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Red skillet with ground chicken enchilada recipe topped with melted cheese and sliced avocado. A bowl of corn is served on the side.

Chicken Enchilada Skillet

Published on August 23, 2023 | By

It’s back-to-school, and we know what that means: busy nights, active kids, and being in search of easy & simple meals that allow your family to eat together. Look no further than this South of the Border favorite: Ground Chicken Enchilada Skillet. 

This Chicken Enchilada Skillet is as easy as it comes, where everything is cooked and on the table in moments. Ground chicken, Southwest flavors, veggies, beans, cheese, and enchilada sauce are all cooked in one pan. Pick and choose your favorite toppings, and be warned, there may or may not be leftovers for later in the week.

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Ingredients

  • 2 tablespoons olive oil
  • ½ white onion, diced
  • 1 teaspoon garlic, minced
  • 1 lb Isernio’s ground chicken
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon red chili flakes
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 medium zucchini, chopped
  • 1 large red bell pepper, diced
  • 1 can pinto or black beans, rinsed & drained
  • 4 regular-sized corn tortillas, cut into strips
  • 1 cup cheddar cheese, grated & divided
  • 1 15-oz jar of red enchilada sauce
  • .
  • Toppings:
  • Avocado, cilantro, sliced green onions

Instructions

  1. Heat olive oil in a large skillet over medium heat. Saute onions and garlic for a few minutes until just fragrant.
  2. Add the meat and season with chili powder, cumin, red chili flakes, paprika, salt & pepper. Sauté everything together, breaking it up with a wooden spoon until beginning to brown, about 5 minutes.
  3. Add veggies, beans, and enchilada sauce. Let the mixture simmer for 5-10 minutes.
  4. Add ¼ cup shredded cheese (reserving the rest until just before serving) and tortilla strips. Cover with a lid to cook over low heat for 10 minutes.
  5. Before serving, garnish with cilantro, green onion, sliced avocado, and remaining cheese.
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