1-First Step: Preheat Your Oven Begin by preheating your oven to 425°F. This high temperature helps melt the cheese to a bubbly perfection later, so set it up right away to save time. While the oven heats, gather all your ingredients on the counter for easy access, which keeps the prep smooth and stress-free.

2-Second Step: Heat the Skillet Next, place a large oven-safe skillet over medium heat. Give it a quick mist with cooking spray and add 2 teaspoons of olive oil, swirling to coat the bottom evenly. This step creates a non-stick surface that makes cooking easier and healthier, reducing the need for excess oil.

3-Third Step: Cook the Veggies Once the skillet is hot, add the diced yellow bell pepper and the white and light green parts of the 6 green onions. Stir them occasionally as they cook for about 6-7 minutes until they turn tender and aromatic. This builds a flavorful base that enhances the overall dish without overwhelming it.

4-Fourth Step: Combine the Spices and Ingredients Turn off the heat and stir in 1 ½ teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, and ½ teaspoon dried oregano. Then, add 2 ½ cups shredded cooked chicken, 2 cups mild green enchilada sauce, and the 15 oz can of rinsed pinto beans. Mix everything well to ensure the flavors blend uniformly, creating a cohesive filling. For more ideas on using shredded chicken, check our Mexican chicken and rice recipe.

5-Fifth Step: Add Cheese and Tortillas Gently fold in ¾ cup of the shredded Monterey Jack cheese and the 8 corn tortillas cut into wedges, making sure they get coated with the sauce and spread out evenly. This step is crucial for the tortillas to absorb the flavors without becoming mushy, keeping the texture just right.

6-Sixth Step: Bake the Skillet Sprinkle the remaining 1 ¼ cups cheese over the top and slide the skillet into the preheated oven. Bake for 12-15 minutes until the cheese melts and bubbles, transforming the dish into a golden, irresistible meal. The total cook time of 25 minutes makes this a quick skillet enchiladas option that’s ready when you are.

7-Final Step: Serve and Store Remove the skillet from the oven and top with your choice of additions like green onion tops or fresh cilantro. Serve it warm for the best taste, and remember you can store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. This recipe serves 6, making it perfect for family dinners or gatherings.