ONE PAN CHICKEN ENCHILADA SKILLET
on Oct 27, 2025
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Filled with chicken, sweet potatoes, black beans, and peppers, everything simmers in one pan with store-bought enchilada sauce for a quick weeknight, one-pan meal.
Who doesn’t want a flavorful, simple, low-effort dinner? As a new mom, I’m more thankful than ever for one pan recipes like this One Pan Chicken Enchilada Skillet.
But even before motherhood, I relished meals with minimal cleanup and maximum flavor.
This enchilada skillet brings all your favorite Mexican flavors to the party without the hassle of rolling any tortillas.
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It’s hearty, comforting, and packed with veggies. The sweet potato balances the spiciness of the enchilada sauce while also providing more fiber and nutrients.
Bell pepper and black beans are both standby ingredients for any Mexican-inspired cuisine. And a big handful of spinach or kale ensures that you get your greens in for the day.
This is a great meal for using up rotisserie chicken, or you can use leftover cooked chicken (see my “Lazy Girl” Chicken Breast recipe).
Once everything is added to the pan, you’ll let it simmer until the potatoes are soft and everything has the chance to soak up the sauce. Top with some dairy-free sour cream and a bit more sauce for the finishing touch and enjoy!
Key Ingredients for Enchilada Skillet Recipe
Fortunately, with just a few staple ingredients, you can bring a delicious, Mexican-inspired dish to the table any night of the week. Here’s what you’ll need for this skillet recipe.
- Onion and Garlic: When a recipe starts with sauteed onion and garlic, you know you’re on the right track!
- Veggies: If you’re really in a pinch, you can find pre-cubed sweet potatoes at most stores these days. I’m partial to red, but any color bell pepper will work here. A handful of either baby spinach or chopped kale is yet another way to sneak more nutrients into this healthy meal.
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Pin It- Black Beans: Canned beans are an easy source of protein that takes literally 10 seconds to open and serve. Be sure to drain and rinse before adding to the pan.
- Chicken: You’ll need about 1 ½ cups of pre-cooked chicken. You can grab a rotisserie chicken and use it here, or any leftover cooked chicken breasts or thighs from prior dinners.
- Enchilada Sauce: Before you grab just any jar, be sure to look at the ingredients! So many canned products are filled with unnecessary fillers and sugar. I like to buy an organic red enchilada sauce.
- Spices: A touch of cumin and paprika adds to the Mexican vibe.
Serving Suggestions
To serve, I like to have a stack of warm gluten-free tortillas at the ready. That way, everyone can serve themselves and make their own tacos of sorts. Avocado slices and lime wedges are always a must when I’m serving Mexican, and sliced green onions or chopped cilantro are a great touch, too.
How to Make One Pan Chicken Enchilada Skillet
In a large oven-safe skillet, heat olive oil over medium heat.
Add the onion and cook for 2 to 3 minutes until softened.
Stir in garlic, sweet potatoes, and bell pepper. Cook for 6 to 8 minutes, stirring occasionally, until sweet potatoes are just fork-tender.
Next, stir in black beans, shredded chicken, enchilada sauce, cumin, paprika, salt, and pepper.
Reduce the heat to low, cover, and let it simmer for 8 to 10 minutes, stirring often, until bubbling and everything is warmed through.
Stir in spinach or kale (if using), until just wilted.
Garnish with green onions or cilantro and serve straight from the skillet with tortillas, avocado, or lime wedges on the side. Enjoy!
More Easy, Weeknight Chicken Dinners:
- Slow Cooker Salsa Verde Chicken Tacos
- Sheet Pan Greek Chicken and Veggies
- Chicken Bacon Green Goddess Ranch Salad
- Thai-Inspired Chicken Satay with Creamy Peanut Sauce
ONE PAN CHICKEN ENCHILADA SKILLET
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 medium sweet potato, peeled and diced small (½-inch pieces)
- 1 red bell pepper, chopped
- 1 15-ounce can black beans, drained and rinsed
- 1 ½ cups cooked shredded chicken (rotisserie or leftover chicken works great)
- 1 ½ cups enchilada sauce
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1-2 handfuls spinach or chopped kale (optional)
Serving Suggestions:
- Gluten-free tortillas, warmed
- Avocado slices
- Lime wedges
- Sliced green onions or chopped cilantro, for garnish
Instructions
- In a large oven-safe skillet, heat olive oil over medium heat.
- Add the onion and cook for 2 to 3 minutes until softened.
- Stir in garlic, sweet potatoes, and bell pepper. Cook for 6 to 8 minutes, stirring occasionally, until sweet potatoes are just fork-tender.
- Stir in black beans, shredded chicken, enchilada sauce, cumin, paprika, salt, and pepper.
- Reduce the heat to low, cover, and let it simmer for 8 to 10 minutes, stirring often, until bubbling and everything is warmed through.
- Stir in spinach or kale if using, until wilted.
- Garnish with green onions or cilantro and serve straight from the skillet with tortillas, avocado, or lime wedges on the side. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
