Home Chicken Dinners Chicken Enchilada Casserole Skillet
Becky Hardin
4.48 from 106 votes
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This post is sponsored by CHEF’S CRAFT Chicken. All opinions are my own.
This delicious chicken enchilada casserole skillet dinner is full of bright and vibrant Mexican flavors and is ready to serve in less than 30 minutes. Perfect for a weeknight family meal. We made this easy dinner recipe with CHEF’S CRAFT® Flame Grilled Chicken Breast Fillets. Super simple, full of flavor, and an instant family favorite.
Cheesy Chicken Enchilada Casserole Recipe
We have Mexican food at least once a week in our house; in all honesty, I’d probably have it every day if I could!
This chicken enchilada skillet recipe is so effortless to make, and you get all of those awesome flavors you’d expect without having to spend time rolling the mixture in the tortillas.
When you are short on time and want a hearty and flavorful meal, this is the one!
If you love this recipe, be sure to check out my shredded chicken tacos and sheet pan nachos.
Making this easy recipe with CHEF’S CRAFT® Chicken Breasts (already cooked) makes this fast recipe even faster. We are obsessed!
Why You’ll Love this Easy Chicken Enchilada Casserole Skillet:
- One pot: All cooked in one skillet on the stovetop, this Mexican casserole requires little clean up time. Which is always welcome after a long day!
- Kid friendly: Mild in spice, even your pickiest eaters will be tucking into this!
- Quick and easy: Super simple to prep, this skillet dinner is ready to serve in less than 30 minutes and you just need a few simple ingredients.
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CHEF’S CRAFT Flame Grilled Chicken Breast Fillets (For Easy Dinners)
So many times when I’m thinking about dinner, I want perfectly cooked chicken without the fuss and effort. Enter CHEF’S CRAFT®!
CHEF’S CRAFT® gourmet chicken is just that…gourmet! It tastes like a chef cooked it to perfection, but in your own kitchen with zero work on your part.
It is thoughtfully inspired by chefs, skillfully crafted by experts and perfectly suited for at-home culinary creations. They are ideal for busy families on-the-go and for parents cooking more at home right now!
For this Chicken Enchilada Skillet, we used CHEF’S CRAFT Flame Grilled Chicken Breast Fillets. These chicken breasts are seasoned, grilled and prepared using a sous vide cooking method to provide a perfectly tender and delicious chicken breast fillet.
Being fully-cooked (and super juicy) make them absolutely perfect to throw into your favorite meals. They make a quick dinner faster than you can even imagine! Click HERE for where to buy near you. It’s available lots of places, including Walmart, Food Lion, and Meijer!
How to make this Chicken Enchilada Casserole in a Skillet
Be sure to see the recipe card below for full ingredients & instructions!
- Cook the onion in the skillet and add in the chicken to brown.
- Sprinkle in the taco seasoning.
- Stir in the tomatoes, beans and enchilada sauce.
- Add in the cilantro and simmer.
- Stir in the tortilla strips.
- Sprinkle on the cheese and cover and cook until it’s melted.
Can you make it ahead of time?
This chicken enchilada skillet is best served as soon as it’s ready, and considering it really doesn’t take long to make it’s a great go to when you are short on time.
If you have leftovers, they will keep well, covered in the fridge for up to 3 days. You can reheat it in the oven at 350F for around 15 minutes until warmed through, with the top covered with foil so that it doesn’t over-brown.
Take care to only reheat this skillet casserole once.
What do you serve it with?
When it comes to Mexican meals, it’s all about the toppings! I love to top this enchilada casserole with sour cream, avocado, tomato and fresh cilantro.
If you want to add some more spice, sliced jalapenos are an awesome topping, and guacamole or pico de gallo both work great.
Recipe Variations
These chicken enchiladas are pretty delicious as is, but there are a few easy swaps you can make to suit your tastes.
- Add more spice: Use a spicy enchilada sauce and taco seasoning, you can even add a little cayenne in for an extra kick. Try adding in some fresh jalapeños with the onions.
- Add more veggies: This is a great recipe to use up any vegetables you have in your fridge. Bell peppers and mushrooms are both great additions and can be added in with the onions.
- Make it gluten-free: Simply use GF certified tortilla wraps.
- Don’t like cilantro? Swap it out for parsley instead so that you still get a nice fresh flavor.
Recipe Tips and Notes
- CHEF’S CRAFT® Chicken can be found at Walmart nationwide and at Food Lion and Meijer stores regionally! Visit the Store Locator to find the chicken at a grocery store near you. It’s a great way to serve up delicious meals QUICKLY and easily as it’s already cooked.
- Drain and rinse the beans before adding them to the skillet. Canned beans can be quite salty and have a metallic taste if added straight from the can.
- If you don’t have a skillet, you can cook this chicken enchilada recipe in a large pot.
When you need to get dinner on the table in a hurry, this chicken enchilada skillet ticks all the boxes! So quick and easy to make and so full of flavor, it’s a delicious meal that the whole family will love.
More chicken breast recipes we love
- Instant Pot Chicken Breasts
- Maple Bourbon Chicken Breasts
- Creamy Chicken Skillet
- Air Fryer Chicken Breast
- Broccoli and Cheese Stuffed Chicken Breast
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
4.48 from 106 votes
Chicken Enchilada Casserole Skillet Recipe
This delicious chicken enchilada casserole skillet dinner is full of bright and vibrant Mexican flavors and is ready to serve in less than 30 minutes.
