If you’re searching for a quick, healthy, and flavorful dinner that will please the whole family, look no further than this Healthy Chicken Enchilada Skillet. This one-pan dish is packed with protein, fiber, and vibrant vegetables, making it not only nutritious but incredibly satisfying. Whether you’re short on time or looking for a meal that’ll provide delicious leftovers, this chicken enchilada skillet is the perfect solution.
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Why This Chicken Enchilada Skillet is a Game-Changer
This Healthy Chicken Enchilada Skillet is designed for busy families and anyone who loves a hearty yet healthy meal. With lean chicken breasts, black beans, and an assortment of fresh vegetables, this dish is as nutritious as it is flavorful. The best part? It’s incredibly easy to make in just 30 minutes, making it ideal for a weeknight dinner. Plus, the leftovers taste just as good, which is a bonus for meal prep.
Ingredients for Chicken Enchilada Skillet
This recipe uses simple, wholesome ingredients that you likely already have in your pantry. Each ingredient contributes to the overall texture, flavor, and nutritional value of the dish.
• Boneless, skinless chicken breasts: A lean source of protein that’s quick to cook and keeps you feeling full.
• Olive oil: Used for sautéing the chicken and vegetables, adding a touch of healthy fat.
• Onion and bell peppers: These vegetables provide sweetness, crunch, and a wealth of vitamins.
• Garlic: Brings a fragrant, savory depth to the dish.
• Black beans: Packed with protein and fiber, black beans make this skillet hearty and filling.
• Corn: Adds a natural sweetness and light texture to balance the savory elements.
• Diced tomatoes with green chilies: Offers a tangy and mildly spicy base for the enchilada sauce.
• Enchilada sauce: The star of the dish, infusing the skillet with that signature Mexican flavor.
• Chicken broth: Helps create a rich, flavorful sauce.
• Cumin, smoked paprika, chili powder: These spices add depth and a touch of heat to the dish.
• Corn tortillas: Cut into strips, they thicken the skillet and provide a delicious texture.
• Shredded reduced-fat Mexican blend cheese: Melts beautifully, creating a cheesy, comforting topping.
• Fresh cilantro and green onions: For garnish, adding a burst of freshness and color.
• Lime wedges: Perfect for squeezing over the finished dish for an extra pop of flavor.
Alternative Ingredient Suggestions
If you’re looking to switch things up or accommodate dietary preferences, here are some great swaps:
• Flour tortillas: If you’re not a fan of corn tortillas, feel free to use flour tortillas, though they may absorb more liquid.
• Vegetarian option: Replace the chicken with more black beans or lentils for a meatless version.
• Low-carb variation: Use cauliflower rice or skip the tortillas for a low-carb option without sacrificing flavor.
• Dairy-free: Use a dairy-free cheese alternative and skip the sour cream for a fully dairy-free dish.
Step-by-Step Instructions for Healthy Chicken Enchilada Skillet
Making this dish is straightforward and quick. Follow these simple steps, and you’ll have a tasty meal in no time!
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté the Vegetables: In the same skillet, add the diced onion and bell peppers. Sauté for about 5 minutes until they soften. Then, add the minced garlic and cook for another minute until fragrant.
- Combine Ingredients: Add the black beans, corn, diced tomatoes with green chilies, enchilada sauce, chicken broth, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir well to combine.
- Simmer: Return the cooked chicken to the skillet and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Add Tortilla Strips: Stir in the corn tortilla strips, making sure they’re evenly distributed. Let them cook for about 5 minutes until softened.
- Add Cheese: Sprinkle the shredded cheese on top and cover the skillet. Let it cook for a few minutes until the cheese melts and becomes bubbly.
- Garnish and Serve: Remove the skillet from the heat and garnish with chopped cilantro and sliced green onions. For added flavor, serve with sour cream, guacamole, or tortilla chips.
Tips & Tricks for the Best Chicken Enchilada Skillet
To ensure your Chicken Enchilada Skillet turns out perfectly every time, consider these helpful tips:
• Prep Ahead: Cut the chicken and vegetables ahead of time to make the cooking process even faster.
