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!
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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!
Melissa says:
This is the type of comfort food dish I dream about! I love the idea of doing it as a skillet meal too – who has time to roll the enchiladas anyways (ha!).
Danielle says:
I was wondering what to do with all my chicken, and so glad that I’ve stumbled upon your recipe. This is exactly what I wanted, and I can’t wait to get to cooking!
Natalie says:
I loveeee enchiladas. My family loves it too. But I never prepared anything like this before. Such an interesting recipe. I can’t wait to give this a try.
Deborah Brooks says:
We are all about anything taco or Mexican inspired foods over here. This looks so good!
Linda C says:
I want to make this tonight but don’t have a cast iron skillet (a sin I know). Can I make this in a glass Pyrex?
Christine McMichael replied:
Yes, absolutely! I would try baking it at 375 degrees F for about 30 minutes. You’ll have to let me know how it turns out! 🙂
nancy howard says:
thia is so fast and easy to make and tastes like you spent the whole day making it. loved it.
MaryD says:
I made this last night and added Rotel and corn. It was delicious even for lunch again today.
Christine McMichael replied:
Those additions sound yummy! So glad you enjoyed the recipe!
Elizabeth says:
Great recipe, thanks for sharing! Is it 337 cal per serving or per 4 servings?
Christine McMichael replied:
So glad you enjoyed the recipe! It is 337 cal per serving.
CJ says:
Definitely want to try this, Has anyone used Pinto beans instead of black beans? not a big fan of black beans.
Christine McMichael replied:
Pinto beans should work great! I hope you enjoy the recipe!
Kyla says:
So easy and delicious! And all three of my kids wolfed it down. Subscribing! I didn’t have the green chilis the second time I made it so I threw in a packet of Sazon Goya seasoning powder and it was still soooooo good. The chilis were definitely better though, haha!
Christine McMichael replied:
I’m soooooo glad to hear that, Kyla! I love it, so amazing. 🙂 Great idea to add that seasoning when you don’t have the chilis on hand!
Lauren says:
Has anyone worked out how many WW sp this is per serving? It’s on my menu this week. Can’t wait to try it.
Mckenzie says:
Love love LOVE this recipe! It’s super easy and quick to make! This has become one of our favorites in our household!!
Christine McMichael replied:
So glad you enjoyed it, Mckenzie! 🙂
Annie | The Gingham Apron says:
This looks really great! I plan to try it soon.
Christine McMichael replied:
Thank you, Annie!
[email protected] a Dash of Cinnamon says:
Oh yum. I love anything Mexican!! This looks so amazing!
Christine McMichael replied:
Me too, friend! 🙂 Thank you!
Sandra Watts says:
That looks delicious!
Christine McMichael replied:
Thanks so much, Sandra! 🙂