As a busy mom, finding a delicious, healthy, and easy-to-make dinner my whole family loves can be a challenge. That’s why I’m thrilled to share my Healthy Chicken Enchilada Skillet recipe. It’s packed with flavor, loaded with nutritious ingredients, and perfect for leftovers. Plus, it’s a crowd-pleaser in my household, and I bet it will be in yours too!
Ingredients You’ll Need for The Healthy Chicken Enchilada Skillet
This recipe calls for simple, wholesome ingredients you probably already have in your pantry. Here’s what you’ll need:
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 large onion, diced
• 2 bell peppers (any color), diced
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (10 oz) red enchilada sauce
• 1 cup low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 6 small corn tortillas, cut into strips (or use flour tortillas if you prefer)
• 1 cup shredded reduced-fat Mexican blend cheese (plus 2 tbsp per serving for topping)
• Fresh cilantro, chopped (for garnish)
• Sliced green onions (for garnish)
• Lime wedges (for serving)
How to Make Healthy Chicken Enchilada Skillet
1. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Then add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
2. Sauté the Vegetables: In the same skillet, add the diced onion and bell peppers. Sauté for about 5 minutes until they begin to soften. Then Add the minced garlic and cook for an additional minute until fragrant.
3. Combine Ingredients: Add the black beans, corn, diced tomatoes with green chilies, enchilada sauce, chicken broth, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir well to combine.
4. Simmer: Return the cooked chicken to the skillet and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to come together and the sauce to thicken slightly.
5. Add Tortilla Strips: Stir in the corn tortilla strips, making sure they are evenly distributed throughout the skillet. Let them cook for about 5 minutes until they soften.
6. Add Cheese: Sprinkle the shredded cheese over the top of the skillet. Cover and let it cook for a few minutes until the cheese is melted and bubbly.
7. Garnish and Serve: Remove the skillet from the heat. Garnish with chopped cilantro and sliced green onions. We also like adding sour cream, guacamole, and chips for scooping.
Key Ingredients Breakdown
• Chicken Breasts: A lean source of protein that keeps you full and satisfied.
• Black Beans: High in fiber and protein, adding a nutritious boost.
• Corn: Adds a touch of sweetness and texture.
• Enchilada Sauce: The star of the dish, bringing all the flavors together.
• Tortillas: They thicken the skillet and add a delightful texture.
Ingredients
Method
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Sauté the Vegetables: In the same skillet, add the diced onion and bell peppers. Sauté for about 5 minutes until they begin to soften. Add the minced garlic and cook for an additional minute until fragrant.
- Combine Ingredients: Add the black beans, corn, diced tomatoes with green chilies, enchilada sauce, chicken broth, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir well to combine.
- Simmer: Return the cooked chicken to the skillet and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to come together and the sauce to thicken slightly.
- Add Tortilla Strips: Stir in the corn tortilla strips, making sure they are evenly distributed throughout the skillet. Let them cook for about 5 minutes until they soften.
- Add Cheese: Sprinkle the shredded cheese over the top of the skillet. Cover and let it cook for a few minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove the skillet from the heat. Garnish with chopped cilantro and sliced green onions. We also like adding sour cream, guacamole, and chips for scooping.
Nutrition
FAQs
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas. They might absorb more liquid and become a bit softer, but they will still add great texture to the dish.
How long do leftovers last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This recipe is perfect for meal prep!
Can I add more vegetables?
Absolutely! Feel free to add zucchini, spinach, or any of your favorite vegetables to make it even healthier.
Tips for the Best Healthy Chicken Enchilada Skillet
• Prep Ahead: Cut the chicken and vegetables ahead of time to make cooking even quicker.
• Toppings: My family loves adding tortilla chips, sour cream, and guacamole on top for extra flavor and crunch.
• Spice Level: Adjust the chili powder and add a diced jalapeño if you like it spicier.
This Healthy Chicken Enchilada Skillet is a lifesaver for busy nights. It’s hearty, flavorful, and packed with nutrients. Plus, it makes a lot, so it’s perfect for leftovers. I hope your family enjoys it as much as mine does!
If you try this recipe, please leave a comment below and let me know how it turned out. Don’t forget to share this recipe with your friends and family. Happy cooking!
Feel free to ask any questions or let me know if there’s anything else you’d like to add!
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