This Healthy Enchilada Skillet is a quick and tasty dinner option that’s packed with flavor! You can whip it up in one pan using chicken, black beans, corn, and enchilada sauce—easy peasy!
I love how colorful this dish is, and it’s a great way to use up veggies. Plus, my family enjoys it with a sprinkle of cheese on top. Who can resist melted cheese? 🧀
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are popular here for their quick cooking. If you’re looking for a vegetarian option, try using extra firm tofu or chickpeas instead to keep it filling and nutritious.
Enchilada Sauce: I suggest low sodium enchilada sauce to control salt levels. If you can’t find it, homemade sauce made from tomatoes, chili powder, and spices works great, or use salsa as a substitute.
Black Beans: These are excellent for protein and fiber. If black beans aren’t available, any canned beans like pinto or kidney would be tasty alternatives.
Cheese: While I like reduced-fat cheddar, you can skip it for a dairy-free version or use a plant-based cheese. Nutritional yeast can add a cheesy flavor without dairy!
How Do I Get the Chicken Cooked Just Right?
Cooking chicken to perfection can be tricky; you want it cooked through but not dry. Here’s how to make sure it turns out juicy:
- Cut the chicken into even-sized pieces so they’ll cook at the same rate.
- Cook in a preheated skillet with oil, leaving space between pieces for even browning.
- Use a meat thermometer, aiming for 165°F for safe consumption.
Let the chicken rest a few minutes before adding it back to the skillet. This keeps it juicy and tender.
Healthy Enchilada Skillet Recipe for Easy Dinners
Ingredients You’ll Need:
Base Ingredients:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce (preferably low sodium)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
Optional Toppings:
- 1/2 cup shredded reduced-fat cheddar cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This delicious Healthy Enchilada Skillet takes about 10 minutes to prepare and around 15-20 minutes to cook, totaling approximately 30-35 minutes from start to finish. It’s an easy weeknight dinner that doesn’t skimp on flavor!
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by heating olive oil in a large skillet over medium heat. Once the oil is hot, add the diced chicken to the skillet. Season with a little salt and pepper. Cook, stirring occasionally, for about 5-7 minutes, or until the chicken is browned and fully cooked. Once done, remove the chicken from the skillet and set it aside for later.
2. Cook the Vegetables:
In the same skillet, add the diced onion, minced garlic, and diced bell pepper. Sauté these delicious veggies for about 3-4 minutes, or until the onion is translucent and the pepper is tender.
3. Combine and Season:
Next, stir in the corn, black beans, ground cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Cook this mixture for another 2 minutes, allowing the flavors to come together beautifully.
4. Add Chicken and Sauce:
Return the cooked chicken to the skillet and pour in the enchilada sauce. Stir everything well to coat it in the sauce. Allow it to simmer for about 5 minutes, letting those wonderful flavors meld together.
5. Add Cheese (Optional) and Final Touches:
If you’re using cheese, sprinkle it evenly over the mixture. Cover the skillet and cook for another 2-3 minutes, or until the cheese is melted and bubbly. Remove the skillet from heat, and garnish with chopped fresh cilantro for that fresh finish!
6. Serve:
Serve the enchilada skillet hot, with lime wedges on the side for squeezing over your dish. Enjoy every delicious bite of this hearty, healthy meal!
This wholesome one-pan dish is perfect for quick, healthy dinners that the whole family will enjoy!
Frequently Asked Questions (FAQ)
Can I Use Vegetables Instead of Chicken?
Absolutely! For a vegetarian option, you can replace the chicken with extra firm tofu, tempeh, or even more beans or lentils. You can also increase the quantity of vegetables like zucchini, mushrooms, or spinach for added nutrition.
What Can I Use if I Don’t Have Enchilada Sauce?
If you’re out of enchilada sauce, you can easily make your own using canned tomatoes, tomato sauce, chili powder, cumin, and spices. Alternatively, salsa can work in a pinch and will add a different but tasty flavor to the dish!
How Do I Store Leftovers?
Leftover enchilada skillet can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. You may want to add a splash of water or broth to keep it from drying out.
Can I Freeze This Dish?
Yes, you can freeze the enchilada skillet! Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and reheat gently on the stove or microwave, adding a little liquid if needed.
