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+ servings

Creamy Chicken Enchilada Skillet

Casey Rooney
This Creamy Chicken Enchilada Skillet has all the delicious flavors of regular enchiladas, but without the time consuming, rolling mess! It comes together in one pan so easily, making it the perfect weeknight meal!
4.86 from 7 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine American, Mexican, Tex-Mex
Servings 6
Calories 673 kcal

Ingredients
  

  • 1 medium onion (about 1 cup), diced
  • 2-3 cups rotisserie chicken, chopped or shredded
  • 1 15 oz can black beans, drained and rinsed
  • 1 tbsp taco seasoning
  • 1 12 oz can/jar enchilada sauce
  • 3/4 cup cream cheese (or about 3/4 of a block)
  • 3 cups cheese, grated See Note 1
  • 5-6 corn tortillas, cut into triangles or 3 inch strips
  • 1 tbsp olive oil
  • scallions, olives, sour cream for serving optional

Instructions
 

  • Preheat broiler to 500 degrees.
  • Heat 1 tbsp olive in a large, oven-proof skillet over medium high heat. Add onion and cook for 2-3 minutes until onion is slightly soft.
  • Add chicken and taco seasoning to the pan and stir until chicken is well-coated with the seasoning.
  • Add enchilada sauce and black beans. Stir until well combined. Bring to a boil, then reduce heat to low and simmer for 1-2 minutes.
  • Stir in cream cheese and half the shredded cheese. Stir, stir, stir until cheeses are fully melted.
  • Stir in tortilla pieces, a few at a time, making sure they are all being coated with the sauce.
  • Sprinkle the remaining cheese over the top and broil for 3-4 minutes until cheese is bubbly and begins a brown a bit.
  • Remove from broiler, allow to cool for about 5 minutes and enjoy.

Notes

Note 1: Monterey Jack, Mozzarella and Sharp Cheddar are my favorite cheeses to use, but use whatever you have on hand!
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Nutrition

Calories: 673kcalCarbohydrates: 54gProtein: 46.7gFat: 35gSaturated Fat: 19.3gCholesterol: 145mgSodium: 746mgPotassium: 916mgFiber: 17.7gCalcium: 709mgIron: 18mg
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