Description
This Healthy Chicken Enchilada Skillet is a quick and delicious one-pan meal packed with tender diced chicken, colorful vegetables, black beans, and a flavorful enchilada sauce. Ready in just 30 minutes, it offers a balanced blend of protein, fiber, and bold Mexican-inspired spices, topped with melted cheese for a comforting finish.
Ingredients
Scale
Protein
- 1 lb chicken breast, diced
Vegetables & Beans
- 1 cup bell peppers, chopped
- 1 cup onion, chopped
- 1 cup corn, frozen or fresh
- 1 cup black beans, drained and rinsed
Spices & Sauce
- 1 can (10 oz) enchilada sauce
- 1 tsp cumin
- 1 tsp chili powder
Dairy
- 1 cup shredded cheese (cheddar or Mexican blend)
Oil
- 2 tbsp olive oil
Instructions
- Heat the olive oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat to prepare the pan for cooking the chicken evenly.
- Cook the chicken: Add the diced chicken breasts to the skillet and cook, stirring occasionally, until the chicken pieces are no longer pink in the center, about 6-8 minutes.
- Sauté the aromatics: Stir in the chopped onions and bell peppers, cooking them for 3-4 minutes until they soften and develop sweetness.
- Add vegetables and spices: Mix in the corn, black beans, cumin, and chili powder. Stir well to combine all the ingredients and allow the spices to toast slightly for enhanced flavor.
- Incorporate the enchilada sauce: Pour the 10 oz can of enchilada sauce over the mixture and stir thoroughly, ensuring everything is evenly coated.
- Top with cheese and melt: Sprinkle the shredded cheese over the skillet contents and cover the pan with a lid. Let it cook on low heat for 3-5 minutes until the cheese melts completely.
- Serve and enjoy: Remove from heat, scoop into bowls or plates, and serve warm for a hearty, flavorful meal.
Notes
- Use diced chicken breast for lean protein, but chicken thighs can be substituted for extra juiciness.
- For a spicier dish, add a pinch of cayenne pepper or chopped jalapeños along with the other spices.
- Black beans can be replaced with pinto beans or kidney beans if preferred.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or stovetop.
- To make it dairy-free, omit the cheese or use a plant-based cheese alternative.
