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
Yes, you can-but you'll want to watch closely so the breast pieces don't overcook and dry out.
You can substitute with tomato sauce plus 1-2 tsp taco seasoning, but the enchilada sauce adds that rich depth of flavor.
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.
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.

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
Instructions
- Heat oil in a large skillet over medium heat. Add chicken, season with garlic powder, cumin, oregano, salt, and pepper. Cook 5-7 minutes, stirring occasionally, until browned and cooked through.
- Stir in black beans, fire-roasted tomatoes, enchilada sauce, and salsa. Simmer 1-2 minutes until everything is heated through.
- Add tortilla strips and stir gently until coated and softened, about 2 minutes.
- Sprinkle shredded cheese on top. Remove from heat, cover, and let sit 1-3 minutes until melted and bubbly.
- Serve warm with toppings like sour cream, avocado, or green onions.
Notes
- Cut chicken evenly so pieces cook at the same rate.
- Drain tomatoes and beans well to avoid extra liquid in the skillet.
- Don't skip the tortilla strips - they soak up the sauce and give it that classic taco texture.
- Cover the skillet after adding cheese to let it melt evenly without overcooking the chicken.
- Great for leftovers - reheat gently in a skillet or microwave with a splash of enchilada sauce.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.






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