Smoky Chicken Enchilada Skillet Recipe
The Smoky Chicken Enchilada Skillet is an irresistible dinner that brings together the rich flavors of smoky spices, melty cheese, and tender chicken in one hearty skillet. This dish effortlessly combines smoky warmth and a comforting cheesy texture with a vibrant, homemade enchilada sauce that truly makes it a standout. Whether you’re craving a weeknight meal or something impressive for guests, the Smoky Chicken Enchilada Skillet will warm your heart and your taste buds with every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating this flavorful dish. Each component works harmoniously to build layers of taste and texture — from the silky enchilada sauce to the tender chicken, beans, and melty cheese that crown it.
- Olive oil: The base for your sauce, adding a smooth, rich texture and helping brown the flour for a roux.
- Flour: Key for thickening the sauce to perfect consistency without any lumps.
- Low-sodium chicken stock: Provides depth and moisture, balancing the smoky spices.
- Tomato sauce: The heart of the enchilada sauce, lending natural sweetness and vibrant color.
- Tomato paste: Concentrates flavor and adds richness to the sauce.
- Chili powder: Introduces warmth and subtle heat that defines the enchilada character.
- Cumin (two amounts): Earthy and warm, perfectly matched with smoky paprika to enhance the chicken’s flavor.
- Onion and garlic powders: Convenient spices delivering savory background notes.
- Smoked paprika (two amounts): The secret to the “smoky” element, infusing the dish with a deep, woodsy aroma.
- Cayenne pepper: Adds a tiny kick, balancing the rich flavors with heat.
- Salt and pepper: Essential for seasoning and bringing out all the other ingredients’ best qualities.
- Shredded chicken: Tender protein that soaks up the sauce and spices beautifully.
- Flour tortillas: Soft layers that cradle the filling and soak up every bit of sauce.
- Pinto beans: Offers hearty texture and lovely earthiness to the skillet.
- Corn: Adds bursts of sweetness and nice color contrast.
- Queso Chihuahua or white cheddar cheese: A gooey, melty topping that ties everything together delectably.
- Green onions: For a fresh, crunchy finish and slight bite.
- Jalapeno pepper: Adds just the right amount of heat and brightness when sliced thin.
- Fresh cilantro: Herbal freshness that brightens every forkful.
- Avocado: Creamy, cooling slices that balance the smoky spices perfectly.
How to Make Smoky Chicken Enchilada Skillet
Step 1: Prepare the Enchilada Sauce
Start by heating olive oil in a large, oven-safe skillet over medium heat. Whisk in the flour and cook until it turns a beautiful golden brown, about 2 minutes, to make a roux that thickens your sauce perfectly. Next, add chicken stock, tomato sauce, and tomato paste, then stir in all the dry spices — chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne, salt, and pepper. Bring your mixture to a simmer to meld the flavors, then reduce the heat and let it cook gently for 5 minutes. Before building your skillet, carefully pour out most of the sauce, leaving only a thin layer coating the pan’s bottom to infuse your tortillas with flavor from below.
Step 2: Season the Chicken Mixture
In a separate bowl, toss shredded chicken with cumin and smoked paprika for an extra punch of smoky flavor. Combine the seasoned chicken with the rinsed pinto beans and corn to create a vibrant filling that’s bursting with texture and heartiness. This mix will be the savory, satisfying core of your Smoky Chicken Enchilada Skillet.
Step 3: Layer the Skillet
Preheat your oven to 375°F. To start layering, take each flour tortilla and lightly coat both sides with the thin enchilada sauce you saved, using the back of a spoon—this step ensures every bite is moist and flavorful. Line your skillet with 4 or 5 tortillas, tucking them up the sides to build a cozy, edible dish. Then spoon in half of your chicken-bean-corn mixture, sprinkle generously with cheese, and drizzle some enchilada sauce on top.
Step 4: Add the Second Layer and Bake
Top the filling with the remaining tortillas, followed by the rest of your chicken and bean mix. Pour on all the remaining sauce to cover the tortillas completely, then crown the whole skillet with the rest of the grated cheese. Slide your skillet into the oven and bake for 25 minutes, until the cheese melts into a bubbly, golden masterpiece. This baking step melds flavors and textures beautifully, giving you that classic skillet cheesy goodness.
Step 5: Garnish and Serve
Once out of the oven, instantly brighten your Smoky Chicken Enchilada Skillet with thinly sliced jalapeno, fresh cilantro, green onions, and creamy avocado. These fresh toppings add layers of crunch, creaminess, and a cooling effect to balance the smoky, spicy richness below. Serve immediately for the best, piping-hot experience!
How to Serve Smoky Chicken Enchilada Skillet
Garnishes
The best way to dress up your Smoky Chicken Enchilada Skillet is with fresh, vibrant garnishes. I love piling on thin slices of jalapeno for that snappy heat, bright cilantro for herbal contrast, rings of scallions for crunch, and creamy avocado slices that make each bite silky smooth and cool. These toppings create a lovely textural play and balance the smoky, cheesy base, elevating every forkful.
Side Dishes
While this skillet is a full meal on its own, pairing it with a simple, crisp green salad dressed with lime vinaigrette adds a refreshing counterpoint. You might also try Mexican street corn salad or a dollop of sour cream on the side to add more creaminess and zest. For a heartier spread, consider serving with Spanish rice or warm, charred tortillas to scoop every last bit of goodness from your skillet.
Creative Ways to Present
For a laid-back family night, serve the Smoky Chicken Enchilada Skillet straight from the pan, letting everyone dig in family-style. If you want to impress guests, slice portions and plate with colorful garnishes artfully arranged, maybe alongside individual bowls of guacamole and pico de gallo. You could also turn leftovers into enchilada-stuffed quesadillas or even use the mixture as a topping for loaded nachos—so versatile and delightful!
