Healthy Enchilada Skillet

There’s something magical about a dish that brings comfort without the guilt—especially on those evenings when you crave something hearty but don’t want to spend hours in the kitchen. That’s exactly why this Healthy Enchilada Skillet has become a staple in my home. It’s packed with bold flavors, wholesome ingredients, and comes together in just one pan. No fuss, no endless dishes to wash, just pure, cozy satisfaction.

Ingredients You’ll Need

This recipe is all about balance—rich, smoky enchilada sauce, tender chicken (or beans for a vegetarian twist), and plenty of fresh veggies. Here’s what you’ll need:

• 1 tablespoon olive oil – A light, heart-healthy fat to sauté everything to perfection.
• 1 pound boneless, skinless chicken breast (or 2 cups black beans for a vegetarian version) – Lean protein that soaks up all the delicious flavors.
• 1 bell pepper, diced – I love using red or yellow for a touch of sweetness.
• 1 small onion, diced – The aromatic base of so many great dishes.
• 2 cloves garlic, minced – Because what’s a skillet meal without garlic?
• 1 cup corn kernels – Fresh or frozen, for a pop of texture and sweetness.
• 1 can (15 oz) diced tomatoes – Fire-roasted add a lovely smoky depth.
• 1 can (10 oz) red enchilada sauce – Look for a low-sodium version if you’re watching salt intake.
• 1 teaspoon cumin – Earthy warmth that ties everything together.
• 1 teaspoon chili powder – Adjust to your spice preference.
• 1 cup shredded cheese (cheddar or Monterey Jack) – Because melty cheese is non-negotiable.
• Fresh cilantro, avocado, and lime wedges for serving – The bright, fresh finish that makes every bite sing.

How to Make Your Healthy Enchilada Skillet

This dish is as simple as it gets, but I’ve included a few little tricks to make it extra special.

1. Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking until they soften—about 5 minutes. Stir in the garlic and let it bloom for just 30 seconds until fragrant.
2. Cook the protein. Push the veggies to one side and add the chicken (or black beans). Season with cumin, chili powder, salt, and pepper. Cook until the chicken is no longer pink, about 6–8 minutes.
3. Bring it all together. Stir in the corn, diced tomatoes, and enchilada sauce. Let everything simmer for 5–7 minutes, allowing the flavors to meld beautifully.
4. Cheesy goodness. Sprinkle the shredded cheese over the top, cover the skillet for a minute or two, and let it melt into gooey perfection.
5. Garnish and serve. Finish with fresh cilantro, creamy avocado slices, and a squeeze of lime for that bright, fresh contrast.

And just like that, dinner is served—warm, comforting, and packed with goodness. Stay tuned for pro tips, serving ideas, and more in the next half!

Pro Tips, Variations, and Substitutions

This Healthy Enchilada Skillet is incredibly versatile, so don’t be afraid to make it your own! Here are some ideas to customize it:

• Protein Swap: Swap ground turkey for shredded chicken, lean beef, or even black beans for a vegetarian twist.
• Cheese Choices: Use pepper jack for extra spice, or try a dairy-free cheese if you’re avoiding lactose.
• Veggie Boost: Add diced bell peppers, zucchini, or spinach for extra nutrients and color.
• Spice Level: Adjust the heat by using mild or hot enchilada sauce, or add a pinch of cayenne pepper.

What to Serve With Your Enchilada Skillet

This dish is hearty on its own, but pairing it with the right sides can make it a full fiesta! Here are some favorites:

• Fresh Toppings: Sliced avocado, chopped cilantro, or a dollop of Greek yogurt add freshness.
• Simple Sides: Warm corn tortillas, a crisp green salad, or cilantro-lime rice complete the meal.
• Crunchy Extras: A handful of tortilla chips or toasted pepitas add a satisfying crunch.

Storage and Reheating Tips

This skillet meal keeps beautifully, making it perfect for meal prep or leftovers:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over medium heat with a splash of water or broth to keep it moist, or microwave in 30-second intervals.

Frequently Asked Questions

Can I make this dish ahead of time?

Absolutely! Assemble the skillet as directed, let it cool, and refrigerate. Reheat when ready to serve—just add a little extra sauce if needed.

Is this recipe gluten-free?

Yes, as long as you use gluten-free enchilada sauce and check your spice blends for hidden gluten, this dish is naturally gluten-free.

Can I use corn tortillas instead of flour?

Definitely! Corn tortillas add a lovely texture and are a great gluten-free option. Just tear them into pieces before stirring them in.

How can I make this spicier?

Add diced jalapeños, a dash of hot sauce, or a sprinkle of crushed red pepper flakes to kick up the heat.

Final Thoughts

There’s something so comforting about a skillet meal—warm, flavorful, and ready in no time. This Healthy Enchilada Skillet is a weeknight hero, packed with bold flavors and wholesome ingredients. Whether you’re feeding a crowd or just craving a cozy dinner, this dish is sure to become a favorite. Whip it up, gather around the table, and enjoy every delicious bite!

Print