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Skillet Chipotle Chicken Enchilada Bake

A vibrant, flavorful dish featuring tender chicken simmered in smoky chipotle sauce, layered with tortillas, and topped with melted cheese.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Mexican
Keyword: Easy
Servings: 6 servings

Equipment

  • Large Skillet
  • Oven

Ingredients

Main Ingredients

  • 1.5 pounds Boneless, Skinless Chicken Breasts Cut into bite-sized pieces.
  • 1 can (7 ounces) Chipotle Peppers in Adobo Sauce Provides smoky flavor.
  • 1 medium Onion Finely chopped.
  • 3 cloves Garlic Minced.
  • 1 can (15 ounces) Black Beans Rinsed and drained.
  • 1 cup Frozen Corn Kernels Adds sweetness.
  • 4-6 medium Flour Tortillas Cut into quarters.
  • 2 cups Shredded Cheese Monterey Jack or Cheddar.
  • 2 tablespoons Olive Oil For sautéing.
  • to taste Salt
  • to taste Pepper

Instructions

  • Prepare your ingredients: Dice chicken, chop onion, and mince garlic. Rinse and drain black beans.
  • In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3-4 minutes until translucent. Add garlic and sauté for another 1-2 minutes.
  • Add diced chicken to the skillet, season with salt and pepper, and cook until browned, about 5-7 minutes.
  • Add chipotle peppers and sauce to the skillet, stir to combine, and cook for 2-3 minutes.
  • Add black beans and corn, stir gently, and let simmer for 5 minutes.
  • Preheat oven to 375°F (190°C). Cut tortillas into quarters.
  • Layer half of the tortilla quarters over the chicken mixture, spoon half of the remaining mixture over, and sprinkle with 1 cup of cheese.
  • Repeat layering with remaining tortillas, chicken mixture, and top with remaining cheese.
  • Bake in the oven for 20-25 minutes until cheese is golden and bubbly.
  • Let cool for 5 minutes before serving. Garnish with cilantro or avocado if desired.

Notes

For variations, consider adding vegetables, using different cheeses, or making it gluten-free with corn tortillas.