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Easy Chicken Enchilada Skillet (Gluten-Free!)

Easy Chicken Enchilada Skillet – This enchilada bake is made in one pan and PACKED with delicious flavor. You’ll love this easy dinner recipe!

A bowl with a serving of chicken enchilada skillet, served with toppings like avocado, cilantro, lettuce, and tomato

Let’s give it up for the one pan dinner!

*cues applause from dishwashing haters everywhere*

I really hate doing the dishes, but I love a good dinner. This recipe helps me with both!

On a busy weeknight, when I’m making dinner while helping with math problems, directing lunch packing for the next day, and trying to remember what I needed to put on my grocery list, a simple, healthy dinner is exactly what I need.

This gluten-free chicken enchilada skillet channels flavors I love (I’m looking at you, Tex-Mex), skips some of the fuss (no scooping and rolling) and saves me time on dishes (one cutting board, one skillet). COUNT ME ALL THE WAY IN.

With bold flavors, simple preparation, and just one pan to wash, our enchilada skillet recipe has definitely been the MVP of weeknight dinners lately. The ingredients are largely pantry and freezer staples, with just a few fresh additions to pick up. (Another win!)

Here’s all you need to make our easy chicken enchilada skillet…

Overhead view of ingredients for gluten-free chicken enchilada skillet

Here’s What You need To Make This One-Pan Dinner:

  • A Large Skillet. First, you’ll need a large, deep skillet. Mine is this 10-inch skillet from Milo. It’s a little over 3 inches deep, and is safe to go in the oven. If you don’t have an oven-safe skillet, you can still make this dish–just check out the FAQ below!
  • Onion. So many great dinners start with a chopped onion, and this gluten-free enchilada skillet is no different.
  • Warm Seasonings. You’ll add a mix of warm spices, like chili powder, cumin, fresh garlic, and salt. I love the warmth and depth they add!
  • Green Chiles. I love adding mild green chiles. They won’t add much spice, but will definitely add flavor. (If you like your meals more spicy, use hot chiles instead!)
  • Shredded Chicken. A great way to use up leftovers. Baked chicken, grilled, chicken, and rotisserie chicken are all great options.
  • Frozen Corn. Easy to keep on hand all year long! I like to buy organic, since it’s not much more expensive.
  • Black Beans. Drained, rinsed black beans add another layer of protein and more fiber to this dish. I LOVE them.
  • Red Enchilada Sauce. I’m giving directions below for our quick gluten-free enchilada sauce, but if you prefer to use store-bought, make sure the brand you buy is gluten-free! (I have a list of brands in this post.)
  • Corn Tortillas. Gluten-free corn tortillas get cut into strips and add flavor, as well as help thicken the sauce as it bakes. So good.
  • Cilantro. A must for me! I love the bright freshness it adds to this warm, savory dish.
  • Shredded Cheese (If You Want). It’s tough to beat a bubbly, melty layer of cheese on top of this skillet dinner, but you can skip it if you’re dairy-free or use dairy-free cheese instead.
  • Yummy Toppings To Go With It! Check out our favorites below.

How To Make Our Chicken Enchilada Skillet, Step By Step:

  1. Preheat The Oven. Start by preheating the oven to 400 degrees F.
  2. Mix Up The Enchilada Sauce. If you’re using our sauce recipe (which I recommend!), make that now. Combine oil, cornstarch, chili powder and cumin and cook 2-3 minutes, or until fragrant. Add garlic powder, onion powder, kosher salt, and chipotle chili. Stir to combine. Add tomato sauce and water/broth and bring to a simmer. Cook 8-10 minutes, or until thickened and set aside.
  3. Slice The Tortillas. Stack the corn tortillas and cut them into 1/2 inch strips. Then cut the strips into thirds. (Each piece will be about 1/2 inch wide and 2 inches long)
  4. Sauté The Onion. In a large skillet, heat oil over medium heat and add the onion. Saute 3-4 minutes, or until the onion begins to soften.
  5. Add Spices & Chiles. Then, add chili powder, cumin, salt, garlic, and green chiles. Stir to combine and cook 1 minute more.
  6. Stir In Chicken. Add the shredded chicken and stir to coat with the seasonings and chiles.
  7. Add Corn & Black Beans. Next, stir in the black beans and corn, stirring to combine.
  8. Pour In Enchilada Sauce. Then, pour about 2 cups of the enchilada sauce over the chicken and vegetables.
  9. Add Tortilla Strips & Cilantro, then stir until everything is well coated and distributed. (Try to separate the tortilla strips when you can so they don’t clump together.) Cook 3-4 minutes, or until mixture comes to a simmer.
  10. Cover With Shredded Cheese. Turn off the heat and sprinkle the cheese over the surface of the chicken and veggies mixture.
  11. Bake. Transfer the skillet to the oven and bake at 400 degrees for 10-15 minutes, or until the sauce is bubbling and the cheese is melted.
  12. Serve. Scoop into bowls and serve with your favorite toppings.
A bowl with a serving of chicken enchilada skillet, served with toppings like avocado, cilantro, lettuce, and tomato

Let’s Talk Toppings & Side Dishes!

Once you’ve pulled that bubbling, cheesy chicken enchilada skillet out of the oven, it’s time to serve it. Pull the whole meal together with some fresh toppings or easy side dishes.

