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Creamy Healthy Chicken Enchilada Skillet

by Christine | Easy Everyday | 05.29.25

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4.74 from 79 votes

This Creamy Healthy Chicken Enchilada Skillet has been one of my top easy healthy dinner recipes for YEARS! With over 65+ 5-star reviews, this popular recipe is full of creamy, savory, and cheesy enchilada goodness in a lightened-up, healthier way. And as a busy mom of 3 littles, the fact that it can be made in ONE skillet in just 25 minutes makes it such a win!

Top shot of Creamy Healthy Chicken Enchilada Skillet with a spoon and topped with cilantro and avocado.

Table of Contents

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

Side angle of creamy healthy chicken enchilada skillet on a grey napkin with a wooden spoon.

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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Shredded chicken in enchilada sauce in a skillet.
Bell peppers added to shredded chicken and enchilada sauce.
Black beans added to diced peppers, chicken, and enchilada sauce.
Sour cream on enchilada sauce, shredded chicken, diced peppers, and black beans.
Corn tortillas cut into pieces and placed in a Chicken Enchilada skillet.
Chicken Enchilada Skillet topped with shredded cheese.

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:

  1. Cook the onions & diced peppers in the skillet.
  2. Add in the chicken, beans, and enchilada sauce.
  3. Mix in sour cream and torn tortillas.
  4. Top with cheese, then cover and allow to melt.
  5. 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!

Close up of chicken enchilada casserole in a skillet.

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.
Top shot of Creamy Healthy Chicken Enchilada Skillet with a spoon and topped with cilantro and avocado.

Serving Skillet Enchiladas

Serve this creamy chicken enchilada skillet straight from the pan for a cozy, family-style meal! It’s fantastic with:

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.

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Top shot of Creamy Healthy Chicken Enchilada Skillet with a spoon and topped with cilantro and avocado.
4.74 from 79 votes
Print Recipe

Creamy Enchilada Skillet

This Creamy Healthy Chicken Enchilada Skillet has been one of my top easy healthy dinner recipes for YEARS! With over 65+ 5-star reviews, this popular recipe is full of creamy, savory, and cheesy enchilada goodness in a lightened-up, healthier way. And as a busy mom of 3 littles, the fact that it can be made in ONE skillet in just 30 minutes makes it such a win!
Course: Dinner, Lunch, Dinner, Appetizer, Main Course
Cuisine: American, Mexican
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 415 kcal
Author: Christine McMichael

Video

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!

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!

Nutrition

Serving: 1.5 Cups | Calories: 415 kcal | Carbohydrates: 37 g | Protein: 28 g | Fat: 20 g | Saturated Fat: 6 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Cholesterol: 68 mg | Sodium: 1131 mg | Potassium: 641 mg | Fiber: 9 g | Sugar: 7 g | Vitamin A: 939 IU | Vitamin C: 15 mg | Calcium: 252 mg | Iron: 3 mg
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4.74 from 79 votes (50 ratings without comment)

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Rating




52 Comments

  1. Melissa says:

    5 stars
    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!).

    Reply

  2. Danielle says:

    5 stars
    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!

    Reply

  3. Natalie says:

    5 stars
    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.

    Reply

  5. 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?

    Reply

  10. Kyla says:

    5 stars
    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!

    Reply

  11. 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.

    Reply

  12. Mckenzie says:

    5 stars
    Love love LOVE this recipe! It’s super easy and quick to make! This has become one of our favorites in our household!!

    Reply

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