Easy One Skillet Chicken Enchilada Bake
This chicken enchilada bake is full of flavor! And you make it in a single cast iron skillet or Dutch oven. No big mess to clean up after dinner! It’s a win-win!
Who doesn’t love enchiladas? But, sometimes we just don’t have time to throw together traditional enchiladas. This recipe is quick and has all of the flavor of enchiladas without having to spend the time to roll and assemble each enchilada.
Simple yet delicious ingredients
You’ll need shredded chicken. Rotisserie chicken is delicious in this enchilada bake, but if you don’t have one, you can make this spice blend to season your chicken before cooking to mimic the flavor of a rotisserie chicken. Of course, just plain old chicken breast is fine too.
Of course you’ll need enchilada sauce! It is incredibly easy to make your own, but it is just fine to use jarred enchilada sauce. If you’re feeling adventurous, here is my enchilada sauce recipe.
How to make an enchilada bake
Preheat oven to 475 degrees Fahrenheit. Next you’ll want to cut your tortillas into little strips or triangles. Then you’ll chop up an onion and saute it in a little bit of oil in a cast iron skillet. Saute until translucent then add the garlic, cumin and salt. Stir until fragrant. Pour in enchilada sauce, sour cream and water and stir well. Next you’ll want to fold in shredded chicken, tortillas and beans until thoroughly coated. Sprinkle with cheese and place in preheated oven. Bake for 5-8 minutes, until bubbly. The cheese should be melted. Carefully remove from oven and let sit for 10 minutes. Serve and top with desired toppings.
Delicious toppings
These toppings are completely optional, but just add a little punch of flavor and color.
- fresh cilantro
- avocado
- jalapeno
- chives
- sour cream
- extra cheese
- crushed tortilla chips
You really can’t go wrong with any of these toppings! This meal is just so delicious and pretty quick to put together. We love serving it over rice or quinoa. You can also use it as a dip and eat with tortilla chips.
Enjoy!
Easy One Skillet Chicken Enchilada Bake
This skillet chicken enchilada casserole is the perfect deconstructed version of chicken enchiladas!
Ingredients
- 1 tablespoon of oil
- 1 medium onion chopped
- 3 garlic cloves finely chopped (or 3 teaspoons of minced garlic, jarred)
- 2 teaspoons of ground cumin
- 2 teaspoons of salt
- 2 cups of homemade enchilada sauce or 1 can (16 oz)
- 1/2 cup of sour cream & more for serving
- `1/4 cup of water
- 8 corn or flour tortillas
- 8 cups of shredded chicken (rotisserie chicken tastes great!)
- 1 can of black beans, drained & rinsed
- 1 cup of shredded cheese blend like Mexican style or fiesta blend
- optional toppings: cilantro, sour cream, avocado, jalapeños
Instructions
- Preheat oven to 475 degrees Fahrenheit.
- Cut tortillas into small triangles.
- Heat large cast iron skillet over medium heat with oil.
- Add onion and cook until translucent.
- Add garlic and stir until fragrant.
- Toss in cumin and salt.
- Pour in enchilada sauce, sour cream and water and stir well.
- Fold in shredded chicken, tortillas and beans until thoroughly coated.
- Sprinkle with cheese and place in preheated oven.
- Bake for 5-8 minutes, until bubbly. The cheese should also be melted.
- Carefully remove from oven and let sit for 10 minutes.
- Serve and top with desired toppings.
Notes
If you do not have a large enough iron skillet or do not want to have to turn on your oven, this can also be made in a Dutch oven over the stove. Once everything is added, just cook on medium heat with the lid on for a few minutes to melt the cheese.
We like to serve this over rice. It helps stretch it a little further. You could also serve with tortilla chips.
