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This one-pan chicken enchilada skillet casserole is my go-to when I want big flavor with minimal cleanup. It captures everything I love about enchiladas—smoky sauce, tender chicken, and gooey cheese—but skips the rolling and stacking. Charring the veggies right in the skillet builds a deep base of flavor, and the whole thing comes together in under an hour.
I first made this after a busy weekday when I was craving comfort food without extra dishes. Now it is a regular request in our house.
Ingredients
- Olive oil: adds richness and helps veggies char without burning
- Fresh or frozen corn: brings natural sweetness and texture
- Green bell pepper: adds earthiness and crunch
- Red bell pepper: offers a hint of sweetness and color
- Onion: gives a savory backbone to the dish
- Baby spinach: wilts down and packs in a lot of nutrition
- Shredded cooked chicken breast: provides lean protein and soaks up the sauce
- Enchilada sauce: adds spice and depth choose a good-quality pouch for best results
- Fresh salsa: brightens the casserole and blends the ingredients
- Corn tortillas: create that classic enchilada texture when baked with sauce
- Shredded reduced-fat Cheddar cheese: melts beautifully without too much grease
- Grape tomatoes: give a burst of freshness on top
- Fresh cilantro: adds a herbal finish
- Matchstick radishes: give crunch and a peppery note
Step-by-Step Instructions
- Char the Vegetables:
- Heat olive oil in a large oven-safe skillet over medium heat. Add corn green and red peppers and onion. Cook for about ten minutes stirring occasionally until the edges start to char and deepen in color
- Wilt the Spinach:
- Add spinach in handfuls letting each batch wilt before adding more. Stir frequently to keep it from sticking. This step builds a lot of body into the casserole
- Mix the Base:
- Stir in the shredded chicken enchilada sauce and salsa. Mix gently until everything is evenly coated and the sauce is bubbling slightly
- Add Tortilla Strips:
- Gently fold in the tortilla strips until they are well coated but not broken down. These will absorb the sauce and hold the casserole together
- Top and Bake:
- Sprinkle the shredded cheese evenly across the top. Transfer the skillet to a preheated 350 degree oven. Bake for about fifteen minutes until everything is bubbly and the cheese is melted
- Finish with Toppings:
- Once out of the oven top with grape tomatoes fresh cilantro and radish matchsticks for a vibrant contrast to the warm filling
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The first time I made this my youngest asked if we could eat it every week. The corn and peppers caramelize so beautifully I find myself sneaking bites right from the pan.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Keep the fresh toppings separate and add them only after reheating to keep everything tasting bright and fresh. This dish also freezes well without the toppings
Ingredient Substitutions
No baby spinach Use kale or chard chopped small and cooked slightly longer No corn tortillas Swap in flour tortillas if that is what you have Prefer beef over chicken Shredded cooked beef works great with the same sauce base
Serving Suggestions
Serve this casserole with a crisp green salad or a scoop of guacamole for extra flavor. A dollop of Greek yogurt or sour cream on top also goes perfectly with the cheesy layers
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Cultural and Historical Context
Enchiladas originated in Mexico and were traditionally made by dipping corn tortillas in chili sauce and filling them with meat or cheese. This skillet version captures the spirit of enchiladas with a quicker process that still honors the flavors
Frequently Asked Questions About Recipes
- → Can I use flour tortillas instead of corn?
Yes, but corn tortillas provide a more traditional texture and flavor. Flour tortillas will be softer and may change the casserole’s consistency.
- → Is it necessary to use a cast-iron skillet?
No, any oven-safe skillet will work. Cast iron helps with charring, but other pans are perfectly fine for baking and stovetop use.
- → Can I make this casserole ahead?
Yes, you can prepare the vegetables in advance and refrigerate. Assemble and bake just before serving for best results.
- → What are the best toppings to add?
Fresh grape tomatoes, chopped cilantro, and matchstick radishes add brightness and texture. Avocado slices or a dollop of sour cream also work well.
- → Is this dish freezer-friendly?
Yes, freeze without fresh toppings. Reheat and add fresh garnishes afterward for the best taste and appearance.