⏱️ Prep Time: 10 minutes • 🍳 Cook Time: 25 minutes

This cheesy enchilada skillet is everything I want in a weeknight dinner: hearty, a little spicy, and unapologetically cheesy—with zero fuss and only one pan to clean. Ground chicken keeps things light but flavorful, and it all comes together in a bubbling skillet of enchilada sauce, veggies, beans, and melty cheese. It’s the kind of dish that disappears fast… especially when served with tortilla chips.

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*Weeknight comfort food with bold flavor and minimal cleanup.*

The inspiration for this one came from a serious craving for enchiladas—but no energy to roll them. Enter: the skillet version. You get all the classic flavors (enchilada sauce, seasoned meat, gooey cheese), but without the layering or baking stress. It’s quick, deeply satisfying, and ultra customizable depending on what you’ve got in the fridge.

I love using ground chicken here because it soaks up the spices like a pro, but you could totally sub in turkey, beef, or a plant-based crumble. Black beans add body, corn brings sweetness, and the enchilada sauce ties it all together with smoky, saucy goodness. Once it’s all bubbling, a layer of melty cheese seals the deal.

You can eat it straight from the skillet with chips (trust me), scoop it into tortillas for tacos or burritos, or serve it over rice for a more filling meal. Leftovers reheat like a dream, and if you’re into meal prepping, this one’s a total win.

🍽️ Servings: 4 • 🔥 Calories/Serving: 450

Ingredients

1 tbsp olive oil
1 lb ground chicken
½ small onion, diced
2 cloves garlic, minced
1½ tsp chili powder
1 tsp cumin
½ tsp smoked paprika
½ tsp salt
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn (or canned, drained)
1 (10 oz) can red enchilada sauce
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
2 tbsp chopped cilantro (optional)
Sliced green onions and sour cream, for topping

Steps

Step 1

Heat olive oil in a large oven-safe skillet over medium heat. Add the onion and cook until softened, about 3 minutes.

Step 2

Add garlic and cook for 30 seconds, then add ground chicken. Cook until browned and fully cooked, breaking it up with a spatula, about 5–6 minutes.

Step 3

Stir in chili powder, cumin, smoked paprika, and salt. Cook for 1 minute to toast the spices.

Step 4

Add black beans, corn, and enchilada sauce. Stir to combine and simmer for 3–5 minutes until heated through and slightly thickened.

Step 5

Sprinkle cheese evenly over the top. Cover the skillet with a lid or foil and cook on low heat for 2–3 minutes, or until cheese is melted.

Step 6

Top with cilantro, green onions, and a dollop of sour cream if desired. Serve hot with chips, tortillas, or over rice.

Make it your own!

🐄 Use ground beef or turkey
Sub in your favorite ground meat—it’s all delicious here.
🌶️ Spice it up
Add diced jalapeños or hot sauce to the skillet for more heat.
🧀 Mix up the cheese
Pepper jack, queso fresco, or a Tex-Mex blend all work great.
🌿 Make it vegetarian
Swap the meat for extra beans, lentils, or crumbled tofu.