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Lean Chicken Enchilada Skillet - A Fast, Flavorful Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts (or thighs if you prefer)
  • Onion: 1 medium yellow or white onion, diced
  • Bell pepper: 1 red or green bell pepper, diced
  • Garlic: 3 cloves, minced
  • Black beans: 1 can (15 ounces), drained and rinsed
  • Enchilada sauce: 1 can or bottle (14–16 ounces), red preferred
  • Diced tomatoes: 1 can (14.5 ounces), undrained (fire-roasted if available)
  • Corn: 1 cup frozen or canned (drained)
  • Corn tortillas: 6 small, cut into 1-inch strips
  • Low-fat shredded cheese: 1 cup (Mexican blend or cheddar)
  • Olive oil or avocado oil: 1 tablespoon
  • Spices: 1.5 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano
  • Salt and pepper: To taste
  • Fresh cilantro: A handful, chopped (optional but great)
  • Lime: 1, cut into wedges for serving
  • Optional toppings: Greek yogurt or light sour cream, diced avocado, chopped green onions, pickled jalapeños

Method
 

  1. Prep the ingredients. Dice the onion and bell pepper, mince the garlic, and cut the tortillas into strips. Drain and rinse the black beans. Keep everything within reach to make the cook go quickly.
  2. Season and sear the chicken. Pat the chicken dry and season both sides with salt, pepper, and half the chili powder and cumin. Heat oil in a large skillet over medium-high. Sear the chicken for 3–4 minutes per side until lightly browned. Remove to a plate. It won’t be fully cooked yet.
  3. Sauté the veggies. In the same skillet, add onion and bell pepper with a pinch of salt. Cook 3–4 minutes until softened, scraping up browned bits. Stir in garlic and cook 30 seconds until fragrant.
  4. Build the sauce. Reduce heat to medium. Add remaining chili powder, cumin, smoked paprika, and oregano. Stir 30 seconds. Pour in enchilada sauce and the can of diced tomatoes with juices. Stir to combine and bring to a gentle simmer.
  5. Add chicken back and simmer. Nestle the seared chicken into the sauce. Cover and simmer 8–10 minutes, flipping once, until the chicken is cooked through and easily shreds with two forks.
  6. Shred the chicken. Transfer chicken to a cutting board and shred. Return it to the skillet along with black beans and corn. Stir to coat everything in the sauce.
  7. Fold in tortilla strips. Add the tortilla strips and gently fold them into the saucy mixture. Let them simmer 3–5 minutes, just until they soften and thicken the skillet. Season with salt and pepper to taste.
  8. Add cheese and melt. Sprinkle cheese evenly over the top. Cover for 1–2 minutes until melted. Turn off heat.
  9. Finish and serve. Top with chopped cilantro and a squeeze of lime. Serve right from the skillet with extra lime wedges and your favorite toppings like a dollop of Greek yogurt or some avocado.