Mexican food is one of my favorite things, enchiladas are high on that list too. And even though they are pretty simple, a skillet is even easier to assemble. No rolling and stuffing. Just layer it up, place it in the oven, and you’ve got one pan baked chicken enchilada skillet. Shredded chicken, plenty of cheese, black beans, flour tortillas (or corn if you prefer), and green sauce make this an absolutely perfect and delicious easy meal.
I like to meal prep some baked chicken breasts on Sundays for easy meals throughout the week. This one pan baked chicken enchilada skillet is one of those meals. All that’s left to do is shred the chicken and layer up the enchiladas in a large oven-safe skillet. I like to use a green enchilada sauce which makes this so much easier and faster. The Siete is my favorite. Also, the carb savvy tortillas from Trader Joe’s are a go-to for this order. Quick tip, warm them in the oven as it’s preheating. Just for a few minutes. But it will make them a little less doughy as the skillet cooks. You can also use corn tortillas if you prefer, I just love flour tortillas.
Layers of tortillas, chicken, black beans, cheese and green enchilada sauce nestled in a warm skillet make this not only absolutely delicious, but it’s quick and easy comfort food to the max!
Ingredients for the One Pan Baked Chicken Enchilada Skillet
- Shredded chicken – I like to bake chicken breasts ahead of time for easier prep
- 1 jar enchilada sauce – I love this one from Siete
- Tortillas – I like using either Siete or the carb savvy from Trader Joe’s
- 1 can black beans
- Shredded cheese
- 1/2 cup plain yogurt – thick greek yogurt works best
How to make One Pan Baked Chicken Enchilada Skillet
- Preheat the oven to 350.
- Shred 2 large chicken breasts, roughly 2 heaping cups
- Mix the chicken, yogurt, and black beans with half the sauce.
- Assemble the skillet by spreading the remaining sauce, tortillas, then half the chicken mixture. Layer the more tortillas, the rest of the chicken mixture, then cheese.
- Bake to perfection!
Why we love this recipe…
- This recipe has lots of protein thanks to chicken and black beans.
- If you bake the chicken ahead of time (or use a rotisserie chicken) this recipe is super quick to assemble.
- Thanks to a good enchilada sauce, the recipe only requires a few ingredients but has lots of flavor.
- This is easy to bake ahead of time then reheat when ready. Leftovers seem to only get better too!
More recipes you will like…
Tips for the One Pan Baked Enchilada Skillet
- Bake your chicken ahead of time for easy meals like this one. Otherwise you can buy a rotisserie chicken to make it quicker.
- I like using carb savvy tortillas from Trader Joe’s but whatever kind you like works. Even Corn. With flour tortillas, I do recommend warming in the oven for several minutes to get them more pliable and less doughy.
- If you want to get a jump on meal prep, this can be made and baked ahead of time. Just reheat at 325 F for 15-20 minutes.
Ingredients
Method
- Preheat oven to 350.
- In a medium bowl, stir together the chicken, yogurt, and half the enchilada sauce.
- Take 4 tortillas to start. Cut them either in half or quarters so they are easier to place in the pan. *See notes below
- To assemble the enchiladas, layer the remainder of the enchilada sauce. Then layer tortilla pieces to cover one layer. I end up using about 2. Then layer half the chicken mixture. Layer more tortillas to cover chicken layer. Add the remainder of the chicken over that. Spread. Then top with cheese. You can add more or less to your preferece.g
- Bake for 20 minutes until cheese is melted and bubbly. I like to top with guacamole. Enjoy!
Notes
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