EASY Chicken Enchilada Skillet
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A quick and easy chicken enchilada skillet made with shredded chicken, pinto beans, salsa, and sour cream, topped with melted cheese. No rolling required, perfect for a weeknight dinner.
Ingredients
- 2 tbsp high-heat oil, such as canola or safflower
- 1 small yellow onion chopped
- 3 medium cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 2 cup shredded cooked chicken
- 1 can pinto beans drained and rinsed
- Kosher salt and freshly ground black pepper
- 1 mild to spicy red salsa
- 1 cup chicken broth or water
- 1/2 cup sour cream
- 3 tbsp fresh cilantro chopped
- 6 corn tortillas cut into eighths
- 1 cup shredded Mexican blend cheese
- Lime wedges
Nutrition (per serving, estimated)
Estimated based off 13 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 660 mg
- Iron: 5.64 mg
- Magnesium: 177 mg
- Phosphorus: 811 mg
- Potassium: 1476 mg
- Zinc: 4.66 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp high-heat oil, such as canola or safflower
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 2 cup shredded cooked chicken
- Kosher salt and freshly ground black pepper
- 1 mild to spicy red salsa
- 1 cup chicken broth or water
- 1/2 cup sour cream
- 1 cup shredded Mexican blend cheese
- Lime wedges
Prepare
- Chop 1 small yellow onion
- Mince 3 medium cloves garlic
- 1 can pinto beans, drained and rinsed
- Chop 3 tbsp fresh cilantro
- 6 corn tortillas, cut into eighths
Let's Cook
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Step 1.
Heat 2 tablespoons of high-heat oil (such as canola or safflower) in a 10-inch skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes, stirring occasionally.
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Step 2.
Stir in the minced garlic, ground cumin, ground coriander, and dried oregano. Cook until fragrant, about 1 minute, stirring constantly.
-
Step 3.
Add the shredded cooked chicken and drained, rinsed pinto beans. Season with salt and freshly ground black pepper to taste. Stir to combine.
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Step 4.
Pour in the salsa and chicken broth (or water). Bring to a simmer, then reduce heat to maintain a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the chicken is warmed through and flavors meld.
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Step 5.
Fold in the sour cream and chopped fresh cilantro until well incorporated. Carefully stir in the tortilla pieces, a handful at a time, ensuring they are coated with the sauce and submerged. Sprinkle the shredded Mexican blend cheese evenly over the top.
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Step 6.
Preheat the broiler to high heat with the rack positioned 6 inches from the heating element.
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Step 7.
Transfer the skillet to the oven and broil until the cheese is melted and bubbling, 3 to 4 minutes. Serve immediately with lime wedges for squeezing.