Craving the bold, cozy flavors of enchiladas but short on time? Meet your new weeknight MVP: this Healthy Enchilada Skillet. Juicy chicken breast, smoky spices, and just enough melted cheese come together in one pan for a healthy dinner that’s big on flavor and light on cleanup. (Yes, even your picky eaters will ask for seconds.) Got leftover veggies or a can of beans? Toss ’em in—this skillet loves a pantry raid. Ready in 30 minutes, it’s the answer to ‘What’s for dinner?’ that’s nourishing, customizable, and totally fuss-free. Let’s turn that craving into something delicious!
Ingredients for Healthy Enchilada Skillet
- 1 lb boneless chicken breast, diced
- 1 tbsp olive oil
- 1 onion, chopped
- 1 bell pepper, sliced
- 1 can black beans, drained
- 1 cup corn kernels (fresh or frozen)
- 1 cup enchilada sauce (low-sodium)
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup shredded Mexican cheese blend
- Optional: avocado, cilantro, Greek yogurt for topping
How to Make Healthy Enchilada Skillet
- Cook the chicken: Heat olive oil in a large skillet. Add diced chicken, season with chili powder and cumin, and cook until browned.
- Sauté veggies: Toss in onion and bell pepper. Cook until softened, about 5 minutes.
- Mix it up: Stir in black beans, corn, and enchilada sauce. Let simmer for 10 minutes.
- Cheesy finish: Sprinkle cheese over the top, cover until melted.
- Serve hot: Garnish with avocado, cilantro, or a dollop of Greek yogurt.
Serving Suggestions
- Pair with lime wedges and crispy tortilla strips for crunch.
- Serve over cauliflower rice for a low-carb twist.
- Meal prep superstar: Portion leftovers for quick lunches.
Conclusion
This Healthy Enchilada Skillet is your answer to busy nights when you’re craving bold flavors without the guilt. Packed with protein, veggies, and just enough cheesy goodness, it’s a crowd-pleaser that’s ready in 30 minutes. Perfect for meal prep or a last-minute dinner win—pin this recipe and never stress over “What’s for dinner?” again.
FAQs
Can I make this vegetarian?
Absolutely! Swap chicken for extra beans or diced sweet potatoes.
How long do leftovers last?
Store in an airtight container for up to 3 days. Reheat stovetop or microwave.
Is it freezer-friendly?
Yes! Freeze before adding cheese, then thaw and reheat with fresh cheese.
Can I use store-bought rotisserie chicken?
Totally okay—shred it and skip Step 1 to save time.
Too spicy for kids?
Use mild enchilada sauce and skip the chili powder.