I’ve been holding out on you. Earlier this week, I gave you the recipe for a better-tasting, healthy Crockpot Mexican Chicken, plus 10 ways to use it. It seemed generous, but the truth is, I left one very important Mexican chicken recipe off the list: Chicken Enchilada Skillet.

Cheesy skillet chicken enchiladas, served in a skillet and topped with avocado

Secret Mexican Chicken Recipe #11, this one deserves its own stand-alone post. I’d call it lazy chicken enchiladas, except that name doesn’t do it justice.

You see “lazy” does nothing to communicate the taste euphoria that is juicy shredded chicken, enchilada sauce, soft corn tortillas, beans, and cheese (lots of cheese!) bubbling away until the tortillas soften, the creamy sauce wraps itself around every morsel, and the entire shebang tastes like the daily special at your favorite no-frills authentic Mexican joint (I mean this as a compliment).

“Deconstructed” chicken enchiladas? Chicken enchilada pie? Sweatpants chicken enchiladas? I’m taking suggestions.

Whatever you decide to call this recipe, it’s a keeper.

I found a number of easy chicken enchilada skillet recipes online, including a classic Campbell’s one. Not surprisingly, the original recipe calls for a can of “cream of” soup. The sales angle was obvious, but I prefer to use whole ingredients when I can.

Is it too much to want a meal to be quick and easy and limit the processed items?

Of course not!

Instead, I came up with this healthy cheddar chicken enchilada skillet. It’s still easy to make. You don’t need to fuss with a cream sauce, even though we told the canned soup goodbye. The entire recipe is all cooked in one skillet, so you have fewer dishes to wash.

It’s *mostly* homemade so you can feel great eating it, but it also uses a few pantry items when they make sense (corn tortillas!), so you don’t have to spend hours prepping.

Despite its slimmed-down status, I promise this lighter version tastes indulgent enough to be worthy of its place on a daily special board—and, of course, at your table too!

Chicken enchilada skillet in a large skillet with cheese and avocado

How to Make a Healthy Chicken Enchilada Skillet

A few ingredient swaps make this a cheddar chicken enchilada skillet that’s light on calories and big on flavor.

The Ingredients

  • Shredded Chicken. For maximum flavor points, use my Crockpot Mexican Chicken or the chicken from these Instant Pot Shredded Chicken Tacos. In a hurry? You can use plain shredded chicken.
  • Red Enchilada Sauce. This homemade red enchilada sauce takes just 10 minutes to make, has wonderful flavor, and is lower in sodium than canned sauce. You can swap canned sauce too, of course; use mild or spicy, depending upon your family’s flavor preference.
  • Poblano Pepper. Not spicy! These complex, mild peppers have become one of my favorite ingredients in Mexican cooking ever since making this King Ranch Chicken. They’re sold at most grocery stores now, but if you can’t find one, you can swap a green bell pepper instead.
  • Red Bell Pepper. Naturally sweet and a great source of vitamin C. They also contain many other vitamins, folate, and potassium.
  • Greek Yogurt. My sneaky swap to create a creamy sauce that doesn’t require canned soup.
  • Cheese. I like a sharp cheddar, because it’s fully flavored so a small handful goes a long way. Pepper jack is excellent if you’d like a kick; cheddar jack or Monterey jack are classic.
  • Corn Tortillas. No persnickety rolling. Simply tear them up, then stir them in. I recommend corn versus flour tortillas for the best texture and flavor here.
  • Spices. Cumin does the heavy lifting here. I also used garlic powder (because I’ll use it anytime I can get out of chopping garlic without sacrificing flavor, shhhh).
  • Oregano. Add a pinch to any Mexican dish. You’ll love the results.
  • The Works! For topping. Fresh cilantro, avocado, and a dollop of Greek yogurt in place of sour cream are the everyday house favorites. When we’re feeling dangerous, we add jalapeno.

The Directions

  1. Sauté the vegetables and spices in a large oven-safe skillet until browned and tender.
    Shredded chicken, vegetables, and black beans in a mixing bowl
  2. Transfer the vegetables to a mixing bowl, then add the sauce, chicken, and beans. Stir to combine.

    A mixing bowl with Mexican ingredients and flavors

  3. Stir in the yogurt, tortilla quarters, and part of the cheese.
    Ingredients for chicken enchiladas in a large skillet
  4. Transfer the mixture to the skillet, and sprinkle the remaining cheese over the top.
  5. Place the skillet in the oven, and bake at 425 degrees F until hot and bubbly. Let rest, then serve hot with desired toppings. DIG IN!

Recipe Variations

  • Beef Enchilada Skillet. Swap in ground beef for the chicken. You could also use ground turkey or ground chicken. Brown the ground meat ahead of time, and add to the skillet when it calls for the shredded chicken. (For another delicious ground beef recipe, try this Mexican Casserole.)
  • Vegetarian Enchilada Skillet. Instead of chicken, use the tofu filling from these Tofu Tacos (you can omit the black beans since the tacos call for those, or double up).
  • Gluten Free. If you buy certified GF tortillas, no other changes are needed; this recipe is naturally gluten free.

Easy, cheesy chicken enchilada skillet topped with avocado and jalapeno

Make-Ahead, Storage, and Reheating Tips

  • To Make Ahead. Chop the vegetables as directed, and sauté them in the skillet. Transfer them to the mixing bowl, and store in the refrigerator overnight. Finish the recipe as directed when you’re ready finish preparing.
  • To Store. Place leftovers in an airtight storage container in the refrigerator for up to 3 days.
  • To Reheat. Gently rewarm leftovers in a baking dish or oven-safe skillet in the oven at 350 degrees F until hot and cheese is bubbly.

