Quick Enchilada Skillet

Total Time
Prep 10 mins
Cook 15 mins

A quicker and easier alternative to rolled enchiladas.

Ingredients Nutrition


  1. Spray large skillet with cooking spray.
  2. Add tortillas, onions and chicken to skillet. Cook over medium-high heat for about 7 minutes, stirring frequently or until tortillas are crisp and lightly browned.
  3. Add the black beans, tomato sauce, and enchilada sauce; mix well. Cover skillet and cook for about 5 minutes.
  4. Stir once again.
  5. Top with the cheese. Cover skillet for about 1 minute to melt the cheese.
  6. Remove from heat.
  7. Scatter dallops of sour cream around on top of the cheese. Sprinkle the dallops with the cilantro.
  8. Serve.


Most Helpful

I was worried to try this out on the fam--I never know anymore if something is going to be a hit or a bomb. I had to use Ro-tel tomatoes in place of tomato sauce and enchilada sauce because that was all I had. Everyone loved this!! I think the enchilada sauce and tomato sauce combo would have made this even better, so I will do that next time. Thanks for getting me through another meal with picky teenagers! KCShell

KCShell April 02, 2009

Such a quickie dinner! We love enchiladas in our house but this is a perfect alternative if you don't want to heat the oven up or take time to roll up the tortillas. This time we kept it vegetarian--doubled the beans and added some corn Served with diced lettuce and tomatoes. My non-eating 5 year old even ate it without having to remind her to eat a hundred times!

erinrach22 July 17, 2012

My family loved it. My 8 year old daughter wanted to take the leftovers to school for lunch the next day. Will be adding to regular rotation.

Kristina Kriechel January 03, 2012

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