1. Can I make this Chicken Enchilada Skillet ahead of time?

Yes! This dish can easily be made ahead of time and stored in the refrigerator for up to 3 days. Simply prepare it as directed, let it cool, and then store it in an airtight container. To reheat, just warm it in the skillet or microwave. It's a great option for meal prepping or making dinner in advance.

2. Can I use chicken thighs instead of chicken breasts?

Absolutely! If you prefer dark meat, chicken thighs are a great alternative. They’ll add a richer, juicier texture to the dish. Just make sure to cook them thoroughly until they reach an internal temperature of 165°F (74°C).

3. How do I make this Chicken Enchilada Skillet spicier?

To increase the heat, you can add extra chili powder, smoked paprika, or even a finely chopped jalapeño to the skillet. For an extra spicy kick, consider topping the dish with a drizzle of hot sauce before serving.

4. Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas instead of corn tortillas. Keep in mind that flour tortillas tend to absorb more liquid and may soften more than corn tortillas, but they will still add a delicious texture to the dish

Chicken Enchilada Skillet Recipe – Healthy & Easy Meal

Name: Chicken Enchilada Skillet Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; 1 tbsp olive oil; 1 large onion, diced; 2 bell peppers, diced; 3 cloves garlic, minced; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn kernels, drained; 1 can (10 oz) diced tomatoes with green chilies; 1 can (10 oz) red enchilada sauce; 1 cup low-sodium chicken broth; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chili powder; Salt and pepper to taste; 6 small corn tortillas, cut into strips; 1 cup shredded reduced-fat Mexican blend cheese (plus 2 tbsp per serving for topping); Fresh cilantro, chopped (for garnish); Sliced green onions (for garnish); Lime wedges (for serving)

Description

This Healthy Chicken Enchilada Skillet combines tender chicken, black beans, corn, and a zesty red enchilada sauce, topped with melted cheese and crispy tortilla strips for a hearty, flavorful dish that’s perfect for busy weeknights or meal prep.

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
1 large onion, diced
2 bell peppers, diced
3 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (10 oz) diced tomatoes with green chilies
1 can (10 oz) red enchilada sauce
1 cup low-sodium chicken broth
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
Salt and pepper to taste
6 small corn tortillas, cut into strips
1 cup shredded reduced-fat Mexican blend cheese (plus 2 tbsp per serving for topping)
Fresh cilantro, chopped (for garnish)
Sliced green onions (for garnish)
Lime wedges (for serving)

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Instructions

Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add diced onion and bell peppers. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
Add black beans, corn, diced tomatoes with green chilies, enchilada sauce, chicken broth, cumin, smoked paprika, chili powder, salt, and pepper. Stir well to combine.
Return the cooked chicken to the skillet. Bring the mixture to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.
Stir in the corn tortilla strips and cook for 5 minutes until they soften.
Sprinkle the shredded cheese over the top of the skillet. Cover and cook for a few minutes until the cheese is melted and bubbly.
Remove from heat. Garnish with chopped cilantro and sliced green onions. Serve with lime wedges and optional toppings like sour cream and guacamole.

Notes

To make the dish spicier, add more chili powder or a chopped jalapeño.
If you prefer, you can use flour tortillas instead of corn tortillas.
This recipe can be made ahead and stored in the refrigerator for up to 3 days.
For a vegetarian version, omit the chicken and use more beans or vegetables.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 181 kcal
Sugar: 2 g
Sodium: 298 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 2 g
Protein: 17 g
Cholesterol: 46 mg