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Chicken Enchilada Skillet

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Calories: 330
Chicken Enchilada skillet show in a white skillet with a white enamel spoon topped with fresh cilantro

Warm and bubbling from the oven, covered with melty cheese and loaded with chicken, this chicken enchilada skillet is as easy as it is delectable.

Busy Nights Are No Match For This Crazy-Easy Chicken Enchilada Skillet Recipe

You cannot possibly show us an easier recipe than this one-pan chicken enchilada skillet dinner. It’s so fast, so simple, and so good that it feels almost impossible. But it really is this easy, and it really is this good. The only problem with this chicken enchilada skillet recipe—if you can call it a problem—is that everyone in your household will be begging you to make it all the time, and you might occasionally want to mix things up and eat other meals. But that’s a problem for another day. Tonight, we’re making the best chicken enchilada skillet ever, and making everyone happy in the process. With just over five minutes of prep time, this thing almost makes itself. You can whip it up on the busiest of evenings, and be feasting like kings just about 25 minutes later, digging your forks into the cheesy, chickeny, enchilada sauce-y skillet.

Ingredients for chicken enchilada skillet including rotisserie chicken, shredded cheese, tortillas and  enchilada sauce

Pantry Ingredients + Our Favorite Dinnertime Hack = Enchilada Skillet Perfection!

While it’s hard to pick a favorite dinnertime hack—because we love a great shortcut—using a store-bought rotisserie chicken is definitely up there. You just have it. And, well, that’s it! It’s seasoned, it’s cooked, it’s ready to roll. Our recipe calls for four cups of shredded chicken from a rotisserie chicken, and that should be roughly what you get from one chicken. If it’s a little more or a little less, that’s OK. The recipe will still work just fine. Here’s everything else you need to make chicken enchilada skillet:

  • Olive oil
  • Yellow onion, diced
  • Rotisserie chicken
  • Taco seasoning
  • Canned green mild green chilies
  • Canned red enchilada sauce
  • Corn tortillas
  • Shredded Mexican cheese blend
Onions sauteeing in a white skillet with a wooden spoon
Softened onions, shredded chicken, green chillies, taco seasoning, and enchilada sauce in a skillet with a wooden spoon
Shredded chicken mixed with red enchilada sauce in a white skillet
Shredded chicken with white enchilada sauce in skillet topped with corn tortilla strips
shredded chicken mixed with large corn tortilla strips and red enchilada sauce
red enchilada sauce mixed with corn tortilla strips and topped with shredded cheese
Skillet chicken enchiladas topped with melted cheese and red enchilada sauce in a white skillet
Chicken enchilada skillet topped with fresh cilantro

How To Make This One-Pan Chicken Enchilada Skillet Recipe

Doctored up with all the fixings—we love to serve this skillet dinner with sour cream, guacamole and salsa—this meal can stand alone. But if you’d like to bulk it up a little, serve it with Mexican rice and / or beans. Here’s how gosh darn easy it is to make it:

  1. Sauté the onions and add the chicken, taco seasoning, green chilies and enchilada sauce.
  2. Bring to a boil, then add the tortilla pieces and simmer for two minutes.
  3. Cover the whole thing with cheese and bake til you just can’t take it anymore! About 25 minutes.
Large white spoon scooping out a serving of chicken enchiladas from the skillet

Tools You’ll Need:

More Easy Skillet Recipes To Try

Chicken enchilada skillet with red enchilada sauce in a white braiser topped with fresh cilantro leaves

Enchilada Night, In 30 Minutes!

When dinner is as easy as this skillet chicken enchilada recipe makes it, everybody’s happier. It leaves lots of time for other things, like homework and game night and arguing about what movie you want to watch for movie night. Which is sometimes what you need dinner to be! If you make this recipe, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff!

Chicken Enchilada Skillet

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Calories: 330


  • 2 tbsp Extra virgin olive oil
  • 1 Small yellow onion, diced
  • 4 cups Shredded rotisserie chicken
  • 1 tbsp Taco season or 2 tsp store bought
  • 1 (4 oz) can Diced green chilies, mild
  • 1 (19 oz) can Red enchilada sauce, mild
  • 8 Corn tortillas, cut into 1.5 inch strips
  • 1 cup Shredded mexican blend cheese
  • Cilantro for serving


  1. Preheat oven to 350°F.
  2. Heat the olive oil in a large oven-proof skillet over medium heat. Add in onions and cook until translucent, about 5 minutes.
  3. Add chicken, taco seasoning, green chilies and enchilada sauce to skillet, stir to combine. Bring to a boil and reduce to a simmer. Add in tortilla strips and cook until soft, about 2 minutes. Remove from heat.
  4. Top with cheese and bake on the center rack for 25 minutes.
  5. Top with cilantro and serve family style.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 330
  • Protein 16 g
  • Carbohydrates 33 g
  • Total Fat 16 g
  • Dietary Fiber 8 g
  • Cholesterol 39 mg
  • sodium 757 mg
  • Added Sugars 9 g

Chicken Enchilada Skillet

Questions & Reviews

Join the discussion below.

  • Anne Anderson

    Any idea how to make the chicken enchilada skillet vegetarian?

    Hi! Simply replace the chicken with vegetables raw vegetables cut into 1 inch pieces. I would recommend a combination of zucchini, yellow squash and or mushrooms so they will be nice and tender with the short cook time.

  • Pat Simrell

    This was absolutely delicious. I paired it with a guacamole salad from Ina Garten (Barefoot Contessa) and it was a perfect dinner.

    Yum! Thank you Pat for sharing, your dinner sounds incredible!

  • keriche

    So delicious and way easier than a pan of enchiladas!

    Yay! We agree!

  • Mariana A

    My husband and I made this for dinner and it was delicious, we’ll definitely be making it again. I was worried it would be a little heavy but that wasn’t the case. We served it with sour cream, guacamole and chips and it was delicious.