This Healthy Chicken Enchilada Skillet is a one-pan wonder! It’s filled with tender chicken, tasty spices, and colorful veggies all topped with melted cheese. Perfect for busy nights!
I love how easy it is to make this dish. Just cook it all in one skillet, and dinner is ready in no time! Plus, it’s so delicious, you might want to make it every week! 🍽️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this recipe. You can substitute with shredded rotisserie chicken for an even quicker option or use turkey for a leaner choice.
Olive Oil: Extra virgin olive oil adds a nice flavor and is healthy. If you’re out, vegetable oil or avocado oil works too.
Beans: Black beans are perfect for adding protein and fiber, but pinto beans or kidney beans would be good alternatives if you have them on hand.
Pepper: Use any color bell pepper you like! Don’t have one on hand? Zucchini or even diced tomatoes can work in a pinch.
Cheese: The reduced-fat shredded Mexican blend keeps it lighter, but feel free to switch it for your favorite cheese or omit it entirely for a dairy-free option.
How Do I Get My Chicken Perfectly Cooked?
Cooking the chicken just right is crucial for the dish! To ensure it’s juicy and tender, start with medium-high heat. Here’s how to nail it:
- Cut the chicken into small, even pieces to cook uniformly.
- Season the chicken with salt and pepper while it cooks.
- Cook for 5-6 minutes until there’s no pink inside, then remove it from the skillet to prevent overcooking.
- Keep the skillet drippings for extra flavor when you return the chicken later.
Healthy Chicken Enchilada Skillet
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 1 cup fresh or frozen corn kernels
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup enchilada sauce (preferably low sodium)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 cup reduced-fat shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro
- Optional toppings: sliced avocado, light sour cream or Greek yogurt, lime wedges
How Much Time Will You Need?
This delicious Healthy Chicken Enchilada Skillet can be prepared in about 30 minutes! You’ll spend roughly 10 minutes prepping ingredients and about 20 minutes cooking everything in one pan. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet over medium-high heat. Add the diced chicken into the skillet and season it with salt and pepper. Cook the chicken for about 5-6 minutes, or until it turns golden brown and is no longer pink inside. Once done, remove the chicken from the skillet and set it aside on a plate.
2. Sauté the Vegetables:
In the same skillet, add the chopped onion and diced bell pepper. Sauté the vegetables for about 4 minutes until they start to soften and become fragrant. This added step enhances the flavors of your dish!
3. Add Spices and Chicken:
Next, add the minced garlic, chili powder, ground cumin, and smoked paprika to the skillet. Stir for about 30 seconds, allowing the spices to toast and release their flavors. Then, return the cooked chicken back to the skillet.
4. Combine Ingredients:
Now, it’s time to add the corn, black beans, and enchilada sauce to the skillet. Give everything a good stir to combine and ensure all ingredients are mixed well.
5. Cook and Meld Flavors:
Reduce the heat to medium-low and let the skillet simmer for another 5 minutes. This allows all the flavors to meld together beautifully!
6. Melt the Cheese:
Sprinkle the shredded cheese over the top of the mixture in the skillet. Cover with a lid and allow it to cook for 2-3 minutes, or until the cheese melts and becomes bubbly.
7. Garnish and Serve:
Finally, remove the skillet from the heat and garnish with fresh chopped cilantro. Serve your Healthy Chicken Enchilada Skillet hot, with optional toppings like sliced avocado, a dollop of Greek yogurt or light sour cream, and lime wedges on the side for an extra zesty kick!
Enjoy your nutritious and flavorful Healthy Chicken Enchilada Skillet!
FAQ for Healthy Chicken Enchilada Skillet
Can I Use Leftover Chicken in This Recipe?
Absolutely! Using leftover rotisserie chicken or any pre-cooked chicken is a great time-saver. Just shred or dice the chicken and add it in when you combine the ingredients in step 4. You’ll only need to heat it through, reducing your cooking time!
Can I Make This Recipe Vegetarian?
Yes, you can! Simply substitute the chicken with additional beans, such as kidney beans or pinto beans, and add more veggies like zucchini or mushrooms. You may also opt for meat substitutes if desired, like tempeh or tofu, to keep it hearty and satisfying.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop over low heat. Add a splash of water or a drizzle of extra enchilada sauce if it seems dry when reheating!
Can I Freeze This Dish?
Yes, you can freeze the Healthy Chicken Enchilada Skillet! Let it cool completely, then transfer to a freezer-safe container. It should last in the freezer for up to 3 months. Thaw overnight in the fridge before reheating for best results.
