Pioneer Woman Chicken Enchillada Skillet Dinner

Pioneer Woman chicken enchillada skillet dinner is an easy one-pan meal made with rotisserie chicken, black beans and corn tortillas, ready in 50 minutes. Try this cheesy weeknight chicken dinner for family night, game day or Cinco de Mayo, since it's a one-pan bake with no rolling.

Fold the quartered tortillas in gently once the pan is off the heat, because they soak up the enchilada sauce and soften into layers. Stir them hard over the burner and they turn to mush.

Cutting the corn tortillas into fourths means you skip rolling and filling, yet every forkful still tastes like a real enchilada. Baking the whole thing in a hot cast-iron skillet also gives the cheese a browned, bubbly top.

Pioneer Woman Chicken Enchillada Skillet Dinner

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

35

minutes

Cooking time

15

minutes

Calories

657

kcal

Chunks of corn tortilla soften in smoky enchilada sauce with shredded chicken and beans, while a blanket of cheddar-jack melts on top. Once it bakes and rests, the edges turn crisp and the center stays saucy.

Ingredients

• 2 tbsp. salted butter
  

• 3 garlic cloves, minced
  

• 2 plum tomatoes, diced
  

• 1/2 red onion, chopped
  

• 2 tsp. chili powder
  

• 1 1/2 tsp. ground cumin
  

• 3/4 tsp. kosher salt
  

• 1 (15-ounce) can black beans, drained and rinsed
  

• 1 (10-ounce) can red enchilada sauce
  

• 2 c. shredded rotisserie chicken
  

• 6 corn tortillas, cut into fourths
  

• 2 c. grated cheddar-jack cheese (about 8 ounces)
  

• Sour cream, chopped cilantro, sliced black olives and chopped avocado, for topping
  

• Lime wedges, for serving
  

Directions

• Start the base: Preheat the oven to 450°F, then melt 2 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat. Add 3 minced garlic cloves, 2 diced plum tomatoes and 1/2 chopped red onion.
• Season the vegetables: Stir in 2 teaspoons chili powder, 1 1/2 teaspoons ground cumin and 3/4 teaspoon kosher salt. Cook for 2 to 3 minutes, until the onion has softened.
• Add chicken and beans: Add 1 can black beans, drained and rinsed, 1 can red enchilada sauce and 2 cups shredded rotisserie chicken. Stir until everything is coated in the sauce.
• Fold in tortillas: Take the skillet off the heat, then gently fold in 6 corn tortillas cut into fourths. Top with 2 cups grated cheddar-jack cheese so it covers the whole surface.
• Bake the skillet: Transfer the skillet to the oven and bake for 12 to 15 minutes. It's ready when the cheese has fully melted and starts to bubble.
• Rest and top: Let the skillet cool for 10 minutes so the sauce thickens a bit. Then top with sour cream, chopped cilantro, sliced black olives and chopped avocado, and serve with lime wedges.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 4-sided box grater, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pan if I don't have cast iron?

Any 10-inch oven-safe skillet works, as long as the handle can take 450°F. If yours isn't oven-safe, cook the base on the stove and move it to a baking dish before adding the tortillas and cheese.

Can I swap the corn tortillas for flour tortillas?

Flour tortillas work in a pinch, though they turn softer and gummier in the sauce. Corn tortillas hold their shape better, which is why I'd stick with them if you can.

How do I store and reheat leftovers?

Cover the skillet or move the leftovers to an airtight container, and keep it in the fridge for 3 to 4 days. Reheat in a 350°F oven until hot, since the microwave makes the tortillas rubbery.

Can I make it vegetarian?

Skip the chicken and add a second can of beans or a cup of roasted corn instead. The enchilada sauce and cheese carry plenty of flavor, so the dish still tastes rich.

What's the most common mistake with this skillet?

Leaving out the 10-minute rest is the big one, because the sauce stays runny and the cheese slides off the tortillas. Waiting a few minutes lets everything set so you can scoop neat portions.