One-Pan Healthy Enchilada Skillet with Chicken & Veggies
Growing up, rainy Sunday afternoons meant one thing: comfort food. My mom, a whiz in the kitchen, always had a way of turning simple ingredients into something truly magical and deeply satisfying. I remember one particularly dreary Sunday, she pulled together a vibrant, bubbling skillet meal that instantly warmed our spirits. It was hearty, flavorful, and incredibly easy – a true family favorite.
That memory inspired my own quest for delicious, comforting, yet healthy meals, leading me straight to this incredible Healthy Enchilada Skillet with Chicken & Veggies. It’s everything you love about classic enchiladas but simplified into one glorious pan, making it the ultimate easy dinner. No rolling, no fuss, just pure, wholesome deliciousness.
This tested recipe is my go-to for a quick weeknight meal or when I’m craving a cozy, comforting dish without all the extra work. It’s packed with lean protein, colorful vegetables, and that irresistible enchilada flavor we all adore. You’re going to love how quickly this comes together, bringing restaurant-quality taste right to your table.
Why You’ll Love This Recipe
❤️ This Healthy Enchilada Skillet with Chicken & Veggies isn’t just a meal; it’s a game-changer for busy weeknights! Here’s why it’ll become your new favorite:
- One-Pan Wonder: Say goodbye to stacks of dirty dishes! Everything cooks in a single skillet, from the chicken and veggies to the rich, bubbling sauce. It’s truly the easiest clean-up ever.
- Flavor Explosion: Infused with smoky enchilada sauce, savory chicken, and vibrant, tender-crisp vegetables, every bite is a burst of authentic Mexican-inspired flavor. You’ll be amazed at the depth of taste.
- Wholesome & Healthy: Packed with lean chicken protein, fiber-rich black beans, and an abundance of colorful veggies like bell peppers and corn. It’s a meal you can feel good about serving to your family.
- Lightning Fast: From start to finish, this skillet comes together in under 40 minutes. Perfect for those busy evenings when you need a delicious, satisfying meal on the table ASAP.
- Customizable: Easily adapt it to your taste! Swap proteins, add extra spice, or load up on different veggies. It’s incredibly versatile, making it perfect for everyone at your table.
- Family Approved: Even picky eaters will love this! The familiar flavors and comforting texture make it a hit with kids and adults alike. Prepare for requests for seconds!
- Meal Prep Friendly: This dish tastes even better the next day! It’s fantastic for meal prepping lunches or quick dinners throughout the week.
- Budget-Friendly: Made with readily available, affordable ingredients, this recipe helps you create a gourmet-tasting meal without breaking the bank.
What You Need
You only need a few simple pantry staples for this recipe! Most of these ingredients are likely already in your kitchen, making this a perfect last-minute dinner solution. Check the full printable recipe card below for detailed measurements and a complete list of what you’ll need.
Expert Tips
💡 To ensure your Healthy Enchilada Skillet is absolutely perfect every time, keep these expert tips in mind:
- Perfectly Cooked Chicken: For extra flavor, sear your chicken pieces until golden brown before shredding or dicing. This adds a fantastic depth of flavor. If using pre-cooked chicken, simply shred and add it in with the sauce and vegetables.
- Don’t Overcrowd the Pan: When sautéing vegetables, cook them in batches if your skillet isn’t large enough. Overcrowding can steam them instead of giving them a nice, tender-crisp texture.
- Layering for Flavor: When adding the tortilla pieces, try to nestle them into the sauce so they can absorb all that delicious liquid without becoming overly soggy. They act as a base, much like traditional enchiladas.
- Quality Enchilada Sauce: A good quality enchilada sauce makes all the difference! If you have time, homemade enchilada sauce is fantastic, but a good store-bought brand works wonderfully for convenience. Adjust the spice level to your preference.
- Cheese Blend Magic: While cheddar is classic, a blend of Monterey Jack and cheddar offers the best melting quality and flavor. Don’t be shy with the cheese – it creates that irresistible, bubbly topping!
- Fresh Garnishes are Key: Don’t skip the fresh cilantro or a dollop of sour cream/Greek yogurt. These fresh additions provide a bright contrast and enhance the overall taste and presentation.
- Simmer Time Matters: Allow the skillet to simmer gently for a few minutes after adding the sauce and beans. This lets all the flavors meld together beautifully and ensures the ingredients are perfectly heated through.
- Heat Control: Keep your heat at medium to prevent the sauce from burning. A gentle simmer is all you need for the flavors to develop and the cheese to melt perfectly without drying out the dish.
- Skillet Size: A 10-12 inch oven-safe skillet is ideal for this recipe. Cast iron works wonderfully for even heat distribution and for crisping up the cheese under the broiler.
- Taste and Adjust: Always taste your sauce before adding it to the skillet. Adjust salt, pepper, or add a pinch of chili powder or cumin if you want to boost the spice or earthy notes.
Variations & Substitutions
This Healthy Enchilada Skillet is incredibly versatile, making it easy to adapt to your dietary needs or what you have on hand!
