This one-pan enchilada skillet is an easy, 30-minute meal that’s naturally gluten-free and can be made dairy-free if you prefer. It’s perfect topped with avocado slices and fresh cilantro.
I’d long admired one-skillet taco and enchilada recipes circulating online and finally gave one a try—why not, since I love Tex‑Mex? This recipe is a great example of how flavorful, colorful dinners can come together quickly in a single pan.
One-skillet meals are ideal when you want minimal cleanup. This dish is an all-in-one supper with plenty of vegetables and protein, so a side dish isn’t necessary. I’ve served it over rice, on spaghetti squash (a favorite), and also on its own.
To build the skillet, start by sautéing the vegetables in a large skillet until they begin to soften. While the veggies cook, cube the chicken and toss it with taco seasoning. Remove the cooked vegetables, then cook the seasoned chicken in the same pan.
When the chicken is about 80–90% cooked (it will finish in the sauce), add the vegetables back to the pan along with drained pinto or black beans and corn.
Next, stir in the enchilada sauce and salsa to coat everything in a bright, savory sauce.
Before serving, add strips of corn tortillas to the skillet. The tortillas soften in the sauce and become almost like little Mexican dumplings—perfect for spooning up with the saucy filling. For best texture, add the tortillas about 8–10 minutes before you plan to eat so they soften but don’t disintegrate.
Finish with crumbled goat cheese or shredded cheddar, or skip the cheese for a dairy-free version. Top with avocado slices, chopped cilantro, sliced green onion, or a spoonful of salsa verde to brighten each bowl.
If you try this one-pan chicken enchilada skillet, feel free to leave a comment or share a photo—I’d love to see how yours turns out!
30-Minute One-Pan Chicken Enchilada Skillet
Ingredients
- 1 Tbsp. cooking oil
- 1 medium red onion, diced
- 1 large sweet bell pepper, diced
- 1 medium zucchini, cut into circles and then quarters
- 4 cloves garlic, minced
- 1 pound chicken breasts (about 2 medium)
- 2 Tbsp. Taco seasoning (or sub 1 Tbsp. chili powder for a milder kick)
- 1 15- oz jar enchilada sauce*
- 1/2 cup salsa
- 1 can pinto or black beans, drained & rinsed
- 3/4 cup corn, canned or frozen
- 5 corn tortillas, cut into strips
- 1/2 cup chopped cilantro
- Optional: 1/2 cup goat cheese (or sub your favorite cheese, like cheddar, or omit entirely)
Toppings
- Avocado slices, fresh cilantro, sliced green onion and/or salsa verde
Instructions
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Dice the red onion and bell pepper. Cut the zucchini into rounds and quarter them. Heat a large skillet over medium heat with the cooking oil and cook the vegetables for 6–8 minutes until they begin to soften but remain slightly crisp. Transfer the veggies to a bowl or plate.
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While the vegetables cook, cube the chicken into 1/2-inch pieces and toss with taco seasoning or chili powder. In the same skillet (now empty), cook the chicken for 6–7 minutes until it’s nearly cooked through.
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Return the cooked vegetables to the skillet and add the drained beans, corn, enchilada sauce, and salsa. Stir to combine and raise the heat to high for about 5 minutes, stirring frequently, until the mixture is heated through.
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While the sauce and veggies warm, slice the corn tortillas into strips.
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Reduce heat to medium-low, add the tortilla strips to the skillet, and stir. If using cheese, sprinkle goat cheese or shredded cheddar on top. Cover the pan and let the tortillas soften for 8–10 minutes.
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Optional: For a lightly browned cheese topping, place the skillet under the broiler for 1–2 minutes—watch closely to avoid burning.
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Serve and enjoy. Top each portion with avocado slices, fresh cilantro, sliced green onion, or salsa verde as desired.