Prep: 10 minutes minutes
Cook: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 people
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Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 Chef’s Craft Flame Grilled Chicken Breast Fillets cut into bite sized pieces
- 1 tablespoon taco seasoning
- 14.5 ounces diced tomatoes with green chiles such as Rotel, undrained
- 15 ounces black beans fully drained and rinsed
- 2 cups red enchilada sauce
- 1 tablespoon fresh cilantro chopped
- 4 flour tortillas small, 6 inches, cut into strips (about 1 inch strips)
- 1 cup Mexican blend cheese
For Garnish:
- fresh avocado cubed
- diced Roma tomatoes
- sour cream
- cilantro
Instructions
Heat oil in a large 12-inch skillet over medium-high heat.
1 tablespoon olive oil
Add onion and sauté for 1-2 minutes. Add in the cubed chicken and cook just to brown, 1 minute. (CHEF'S CRAFT Chicken is already cooked).
1 small yellow onion, 3 Chef’s Craft Flame Grilled Chicken Breast Fillets
Sprinkle in the taco seasoning and stir to coat. Add the tomatoes, beans, and enchilada sauce and stir to combine. Stir in the fresh cilantro. Bring to a simmer and allow to slightly thicken, and the chicken to heat through.
1 tablespoon taco seasoning, 14.5 ounces diced tomatoes with green chiles, 15 ounces black beans, 2 cups red enchilada sauce, 1 tablespoon fresh cilantro
Top with the tortilla strips and stir everything together.
4 flour tortillas
Top with the cheese and reduce the heat to medium/low. Cover until the cheese has melted.
1 cup Mexican blend cheese
Serve garnished with fresh avocado, diced tomatoes, sour cream, and more cilantro. Enjoy!
fresh avocado, diced Roma tomatoes, sour cream, cilantro
Notes
- CHEF’S CRAFT Chicken can be found at Walmart nationwide! It’s a great way to serve up delicious meals QUICKLY and easily.
- Drain and rinse the beans before adding them to the skillet. Canned beans can be quite salty and have a metallic taste if added straight from the can.
- If you don’t have a skillet, you can cook this chicken enchilada casserole recipe in a large pot.
Storage: Store chicken enchilada skillet casserole in an airtight container in the refrigerator for 3 days.
Nutrition Facts
Chicken Enchilada Casserole Skillet Recipe
Amount Per Serving
Calories 536Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 81mg27%
Sodium 1602mg70%
Potassium 995mg28%
Carbohydrates 58g19%
Fiber 14g58%
Sugar 13g14%
Protein 40g80%
Vitamin A 1203IU24%
Vitamin C 15mg18%
Calcium 288mg29%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:Mexican
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
Leave a Review
Susi Solér saysThis sounds delicioso!! However…I hate the amount of salt.
.is it mostly in the canned enchilada sauce and taco seasoning? Is there a recipe for enchilada sauce using non or low salt ingredients? You can rinse salt off beans..but canned enchilada sauce? Help!!Reply
- Diana Martinez says
This is not Mexican food. This might be Mexican inspired, or Tex Mex food. However let’s stop calling this type of food Mexican. Actual Mexican food is not at all like this. Calling it Mexican, It’s insulting the complexity and deliciousness that actual Mexican food is.Reply
- Becky Hardin says
I am sorry this isn’t categorized how you deem fit, but definitely give this recipe a try, you may like it even if it’s not categorized how you believe it should be.
Reply
- Fref says
Really? We have woke, politically correct people in the comment section of a recipe now? Seriously, get a life…Reply
- Deb says
Your comments are seriously unwarranted! Get over yourself already and stick to what these reviews are for. It’s suppose to be about whether or not you like the food not what culture or region or style of cooking it represents. This is a great recipe and tastes fantastic! It doesn’t change or hinder the flavors or complexity of Mexican cuisine in the slightest because someone doesn’t have the correct lingo for your liking. I’m so tired of everyone trying to turn every little thing in this world into something it’s not! Stop your complaining and just enjoy the food and share your experience of the cooking process and eating the meal. Anything else is pointless and as you put it insulting!Reply
- Ramon Flores says
I came across the recipe by accident. What a delicious unconstructed version of enchiladas. Omg !!! Comes together so easy and with so little time. Comfort , comfort … comfort. I added both red and green peppers to mine and yummy , yummy, delicious. You made me king of the night. Thank you , thank you !Reply
- Becky Hardin says
Thanks so much for stopping by and sharing, Ramon!
Reply
- GH says
Fast and easy. My family LOVED it!!!!Reply
- Becky Hardin says
SO happy to hear that!
Reply
- Donna Cusimano says
Thanks for posting so many delicious recipes! I have tried many of them and I appreciate them!
Reply
- Becky Hardin says
Why thank you for such a sweet comment, Donna!
Reply
- Alexis L says
My husband made this recipe tonight. He called it an enchilada chili, haha. I enjoyed it and the flavors. If I were to make it again, I would double the beans because it was a little runny. I would also use a salt-free taco seasoning. Other than that, I think others will enjoy too.Reply
- Becky Hardin says
Thanks for sharing, Alexis!
Reply
