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Cheesy Chicken Enchilada Skillet

This cheesy chicken enchilada skillet is a great recipe if you don't have a lot of time. You can have dinner on the table in under an hour. This is officially my go-to recipe when no one else in the house feels like cooking.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican
Servings 4 servings


  • 1 lb ground chicken, or turkey
  • 1 15oz can black beans drained, and rinsed
  • 8oz block Monterey jack cheese shredded

Enchilada Sauce

  • 1 tsp chili powder
  • 2 tsp paprika
  • 2 tsp corn starch
  • 2 tsp salt
  • 1 tsp sugar
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/4 tsp cayenne pepper
  • 1 1/2 cups water
  • 1 8oz can tomato sauce


  • Combine all dry enchilada sauce ingredients in a small bowl. Set aside.
  • Heat oven to 400° and while that warms up, add chicken to cast iron pan (or any pan that's oven safe) and brown meat 7 - 10 minutes, stirring occasionally.
  • Add beans to pan and cook an additional 2 - 3 minutes until warmed through. Add water, tomato sauce, and enchilada spices. Stir to combine. Cook, stirring frequently, until sauce is thickened, 15 - 20 minutes.
  • Add shredded cheese on top and cook in the oven for 5 minutes to melt the cheese. Serve over rice (I used Jasmine rice!)
Keyword easy dinner, enchiladas, less than 60 minutes, quick recipe, sauce, weeknight dinner, weeknight recipe