- Protein Swap: Instead of chicken, try ground turkey, ground beef, or even shredded pork. For a vegetarian option, double up on the black beans and add pinto beans, or incorporate cooked lentils or crumbled plant-based meat.
- Veggie Power: Don’t limit yourself to bell peppers and corn! Add diced zucchini, spinach (stir in at the end), mushrooms, or sweet potatoes for extra nutrients and flavor.
- Spice It Up: For a spicier kick, add a diced jalapeño or serrano pepper with the onions, or stir in a pinch of cayenne pepper to the sauce. A dash of hot sauce at serving is also a great option.
- Gluten-Free: Simply ensure your enchilada sauce is gluten-free (most are, but check labels!) and use gluten-free corn tortillas or skip the tortillas entirely for a lower-carb option.
- Dairy-Free: Use your favorite dairy-free shredded cheese substitute. Most dairy-free cheeses melt surprisingly well in a skillet.
- Keto/Low-Carb: Omit the tortillas and corn. You can use cauliflower rice as a base, or simply enjoy it as a hearty enchilada bowl. Focus on extra veggies like zucchini, bell peppers, and spinach.
- Different Cheeses: Experiment with different cheeses! Pepper Jack for a bit of spice, Colby Jack for mildness, or a Mexican blend for an authentic touch.
- Creamy Texture: Stir in a tablespoon or two of cream cheese or a splash of heavy cream into the sauce for an extra rich and creamy texture.
Storage & Freezing
This Healthy Enchilada Skillet makes fantastic leftovers, and it’s also great for meal prepping!
- Refrigeration: Store any leftover skillet in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop over medium-low heat, adding a splash of water or broth if it seems too dry.
- Freezing: This dish freezes beautifully! Once completely cooled, transfer the skillet to a freezer-safe, airtight container. It will keep well in the freezer for up to 2-3 months.
- Reheating from Frozen: Thaw overnight in the refrigerator, then reheat as directed above. For a quicker option, you can reheat directly from frozen in the oven at 350°F (175°C) until warmed through, about 30-40 minutes, covering loosely with foil if the top starts to brown too much.
- Portioning: For easy meal prep, divide the cooked skillet into individual serving containers before refrigerating or freezing. This makes grabbing a healthy, pre-made meal super convenient!
FAQ
Q: Can I use different vegetables in this skillet?
A: Absolutely! This recipe is incredibly versatile. Feel free to add or substitute with other quick-cooking vegetables like diced zucchini, chopped spinach, mushrooms, or even sweet potatoes. Just ensure they are cut into small, bite-sized pieces for even cooking.
Q: What kind of tortillas work best?
A: I prefer using small corn tortillas, cut into strips or torn into pieces, as they absorb the sauce beautifully and add an authentic flavor. You can also use flour tortillas if you prefer, or even skip them for a low-carb version!
Q: Is this dish spicy?
A: The spice level depends entirely on your enchilada sauce. Most store-bought red enchilada sauces are mild to medium. If you prefer more heat, choose a spicy enchilada sauce or add diced jalapeños, a pinch of cayenne pepper, or a dash of hot sauce.
Q: Can I make this ahead of time?
A: Yes! You can assemble the entire skillet, cover it, and refrigerate it for up to 24 hours before baking. Add a little extra cheese right before baking. It’s perfect for entertaining or busy nights!
Q: What should I serve with the enchilada skillet?
A: This dish is a complete meal on its own! However, it pairs wonderfully with a simple green salad, a dollop of sour cream or Greek yogurt, fresh avocado slices, a sprinkle of extra cilantro, or even some tortilla chips for dipping.
Conclusion
This Healthy Enchilada Skillet with Chicken & Veggies truly delivers on flavor, convenience, and wholesome goodness. It’s a testament to how easy and delicious healthy eating can be, turning a simple weeknight into a fiesta of flavors. I hope this recipe brings as much joy and comfort to your table as it does to mine. Don’t forget to customize it to your heart’s content and make it your own!
Happy cooking, and be sure to pin this recipe for later so you can easily find it for your next family dinner!
One-Pan Healthy Chicken Enchilada Skillet | Easy Weeknight Meal
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken fillets, diced or shredded
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 (19 oz) can red enchilada sauce
- 6 small corn tortillas, cut into strips or torn
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped, for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Step 1 Heat olive oil in a large oven-safe skillet over medium-high heat. Add diced chicken fillets and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 2 Add onion and bell peppers to the skillet. Sautu00e9 for 5-7 minutes until softened. Stir in black beans and corn, cooking for another 2 minutes.
- Step 3 Return cooked chicken to the skillet. Pour in the enchilada sauce and stir to combine all ingredients well. Bring to a gentle simmer.
- Step 4 Nestle the tortilla strips into the sauce mixture. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
- Step 5 Cover the skillet (if oven-safe, otherwise transfer to an oven-safe dish) and bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly. For a golden top, you can broil for the last 1-2 minutes (watch carefully to prevent burning).
- Step 6 Remove from oven, let rest for a few minutes. Garnish generously with fresh cilantro before serving. Serve hot with your favorite toppings like sour cream or avocado.
