well covered, and top with the remaining grated cheese.
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Bake for 25 minutes, or until the cheese is golden and bubbly. Remove from the oven and finish with sliced jalapeño, cilantro, green onions and avocado. Serve immediately.
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It’s wonderfully cheesy and melty — a comforting, satisfying dish perfect for sharing.