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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
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!
Emily says:
This was the perfect meal for our leftover chicken!! The whole family enjoyed it.
Alexandra says:
We love easy and delicious meals like this!
Sue says:
All my favorite flavors in one skillet. Delicious!
Aline says:
I love easy skillet meals, especially when they’re full of cheese!! Can’t wait to try this one!!
Marisa F. Stewart says:
This is a fantastic way to make chicken enchiladas — deconstructed. This would certainly be fantastic as a quick weeknight dish. I’d love to serve it with my pitas. So yummy.
Lori | The Kitchen Whisperer says:
This would be perfect for either movie night at home or game day with our friends! This looks so flavorful and I love how easy the recipe is! Thanks for sharing!
Veronika says:
This recipe looks absolutely delicious and so comforting! It will be perfect for a cold or rainy day (like today)! Will save the recipe to make it next week!
Tammy says:
My mouth is watering right now…these photos are so delicious! What a beautiful meal and even better that it’s lightened up! ;D
Denise says:
This is all me! I love enchiladas, and the cheesiness of this looks absolutely amazing.
Nicoletta and Loreto says:
This chicken enchilada skillet looks so flavorful! And it only takes 30 minutes to make! Love that it can be prepped in advance and adjusted as needed. thank you!
Elaine says:
Now this is what a shredded chicken recipe should be – fantastic result and great steps to follow. And the best part of it all – you only need 30 minutes!
Sharon says:
This chicken enchilada skillt looks so easy to make and full of good-for-you ingredients. Not to mention it’s family friendly too.
Pam Greer says:
I buy a rotisserie chicken every week and this is the best recipe to use it!! So easy and so flavorful!
Julie @ Running in a Skirt says:
YUM!!! What a great recipe. I love how simple it is and uses some healthy swaps.
Cedar says:
30 minutes total?! Sign me up! Especially when it looks that good!