This Healthy Enchilada Skillet brings together tasty ingredients like chicken, beans, and cheese for a quick and satisfying meal in one pan. It’s colorful and full of flavor!
I love how easy it is to whip up on busy nights—just mix everything in a skillet, let it bubble, and dinner is ready! Plus, who doesn’t enjoy a little cheesy goodness? 😋
Ingredients & Substitutions
Olive Oil: This is great for sautéing, but you can substitute with avocado oil or canola oil if needed. Both have high smoke points and a neutral flavor.
Chicken: For a faster version, use pre-cooked rotisserie chicken. It saves time! You can also swap for diced turkey or a plant-based meat alternative if you’re looking for a meat-free meal.
Beans: Black beans are perfect for this dish, but you can replace them with pinto beans or chickpeas based on your preference or what you have on hand.
Salsa Verde: If salsa verde isn’t available, any enchilada sauce will work. Feel free to go for a homemade version too, if you’re up for it!
Cheese: If you’re avoiding dairy, nutritional yeast gives a cheesy flavor without the calories. Alternatively, use dairy-free cheese shreds if you prefer a melty topping.
How Can I Ensure My Chicken Is Cooked Perfectly?
Cooking chicken can be tricky, but here’s a simple way to ensure it’s done right. Use bite-sized pieces to help them cook evenly. Make sure your skillet is at medium heat to avoid burning the outside while leaving the inside raw.
- Cook the chicken until it’s white all the way through and juices run clear, about 5-7 minutes.
- Use a meat thermometer at 165°F (75°C) for extra safety.
- Let it rest for a couple of minutes before serving to keep it juicy.
This skillet meal is all about balancing flavors and textures, and with these tips, you’ll knock it out of the park! Enjoy your dinner!
Healthy Enchilada Skillet
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup diced bell peppers (red or green)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup salsa verde or enchilada sauce (choose low sodium for a healthier option)
- 1 cup cooked brown rice or quinoa
- 1 cup shredded reduced-fat Mexican cheese blend
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (optional, for garnish)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This healthy enchilada skillet takes about 30 minutes from start to finish. About 10 minutes for prep, and 20 minutes to cook everything up, making it perfect for busy weeknight dinners!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large skillet over medium heat. Once it’s warm, add the diced onion. Sauté the onion until it becomes translucent, which should take around 3-4 minutes. Then, toss in the minced garlic and cook for another minute until fragrant. Your kitchen should start to smell amazing!
2. Cook the Chicken:
Next, add the chicken pieces to the skillet. Season them with salt, pepper, cumin, and chili powder. Cook the chicken until it’s no longer pink, which will take about 5-7 minutes. Make sure to stir occasionally to cook evenly. Once cooked, you can give it a quick taste to check the seasoning.
3. Combine the Veggies and Beans:
Now it’s time to mix things up! Stir in the diced bell peppers, rinsed black beans, and frozen corn. Mix everything together well so the flavors combine. Let it cook for a few more minutes until the bell peppers are tender.
4. Add the Sauce:
Pour the salsa verde or enchilada sauce over the mixture and stir to coat all the ingredients. Cook everything together for an additional 3-5 minutes just to heat through and let the flavors meld. It’s starting to look and smell like a fiesta!
5. Melt the Cheese:
Sprinkle the shredded cheese evenly over the top of the skillet mixture. Cover the skillet with a lid and cook for about 2-3 minutes, or until the cheese is melted and bubbly. If you want it extra cheesy, you can broil it for a minute or two but watch it carefully!
6. Garnish and Serve:
Once the cheese is melted, turn off the heat. Garnish with chopped fresh cilantro if desired. Serve your hearty enchilada skillet with lime wedges on the side for a zesty squeeze on top. Enjoy it and relish in the deliciousness you’ve created!
This dish is delicious, filling, and healthy—a perfect meal for any night of the week!
FAQ for Healthy Enchilada Skillet
Can I Use Leftover Chicken in This Recipe?
Absolutely! Leftover rotisserie chicken or any pre-cooked chicken works great. Just shred or dice it and add it to the skillet in step 4, skipping the cooking time for raw chicken.
Can I Make This Recipe Vegetarian?
Yes! Simply omit the chicken and use more beans or add in some cooked lentils or tofu. You can also increase the amount of vegetables like zucchini or mushrooms for added nutrition!
What Should I Serve with This Skillet Dish?
This dish is a complete meal on its own, but if you’re looking for sides, consider serving it with a side salad, some avocado slices, or tortilla chips for a fun crunch!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally, or microwave until heated through.