Toppings To Try

  • Cilantro
  • Sliced Green Onions
  • Jalapeño Slices
  • Sour Cream or Greek Yogurt
  • Guacamole or Avocado
  • Shredded Lettuce
  • Diced Tomato

Side Dishes To Serve With An Enchilada Skillet

Scooping a serving of gluten-free chicken enchilada skillet

FAQ + Tips And Tricks For The Best Chicken Enchilada Skillet:

Don’t Have An Oven-Safe Skillet? No Worries. You can saute the onions, spices, garlic, and green chiles as directed, then transfer everything to a large bowl to combine the other ingredients. Pour the whole mixture into an 8-inch baking dish and bake for 15-20 minutes.

Try It With Homemade Enchilada Sauce! This easy gluten-free red enchilada sauce recipe comes together in minutes and adds such gorgeous flavor to this dish.

Gluten-Free? Read This! If you’re gluten-free, make sure you’re using a gluten-free enchilada sauce (see a list of store-bought options + a homemade recipe in that post!) Also, double-check that you’re using gluten-free corn tortillas. (Some brands include a mix of wheat flour and corn)

Dairy-Free? No Problem. If you’re dairy-free, simply skip the cheese on top or opt for a dairy-free cheese, like Daiya. (Dairy-free cheese shreds don’t melt as well as regular cheese, but Daiya’s better than most1)

A bowl with a serving of chicken enchilada skillet, served with toppings like avocado, cilantro, lettuce, and tomato

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A bowl with a serving of chicken enchilada skillet, served with toppings like avocado, cilantro, lettuce, and tomato

Chicken Enchilada Skillet (Gluten-Free!)


  • Author: Emily Dixon – One Lovely Life
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This gluten-free chicken enchilada skillet is made in one pan & PACKED with delicious flavor. You’ll love this easy dinner!


Ingredients

Scale

For The Enchilada Sauce:

  • 2 Tablespoons oil
  • 2 Tablespoons cornstarch (or gluten-free flour)
  • 1 Tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt (or more, to taste)
  • 1/21 Tablespoon chipotle chili packed in adobo (be sure to buy gluten-free chipotle chiles)
  • 1 (8 oz) can tomato sauce
  • 2 cups water (or no-sodium vegetable or chicken broth) 

For The Chicken Enchilada Skillet:

  • 1/2 Tablespoon olive oil
  • 1 cup diced onion (1 small onion)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 cloves garlic, minced
  • 1 (4 oz) can diced green chiles (don’t drain)
  • 23 cups shredded cooked chicken
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 cup frozen corn (or fresh corn)
  • 2 cups red enchilada sauce (from recipe above or store-bought)
  • 6 corn tortillas, cut into 1/2” strips, then cut into thirds
  • 23 Tablespoons minced cilantro
  • 46 oz. shredded cheddar cheese (or a blend of Monterrey Jack and Cheddar)

Optional Toppings, To Serve:

  • Chopped Cilantro
  • Sliced Green Onion
  • Diced Tomatoes
  • Sour Cream or Plain Greek Yogurt
  • Shredded Lettuce
  • Guacamole or Avocado

Instructions

For The Enchilada Sauce:

  1. Combine oil, cornstarch, chili powder and cumin and cook 2-3 minutes, or until fragrant.
  2. Add garlic powder, onion powder, kosher salt, and chipotle chili. Stir to combine.
  3. Add tomato sauce and water/broth and bring to a simmer.
  4. Cook 8-10 minutes, or until thickened and set aside. Taste and stir in more salt or chipotle chili, as desired. 
  5. Enchilada Sauce can be made 2-3 days in advance and stored in the refrigerator up to 4 days. 

For The Chicken Enchilada Skillet:

  1. Preheat The Oven. Start by preheating the oven to 400 degrees F.
  2. Slice The Tortillas. Stack the corn tortillas and cut them into 1/2 inch strips. Then cut the strips into thirds. (Each piece will be about 1/2 inch wide and 2 inches long)
  3. Sauté The Onion. In a large skillet, heat oil over medium heat and add the onion. Saute 3-4 minutes, or until the onion begins to soften.
  4. Add Spices & Chiles. Then, add chili powder, cumin, salt, garlic, and green chiles. Stir to combine and cook 1 minute more.
  5. Stir In Chicken. Add the shredded chicken and stir to coat with the seasonings and chiles.
  6. Add Corn & Black Beans. Next, stir in the black beans and corn, stirring to combine.
  7. Pour In Enchilada Sauce. Then, pour about 2 cups of the enchilada sauce over the chicken and vegetables.
  8. Add Tortilla Strips & Cilantro, then stir until everything is well coated and distributed. (Try to separate the tortilla strips when you can so they don’t clump together.) Cook 3-4 minutes, or until mixture comes to a simmer.
  9. Cover With Shredded Cheese. Turn off the heat and sprinkle the cheese over the surface of the chicken and veggies mixture.
  10. Bake. Transfer the skillet to the oven and bake at 400 degrees for 10-15 minutes, or until the sauce is bubbling and the cheese is melted.
  11. Serve. Scoop into bowls and serve with your favorite toppings.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Tex-Mex

Keywords: chicken enchilada skillet, chicken enchilada bake, healthy chicken enchilada skillet, gluten free chicken enchilada skillet

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