I am so excited to share two fantastic enchilada recipes with you today! If you love the comforting taste of chicken enchiladas but are looking for healthier options or something low-carb, you’ve come to the right place. I’ve picked out two amazing chicken enchilada ideas that are simple to make and packed with good flavor.
Whether you need a quick skillet meal for your busy weeknights or a smart way to enjoy enchiladas without extra carbs, I have you covered. Let’s get cooking!
Jump to Recipe:
Make This Healthy Chicken Enchilada Skillet
This recipe brings all the great tastes of chicken enchiladas into one pan. It’s perfect for a weeknight meal when you want something satisfying but quick to put together. You’ll love how easy this healthy chicken enchilada skillet is to clean up too!
Key Ingredients & Tips for Skillet Enchiladas
- Use Lean Chicken: Cooked shredded chicken breast keeps this dish light and healthy. You can use rotisserie chicken for extra speed.
- Choose Good Enchilada Sauce: Look for a low-sodium enchilada sauce to help manage salt intake. You can also make your own easily.
What You Need for the Skillet
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cups cooked shredded chicken
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can mild enchilada sauce
- 1/2 cup chicken broth
- 4-6 whole wheat tortillas, cut into strips
- 1 cup shredded cheese (Monterey Jack or cheddar)
- Optional toppings: fresh cilantro, diced avocado, Greek yogurt
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make This Skillet Enchilada Meal
Step 1: Sauté Vegetables
Heat olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and bell pepper and cook until they are soft, which usually takes about 5-7 minutes.
Step 2: Combine Filling
Stir in the cooked shredded chicken, black beans, and corn. Pour in the enchilada sauce and chicken broth, mixing everything well to combine. Let it simmer for a few minutes.
Step 3: Add Tortillas and Cheese
Arrange the tortilla strips over the chicken mixture in the skillet. Sprinkle the shredded cheese evenly over the top.
Step 4: Bake to Finish
Transfer the skillet to a preheated oven at 375°F (190°C). Bake for about 10-15 minutes, or until the cheese is bubbly and lightly golden. Serve hot with your favorite toppings.
📝 Final Note
This skillet meal keeps well in the fridge for up to 3 days. Reheat gently in the microwave or oven until warm through.
Try These Low Carb Keto Chicken Zucchini Enchiladas
If you’re looking for a low-carb alternative to traditional enchiladas, these chicken zucchini enchiladas are a wonderful choice. They swap out tortillas for fresh zucchini ribbons, keeping the meal light while still delivering all the beloved enchilada tastes. You’ll be surprised how much you enjoy this keto-friendly dish!
Key Ingredients & Tips for Keto Enchiladas
- Prep Zucchini Correctly: Slice zucchini thin and pat it very dry. This helps prevent your enchiladas from becoming watery.
- Sugar-Free Enchilada Sauce: Make sure to check the label for your enchilada sauce to ensure it is low-carb and sugar-free.
What You Need for Keto Zucchini Enchiladas
- 3 medium zucchini
- 2 cups cooked shredded chicken
- 1/2 cup cream cheese, softened
- 1/4 cup chopped green chiles
- 1/4 cup chopped fresh cilantro
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 (10-ounce) can low-carb enchilada sauce
- 1.5 cups shredded cheese (Monterey Jack, cheddar, or a mix)
- Optional toppings: avocado, sour cream, extra cilantro
⏱️ Time: 45 minutes🍽️ Yields: 4-6 servings
How to Make Keto Zucchini Enchiladas
Step 1: Prepare Zucchini
Preheat your oven to 375°F (190°C). Use a vegetable peeler or mandoline to slice the zucchini lengthwise into thin ribbons. Lay the ribbons on paper towels and pat them very dry to remove excess moisture.
Step 2: Make the Filling
In a medium bowl, combine the cooked shredded chicken, softened cream cheese, green chiles, cilantro, cumin, and garlic powder. Mix well until everything is evenly combined.
Step 3: Assemble Enchiladas
Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish. Lay out a zucchini ribbon, spoon about 2 tablespoons of the chicken mixture onto one end, and roll it up. Place the rolled zucchini seam-side down in the baking dish. Repeat with remaining zucchini and filling.
Step 4: Bake and Serve
Pour the remaining enchilada sauce over the rolled zucchini. Sprinkle with shredded cheese. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the zucchini is tender. Let it rest for a few minutes before serving with your desired toppings.
📝 Final Note
If you prefer, you can lightly grill or pan-fry the zucchini ribbons for a minute or two on each side before rolling, to give them more firmness.
