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!
Servings 4 Servings
Calories 415kcal
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: 1.5Cups | Calories: 415kcal | Carbohydrates: 37g | Protein: 28g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 68mg | Sodium: 1131mg | Potassium: 641mg | Fiber: 9g | Sugar: 7g | Vitamin A: 939IU | Vitamin C: 15mg | Calcium: 252mg | Iron: 3mg