Mexican Dinner Recipes — One-pan Enchilada Weeknight Win

Weeknight-friendly, big on flavor, minimal cleanup: a one-pan chicken enchilada bake that satisfies cravings and keeps budgets in check.

You’re hungry, you’re busy, and you want real flavor without playing restaurant at home. Here’s the play: one skillet, pantry staples, and a 30-minute path to saucy, cheesy happiness. This enchilada bake hits the crispy-cheesy-saucy trifecta that gets demolished at the table, not debated. Cleanup? One pan. If your family asks where you ordered from, just smile and accept the compliment.

What Makes This Recipe So Good

• One-pan efficiency: Start on the stove, finish in the oven. Less mess, more dinner. Your sink will thank you.
• Fast and flexible: Rotisserie chicken cuts time, but leftovers or plant-based swaps drop in perfectly.
• Big, bold flavor: Red enchilada sauce, warm spices, and melty cheese stack up real-deal comfort.
• Balanced bite: Protein-rich chicken, fiber-friendly beans, and veggies make this more than a cheese bomb.
• Reliable crowd-pleaser: Family-friendly spice level with easy dial-ups for heat lovers. Jalapeños, anyone?

Ingredients Breakdown

• Corn tortillas: 10–12 small, cut into 1-inch strips; they absorb sauce and keep texture better than flour.
• Cooked chicken: 3 cups shredded (rotisserie or leftover roasted). Dark meat adds moisture; use what you’ve got.
• Red enchilada sauce: 2 cups; choose your favorite brand or homemade. Medium heat works for most.
• Onion: 1 medium, diced; sweet or yellow is ideal.
• Bell pepper: 1 large, diced; color doesn’t matter, the crunch does.
• Black beans: 1 (15-ounce) can, drained and rinsed; adds fiber and creaminess.
• Corn: 1 cup (frozen or canned, drained); a little sweetness that plays nicely with spice.
• Garlic: 3 cloves, minced; we’re not shy.
• Spices: 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika.
• Salt & pepper: To taste; adjust after adding sauce—brands vary in saltiness.
• Olive oil: 2 tablespoons; for sautéing.
• Cheese: 2 cups shredded Monterey Jack + cheddar blend; melty and punchy.
• Cilantro: 1/2 cup chopped; for fresh finish.
• Lime: 1, cut into wedges; a squeeze wakes everything up.
• Optional toppings: Pickled jalapeños, avocado slices, sour cream, hot sauce, sliced green onion.

How to Make It – Instructions

1. Preheat and prep: Heat oven to 425°F (220°C). Stack tortillas and slice into 1-inch strips. Shred chicken and set aside.
2. Sauté aromatics: In a large oven-safe skillet (12-inch), heat olive oil over medium. Add onion and bell pepper; cook 4–5 minutes until softened.
3. Add garlic and spices: Stir in garlic, chili powder, cumin, and smoked paprika. Cook 30–60 seconds until fragrant. Don’t burn the garlic—bitter vibes are not welcome.
4. Combine the good stuff: Add shredded chicken, black beans, and corn. Toss everything so spices coat evenly.
5. Pour in sauce: Add enchilada sauce and stir to distribute. Taste and season with salt and pepper. FYI: add salt after sauce; some brands bring plenty.
6. Fold in tortillas: Add tortilla strips and gently fold to coat. They should be submerged but not drowned—think saucy, not soupy.
7. Simmer: Let it bubble gently for 2–3 minutes to soften tortillas and marry flavors.
8. Cheese blanket: Sprinkle cheese evenly over the top. No bald spots. We’re building melty coverage.
9. Bake: Transfer skillet to the oven and bake 8–10 minutes, until cheese is melted and lightly browned at the edges.
10. Finish strong: Remove from oven. Top with cilantro and a squeeze of lime. Add jalapeños or hot sauce if you like drama.
11. Serve: Scoop into bowls and add sour cream or avocado as you please. Crispy chips on the side? Always a good idea.

