I’m always looking for ways to use up leftover cooked chicken, and this recipe is perfect for that. You can also use rotisserie chicken or cook some chicken specifically for this dish! When using cooked chicken, I can have this dinner ready and on the table in less than 25 minutes… that’s faster than takeout! Everything else cooks quickly and easily in one skillet, so cleanup is a breeze, too.
What’s in This Chicken Enchilada Casserole Recipe?
I took inspiration from traditional chicken enchiladas to create this recipe, but I made it easier by using a skillet and skipping the rolling and baking steps. A simple mix of taco seasoning, diced tomatoes, red enchilada sauce, and onion helps create that classic enchilada flavor!
Olive Oil: Helps to soften the onion and brown the chicken. Yellow Onion: Gently saute a small onion to add flavor to the sauce. Chicken: I use cooked chicken breasts cut into bite-sized pieces to save time, but you can also cook up some chicken specifically for this recipe. Taco Seasoning: Use your favorite brand or make your own with a mix of salt, pepper, chili powder, cumin, paprika, garlic powder, onion powder, oregano, and red pepper flakes. Diced Tomatoes with Green Chiles: Any brand will work, but I personally use Rotel. Black Beans: A must-have in any Mexican-inspired enchilada recipe! Use canned black beans that have been drained and rinsed to remove excess salt. Red Enchilada Sauce: Adds a rich and tangy flavor to the dish. Cilantro: Adds extra flavor and freshness to the chicken enchilada casserole. You can swap this with parsley if preferred. Flour Tortillas: Used to layer with the chicken and sauce mixture. Mexican Cheese Blend: Melts on top of the casserole to create a delicious cheesy layer. Optional Toppings: You can add anything you like on top, but my favorites are fresh avocado, diced Roma tomatoes, sour cream, and extra cilantro.
Variations To Try
I love spice, so I sometimes use a spicy enchilada sauce and add jalapenos to the skillet when cooking the onions. I’ve also added other veggies to this recipe, such as bell peppers, corn, and mushrooms, and it always turns out delicious. Just saute them with the onions to soften them up before adding the chicken.
How to Store and Reheat
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F for around 15 minutes until warmed through. I usually cover the top with foil to stop it from getting too crispy when reheating.
Notes and Tips
Always drain and rinse the liquid (aquafaba) from the canned beans before adding them to the skillet. They can taste very salty, so rinsing them will help remove some of the excess salt. Use a large skillet or pot with high sides to avoid any spillage while stirring and layering the ingredients.
How to Make Chicken Enchilada Skillet Step by Step
Saute Onion and Chicken: Add 1 tablespoon of olive oil to a 12-inch skillet and heat over medium-high heat. Add 1 small, diced yellow onion and 3 cooked and cubed chicken breasts to the skillet and cook for 1 minute, until slightly browned. Add the Seasoning: Pour 1 tablespoon of taco seasoning into the skillet and stir to coat the onion and chicken. Simmer the Sauce: Pour in 14.5 ounces of diced tomatoes with green chiles, 15 ounces of black beans, and 2 cups of red enchilada sauce. Mix in 1 tablespoon of chopped fresh cilantro and bring to a simmer. Simmer until the chicken is heated and the sauce is thickened slightly. Add Tortilla Strips: Add some tortilla strips cut from 4 flour tortillas to the skillet and mix to combine with the sauce. Add the Cheese: Sprinkle 1 cup of Mexican blend cheese on top of the skillet and reduce the heat to medium-low. Pop a lid on the skillet until the cheese melts. Serve: Plate your chicken enchilada casserole and top with fresh avocado, diced tomatoes, sour cream, and extra cilantro.
More Chicken Enchilada Recipes We Love
Shredded Chicken Enchiladas White Chicken Enchiladas Chicken Enchilada Meatballs Buffalo Chicken Enchiladas White Chicken Enchilada Dip Slow Cooker Chicken Enchilada Soup
