Cheesy Chicken Taco Skillet (One-Pan Dinner in 25 Minutes)

Name: Cheesy Chicken Taco Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1½ lbs boneless skinless chicken thighs (cut into bite-sized pieces (about 8 thighs)); 1 tsp garlic powder; ½ tsp ground cumin; ½ tsp dried oregano; ½ tsp salt; ¼ tsp black pepper (or to taste); 15 oz can black beans (rinsed and drained); 15 oz can fire-roasted tomatoes (drained); 1 cup red enchilada sauce (about 10–12 oz); ½ cup salsa; 6 small white corn tortillas (sliced into 1-inch strips); 1 cup shredded Mexican blend cheese; Optional toppings: (Sour cream, diced green onions, chopped avocado, diced tomatoes)

This cheesy chicken taco skillet is everything you love about tacos in one pan-warm, melty, and totally fuss-free. 👇👇👇👇

Why I Love This Recipe

This one-pan chicken dinner saves you every time-it's cozy, simple, and tastes like a cheesy chicken enchilada skillet but with half the effort.

Imagine juicy chunks of seasoned chicken simmered with black beans, fire-roasted tomatoes, salsa and enchilada sauce. Then corn tortilla strips soak up all that saucy goodness and everything gets topped with melted cheese.

One-pan dinner. Everything cooks in a single skillet, saving time and cleanup.
Family friendly. Chicken, beans and cheese hit all the comfort-food buttons.
Quick cook time. Ready in about 25 minutes-ideal for busy weeknights.
Budget smart. Uses pantry staples and common ingredients, no specialty items.
Versatile and hearty. Feeds 4 servings and works for leftovers or meal prep.

If you're working on my Dinner Rhythm Blueprint, this is a perfect Anchor Meal: reliable, simple and satisfying.

Ingredients

1 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces (about 8 thighs)
1 tsp garlic powder
½ tsp ground cumin
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper (or to taste)
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) fire-roasted tomatoes, drained
1 cup red enchilada sauce (about one 10-12 oz jar)
½ cup salsa
6 small white corn tortillas, sliced into 1-inch strips
1 cup shredded Mexican blend cheese
Optional toppings: sour cream, diced green onions, chopped avocado, diced tomatoes

You can skip the store-bought packets and use my Homemade Taco Seasoning Mix for fresher flavor-it's perfect in this skillet or my One Pot Taco Pasta.

Step-By-Step Instructions 👇👇

STEP 1: Brown the Chicken

In a large skillet over medium heat add a bit of cooking oil. Add 1½ lbs cut chicken thighs. Season with 1 tsp garlic powder, ½ tsp cumin, ½ tsp oregano, ½ tsp salt, and ¼ tsp pepper. Cook about 5 to 7 minutes, stirring occasionally, until browned and cooked through.

STEP 2: Add Beans & Tomatoes

Stir in 1 can (15 oz) black beans (rinsed & drained) and 1 can (15 oz) fire-roasted tomatoes (drained). Then add 1 cup red enchilada sauce and ½ cup salsa. Simmer for about 1 minute until everything is heated through.

STEP 3: Add Tortilla Strips

Add 6 small white corn tortillas sliced into 1-inch strips. Stir gently so the tortilla strips soak up the sauce and distribute evenly throughout the skillet. Cook for another 1 to 2 minutes until slightly soft and coated.

STEP 4: Top with Cheese & Rest

Sprinkle 1 cup shredded Mexican blend cheese evenly over the top. Remove skillet from heat, cover with lid, and let it sit 1 to 3 minutes so the cheese melts perfectly and the filling settles.

STEP 5: Serve & Garnish

Serve warm right from the skillet. Add optional toppings like sour cream, diced green onions, chopped avocado, or diced tomatoes. Let everyone customize their own plate.

Recipe Tips

Use thighs instead of breast. They hold up better in the skillet and stay juicy.
Drain the tomatoes. No one wants a watery taco skillet-draining keeps the texture right.
Stir the tortilla strips gently. They need time to soak and not break apart.
Let it rest after cooking. Two minutes makes slicing and serving easier and neater.
Make it spicier or mild. Add diced green chiles or hot sauce for heat, or skip for kid-friendly.

This recipe is also part of my Dinner Hacks series-the quick and simple dinners that keep homemade meals realistic on the busiest nights.

Variations & Substitutions

Protein swap: Use ground chicken, shredded rotisserie chicken, or even leftover pork.
Add veggies: Incorporate corn, bell peppers, zucchini or spinach for color and fiber.
Cheese switch: Try pepper jack for spice, or mozzarella for mild melt.
Tortilla options: Substitute flour tortillas with corn tortillas or tortilla chips for variation (chips give a crunch).
Sauce variation: Swap the red enchilada sauce for green enchilada sauce for a tangy twist.

If you love this one-pan chicken taco skillet, you'll also want to try my baked Taco Casserole or my lighter Taco-Stuffed Spaghetti Squash. Both use the same bold taco flavors but in totally different ways.

Make-Ahead & Reheating Tips

Make-ahead: Brown the chicken and prep the beans/tomatoes ahead of time. In the evening, assemble and cook.
Refrigerate: In an airtight container up to 4 days.
Freezer-friendly: You can freeze the skillet (without topping cheese) in a sealed container up to 3 months, then thaw, add cheese and warm through.
Reheating: Use the stovetop skillet or oven at 350°F for 10 minutes to return crisp texture. Microwave in a pinch but expect softer tortillas.

Serving Ideas

Serve alongside Mexican rice or cilantro-lime rice for a fuller meal. It's a quick taco skillet dinner that pairs perfectly with any Tex-Mex sides or fresh salad.
Offer a mini taco topping bar: sour cream, guacamole, chopped tomatoes, cilantro, sliced jalapeños.
Use leftovers for taco bowl lunches-just layer rice, skillet filling, and toppings.
Invite extra guests? Double the recipe and serve in a large skillet for crowd-pleasing simplicity.

If you're planning a taco-themed week, pair this skillet with my Ranch Taco Chicken Salad or try a baked version like Taco Casserole for another crowd-pleasing dinner.

Make It a Dinner Rhythm Meal Plan

When you're following the Dinner Rhythm Blueprint, this skillet is a perfect Anchor Meal that stretches effortlessly through the week.

Day 1: Serve it fresh and melty right out of the skillet with all your favorite toppings.
Day 2: Reheat leftovers for lunch or roll them into quick tacos or burritos - just add a little salsa or cheese to freshen it up.
Day 3: Spoon any extras over baked potatoes for a cozy, zero-prep dinner that feels brand new.

That's three easy dinners from one pan - no stress, no waste, just delicious.

FAQs

Can I make this with chicken breast instead of thighs?

Yes, you can-but you'll want to watch closely so the breast pieces don't overcook and dry out.

What if I don't have enchilada sauce?

You can substitute with tomato sauce plus 1-2 tsp taco seasoning, but the enchilada sauce adds that rich depth of flavor.

Can I skip the tortilla strips?

Yes-but they absorb the sauce and give that taco-skillet texture. If you skip them, you'll get more of a chicken-bean bake rather than taco-in-a-skillet.

Can I make this vegetarian?

Absolutely. Replace the chicken with extra beans or a meat substitute and add veggies like zucchini and mushrooms for a hearty veggie taco skillet.

If you love easy dinners like this chicken taco skillet, you'll want to check out my other one-pan chicken recipes for busy weeknights.

Why I Love This Recipe

Ingredients