First: preheat your oven to 350°F and set up your workspace. Heat 2 tablespoons of extra-virgin olive oil in a large ovenproof skillet over medium heat. Add 1 small diced yellow onion and cook until it’s soft and see-through, about 5 minutes. This base sets the stage for the rest of the flavors.

Next: mix in 4 cups of shredded cooked chicken, 1 tablespoon of taco seasoning, 1 (4-ounce) can of diced green chilies, and 1 (19-ounce) can of red enchilada sauce. Stir everything together to combine those savory elements. Then, throw in 8 corn tortillas cut into strips, crank up the heat to high, and bring it to a boil.

Simmer and Bake Steps: Reduce the heat and let it simmer, stirring often, until the tortillas soften up, which takes about 2 minutes. Make sure to separate the strips so they don’t stick. Once that’s done, take the skillet off the heat and top it with 2 cups of shredded Mexican blend cheese.

Simmer and Bake Steps: Bake it in the oven until the cheese melts and the sauce bubbles, around 25 minutes. For the finishing touch, add fresh cilantro leaves and sour cream if you like. This step-by-step process makes the easy chicken enchilada skillet recipe straightforward for anyone, even if you’re new to cooking.

First Step: Prepare your mise en place measure spices, dice 1 medium onion, mince 2 garlic cloves, dice 1 red bell pepper, and cut 8 tortillas into strips. Shred 1 lb cooked chicken or cube raw chicken for searing. Preheat oven to 400°F (200°C) if finishing under the broiler. For vegetarian or vegan versions, press and cube 14 oz firm tofu or drain and rinse 2 cans of chickpeas.

Second Step: Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Season raw chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper and sear 3 4 minutes per side until golden; for cooked rotisserie chicken skip searing. For a vegan option, sauté tofu cubes until browned and slightly crisp, about 6 8 minutes.

Third Step: Add diced onion and bell pepper to the skillet and cook 4 6 minutes until softened. Stir in minced garlic and cook 30 60 seconds until fragrant. This builds the flavor base for the chicken enchilada skillet swap in thinly sliced zucchini or mushrooms to increase vegetables or reduce onions for milder taste.

Fourth Step: Stir in the spice mix 1 teaspoon chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika and cook 30 seconds to bloom the spices. Pour in 1 cup low-sodium chicken broth and 10 oz enchilada sauce, scraping any browned bits from the pan. Let simmer 3 5 minutes so the sauce reduces slightly.

Fifth Step: Add shredded or seared chicken, 1 can drained black beans, and 1 cup corn to the skillet; stir to combine. Taste and adjust seasoning with salt, pepper, or a squeeze of lime. For low-sodium diets, choose low-sodium broth and canned goods labeled no salt added.

Sixth Step: Nestle tortilla strips into the saucy mixture so they absorb liquid this creates the layered, soft-enchilada texture. Use corn tortillas for a gluten-free skillet enchilada or low-carb tortillas for fewer carbs. Press gently with a spatula so tortillas soak evenly, about 1 2 minutes.

Seventh Step: Sprinkle 1 1/2 cups shredded cheese evenly over the top; for dairy-free recipes use 1 1/2 cups shredded vegan cheese or omit and top with avocado slices for creaminess. Transfer the ovenproof skillet to the preheated oven and bake 10 12 minutes at 400°F (200°C) until the filling bubbles.

Eighth Step: For a browned finish, switch to broil for 1 2 minutes, watching closely to prevent burning. This quick broil gives the chicken enchilada skillet a toasty, melted crust. If your skillet is stovetop-only, melt the cheese under a tight-fitting lid on low heat for 3 5 minutes instead.

Ninth Step: Remove the skillet from the oven and let rest 5 minutes; this helps the sauce thicken and makes serving cleaner. Garnish with chopped cilantro, a squeeze of lime, diced avocado, and a dollop of sour cream or Greek yogurt. For vegan versions, use cilantro and lime with plant-based yogurt.

Final Step: Serve family-style straight from the skillet with extra tortillas, rice, or a simple green salad. Store leftovers in airtight containers once cooled (see storage section). To reheat, warm a single portion in a skillet over medium-low heat with a splash of broth until hot, or microwave for 1 2 minutes. This method keeps the chicken enchilada skillet moist and flavorful. If using raw chicken breasts, ensure internal temperature reaches 165°F (74°C) by using a thermometer before shredding; rest cooked meat 5 10 minutes to retain juices. For faster weeknight prep, use pre-cooked rotisserie chicken or leftover turkey. A heavy cast-iron skillet distributes heat evenly; if using a thin pan, reduce oven time slightly and check bubbling. To intensify flavor, stir a tablespoon of tomato paste into the sauce during simmering or add a splash of beer or chipotle in adobo for smoky heat.