Cheesy Chicken Enchilada Skillet

Updated: Mar 14, 2019

Cook anything in a cast iron skillet and it immediately becomes more interesting. I use mine regularly and for varied reasons- it's an essential piece of cooking equipment in the cocina. Of course, cast iron is the best choice if I'm pan frying a steak or trying to get the skin on a chicken thigh extra crispy. It's also convenient for weighting panini, flat chicken on the grill and sopping blocks of tofu. I also love to use it as a baking dish. It goes straight from my stove into the oven and can take the highest heat. For this enchilada casserole, the same skillet that is used to cook the filling also becomes the vessel it is baked in. As a lady who is constantly washing sippy cups, I'm always looking for opportunities to minimize dishes! And for dramatic presentation, look no further than the cast iron skillet. It announces to diners,"I am hearty and comforting! Eat me!" This "skillet" dish is extra easy to throw together for 3 reasons: the tortillas are stacked lasagna style instead of rolled, the chicken for the filling is pre-cooked and shredded, and the enchilada sauce is store bought (but feel free to make your own). The level of spiciness all depends on the sauce you select, so take care to choose a mild one if you're not a fan of heat. Trying to eat more plant-based meals? Leave the chicken out and add in some corn, zucchini, and/or roasted sweet potatoes in it's place. Play with options! This is less of a recipe and more of a platform off of which to build your ideal enchilada.

prep time: ~25 min. cook time: ~40 min. serves: 6


1 tbsp vegetable oil

1 yellow onion, diced

1/2 red bell pepper, seeded diced

1/2 yellow bell pepper, seeded and diced

1 poblano pepper, seeded and diced

1 garlic clove, minced

1 tsp cumin

1/2 tsp salt

black pepper to taste

2 cups shredded chicken

1/4 cup cilantro

1 can of black beans, drained and rinsed

1-16 oz jar/can enchilada sauce

8 corn tortillas

1 cup shredded cheddar or jack cheese


sour cream, jalapeños, sliced avocado and cilantro


Preheat the oven to 375°. Heat the oil in a cast iron skillet over medium heat. Add the onion and cook 2-3 minutes, until it begins to soften. Add peppers, garlic, cumin, salt and black pepper and continue to cook 5-7 minutes. Remove from heat. Meanwhile, add chicken, cilantro, beans and 1/4 cup enchilada sauce to a large bowl. Add cooked onions and peppers to chicken mixture and stir to combine. Wipe out cast iron skillet, or coat a baking dish with non-stick spray. Add 1/4 cup enchilada sauce to bottom of skillet and spread with a spatula to evenly coat. Lay 4 tortillas on top, overlapping them slightly. Next, add 1/2 of the chicken mixture in an even layer and sprinkle with 1/2 of the cheese. Begin layers again: 1/2 of remaining enchilada sauce (about 3/4 cup), tortillas, chicken mixture, cheese and another 3/4 cup enchilada sauce, spreading each layer with a spatula. Cover entire dish with foil and bake 30 minutes. Remove foil and bake another 10 minutes, until top is brown and sauce is bubbling. Serve topped with sour cream, jalapeños, avocados and more cilantro if desired.

*if baking from cold, add about 10 minutes total to cooking time

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