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Healthy Chicken Enchilada Skillet - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 teaspoons olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced (any color works)
  • 2 cloves garlic, minced
  • 1 pound cooked chicken breast, shredded (rotisserie is great)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned and drained)
  • 1 can (10 ounces) red enchilada sauce (look for low-sodium)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • Salt and black pepper to taste
  • 4–6 small corn tortillas, cut into bite-size strips (or use tortilla chips sparingly for crunch)
  • 3/4 cup shredded part-skim mozzarella or Mexican blend cheese
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving
  • Optional toppings: sliced avocado, plain Greek yogurt, diced red onion, jalapeño slices

Method
 

  1. Warm the skillet: Heat oil in a large nonstick or cast-iron skillet over medium heat. Add onion and bell pepper. Cook, stirring often, until softened and lightly browned, about 5–6 minutes.
  2. Add garlic and spices: Stir in garlic, cumin, chili powder, and smoked paprika. Cook 30 seconds until fragrant. Season with a pinch of salt and pepper.
  3. Build the base: Add black beans, corn, drained tomatoes, and enchilada sauce. Stir to combine and bring to a gentle simmer.
  4. Fold in chicken: Add shredded chicken and stir. Simmer 3–4 minutes so the flavors meld. Taste and adjust salt, pepper, or chili powder.
  5. Add tortillas: Stir in tortilla strips. Press them gently into the sauce so they soften slightly but don’t disappear. Cook 2–3 minutes until tender.
  6. Cheese and finish: Sprinkle cheese evenly over the top. Cover the skillet (or tent with foil) and let the cheese melt, 1–2 minutes. Remove from heat.
  7. Garnish and serve: Top with cilantro. Serve with lime wedges and optional toppings like avocado or a dollop of Greek yogurt.