Tex-Mex · main

One-Pan Chicken Enchilada Skillet

One-Pan Chicken Enchilada Skillet reads allium 4.3, umami 4.3 and salinity 3.7 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.6 / 10
• Sweet & Fruity — 3.9 / 10
• Sour & Bright — 1.4 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 3.6 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Allium 4.3 · Umami 4.3 · Salinity 3.7 · Sweetness 3.3 · Richness 3.3 · Herbaceous 3.1 · Heat 3.1 · Earthy 2.4 · Warm Spice 1.9 · Fruity 1.8 · Sourness 1.2 · Nutty 1.0 · Bitterness 0.9 · Citrus 0.9 · Floral 0.8

What's in it (16)

• vegetable oil — 27 g
• boneless chicken — 454 g
• salt — 5 g
• black pepper — 3 g
• yellow onion — 110 g
• red bell pepper — 100 g
• garlic — 9 g
• chili powder — 30 g
• cumin — 5 g
• low-salt chicken broth — 473 g
• red enchilada sauce — 284 g
• corn tortillas — 600 g
• black beans — 425 g
• frozen corn kernels — 237 g
• shredded reduced-fat mexican cheese blend — 227 g
• cilantro — 15 g

Time & effort: about 30 min · effort: involved

Nutrition (per 100 g, engine-estimated): 193.2 kcal, 12.3 g protein, 4.4 g fat, 27.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Pat the chicken dry and season with the salt and pepper. Heat the oil in a large 12-inch skillet over medium-high until shimmering, then add the chicken in a single layer and sear until deeply golden on the first side, 4-5 minutes; flip and cook until the second side is browned and the chicken reaches 165F, 3-4 minutes more. Transfer to a plate.
2. Add the onion and bell pepper to the same skillet; saute over medium heat, scraping up any browned bits, until softened and starting to catch color at the edges, 5-6 minutes.
3. Stir in the garlic, chili powder, and cumin; cook, stirring constantly, until fragrant and the spices darken slightly, 45 seconds to 1 minute.
4. Pour in the broth and enchilada sauce and stir to combine, then nestle the tortilla strips into the liquid so they are mostly submerged.
5. Return the chicken and any accumulated juices to the skillet along with the black beans and corn. Bring to a simmer, cover, and cook until the tortilla strips have softened into the sauce and the mixture has thickened to a stew-like consistency, 8-10 minutes, stirring once halfway through.
6. Uncover and taste; season with additional salt if needed. Sprinkle the cheese evenly over the top, cover, remove from heat, and let stand until the cheese is fully melted, 3-4 minutes.
7. Scatter the cilantro over the top and serve straight from the skillet.

Dishes with a similar flavor shape

• Bombay Potato and Pea Curry — Indian
• Chicken Jalfrezi with Peppers and Onions — Indian
• Ground Turkey Enchilada Casserole — Tex-Mex
• Spiced Ground Turkey Curry with Peas — Indian
• Skillet Chicken Curry with Peppers — Indian

Keep reading: what allium, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.