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Easy Skillet Chicken Enchiladas

  • Author: Sprinkles & Sea Salt
  • Total Time: 1 hour
  • Yield: 6 enchiladas 1x



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




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


* I used Las Palmas brand

**I used the Mission Foods wheat tortillas

***or guacamole

  • Prep Time: 10 mins
  • Cook Time: 50 mins