Side view of skillet enchiladas with a spoon taking a scoop out

Skillet Enchiladas

Simplify dinner with this easy enchilada skillet recipe

Recipe By: Madeline
Prep: 5 minutesCook: 30 minutesTotal: 35 minutes
Servings: 4 servings 1x


  • 2 boneless skinless chicken breasts
  • 4 small corn tortillas
  • 1 tbsp oil
  • ½ white onion diced
  • 1 (4oz) can of diced green chiles
  • Salt and pepper
  • 1 (15oz) can of black beans
  • 1 (12oz) bottle red enchilada sauce
  • 1.5 cups shredded Mexican cheese


  1. Preheat oven to 350F.
  2. Place chicken breasts in a sauce pan and fill with water. Bring the pot to a boil, reduce to a simmer and cover the pot. Simmer for 14 minutes, remove the chicken breasts from the pot and allow to cool. When it has cooled slightly, shred the chicken with 2 forks.
  3. Slice the corn tortillas into strips and then cut each strip in half. Set aside. Drain and rinse black beans. 
  4. Heat oil in a large oven safe skillet over medium heat and saute the onion and green chiles in the oil until the onions are soft about 3-4 minutes. Season with salt and pepper.
  5. Add the black beans, shredded chicken and enchilada sauce to the skillet and toss to combine. Simmer for 5 minutes.
  6. Turn off the heat and mix the cut up tortillas into the skillet and top with the shredded cheese.
  7. Place in the oven and bake at 350F for 5-8 minutes or until the cheese is melted and bubbling.


  • If you use all corn tortillas, this recipe is gluten free just be sure to check the ingredients in your enchilada sauce
  • You can use a green enchilada sauce or mole in place of the red enchilada sauce
  • To make this recipe dairy free, use a dairy free cheese in place of the shredded cheese
  • You can use kidney or pinto beans in place of the black beans
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.