Save My weeknight breakthrough came the night I threw together whatever was in my fridge—rotisserie chicken, tortillas, canned beans—and didn't want to fuss with layers in a baking dish. That one-skillet dinner changed how I think about comfort food. No assembly line required, just heat, stir, and watch the cheese bubble into golden perfection right there in front of you.
I made this for my neighbor who mentioned she was too tired to cook, and watching her face light up when she tasted it reminded me why simple, honest food matters. She had seconds and asked for the recipe on a napkin before she left.
Ingredients
- Cooked shredded chicken: Rotisserie works beautifully and saves you time; if you poach your own, shred it while it's still slightly warm so it pulls apart easier.
- Onion and bell pepper: The softer they get, the more they melt into the sauce, so don't worry about precise dicing.
- Garlic: Fresh minced garlic blooms when it hits the hot pan with those spices.
- Red enchilada sauce: Use store-bought without apology, or make your own if you have 15 minutes; either way, it's the backbone of flavor here.
- Black beans and corn: Canned is perfectly fine; just rinse the beans so you're not adding extra sodium.
- Corn tortillas cut into strips: They soften in the sauce rather than staying rigid, which is exactly what you want for this skillet method.
- Mexican blend cheese: Shredded from a block melts smoother than pre-shredded, but either works in a pinch.
- Cumin and smoked paprika: These two spices do the heavy lifting; don't skip them.
Instructions
- Build your base:
- Heat oil in your skillet and let the onion and pepper soften slowly, listening for that quiet sizzle. Add garlic and cook just until fragrant—a minute is all it needs.
- Toast the spices:
- Sprinkle cumin, paprika, salt, and pepper into the hot pan and stir for about 30 seconds so they wake up and coat everything.
- Combine the filling:
- Dump in your chicken, beans, and corn, stirring gently until everything is kissed with the spice blend.
- Add the sauce:
- Pour the enchilada sauce over everything and bring it to a gentle simmer, stirring occasionally.
- Fold in the tortillas:
- Tear or cut your tortilla strips and fold them in until they're coated in sauce; they'll absorb flavor as they soften.
- Melt the cheese:
- Scatter cheese across the top, cover the skillet, and let it cook on low for about 5 minutes until melted and creamy. Or if you want that golden, slightly crispy top, slide it under the broiler for 2–3 minutes.
- Rest and serve:
- Let it sit for a couple minutes off heat so the cheese sets just enough to hold everything together, then garnish and serve straight from the skillet.
Save The real magic happens when everyone reaches into that skillet at the same time, no serving dishes required, just the comfort of eating from the same warm source. That's when food becomes a moment.
Swaps and Variations
This recipe loves flexibility. Turkey works just as well as chicken, and if you're vegetarian, extra beans or sautéed mushrooms give you the same substance and heartiness. Swap the sauce if you have verde on hand instead of red, or even use salsa in a pinch.
Toppings That Make It Yours
The beauty of serving everything in the skillet is that everyone can load up exactly what they want. Fresh cilantro adds brightness, a squeeze of lime brings sharpness, avocado makes it richer, and a dollop of sour cream cools everything down just right.
Timing and Pairings
This comes together in the time it takes to fold laundry or help with homework, making it a genuine weeknight solution. A crisp Mexican lager or light red wine pairs beautifully if you're in the mood, but honestly, cold water or a simple fruit drink works too.
- Prep your ingredients while the pan heats so everything goes smoothly once you start.
- If you're feeding a crowd, this doubles easily in a larger skillet or two skillets side by side.
- Leftovers reheat gently in a low oven so the cheese doesn't separate.
Save This skillet has become my answer to so many dinnertime questions—busy, hungry, wanting something that tastes like it took longer than it did. Make it tonight and tomorrow you'll make it again.
Recipe FAQs
- → Can I make this dish gluten-free?
Yes, by using certified gluten-free enchilada sauce and corn tortillas, this meal remains gluten-free.
- → What can I substitute for chicken?
Cooked turkey, sautéed mushrooms, or extra black beans are great alternatives for different dietary needs.
- → How do I get the cheese perfectly melted?
Cover the skillet and cook on low heat for 5 minutes, or broil for 2–3 minutes until bubbly and golden.
- → What toppings complement this skillet best?
Chopped cilantro, sliced green onions, diced avocado, sour cream, and lime wedges add fresh and creamy accents.
- → Is this dish suitable for busy weeknights?
Absolutely, with a total prep and cook time of 30 minutes, it’s quick and convenient without sacrificing flavor.
- → Can I prepare this ahead of time?
It's best served fresh, but you can prep ingredients in advance and assemble just before cooking.