If you’re craving a comforting, flavorful one-pan meal that packs a punch, this Spicy Chicken Enchilada Skillet Recipe is an absolute winner. With tender bites of chicken swimming in a creamy, zesty sauce, combined with hearty pasta and melted Pepper Jack cheese, it’s a dish that brings both warmth and excitement to the dinner table. Trust me, once you try this recipe, it will quickly become a weeknight favorite that’s simple yet bursting with bold flavors and vibrant color.
Ingredients You’ll Need
Getting the ingredients right for this recipe is simpler than you might think, but each component plays an essential role. From the spicy enchilada sauce to the creamy heavy cream and fresh herbs, every addition builds layers of taste and texture.
- 1 lb boneless chicken: Bite-sized pieces cook quickly and absorb all the flavorful sauce.
- 1 Tbsp olive oil: Perfect for browning the chicken to get that delicious, savory start.
- 2 Tbsp dried minced onion flakes: Adds a subtle sweetness without any chopping hassle.
- 1 tsp garlic powder: Brings in a warm, aromatic depth that complements the spices.
- 1 (10-oz) can enchilada sauce: The bold foundation of that signature spicy enchilada flavor.
- 1 (15-oz) can black beans: Drained and rinsed to add creaminess and protein-packed heartiness.
- ⅓ cup low-sodium chicken broth: Helps create just the right amount of sauciness and keeps the dish moist.
- 1 cup salsa: Brightens the dish with fresh tomato tang and a hint of spice.
- ½ cup heavy cream: Smooths out the heat and makes the sauce luxuriously rich.
- 8 oz campanelle pasta: Or penne, uncooked — these noodles soak up all the amazing sauce.
- 1 cup shredded Pepper Jack cheese: Melts beautifully with a touch of heat for an irresistible topping.
- 2 Tbsp chopped fresh parsley or cilantro: Adds a fresh, herbaceous finish and vibrant color.
How to Make Spicy Chicken Enchilada Skillet Recipe
Step 1: Brown the Chicken
Start by heating olive oil in a 12-inch oven-safe skillet over medium-high heat until it’s nice and hot. Toss in the bite-sized chicken pieces and cook until they’re beautifully browned on all sides. Don’t worry if the chicken isn’t fully cooked through at this point — it will finish cooking later along with the pasta, soaking up all those juicy flavors.
Step 2: Build the Sauce and Add Pasta
Once your chicken has a lovely sear, stir in the dried minced onion flakes and garlic powder to bloom their savory depth. Then pour in the enchilada sauce, black beans, chicken broth, salsa, and heavy cream. Give everything a good stir to combine all the flavors. Next, add the uncooked campanelle pasta, stir again, and bring the mixture to a boil. This step is crucial as it ensures the pasta starts absorbing that spicy, creamy sauce.
Step 3: Simmer Covered
After boiling, reduce the heat to low and cover the skillet with a lid. Let it gently simmer for about 15 to 20 minutes, stirring occasionally if you like, until the pasta is tender and all those flavors have melded into a luscious, creamy concoction. The chicken cooks through during this time, soaking up all the sauce’s goodness.
Step 4: Melt the Cheese to Perfection
Remove the skillet from the heat and generously sprinkle shredded Pepper Jack cheese over the top. Next, place the skillet under the broiler for a few minutes until the cheese is melted, bubbly, and just starting to brown. This final step adds an irresistible gooey layer that’s both spicy and creamy, making every bite a dream.
Step 5: Garnish and Serve
Lastly, sprinkle fresh chopped parsley or cilantro on top for a burst of color and freshness that brightens the whole dish. Your Spicy Chicken Enchilada Skillet Recipe is now ready to wow your taste buds!
How to Serve Spicy Chicken Enchilada Skillet Recipe
Garnishes
A little extra garnish goes a long way in enhancing this dish’s flavor and presentation. Try adding a dollop of sour cream or a squeeze of fresh lime to balance the spice. Sliced avocado or diced tomatoes also bring creaminess and freshness that complement the zesty skillet.
Side Dishes
This skillet is hearty enough on its own, but if you want to round out the meal, consider serving it alongside a simple green salad with a tangy vinaigrette or some crispy roasted vegetables. Cornbread or warm tortillas make excellent companions to scoop up every bit of that delicious sauce.
Creative Ways to Present
For a festive touch, try plating the skillet in individual small cast iron pans or ramekins topped with melted cheese and a sprinkle of cilantro. You could also serve it over a bed of rice for a different texture experience or roll it up in warm tortillas to create quick enchilada wraps.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Spicy Chicken Enchilada Skillet Recipe, store them in an airtight container in the refrigerator. The flavors actually deepen after a day or two, making it a perfect make-ahead meal for busy nights.