How to Store

• Fridge: Cool to room temp, then store in an airtight container for up to 4 days. Reheat in a skillet over medium or microwave in 60–90 second bursts.
• Freezer: Portion into freezer-safe containers. Freeze up to 2 months. Thaw overnight in the fridge, then reheat covered in the oven at 350°F until hot.
• Reheat tips: Add a splash of water or extra sauce to revive moisture. Cover with foil in the oven to prevent drying out, then uncover for a final 5 minutes to re-crisp edges.

Why This is Good for You

• High-protein base: Chicken packs satiating protein, keeping you full and curbing that late-night snack raid.
• Fiber-forward: Black beans and corn add fiber for gut health and steady energy. Your stomach will cheer (quietly, we hope).
• Better-than-fried: You’re baking for crisp edges instead of deep-frying. Flavor stays high; grease stays low.
• Customization control: Salt, spice, and toppings are in your hands, not hidden in a label. IMO, that’s real power.
• Micronutrients: Bell pepper, onion, cilantro, and lime bring vitamin C, antioxidants, and freshness that balance all the cozy.

Pitfalls to Watch Out For

• Soggy tortillas: Too much sauce or over-simmering will turn strips mushy. Keep the simmer short and the sauce measured.
• Salt overload: Brands vary. Taste after adding sauce, then season. Your taste buds, your rules.
• Dry chicken: Lean breast can be dry. Mix in a little broth or use a blend of dark meat for moisture.
• Skillet mismatch: Not all skillets go in the oven. If yours isn’t oven-safe, transfer to a baking dish before adding cheese.
• Cheese clumping: Sprinkle evenly and avoid super-thick piles in the center. We want melt, not cheesy boulders.
• Overbaking: Ten minutes is plenty. Charred cheese sounds cool until it tastes like a campfire gone wrong.

Mix It Up

• Protein swap: Use ground beef or turkey (browned and seasoned), pulled pork, or sautéed mushrooms + tofu for a plant-based take.
• Sauce switch: Try salsa verde for a tangy twist or chipotle enchilada sauce for smoky heat. Different sauce, same easy method.
• Veggie boost: Stir in zucchini, spinach, or riced cauliflower for extra veg without extra drama.
• Cheese remix: Pepper Jack for heat, Oaxaca or mozzarella for stretch, cotija for salty crumble after baking.
• Tortilla tweak: If you must use flour tortillas, go with small ones and toast strips lightly to help texture. TBH, corn still wins.
• Turn it into bowls: Skip tortillas and serve the filling over rice or cauliflower rice with crunchy slaw and extra lime.
• Other weeknight winners: Sheet-pan chicken fajitas, taco-stuffed sweet potatoes, and loaded chilaquiles are all budget-friendly and fast.

FAQ

Can I make this without an oven-safe skillet?

Yes. Cook everything in a regular skillet, then transfer to a greased 9×13 baking dish, top with cheese, and bake as directed.

Are flour tortillas okay instead of corn?

They work in a pinch, but they soften faster and can get gummy. If using flour, reduce simmer time and bake on the shorter end.

How do I make it spicier without ruining family peace?

Keep the base mild and add heat at the end with pickled jalapeños, hot sauce, or a sprinkle of chili flakes on individual portions.

Is this recipe gluten-free?

Use certified gluten-free corn tortillas and a gluten-free enchilada sauce. Always check labels—some sauces contain flour.

Can I prep it ahead?

Yes. Assemble through Step 7, cover, and refrigerate up to 24 hours. Add cheese and bake right before serving, adding 5 extra minutes if chilled.

What cheese melts best here?

Monterey Jack and cheddar are MVPs. Oaxaca is super stretchy, while Pepper Jack adds heat if you want a little kick.

My sauce is thin—how do I keep it from turning soupy?

Let the mixture simmer briefly before baking to reduce slightly. If still thin, add a handful of extra tortilla strips to absorb moisture.

Can I skip the beans?

Sure. Add extra chicken or veggies to keep volume and texture. Roasted corn or diced zucchini are great swaps.

In Conclusion

One skillet, big flavor, low mess—that’s the kind of dinner that wins your week. This enchilada bake delivers the cheesy, saucy comfort you crave with the speed you need. Make it once, tweak it to your taste, and watch it become a repeat player in your lineup. When dinner tastes this good and cleans up this fast, you’re not just cooking—you’re upgrading your evenings.