• Texture: If you prefer a crunchier texture, you can add the tortilla strips at the end of cooking to maintain their crispiness.
• Flavor Adjustments: If you like things spicier, add a diced jalapeño or increase the chili powder.
• Leftovers: This dish stores beautifully in the fridge for up to 3 days. You can reheat it on the stove or in the microwave.
Pairing Ideas and Variations
This Healthy Chicken Enchilada Skillet is versatile enough to pair with a variety of sides and toppings. Here are a few ideas to enhance your meal:
• Side Dishes: Serve with a simple salad, Mexican rice, or steamed vegetables for a well-rounded meal.
• Toppings: Add your favorite toppings such as avocado, sour cream, or a drizzle of hot sauce for an extra kick.
• Gluten-Free: Use gluten-free corn tortillas for a gluten-free version of this recipe.
• Make-Ahead: This skillet is perfect for meal prep! Simply make it ahead of time and store it in an airtight container for up to three days.
Why You’ll Love This Chicken Enchilada Skillet
Not only is this recipe a one-pan wonder, but it’s also incredibly customizable and perfect for busy families. With the right balance of protein, fiber, and flavor, this Healthy Chicken Enchilada Skillet is a dish you’ll want to make again and again. Whether you’re cooking for a crowd or just looking for an easy weeknight meal, this recipe checks all the boxes.
With its rich, comforting flavors and easy preparation, this Healthy Chicken Enchilada Skillet is sure to become a go-to in your meal rotation. Happy cooking!
Conclusion
This Healthy Chicken Enchilada Skillet is the perfect combination of taste, convenience, and nutrition. Whether you’re preparing it for a busy weeknight or meal prepping for the week, it’s sure to satisfy everyone at the table. With its rich flavor, wholesome ingredients, and quick cooking time, this recipe will easily become a family favorite. Plus, it’s incredibly customizable, so you can adjust it to suit your tastes or dietary preferences. Try it out and enjoy a nutritious and delicious meal that’s both comforting and easy to make!
FAQs
1. Can I use flour tortillas instead of corn tortillas for the Chicken Enchilada Skillet?
Yes, you can use flour tortillas instead of corn tortillas. Keep in mind that flour tortillas may absorb more liquid and become softer, but they still provide great texture and flavor to the dish. For a lighter texture, corn tortillas are recommended.
2. Can I make this Chicken Enchilada Skillet ahead of time?
Absolutely! This dish is perfect for meal prep. You can prepare it ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave for a quick, satisfying meal.
3. How can I make the Chicken Enchilada Skillet spicier?
If you enjoy a spicier kick, consider adding a diced jalapeño or increasing the amount of chili powder. You can also use a hotter enchilada sauce or add a few dashes of hot sauce while cooking to give it an extra zing.
More Relevant Recipes
PrintChicken Enchilada Skillet
This Healthy Chicken Enchilada Skillet is a flavorful, easy-to-make one-pan meal that’s perfect for busy families. Packed with lean chicken, beans, veggies, and a delicious enchilada sauce, it’s the ultimate comfort food with a healthy twist.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 large onion, diced
- 2 bell peppers (any color), 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)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and bell peppers. Sauté for about 5 minutes until they soften. Add the minced garlic and cook for another minute until fragrant.
- Add the black beans, corn, diced tomatoes with green chilies, enchilada sauce, chicken broth, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir well to combine.
- Return the cooked chicken to the skillet and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Stir in the corn tortilla strips, ensuring they’re evenly distributed. Let them cook for about 5 minutes until softened.
- Sprinkle the shredded cheese over the top of the skillet. Cover and let it cook for a few minutes until the cheese melts and becomes bubbly.
- Remove the skillet from the heat and garnish with chopped cilantro and sliced green onions. Serve with lime wedges, and optional toppings like sour cream, guacamole, and tortilla chips.
Notes
- Feel free to use flour tortillas instead of corn tortillas for a different texture.
- For added spice, add diced jalapeños or increase chili powder.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- This recipe can be easily made ahead and reheated for a quick meal.
- For a gluten-free version, make sure to use gluten-free tortillas.
