Published 9/30/2023 One-pot meals are our jam, especially one-pot meals in a skillet. Our Mexican enchilada skillet and lemon chicken skillet are two of our favorites and this recipe was created with those as our inspiration. Our goal in developing this recipe was to make a quick meal that wasn’t lacking in flavor and we’ve done it!
What You Need for Chicken Enchilada Skillet
Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe. A large skillet: you need a large skillet, it’s in the name! We suggest using a large and deep skillet that has a cover. A deeper skillet makes it easier to mix without making a mess. Rotisserie chicken: keep things easy by using shredded, store-bought rotisserie chicken. You can also use any cooked shredded chicken you find at the grocery store. Enchilada sauce: our favorite store-bought enchilada sauce is Frontera brand, but any brand will do.
Substitutions + Variations
Protein: Swap chicken for ground turkey or beef for a different twist. Veggies: Feel free to add bell peppers, zucchini, or other veggies of your choice. Tortilla: Corn tortillas can be replaced with flour ones if preferred.
Deep Skillet
Storage Recommendations
Transfer any leftovers to an airtight container and refrigerate for up to 3 days. When reheating, do so over low heat, adding a splash of water or broth to retain moisture.
Can I freeze this skillet?
Cook the skillet as directed. Hold on adding the cheese and then let it cool completely. Then, transfer the skillet to a freezer-safe container and freeze it for up to 3 months.
How to Serve this Skillet
Drizzle with sour cream or a dollop of guacamole for extra creaminess or serve alongside a street corn salad with tortilla chips for crunch. One-Pot Series We highly suggest pairing with a cold lager or a zesty margarita to complete the meal.
