When weeknights get busy and the craving for bold, cheesy comfort food hits, nothing beats this Creamy Chicken Enchilada Skillet. It delivers all the classic flavors of chicken enchiladas with tender shredded chicken, warm spices, melty cheese, and a silky, rich sauce without rolling a single tortilla. This one-pan recipe is quick, hearty, and incredibly satisfying, making it the perfect dinner for families, game day gatherings, or anyone who loves Tex-Mex flavors with minimal effort. If you’re looking for an easy skillet meal packed with creamy, savory goodness, this dish deserves a permanent spot on your weekly rotation.
For more savory one pan meals, then you have to try my Cowboy Casserole, BBQ Chicken Cornbread Casserole or my grilled Cheesy Sausage and Potato Dinner.
Why you’ll LOVE this Creamy Chicken Enchilada Skillet
This Creamy Chicken Enchilada Skillet meal has everything you want in a crowd-pleasing dinner: bold flavors, satisfying textures, easy cleanup, and a hearty meal. Unlike traditional chicken enchiladas that require stuffing, rolling, and baking, this skillet version simplifies everything. You’re building layers of flavor directly in a pan to get dinner served fast.
It’s an excellent option when you need to stretch ingredients. Use what’s in your fridge, or create a meal that reheats beautifully the next day. With gooey cheese, tender chicken, and creaminess, this dinner tastes like it took hours… but comes together in under 30 minutes.
Ingredients needed to make a Creamy Chicken Enchilada Skillet
- Chicken: I used chicken breast in this recipe. Pre-cooked rotisserie chicken, leftover chicken all work. The skillet sauce soaks into the meat, keeping every bite tender and flavorful.
- Veggies: I used an onion and jalapeno for texture and heat.
- Enchilada sauce: Bright, tangy, and slightly spicy, red enchilada sauce adds depth without being overpowering. It pairs perfectly with the creamy base.
- Green chiles: adds heat to the dish.
- Milk & Flour: it’s the roux that creates a velvety texture that brings everything together.
- Beans: white kidney beans add protein, creaminess and compliments the chicken.
- Cheese: a combination of cheddar and mozzarella melts beautifully over the top for that signature enchilada pull-apart cheese moment.
- Tortillas: I used sliced corn tortillas. They thicken the sauce slightly and give the dish its classic enchilada feel with zero effort.
- Seasoning: I used Dad’s Taco seasoning that builds the aromatics of cumin, chili with hints of lime for the perfect Tex Mex flavor.
Cook the Chicken
If you are pressed for time, use pre-cooked chicken like a rotisserie or leftovers from the night before.
I cooked mine fresh on a skillet over the stove top. Yup, not the grill. If you prefer to use your grill, set for direct heat at around 375 degrees Fahrenheit.
Preheat the skillet with some olive oil. Season the chicken breast with Dad’s Taco seasoning and place it on the hot cast iron skillet over medium heat. Cook until the internal temperature reads 160 degrees Fahrenheit. Make sure to flip halfway through. To know when you flip, check the bottom. If it’s pale, keep it on that side a little longer, medium brown turn, dark brown means the pan is too hot, reduce the heat and flip.
Once cooked, set aside and let the cooked chicken rest. This will slow down the cooking process, bring the meat up to temperature and redistribute the juices.
Once it’s cooled off, shred the chicken and set aside.
Dad’s Seasonings
Must have grillin seasonings!
Build the sauce
While the chicken is cooking, dice up an onion and jalapeno. On the same used warm skillet add some unsalted butter and drop in the veggies. Sauté until they are translucent but are not mushy.
Add in the minced garlic and more Dad’s Taco seasoning and flour sauté for another 1-2 minutes. The dry flour mix creates a quick roux that helps thicken the sauce and prevents lumps. Now slowly add in the milk in sections.
Gradually add in milk and stir to fully incorporate it before adding more. Once the sauce creamy and blended, pour in more.
Add in the final Chicken Enchilada Ingredients
This is the home stretch. It’s time to add in the final ingredients before this Creamy Chicken Enchilada Skillet goes in the oven to melt all that gooey cheese.
To the sauce, add back the shredded chicken, drained white beans, enchilada sauce, diced green chiles, and sliced corn tortillas. Gently fold in the ingredients and cook 1-2 minutes until everything is evenly incorporated.
This is the perfect time to give this creamy skillet a taste test. Add more seasoning, heat or salt for flavor.
Add a layer of shredded cheese blend over the top making sure to cover the whole skillet.
