Chicken Enchilada Skillet
Let’s be real: traditional enchiladas are amazing, but they can be a lot for a weeknight. This skillet version is my go-to when I’m craving that cozy, cheesy flavor without spending forever in the kitchen.
You just toss everything in one pan: cooked chicken, enchilada sauce, a little blended cottage cheese to make it creamy, tortilla strips for texture, and shredded cheese on top. It’s simple, customizable, and makes amazing leftovers. I love it as-is, but it’s also great scooped into lettuce cups, tucked in a tortilla, or over rice if you want to stretch it.
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Recipe Tips
Use pre-cooked chicken: Rotisserie or leftover shredded chicken makes this a true 20-minute meal.
Blend the cottage cheese: This gives the skillet a creamy texture without curds—just like sour cream but with more protein.
Don’t skip the broil (if you can): A quick 2–3 minutes under the broiler gives the cheese that bubbly, melty topping that feels like a real pan of enchiladas.
Cut tortillas into strips: This helps them soak up the sauce evenly and gives you that enchilada texture without any rolling.
Ingredient Swaps: No cottage cheese? ? Use Greek yogurt or sour cream for creaminess. No corn tortillas? ? Sub with tortilla chips for crunch, or skip them and serve over rice. Want more veggies? ? Stir in spinach, zucchini, or black beans. Need it spicier? ? Add diced jalapeño or a splash of hot sauce to the skillet.
Meal Prep Tips: Double the recipe and portion into containers for easy lunches or dinners throughout the week. It reheats really well in the microwave or on the stove—just add a splash of water if it thickens too much. Serve it differently each time: in lettuce wraps, over rice, tucked into a tortilla, or with avocado on top.
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
more recipes to try:
Chicken Enchilada Skillet
Ingredients
- 2 cups cooked shredded chicken
- 1 tbsp olive oil
- 1/2 onion diced
- 2 cloves garlic minced
- 1 cup canned black beans rinsed
- 1 1/2 cups enchilada sauce
- 1/2 cup Greek yogurt or cottage cheese
- 1/2 tsp cumin
- Salt + pepper to taste
- 3/4 cup 85g shredded Mexican blend cheese
- Optional: green onions jalapeños, avocado, or cilantro for topping
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté for 3–4 minutes until softened.
- Stir in the cooked shredded chicken, enchilada sauce, and blended cottage cheese. Mix until everything is evenly combined.
- Add tortilla strips and gently fold them into the mixture to soak up the sauce.
- Sprinkle cheese over the top. Cover with a lid until melted, or place under a broiler for 2–3 minutes for a bubbly golden finish.
- Top with chopped cilantro or green onions and serve hot.
