Easy Skillet Chicken Enchiladas

Easy skillet chicken enchiladas, great for a small crowd or a weeknight meal! Loaded with chicken, black beans, green chilis and cheese, topped with cheese, sour cream, cilantro and guac! 

easy chicken skillet enchiladas

Fiesta Friday – edition 3!

We’re only 2 weeks out from Cinco de Mayo! Today I’m sharing these Skillet Chicken Enchiladas, an easy dinner recipe! These would be a great option for a small party or any time as an easy, weeknight meal.

easy chicken skillet enchiladas

Really the only thing you have to do with these to prep them in advance is bake chicken breasts. I used a store-bought red enchilada sauce to make them extra quick and easy! Of course, if you have a favorite homemade sauce that works too, but it’s not necessary.

You mix the chicken with black beans, green chilis, cotija cheese, shredded cheese and enchilada sauce. This mixture can be made in advance and then you can assemble the tortillas in the skillet right before you are ready to bake them (they bake for 20 minutes).

easy chicken skillet enchiladas

After they are baked and ready to serve, for best results, top them with sour cream, cilantro and avocado or guacamole!

easy chicken skillet enchiladas

Enchiladas are in the “mussy” foods category. I know that doesn’t sounds appetizing, but it’s the truth. That is why I like making them in a cast iron skillet, it makes them a little less mussy than if you were to make them in a baking dish. If you are someone, like me, that loves texture you will appreciate the extra crunch that results from cooking them this way.

easy chicken skillet enchiladas

If you are looking to add these to your Cinco de Mayo celebrations I suggest serving them with this Cilantro Lime Rice and this Mexican Chopped Salad. Since these can be messier, I recommend them for a smaller, sit-down crowd. If you are planning a larger party, look out for next week’s recipe! It is perfect for large groups!

easy chicken skillet enchiladas

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Easy Skillet Chicken Enchiladas


  • Author: Sprinkles & Sea Salt
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 6 enchiladas 1x
Scale

Ingredients

2 large chicken breasts

2 cups red enchilada sauce*, divided

2 oz cotija cheese

2 cups shredded cheese (Mexican blend), divided

1 can 4.5oz can fire roaster green chilis

1 15.5 oz can black beans, drained

6 medium sized tortillas**

Sour cream

Avocado

Cilantro


Instructions

Preheat oven to 425°F

Place 2 large chicken breasts in a small baking pan

Sprinkle with salt

Bake for 30 minutes until cooked through, cool

Reduce oven heat to 400°F

Slice chicken into thin strips or shred

Add the chicken, 1 cup enchilada sauce, cotija cheese, shredded cheese, green chilis and black beans to a large bowl, mix

Fill each tortilla with a generous helping of the chicken enchilada mixture, roll to close, place in cast iron skillet, repeat with all tortillas

Top with remaining enchilada sauce (1 cup) and shredded cheese (1 cup)

Bake for 20 minutes (at 400°F)

Serve topped with cilantro, avocado*** and sour cream if desired

Notes

* I used Las Palmas brand

**I used the Mission Foods wheat tortillas

***or guacamole

In case you missed the other recipes in the Fiesta Friday series:

Week 1: Mexican Pork Sausage Breakfast Tacos

Week 2: Lime in the Coconut Cupcakes

 

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