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Quick Chicken Enchilada Skillet

This quick chicken enchilada skillet is an easy one-pan dinner loaded with chicken, beans, corn, tortilla chips, and plenty of cheese. Ready in just 15 minutes, it delivers all the bold, comforting flavors of enchiladas with minimal prep and cleanup.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Mexican
Calories: 546
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 can black or pinto beans, drained and rinsed
  • 1 can southwestern corn, drained
  • ¼ cup salsa, plus more for serving
  • 2 ½ cups chopped cooked chicken
  • 1 cup green enchilada sauce
  • 4 cups tortilla chips, broken into large pieces
  • 1 ½ cups shredded Mexican Blend cheese
  • optional toppings: sour cream cilantro, avocado, etc.

Method
 

  1. Preheat the oven's broiler on a lower setting if available.
  2. Heat oil in a deep oven-proof skillet over medium-high heat. Add onions and cook until softened, about 2 minutes. Stir in beans, corn, salsa, and chicken until well combined and cook until heated through, about 5 minutes. Pour over half of the enchilada sauce and top with half of the chips. Top with remaining sauce, remaining chips, and shredded cheese.
  3. Remove from heat and transfer pan to the preheated oven on the middle rack . Bake until cheese is melted and bubbly, about 3 minutes.
  4. Serve topped with desired toppings.

Nutrition

Calories: 546kcalCarbohydrates: 43gProtein: 32gFat: 28gSaturated Fat: 10gCholesterol: 97mgSodium: 845mgFiber: 4gSugar: 6g

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