Make Ahead and Storage
Storing Leftovers
Leftover Smoky Chicken Enchilada Skillet stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen even more overnight, making for scrumptious next-day meals. Just cover it well to prevent the tortillas from drying out, and enjoy reheated portions that taste almost like freshly made.
Freezing
This skillet also freezes well if you want to save some for later. After cooling completely, portion into freezer-safe containers or wrap tightly with foil and plastic wrap. It will keep in the freezer for up to 3 months. When you’re ready, thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm leftovers in the oven at 350°F until bubbly and heated through, about 15-20 minutes. You can also microwave individual servings, but be sure to cover loosely to retain moisture. Adding a sprinkle of fresh cheese or herbs after reheating brings the dish back to life with fresh flavor and melty texture.
FAQs
Can I use store-bought enchilada sauce instead of making my own?
Absolutely! While homemade enchilada sauce adds incredible depth and freshness, a good-quality store-bought sauce can save time and still yield delicious results in the Smoky Chicken Enchilada Skillet.
What type of chicken works best for this recipe?
Shredded cooked chicken, such as rotisserie, poached, or leftover roasted chicken, works wonderfully. This allows the chicken to soak up the smoky spices and sauce, making each bite flavorful and tender.
Can I substitute other types of beans or cheese?
Yes! Black beans or kidney beans make excellent substitutes for pinto beans. For cheese, Monterey Jack, pepper jack, or mozzarella will substitute nicely if you can’t find queso Chihuahua or white cheddar.
Is this recipe spicy?
The dish has a mild to moderate spice level thanks to the smoked paprika and a touch of cayenne, but you can adjust the heat by adding more jalapeno or chili powder if you prefer things spicier.
Can I make this recipe vegetarian?
Definitely! Simply omit the chicken and add extra beans, corn, and perhaps sautéed vegetables like bell peppers and zucchini for a hearty vegetarian version of the Smoky Chicken Enchilada Skillet.
Final Thoughts
If you’re looking for a meal that combines comfort, smoky depth, and melty cheese all in one skillet, you absolutely must try this Smoky Chicken Enchilada Skillet. It’s a dish that brings warmth to any table and invites you to savor every layered bite. Trust me, once you make it, it’ll quickly become a beloved favorite you’ll want to make again and again.
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Smoky Chicken Enchilada Skillet Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A comforting and flavorful Smoky Chicken Enchilada Skillet featuring tender shredded chicken, smoky enchilada sauce, pinto beans, corn, and melty queso cheese layered with tortillas and baked to bubbly perfection. This one-pan meal is easy to prepare and perfect for a cozy family dinner with bold Southwest-inspired flavors.
Ingredients
Enchilada Sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups low-sodium chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Chicken Mixture
- 1 1/2 cups shredded chicken
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1 15 oz can pinto beans, drained and rinsed
- 1/3 cup corn
Assembly & Toppings
- 8 4-inch flour tortillas
- 8 ounces queso Chihuahua or white cheddar cheese, freshly grated
- 2 green onions, thinly sliced
- 1 jalapeno pepper, thinly sliced
- 1 handful fresh cilantro (for topping)
- 1 avocado, thinly sliced (for topping)
Instructions
- Make the enchilada sauce: Heat a large 10- or 12-inch oven-safe skillet over medium heat and add the olive oil. Whisk in the flour and cook until golden brown, about 2 minutes. Add the chicken stock, tomato sauce, tomato paste, chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne pepper, salt, and pepper. Whisk until smooth and bring the mixture to a simmer. Reduce heat to low and simmer for 5 minutes to thicken. Transfer most of the sauce out of the skillet, leaving a thin layer on the bottom.
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled skillet.
- Prepare the chicken mixture: In a bowl, toss the shredded chicken with ground cumin and smoked paprika. Add the drained pinto beans and corn, mixing gently to combine evenly.
- Coat the tortillas: Lightly coat each flour tortilla with the prepared enchilada sauce on both sides, either by dipping briefly or spreading the sauce with the back of a spoon.
- Layer the skillet: Line the bottom and sides of the skillet with 4 to 5 sauce-coated tortillas. Spread half of the chicken and bean mixture evenly over the tortillas, then sprinkle a generous handful of grated cheese over the top. Spoon some enchilada sauce over the cheese layer.
- Add remaining layers: Place the remaining tortillas over the mixture, then top with the remaining chicken and beans. Pour the rest of the enchilada sauce over all the tortillas, ensuring full coverage. Sprinkle the remaining grated cheese evenly on top.
- Bake: Place the skillet in the oven and bake for 25 minutes or until the cheese is melted, golden, and bubbly.
- Garnish and serve: Remove from oven and top with sliced jalapeño, fresh cilantro, green onions, and sliced avocado. Serve immediately while hot and enjoy!
Notes
- For a spicier dish, leave the jalapeño seeds in or add extra cayenne powder to the sauce.
- You can substitute corn tortillas for flour tortillas for a gluten-free option.
- Use rotisserie chicken or leftover cooked chicken to save time.
- Queso Chihuahua can be substituted with Monterey Jack or mozzarella if unavailable.
- Make sure the skillet is oven-safe, like cast iron, to bake the dish directly in it.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet and Baking
- Cuisine: Mexican / Southwestern
Nutrition
- Serving Size: 1/4 of recipe (approximately 1.5 cups)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: smoky chicken enchilada skillet, enchilada skillet, chicken enchilada recipe, one pan enchilada, cheesy chicken skillet, Mexican skillet dinner
