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One-Skillet Chicken Enchiladas with Bell Peppers and Spicy Tomato Sauce

Serves: 1-2

Delight in these easy-to-make, flavorful one-skillet chicken enchiladas, perfect for a quick dinner. Packed with juicy chicken, bell peppers, and a homemade spicy tomato sauce, this dish is a comforting meal that cooks all in one skillet for easy cleanup.


  • 6 corn tortillas
  • 2 medium chicken breasts
  • 1 can of tomato sauce
  • 1 large bell pepper (any color; red preferred)
  • 3 green onions, chopped
  • 2 cloves garlic, minced
  • 1/2 cup shredded or cubed medium white cheddar cheese (or your favorite cheese)
  • 1/4 cup chopped cilantro
  • 3.4 tablespoons taco seasoning
  • 1 tablespoon chipotle seasoning
  • 1 tablespoon cayenne pepper seasoning
  • 1 tablespoon chili powder
  • 1 tablespoon red pepper flakes (optional for extra spice)
  • 2 tablespoons olive oil


  1. Preheat the oven to 450°F (230°C).
  2. Prepare the chicken: Pat the chicken breasts dry and season both sides with most of the taco seasoning, reserving about 1/2 tablespoon for later. Heat 1 tablespoon of olive oil in a large, preferably deep, Cast Iron Skillet over medium heat. Cook the chicken until fully done, approximately 5-8 minutes on each side. Set aside to cool, then shred with two forks.
  3. Cook the vegetables: In the same skillet, sauté the chopped bell pepper and minced garlic for about 3 minutes until softened. Transfer to a bowl and set aside.
  4. Soften the tortillas: Wrap the corn tortillas in foil and warm in the oven for 2-3 minutes until they are soft and pliable.
  5. Make the sauce: In a medium bowl, combine the tomato sauce with the reserved taco seasoning, chipotle, cayenne, chili powder, and red pepper flakes. Season with salt and pepper to taste.
  6. Assemble the enchiladas: Remove the skillet from heat. Dip each tortilla in the sauce, coating both sides, and arrange three on the bottom of the skillet. Mix the shredded chicken, sautéed bell peppers, garlic, half of the chopped green onions, cilantro, and three-quarters of the cheese. Spread this mixture over the tortillas in the skillet.
  7. Layer and bake: Dip the remaining three tortillas in the sauce and place them over the chicken mixture. Top with the remaining sauce, cheese, and green onions. Bake in the preheated oven for 10-15 minutes until the cheese is bubbly and golden.

Enjoy this hearty, cheesy one-skillet meal that brings all the flavors of traditional enchiladas with less fuss and easy clean-up!





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