Broil the skillet
The final step to this savory and creamy Chicken Enchilada Skillet is melting the cheese over the top of the pan.
Set your oven to broil and place the skillet for 2-3 minutes or until the cheese is melted but not burnt!
Serving Suggestions
Eat it while it’s still hot. A simple topping of sour cream, sliced avocado and chopped cilantro is all this dish needs. Grab a fork and dig in!
Other pairings include:
- Mexican rice or cilantro lime rice
- Grilled veggies
- Chips and salsa
- A simple green salad
- Street-style corn
Final Thoughts
This Creamy Chicken Enchilada Skillet is everything you want in a comforting weeknight dinner. It’s easy, cheesy, creamy, and packed with warm Tex-Mex flavors. It delivers the satisfaction of classic enchiladas with none of the work and uses simple, affordable ingredients you likely already have on hand. Whether you’re feeding the family, prepping lunches, or hosting friends, this one-pan meal never disappoints. Add your favorite toppings, dig in with a big spoon, and enjoy a skillet that earns a repeat spot on your dinner menu. Enjoy!
Frequently Asked Questions:
Do you cook the chicken before putting in Enchiladas? Yes, yes ,yes, you need to use pre-cooked chicken before rolling them in corn tortilla’s and covering in sauce. Chicken needs some time to cook, even if making a skillet, the protein needs to be cooked since the remaining ingredients don’t take a lot of time to cook.
What is the difference between enchiladas and an enchilada skillet? The flavors and ingredients are the same between enchiladas and an enchilada skillet, but it’s the set up that’s different. Traditional enchiladas have chicken rolled into corn tortillas and poured over with sauce, while a skillet had all the ingredients mixed in together in pieces. Same taste, easier cook and clean.
If you tried this Creamy Chicken Enchilada Skillet or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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Creamy Chicken Enchilada Skillet
This one-pan Creamy Chicken Enchilada Skillet recipe is quick, hearty, and incredibly satisfying, making it the perfect weeknight dinner.
Course Appetizer, Main Course
Cuisine Mexican
Keyword creamy chicken enchilada skillet, chicken recipe, skillet recipe, mexican inspired dish, weeknight meal, one pan meal, grillin with dad recipes, grilling with dad recipe., hearty meal, savory dish.
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Servings 4 People
Calories 514kcal
- 2 Chicken breasts
- 2 tbsp Taco seasoning
- 1 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1/2 Yellow onion
- 1 Jalapeno
- 1 tbsp Minced garlic
- 1 tbsp All purpose flour
- 1 cup Milk
- 10 oz Red Enchilada sauce
- 4 oz Diced green chiles in can
- 6 Corn tortillas
- 5 oz White kidney beans - drained
- 1 tsp Salt
- 1 cup Shredded cheese
Season the chicken breast with 1 tbsp of taco seasoning and cook on the skillet over medium heat until the internal temperature reaches 160 degrees Fahrenheit. Remove and rest.
Once cooled off, shred the chicken and set aside.
Chop up the onion and jalapeno. Slice corn tortillas into small triangles - 8 per tortilla.
In the same used skillet, add in butter, and the chopped onion and jalapeno. Sauté until they are translucent
Add in the minced garlic and 1 tbsp taco seasoning and flour. Sauté for another 1-2 minutes to build the roux.
Gradually add in milk and stir to fully incorporate it before adding more. Once the sauce creamy and blended, pour in more.
To the sauce, add back the shredded chicken, drained white beans, enchilada sauce, diced green chiles, and sliced corn tortillas. Gently fold in the ingredients and cook 1-2 minutes until everything is evenly incorporated.
Taste test for flavor. Add more seasoning, heat or salt to your preference.
Add a layer of shredded cheese blend over the top making sure to cover the whole skillet.
Set your oven to broil and place the skillet for 2-3 minutes or until the cheese is melted but not burnt!
Serve while still hot. Top with a dollop of sour cream, sliced avocado and chopped parsley. Enjoy!
Use pre-cooked chicken
This helps speed up the cooking process. Use rotisserie chicken, leftover chicken from the night before. Shred it and use it.
Use soft corn tortillas
They break down just slightly, giving the dish the traditional enchilada texture.
Don’t skimp on the spices
Make sure to season well. Taste throughout the cook to ensure aromatic Tex Mex flavors and appropriate salt levels.Calories: 514kcal | Carbohydrates: 40g | Protein: 39g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 1759mg | Potassium: 820mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1162IU | Vitamin C: 19mg | Calcium: 286mg | Iron: 3mg
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