Freezing
You can freeze leftover portions by placing them in freezer-safe containers or bags. Be sure to leave some room for expansion and thaw overnight in the fridge before reheating. While the texture of the pasta might soften slightly, the flavors remain just as vibrant.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken broth or water to loosen the sauce if needed. Alternatively, the microwave works fine—heat in short bursts to avoid drying out the creamy, spicy chicken pasta goodness.
FAQs
Can I use another type of pasta?
Absolutely! While campanelle is great for holding the sauce, penne, rotini, or even elbow macaroni will work perfectly. Just adjust cooking times slightly if using different shapes.
How spicy is this Spicy Chicken Enchilada Skillet Recipe?
The heat mainly comes from the enchilada sauce and Pepper Jack cheese, making it moderately spicy. You can tone it down by using mild enchilada sauce or swap Pepper Jack for a milder cheese like Monterey Jack.
Is this recipe gluten-free?
It’s not gluten-free as written because of the pasta. However, you can use gluten-free pasta alternatives to easily make this dish gluten-free without compromising flavor.
Can I use leftover cooked chicken?
Yes! Leftover cooked chicken can be added directly when you stir in the sauce ingredients. Just reduce the initial browning time.
What can I substitute for heavy cream?
You can substitute heavy cream with half-and-half or a mixture of milk and cream cheese for a lighter but still creamy sauce. Coconut milk is an option for a dairy-free twist but will slightly change the flavor.
Final Thoughts
You really can’t go wrong with this Spicy Chicken Enchilada Skillet Recipe—it’s a beautiful blend of ease, flavor, and comfort. Whether you’re feeding your family or impressing friends, this dish delivers on every level, from its creamy, spicy sauce to its cheesy finish. Give it a try and make it your next go-to for a quick, satisfying meal that feels like a homemade celebration!
Print
Spicy Chicken Enchilada Skillet Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This Spicy Chicken Enchilada Skillet is a flavorful and hearty one-pan meal combining tender chicken, savory enchilada sauce, black beans, and creamy pasta. Topped with melted Pepper Jack cheese and fresh herbs, it delivers a comforting Mexican-inspired dinner ready in just 25 minutes.
Ingredients
Protein
- 1 lb boneless chicken, cut into small bite-sized pieces
Vegetables & Beans
- 2 Tbsp dried minced onion flakes
- 1 (15-oz) can black beans, drained and rinsed
Liquids & Sauces
- 1 Tbsp olive oil
- 1 (10-oz) can enchilada sauce
- ⅓ cup low-sodium chicken broth
- 1 cup salsa
- ½ cup heavy cream
Pasta & Cheese
- 8 oz campanelle pasta (or penne), uncooked
- 1 cup shredded Pepper Jack cheese
Seasonings & Herbs
- 1 tsp garlic powder
- 2 Tbsp chopped fresh parsley or cilantro
Instructions
- Brown the Chicken: Heat olive oil over medium-high heat in a 12-inch oven-safe skillet until hot. Add the bite-sized chicken pieces and cook until they are browned on all sides. The chicken does not need to be fully cooked at this stage, as it will finish cooking with the pasta later.
- Add Ingredients and Pasta: To the browned chicken, add dried minced onion flakes, garlic powder, enchilada sauce, drained black beans, low-sodium chicken broth, salsa, heavy cream, and uncooked campanelle pasta. Stir everything together to combine.
- Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the skillet with a lid. Allow it to simmer gently for 15 to 20 minutes, or until the pasta is tender and most of the liquid has been absorbed.
- Broil with Cheese: Remove the skillet from heat. Sprinkle the shredded Pepper Jack cheese evenly over the top, then scatter chopped fresh parsley or cilantro for freshness. Place the skillet under a broiler until the cheese has melted and is bubbly, typically 2 to 4 minutes. Watch carefully to prevent burning.
Notes
- Use an oven-safe skillet to go directly from stovetop to broiler without transferring the food.
- If you prefer less spice, use a mild enchilada sauce or reduce the amount of salsa.
- For a dairy-free option, omit heavy cream and cheese or substitute with plant-based alternatives.
- Campanelle pasta works well to hold sauce, but penne or other tubular pasta are good substitutes.
- Leftovers keep well and can be reheated gently on the stovetop with a splash of broth to loosen the sauce.
