Save to Pinterest There's something magical about the moment you realize dinner doesn't have to mean standing over a stove for hours. I discovered this skillet one Tuesday when I was juggling a work call and hungry kids, and I threw together what I had on hand—rotisserie chicken, tortillas, some sauce, and cheese. Twenty minutes later, everyone was quiet, actually eating, and I was finally off the phone. It became my secret weapon for those nights when ambition meets reality.
My neighbor popped over unannounced one evening just as I was pulling this out of the broiler, the cheese bubbly and golden. She asked what smelled so incredible, and I ended up ladling her a bowl straight from the skillet with extra cilantro and sour cream. We sat on the porch eating and laughing—no fancy plating, just real, warm comfort that somehow felt generous anyway.
Ingredients
- Shredded chicken: Rotisserie chicken saves time without sacrificing flavor; if you poach your own, you'll taste the difference but either way works beautifully.
- Bell pepper and onion: These build a flavor foundation that the rest of the dish hangs on—don't skip the sauté step.
- Enchilada sauce: Store-bought is fine and honest; I've made my own when I had tomatoes and pride, but a good jarred sauce is the whole point of this being quick.
- Black beans and corn: They add substance and sweetness without pretension.
- Corn tortillas: Cutting them into strips means they soften into the sauce rather than staying chewy, which changes everything about the texture.
- Mexican blend cheese: It melts smoother than single-ingredient cheeses and tastes more forgiving.
- Cumin and smoked paprika: These two spices do the heavy lifting; the paprika especially adds a warmth that makes people ask what your secret is.
Instructions
- Sauté the vegetables:
- Heat oil in your skillet and cook the onion and pepper until they soften and smell sweet—this usually takes about 3 to 4 minutes. Add the garlic at the end so it doesn't burn, just 1 minute more.
- Season and build:
- Sprinkle in the cumin, paprika, salt, and pepper, stirring so the spices coat everything and wake up the pan. Add your chicken, beans, and corn, tossing until they're all friends.
- Bring it together:
- Pour in the enchilada sauce and let it bubble gently, then fold in your tortilla strips until they're dressed in sauce and starting to soften.
- Melt the cheese:
- Sprinkle cheese evenly over the top, cover the skillet, and let it cook on low heat for about 5 minutes until the cheese is melted and gooey. If you want it golden and slightly crispy, pop the whole skillet under the broiler for 2 to 3 minutes instead.
- Rest and serve:
- Let it sit off the heat for 2 minutes so everything sets, then pile on whatever toppings call to you—cilantro, green onions, sour cream, avocado, lime.
Save to Pinterest My daughter asked me once why this meal made her happy, and I realized it's because everything is soft and melted together, nothing fighting for attention. It felt like she understood something true about food before I'd even said it out loud.
Why This Skillet Works for Weeknights
The genius of this dish is that it doesn't pretend to be something it's not. It's not trying to impress anyone—it's just trying to feed you well in the time you actually have. The one-pan method means cleanup is laughable compared to the payoff, and the flavors build in real time as you go, so you feel like you're cooking even when you're really just combining things that already exist.
Variations That Keep Things Interesting
Once you understand how this skillet works, you can drift in different directions. Turkey works beautifully if you have it on hand, and I've added sautéed mushrooms when I wanted to stretch the dish without chicken. The frame stays the same—the aromatics, the sauce, the cheese—but the filling becomes whatever makes sense that night.
The Finishing Touch
What you put on top matters more than you'd think. A squeeze of lime lifts the whole thing, cilantro adds brightness, and sour cream cools everything down just enough. These toppings aren't decoration—they're how you customize it to your mood.
- Fresh cilantro and sliced green onions add a sharp, green contrast to the warm, melted interior.
- A dollop of sour cream cools down the spices and adds richness without heaviness.
- Avocado and lime wedges make it feel intentional, like you had a plan.
Save to Pinterest This skillet is proof that the best meals aren't the ones that take all day—they're the ones that show up when you need them and taste like someone cared. Make it, feed people, watch how fast it disappears.
Recipe Questions
- → Can I make this dish gluten-free?
Yes, use certified gluten-free enchilada sauce and corn tortillas to ensure the dish is gluten-free.
- → What can I substitute for chicken?
Cooked turkey works well, or omit meat entirely and add extra beans or sautéed mushrooms for a vegetarian twist.
- → How do I get the cheese perfectly melted?
Cover the skillet and cook on low until cheese melts, or broil for 2–3 minutes until bubbly and golden.
- → What sides complement this skillet?
A crisp Mexican lager or a light-bodied red wine pairs beautifully with the smoky and savory flavors.
- → Can I prepare this ahead of time?
Yes, prepare the base and refrigerate; reheat gently before adding cheese and broiling to finish.