Gimme Some Oven

Easy Chicken Enchilada Skillet

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Easy Chicken Enchilada Skillet -- ready to go in about 20 minutes, and seriously good! | post is sponsored by Old El Paso.)

Because sometimes you want enchiladas. And sometimes you want them now.

Well, it’ll have to be more like 20 minutes from now. But still, these easy skillet enchiladas will be on the table in record time, compared to how long it usually takes to roll up all of your ingredients and let them bake in the oven. Plus, they’re super easy to customize with your favorite ingredients, easy to make, easy on the eyes (check out all of those gorgeous colors!), and mega-easy to enjoy with those you love.

Easy peasy.

Which, on busy weeks like this one, is just how I like to cook. Ok, ok, who am I kidding, it’s always how I like to cook. :)

Easy Chicken Enchilada Skillet -- ready to go in about 20 minutes, and seriously good! |

Oh and hey, look! There’s even a fun (and yes, easy) presentation at the end!

But first…


Easy Chicken Enchilada Skillet -- ready to go in about 20 minutes, and seriously good! |

…we’ve gotta make this beautiful skillet, which couldn’t be simpler. Just begin by sauteing up your filling ingredients in a large saute pan (skillet) over medium-high heat until they’re cooked and warmed through. Then stir in your favorite shredded cheese and some tortilla strips (or crumbled tortillas) until they’re mixed in. Add some cheese on top, and let it melt, and then top the skillet with all of your favorite toppings.

Easy Chicken Enchilada Skillet -- ready to go in about 20 minutes, and seriously good! |

Then, if you want to make the presentation extra cute (and also get the flavor of those traditional flour tortillas we love), just press some large tortillas into your serving bowls…

Easy Chicken Enchilada Skillet -- ready to go in about 20 minutes, and seriously good! |

…and fill them with all of that enchilada-y goodness.Easy Chicken Enchilada Skillet -- ready to go in about 20 minutes, and seriously good! |

So easy. So quick. And SO GOOD.

My kind of meal. :)


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Easy Chicken Enchilada Skillet

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 -6 servings 1x


All of those traditional chicken enchilada flavors you love…made extra easy in 20 minutes in a skillet!


  • 1 Tablespoon olive oil
  • 1 small white onion, peeled and diced
  • 1 red bell pepper, cored and diced
  • 1 (4-ounce) can Old El Paso Chopped Green Chiles
  • 1 cup black beans, rinsed and drained
  • ½ cup whole-kernel corn, canned or frozen
  • 23 cups shredded cooked chicken
  • 1 can Old El Paso Red Enchilada Sauce
  • 2 cups shredded Mexican-blend cheese (or your desired kind of cheese), divided
  • 1 cup tortilla strips or crumbled tortilla chips
  • optional for serving: 1 (8-count) package Old El Paso Burrito-Sized Flour Tortillas
  • optional toppings: diced avocado, chopped fresh cilantro leaves, diced red onion, extra tortilla strips, sour cream, etc.


  1. Heat olive oil in a large skillet over medium-high heat.  Add onion and saute for 3 minutes, stirring occasionally.  Add red pepper and continue sauteing for another 3-5 minutes, stirring occasionally, until the onion is soft and translucent.  Add green chiles, black beans, corn, chicken, and enchilada sauce, and stir to combine.  Continue cooking, stirring occasionally, until the mixture reaches a simmer.
  2. Stir in 1 cup shredded cheese and the tortilla chips, and stir to combine until the cheese is melted.  Add the extra 1 cup of cheese evenly on top of the mixture, then remove from heat.  Sprinkle on additional toppings if desired.
  3. If you would like to serve these in tortilla bowls, place a tortilla in each serving bowl, then portion the enchilada mixture on top of it.  Alternately, you can just serve the enchilada mixture on plain plates or bowls.
  4. Serve immediately.

This post has been sponsored by Old El Paso. I am partnering with them to create some fresh and tasty new Mexican recipes this year, and all opinions are my own as always. Thanks for continuing to support the brands who help make this site possible!

Easy Chicken Enchilada Skillet -- ready to go in about 20 minutes, and seriously good! |

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16 comments on “Easy Chicken Enchilada Skillet”

  1. I love Mexican food, period, but also because they always end up being some of the easiest to make entrees, yet always delicious. This one looks like no exception!

    Josh | The Kentucky Gent

  2. I love that this comes together so quickly! Perfect weeknight meal for sure. Yum!

  3. These types of recipes are so autumn appropriate. You can have the whole family for dinner and serve this and some kind of soup, for example. Easy and delicious.

  4. Avocados, cilantro, cheese….what could be better? Thank you for sharing some wonderful Mexican recipes! My favorite!

  5. I love this quick and easy take on enchiladas! 

  6. Thank you for this amazing idea! I love enchiladas, but I get lazy about the rolling the stuffing in the tortillas part and never feel like making them. This sounds like such a delicious, faster way to make and EAT an enchilada. Love it!

  7. I can’t believe you didn’t advertise your fabulous homemade enchilada recipe! I will try this recipe, using your enchilada sauce :)

    • Carolyn, you’re so sweet! We’re happy you’re a fan of the enchilada sauce. :) We hope you enjoy the skillet dish as well!

  8. This is very good using your homemade enchilada sauce! I make a big batch of your enchilada sauce and freeze it in portions to use later.It was perfect for this dish.

  9. We made this tonight for the first time and boy am I happy we did! It was super quick and easy to make + delicious. Definitely adding it to our list of weeknight go-to options.

  10. We made this tonight and it was so tasty, quick, and easy! I’m serious when I say that my husband said “Wow, babe, this is so good!” after each bite. Ha! We’ll definitely make it again. Thanks Ali!

  11. Delicious! I didn’t have black beans, so used pintos; didn’t have a red pepper so chopped a couple of jalapeños instead. Like so many of your recipes, this one is flexible, and met with rave reviews at my table. Thank you! Definitely going to be on repeat!