If you’ve been on the search for the perfect “throw together” healthy dinner, look no further than this quick and easy Chicken Enchilada Skillet! Here’s what we’re loving about the recipe:
- It only takes 30 minutes TOTAL.
- It’s full of delicious flavors.
- 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.
When a recipe is this easy to make, how can you not love it? It’s truly one of our favorite go-to dinners, especially for busy weeknights.
RELATED: 30-Minute Mexican Cauliflower Rice Recipe
Watch this Creamy Healthy Chicken Enchilada Skillet recipe video!
What you need to make this Creamy Healthy Chicken Enchilada Skillet recipe
A skillet
Or sauce pan, or stock pot, or really anything. In this case, we stuck to using a standard skillet!
Pre-cooked chicken
A rotisserie chicken from the grocery store, a homemade roasted chicken, or leftover cooked chicken breast will work perfectly!
Want high-quality meat for the best price (and delivered right to your doorstep)? Try Butcher Box and get an awesome discount!
Aside from a skillet and great quality, pre-cooked chicken, you’ll also need:
- Enchilada Sauce
- Black beans (we use organic, canned)
- Diced Bell Peppers
- Sour cream or light sour cream
- Corn tortillas
- Mexican shredded cheese
- Cilantro & avocado for an optional topping!
How to make an easy Chicken Enchilada Skillet in 30 minutes:
- Cook the enchilada sauce and chicken in a skillet.
- Add in diced peppers.
- Add in black beans.
- Add in sour cream.
- Cut the corn tortillas into small pieces and add to the skillet.
- Top with cheese and allow to melt.
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 + everything good in life!
More recipes you’ll love:
Creamy Healthy Chicken Enchilada Skillet
Ingredients
- 2 cups shredded chicken (pre-cooked)
- 1 1/2 cups enchilada sauce
- 1/2 cup black beans (canned)
- 1/3 cup diced peppers
- 1/3 cup light sour cream
- 6 corn tortillas, torn into pieces
- 1/2 cup shredded Mexican cheese blend
- 1/4 cup cilantro (optional)
- 1 small avocado
Instructions
- Combine the chicken and enchilada sauce in a skillet over medium-high heat.
- Stir, then add in the black beans and diced peppers.
- Mix in the sour cream and corn tortilla pieces, continue to stir.
- Once everything is evenly hot, top the casserole with cheese and optional cilantro.
- Serve with avocado slices and enjoy or store in the refrigerator for later in the week!
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!