Ground Chicken Enchilada Skillet

Cheesy ground chicken enchilada skillet is the ultimate one-pan dinner that combines convenience, flavor, and affordability in just 30 minutes.

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This recipe was photographed and updated 11/2024.

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Shopping list:

• olive oil
• onion
• bell pepper
• ground chicken
• seasoned salt
• crushed red pepper
• garlic
• canned black beans
• red enchilada sauce
• corn tortillas
• shredded cheddar cheese
• cilantro, diced tomatoes, diced red onion and shredded cheese for garnish, optional

Perfect for busy weeknights, this One Pan Ground Chicken Enchiladas takes all the goodness of classic enchiladas and turns it into a quick and easy skillet meal that the whole family will love. The lean ground chicken is sautéed with onions, garlic, and bell peppers, giving it that classic enchilada taste, without the hassle of rolling tortillas.

Once the chicken is cooked through, a simple combination of enchilada sauce, black beans and corn tortillas are added, allowing the flavors to meld together. A generous amount of freshly shredded cheese is then sprinkled on top, melting into a gooey, golden layer that adds that signature cheesy finish. This skillet is not only a hit with kids, but it's also super customizable.

What makes this dish especially appealing is its affordability. With ground chicken as the base, it’s a budget-friendly alternative to beef, without sacrificing flavor. Plus, since it’s all cooked in one pan, cleanup is a breeze, making it a win for busy parents or anyone looking to cut down on kitchen time.

Serve it with a side of rice or salad, and you’ve got a meal that’s as simple as it is satisfying. This simple enchilada skillet is sure to become a staple in your dinner rotation!

If you're looking for more 30 minute meal ideas, try my Chicken Fried Rice, Oven Baked Tacos or Sloppy Tots!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Try using ground beef, pork or turkey instead of ground chicken. This would also be great with any canned beans or any shredded cheese. You could also add some diced jalapeno.

• Refrigerate leftovers in an airtight container for up to three days.

• I recommend using freshly shredded cheese instead of store bought for better melting and taste.

Our favorite kitchen equipment and supplies used with this recipe:

• Cambom Rotary Cheese Grater
• Heat Resistant Nylon Meat and Potato Masher
• Epicurean Kitchen Series Cutting Board
• T-fal ProGrade Nonstick Jumbo Cooker

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

5 Min

Cook time

25 Min

Total time

30 Min

Ground Chicken Enchilada Skillet

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1/2 cup bell pepper, diced
• 1 pound ground chicken
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon crushed red pepper
• 3 cloves garlic, minced
• 1 - 15 ounce can black beans, rinsed and drained
• 1 - 10 ounce can red enchilada sauce
• 5 corn tortillas, halved and sliced into thin strips
• 1 cup shredded cheddar cheese
• cilantro, diced tomatoes, diced red onion and shredded cheese for garnish, optional

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and bell pepper, saute for about 5 minutes.
3. Increase the heat to medium high, then add the ground chicken, seasoned salt, crushed red pepper and garlic. Cook and crumble the ground chicken until no longer pink.
4. Reduce the heat to low, add the black beans and enchilada sauce. Stir well, then cover and simmer for 10 minutes.
5. Add the tortilla strips. stir well, top with cheese then cover and simmer for another 5-10 minutes or until cheese is melted.
6. Serve and garnish, if desired.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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