Save There's something about a skillet that sizzles on the stovetop—that sound alone makes me feel like dinner's already half done. One particularly hectic Tuesday, I threw together whatever I had: leftover rotisserie chicken, some tortillas, and a can of enchilada sauce, and what emerged was this glorious one-pan meal that somehow tasted like I'd been cooking all afternoon. My family asked for seconds before I'd even finished plating, and I realized I'd stumbled onto something that would become a weeknight staple.
I made this for a potluck once, and someone actually asked if I'd picked it up from a restaurant—not because it tasted fancy, but because it tasted thoughtful and complete. There's honest comfort in a dish that brings people together without any fuss, and watching folks dig in reminded me that the best food doesn't need to be complicated.
Ingredients
- Cooked, shredded chicken: Two cups—use a rotisserie bird if you're short on time, or poach your own if you prefer control over the seasoning and texture.
- Onion and bell pepper: The foundation of flavor; finely chopped onion and diced bell pepper build a savory base that softens into sweetness as they cook.
- Garlic: Just two cloves, minced fine so they distribute evenly and perfume the whole skillet.
- Red enchilada sauce: One and a half cups—store-bought works beautifully, though homemade brings a fresher brightness if you have time.
- Black beans and corn: Together they add texture, nutrition, and little pockets of flavor that make each bite interesting.
- Corn tortillas: Six small ones, cut into strips; they'll soften in the sauce and create a tender, almost casserole-like texture.
- Mexican blend cheese: One and a half cups shredded—it melts into silky threads that bind everything together.
- Cumin, smoked paprika, salt, and pepper: These seasonings echo the flavors in the sauce while adding warmth and depth that prevents the dish from tasting one-note.
Instructions
- Build your flavor base:
- Heat your skillet over medium heat, add a splash of oil, then sauté the onion and bell pepper until they soften and turn golden at the edges—about 3 to 4 minutes. You'll smell the sweetness release, and that's your signal they're ready. Stir in the minced garlic and let it toast for just one more minute until fragrant.
- Season the mix:
- Sprinkle the cumin, smoked paprika, salt, and pepper over the vegetables and stir gently so every piece gets coated. This step is quick but crucial—the spices bloom slightly as they hit the warm skillet, releasing their full flavor.
- Combine your proteins and vegetables:
- Add the shredded chicken, drained black beans, and corn kernels, tossing everything together until evenly distributed. The mixture should look colorful and full of promise.
- Add the sauce and simmer:
- Pour in the enchilada sauce and bring the skillet to a gentle simmer, stirring occasionally. Let it bubble softly for just a minute so all the flavors begin to meld.
- Fold in the tortilla strips:
- Add the tortilla strips and fold them in gently until they're completely coated with sauce. They'll soften as they sit, absorbing all that savory liquid and becoming pillowy and tender.
- Top with cheese and finish:
- Sprinkle the shredded cheese evenly over the skillet, then cover and cook on low heat for about 5 minutes until the cheese melts into creamy ribbons. If you prefer a more golden, bubbly top, pop the uncovered skillet under the broiler for 2 to 3 minutes instead—watch it carefully so it doesn't brown too quickly.
- Rest and serve:
- Remove the skillet from heat and let it rest for 2 minutes; this helps everything set slightly and makes serving cleaner. Garnish with cilantro, green onions, sour cream, avocado, or lime wedges, depending on what you have and what sounds good.
Save I once served this to a friend who said she'd never been much of a Mexican food person, and she came back for thirds. That's when I understood it isn't about technique or fancy ingredients—it's about creating something warm that tastes like someone cared enough to cook it.
Making It Your Own
The beauty of a skillet like this is how forgiving it is. Swap the chicken for shredded turkey if that's what you have, or leave it out entirely and add extra beans or sautéed mushrooms for vegetarian depth. Some nights I use a combination of cheeses—a little sharp cheddar mixed with the milder Mexican blend—because I'm in the mood for extra flavor. The dish adapts to what's in your kitchen and what your palate craves that night.
Timing and Temperature
The key to this dish coming together in 30 minutes is keeping your heat moderate and not overthinking it. Medium heat is your friend—too high and your vegetables scorch before they soften; too low and you're waiting around wondering if anything's happening. The cheese-melting step is where impatience lives; let it do its thing on low, or use the broiler but stay nearby because the line between melty and overdone is shorter than you'd think.
Serving and Pairings
This skillet is already a complete meal, but it pairs beautifully with a simple side salad with lime vinaigrette, or warm flour tortillas on the side for those who want to scoop up extra sauce. For drinks, a crisp Mexican lager cuts through the richness, or if you're leaning toward wine, a light-bodied red with good acidity works just as well.
- Serve straight from the skillet if you're eating casually; it keeps everything warm and looks impressively homemade.
- If making this for guests, transfer to a serving dish so the skillet goes back into the kitchen for cleanup.
- Leftovers reheat beautifully in a 350°F oven for about 10 minutes, though I'll admit they rarely make it to the next day.
Save This skillet has become the recipe I reach for when life gets busy but I still want to feed people something that tastes like love. It's proof that the simplest meals, made with care, are often the ones people remember.
Your Questions Answered
- → Can I make this dish gluten-free?
Yes, use gluten-free enchilada sauce and corn tortillas certified gluten-free to keep the meal gluten-free.
- → What can I substitute for chicken?
Cooked turkey, extra black beans, or sautéed mushrooms work well as alternatives to chicken for a vegetarian option.
- → How do I achieve melted cheese topping?
Cover the skillet and cook on low heat until cheese melts or place under a broiler for 2–3 minutes until bubbly and golden.
- → What type of skillet is best for this dish?
A large oven-safe skillet is ideal to allow broiling and even cooking of the ingredients and cheese topping.
- → What toppings complement this dish?
Chopped cilantro, sliced green onions, diced avocado, sour cream, and lime wedges add fresh flavors and texture.