Chicken Enchilada Skillet

I’ve got you covered for your next easy dinner! This Chicken Enchilada Skillet is simple to make and perfect for an easy weeknight meal. It comes together in less than 30 minutes and a meal that everyone will enjoy!

Chicken Enchilada Skillet

I’m always looking for new easy dinner recipes to add to my weekly rotation. Let’s be honest, by the time dinner rolls around the last thing I want to do is make an elaborate meal! This Chicken Enchilada Skillet is for the evenings when you want something on the dinner table quick and something that everyone will enjoy. This also makes for delicious leftovers the next day and can easily be added to your weekly meal prep routine too!

I love to serve this with some pickled onions on top or you can top with avocado or hot sauce!

What you need for Chicken Enchilada Skillet:

  • Rotisserie Chicken
  • Green Enchilada Sauce
  • Chicken Broth
  • Frozen Roasted Corn
  • Jalapeno
  • Yellow onion
  • Corn Tortillas
  • Shredded Mexican Cheese
  • Grated Cotija Cheese
  • Garlic cloves
  • Chili Powder
  • Cumin
  • Sea Salt
  • Extra Virgin Olive Oil

How to make this skillet:

  1. Start by chopping up onion, jalapeño and garlic cloves.
  2. Add olive oil to pan to heat. Sauté onion and garlic. Add jalapeño.
  3. Add in frozen roasted corn and chicken broth to heat.
  4. Mix in seasonings and mix to combine.
  5. Add jar of green enchilada sauce and shredded chicken. Mix to combine everything and allow to heat.
  6. Top with corn tortilla pieces, shredded mexican cheese and grated cotija cheese. Place lid on pan and let it sit for 7-8 minutes on medium to high heat.
  7. Remove from heat and top with cilantro, cotija cheese and pickled onions.
  8. Enjoy!

How to store your leftover skillet:

It’s best to store your leftover skillet in a sealed container in the fridge. I like using these for easy fridge storage! When reheating, just place in the microwave to warm.

If you want to switch this up, try doing this instead:

  • Use shredded chicken breast!
  • Try it with your favorite green enchilada sauce.
  • Top with more jalapeno, pickled onions or hot sauce! Whatever you prefer.

If you like this recipe, you may also enjoy these on One Balanced Life:


Can I meal prep this?

You can use this for your meal prep! I’d recommend reheating in the microwave when you’re ready to eat.

Do I have to use rotisserie chicken?

No! You can use any shredded chicken here as long as its 2.5 cups!

What pan do you use to cook this in?

I use the Caraway 4.5qt sauce pan. I love it for one pan meals! You can use “ONEBALANCEDLIFE” for 10% off.

Save and Pin for later:

Make sure to save and pin this recipe for later! Are you following me on Pinterest yet? You can also follow me on Instagram & Facebook, and make sure to leave a star rating and tag me if you make this recipe! xx

Buffalo Chicken Salad

Buffalo Chicken Salad

Yield: Serves 4
Prep Time: 10 minutes
Additional Time: 10 minutes
Total Time: 20 minutes

Add this Buffalo Chicken Salad to your lunch time prep! Made with simple ingredients and perfect to have ready for quick and easy meals all week.


  • 3 cups shredded rotisserie chicken
  • 1/2 cup celery
  • 3 tbsp green onion
  • 1/2 cup red onion
  • 1/2 cup avocado oil mayo
  • 1/4 cup plain greek yogurt
  • 1/4 cup buffalo sauce
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • dash of black pepper


  1. Finely chop up celery, green onion and red onion.
  2. Shred rotisserie chicken.
  3. In a small bowl, add avocado oil mayo, plain greek yogurt, buffalo sauce and seasonings to mix together.
  4. In a large bowl, combine shredded chicken, celery, green onion, red onion and pour dressing on top.
  5. Mix together to combine.
  6. Enjoy!

Talk soon, Taylor.

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