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Why You’ll Love This Creamy Chicken Enchilada Recipe
This recipe is always my go-to on busy weeknights! Every time I make it I’m reminded of how good it is, my kids always love it, and it’s just so incredibly easy to make! If you’ve been on the search for the perfect “throw together” healthy dinner, this quick and easy Chicken Enchilada Skillet is truly life changing. Here’s what I’m loving about the recipe:
- It only takes 25 minutes TOTAL.
- It’s full of delicious flavors.
- ONE PAN. One pan, ya’ll.
- The recipe can be meal prepped or made into a freezer meal!
- It’s perfect for leftovers throughout the week.
- The recipe can be adjusted as needed!
- The entire family will love this recipe.
RELATED: 30-Minute Mexican Cauliflower Rice Recipe
Watch How to Make Healthy Enchiladas
Creamy Chicken Enchilada Recipe Ingredients
- Pre-Cooked Chicken – A rotisserie chicken from the grocery store, a homemade roasted chicken, or leftover cooked chicken will work perfectly!
- Enchilada Sauce
- Black Beans – I’m a fan of using organic canned beans in quick recipes like this!
- Diced Bell Peppers
- Light Sour Cream – I often sub whole milk Greek yogurt for sour cream, but if you try that be sure to mix it with a little warm liquid before adding into the pan!
- Corn Tortillas
- Mexican Shredded Cheese
- Cilantro & Avocado – The best easy toppings!
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How to Make Skillet Enchiladas in 30 Minutes
I love how easily this quick dinner recipe comes together! All you’ll need is a cast iron skillet (or any pan with high sides) and about 25-30 minutes to get started. Here’s how to make Skillet Enchiladas in 5 easy steps:
- Cook the onions & diced peppers in the skillet.
- Add in the chicken, beans, and enchilada sauce.
- Mix in sour cream and torn tortillas.
- Top with cheese, then cover and allow to melt.
- Add any toppings you want!
This is the ultimate throw-everything-in-a-pan kind of dinner! You and your family will absolutely love this recipe. It’s comfort food + healthy + the best flavors + everything good in life!
Creamy Chicken Enchilada Recipe Variations
- Vegetarian Enchilada Skillet: Swap the shredded chicken with black beans, pinto beans, or a combo of both for a hearty plant-based option. Add extra veggies like zucchini or mushrooms!
- Spicy Chicken Enchilada Skillet: Kick up the heat by adding diced jalapeños or a dash of hot sauce. A sprinkle of cayenne pepper also adds a spicy twist!
- Creamy Green Enchilada Skillet: Substitute red enchilada sauce with green enchilada sauce for a tangy, vibrant version. Top with extra cilantro and lime for freshness – it’s SO good!
- Low-Carb Enchilada Skillet: Replace the corn tortillas with a handful of spinach or kale and add extra bell peppers.
Tips for Making Healthy Chicken Enchiladas
- Use Pre-Cooked Chicken: Rotisserie chicken works wonders for saving time, and it’s already so flavorful.
- Adjust the Creaminess: For extra creaminess, add a bit more sour cream or mix in plain Greek yogurt. If you like it lighter, reduce the amount slightly!
- Add More Veggies: Bell peppers, onions, or even some spinach are great additions for more nutrients and flavor.
- Customize the Heat: Choose mild, medium, or spicy enchilada sauce based on your heat preference.
Serving Skillet Enchiladas
Serve this creamy chicken enchilada skillet straight from the pan for a cozy, family-style meal! It’s fantastic with:
- Avocado slices, fresh cilantro, and a squeeze of lime
- Copycat Chipotle Corn Salsa
- Extra cheese
- Chips & Salsa
- Simple side salad
- Spanish Rice & Beans
- Chicken Taco Soup
How to Store Leftover Chicken Enchilada Skillet
Place leftovers in an airtight container and store in the refrigerator for up to 3-4 days. You can also freeze this skillet recipe for up to 3 months! To reheat, warm in a skillet over low heat or microwave, stirring occasionally.
More Healthy Dinner Recipes You’ll Love
- Chicken Fajita Casserole
- Spicy Southwest Butternut Squash Casserole
- Shredded Chicken Tacos
- Mango Habanero Chicken Bowls
- Shrimp Guacamole Tostadas
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Creamy Enchilada Skillet
Equipment
Ingredients
- 1/2 Tablespoon avocado oil
- 1/3 cup diced onions
- 1/2 cup diced peppers
- 2 cups cooked shredded chicken
- 1/2 cup black beans (cooked or canned, drained)
- 1 1/2 cups enchilada sauce
- 1/3 cup light sour cream
- 6 corn tortillas (torn into pieces)
- 1/2 – 1 cup shredded Mexican cheese blend
- 1/4 cup freshly chopped cilantro (optional)
- 1 medium avocado
Instructions
- Heat the avocado oil in a large skillet over medium-high heat.
- Add in the onions and bell peppers, then cook for about 3-4 minutes.
- Combine the chicken, beans, and enchilada sauce in the skillet, mix, and lower the heat to medium-low. Let simmer for 3-4 minutes.
- Stir in the sour cream and corn tortilla pieces.
- Top with shredded cheese in an even layer, turn off the heat, and cover the skillet. Let it sit for about 5 minutes (or until the cheese is melted).
- Top with fresh cilantro and avocado slices. Enjoy!
Video
Notes
- Feel free to substitute whole milk Greek yogurt (plain) for the sour cream! Just make sure to whisk it with some warm broth or warm liquid from the pan before pouring into the skillet.
- Use mild, medium, or spicy enchilada sauce based on your heat preference!
Debbie says:
I have leftover roast beef could that work and can you make and freeze it
Jar Of Lemons replied:
Feel free to give it a try!
Candice says:
Can I leave out the beans?
Jar Of Lemons replied:
Yes, Candice. Feel free to leave them out 🙂
Heidi says:
Made the Creamy Enchiladas skillet today and it is a keeper. Both my dauther and husband loved this dish.
Jar Of Lemons replied:
Thanks, Heidi! Glad you all enjoyed this.
Jada says:
Great! Quick and easy recipe that doesn’t break my calorie goals. Perfect for an afternoon lunch by myself, with leftovers going in the fridge for the rest of the week.
Jar Of Lemons replied:
Thanks for the review, Jada. I’m so glad this recipe works for you!
Talia says:
Omg amazing!!! Even my husband, who never enjoys Mexican inspired dishes, devoured his plate and went for seconds! Will definitely be adding this to our rotation – it was so simple and quick to make.
Betty Duncan says:
I’m always looking for leftover chicken recipes. Many don’t interest me, but this one will be made sooner than later.
Hailee says:
Made this tonight, it was a hit. The hardest part was shredding the chicken!
Tabasco goes fantastic with this, it pairs perfectly! Thank you. ❤
Kelly says:
Fast, easy, and delicious. My two year old also loved it.
Shanna says:
I was looking for something quick and easy for dinner that wasn’t the same old thing and this was perfect! It was a big hit in my house and we’re all looking forward to leftovers!