Recommended Tools to Make This Recipe

A large skillet filled with chicken enchiladas

Whatever you decide to call this chicken enchilada skillet (casserole? one-pan Mexican wonder?), it’s sure to hit the spot on a busy night not too long from now.

And as always, if you try this recipe, please leave a comment below and let me know how it came out. It makes my day to hear from you and keeps me motivated to create the best-ever healthy recipes for you!

Cheesy skillet chicken enchiladas, served in a skillet and topped with avocado

Chicken Enchilada Skillet

5 from 12 votes
This easy Chicken Enchilada Skillet cooks in one pan and is made with simple, healthy ingredients. Light on calories, big on flavor, and always a favorite!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 5 Servings

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion diced
  • 1 red bell pepper cored and diced
  • 1 poblano pepper or green bell pepper, cored and diced
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 20 ounces red enchilada sauce I recommend my homemade red enchilada sauce
  • 3 cups cooked shredded slow cooker Mexican chicken (for max flavor!) or regular cooked, shredded chicken
  • 1 15-ounce can low sodium black beans or low sodium pinto beans, rinsed and drained
  • 1/2 cup 2% or whole plain Greek yogurt do not use fat free or it may curdle
  • 6 corn tortillas cut into quarters
  • 1 cup shredded cheese such as sharp cheddar or cheddar jack, Mexican cheese blend, Monterey Jack, or pepper jack, divided
  • For serving: diced avocados sliced jalapeno, chopped fresh cilantro, additional Greek yogurt or sour cream

Instructions
 

  • Place racks in the upper third and center of your oven and preheat the oven to 425 degrees F.
  • Heat the oil in a large oven-safe skillet over medium heat. Once the oil is hot, add the onion, bell pepper, poblano pepper, garlic powder, cumin, salt, and black pepper. Sauté until the vegetables brown and are becoming tender, about 6 minutes.
  • Remove the skillet from the heat and transfer the mixture to a large mixing bowl. Keep the skillet handy. Add the enchilada sauce, chicken, and beans and stir to combine. Stir in the Greek yogurt. Fold in the tortilla quarters and ¼ cup of the cheese.
  • Spoon the mixture back into the same skillet. Sprinkle the remaining cheese over the top.
  • Transfer the skillet to the oven, placing it on the upper third rack, and bake until the cheese is hot and bubbling, 10 minutes. If you like, switch the oven to broil and broil for a minute or two to make the top of the cheese brown (don't walk away to make sure the cheese doesn't burn). Remove from the oven (be careful, the skillet handle will be hot!). Let rest a few minutes, then serve hot with desired toppings.

Notes

  • TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 3 days.
  • TO REHEAT: Gently rewarm leftovers in a baking dish or oven-safe skillet in the oven at 350 degrees F until hot and cheese is bubbly.
  • TO MAKE AHEAD: Chop the vegetables as directed, and sauté them in the skillet. Transfer them to the mixing bowl, and store in the refrigerator overnight. Finish the recipe as directed when you're ready finish preparing.   

Nutrition

Serving: 1(of 5); without extra toppingsCalories: 497kcalCarbohydrates: 51gProtein: 41gFat: 15gSaturated Fat: 5gCholesterol: 78mgPotassium: 711mgFiber: 13gSugar: 11gVitamin A: 1768IUVitamin C: 53mgCalcium: 359mgIron: 5mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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39 Comments

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  1. I’ve loved all your recipes and excited to try this one. I already made the taco sauce and realized my casserole dish is 10 x 13. Based on your response that 8 x 10 is best, do you think I need to tinker with the ratios to use a 10 x 13 dish?

    1. Hi Lindsay! It will be quite a bit thinner in the 10 x 13 dish, so you will want to check it several minutes earlier. You could also consider dividing it between two smaller pans (such as an 8×8-inch pan and a loaf pan, round cake pans, or whatever you have on hand) instead. I hope this helps and that you enjoy the recipe!

    1. Hi Marcella! I haven’t tried this recipe without the yogurt, but you could experiment with sour cream. If you decide to play around with it, I’d love to hear how it goes!

  2. Made this for meal prep this week, and my boyfriend and I both loved it! I did the crockpot shredded chicken that you recommended, using chicken thighs. I swapped Greek yogurt for sour cream, because that’s what I had on hand, and I used canned enchilada sauce. Next time I will omit the corn tortillas because I feel like they get a bit lost in the jumble of textures and flavors, and we ate it with a side of tortilla chips anyways (it makes for good dipping). But this definitely earned a spot in our favorites list!5 stars

  3. SO DELICIOUS! I made this last week and it was a HUGE hit. Creamy, flavorful, hearty, unique! AMAZING! Thank you Erin!5 stars

  4. I loved this recipe ! I actually love everything I’ve made so far off of here. I forgot to put in the Greek yogurt that definitely made a huge difference spice wise.5 stars

  5. My kids gobbled this up and couldn’t get enough. They went from “I’m not hungry” to devouring several bowls each. Super easy to make! Will definitely be going into my family dinner rotation, thank you for this!5 stars

  6. This was excellent! I trusted your recipe enough to make it for the very first time for company and everyone loved it! This will definitely make it into my weekly rotation – so easy, so good. Everyone wanted seconds… should have doubled it!5 stars

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