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.
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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 (like Mexican 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 specials board next to Chicken Nachos—and, of course, at your table too!
Also, if you want these same flavors but in a warm soup style instead, check out Crockpot Chicken Enchilada Soup, or stovetop Chicken Enchilada Soup!
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.
- Check out this easy method for How to Cook Shredded Chicken, Baked Chicken Breast, Crock Pot Shredded Chicken, or my Instant Pot Chicken guide).
- Still in a hurry? Swap store-bought rotisserie 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
- Sauté the vegetables and spices in a large oven-safe skillet until browned and tender.
- Transfer the vegetables to a mixing bowl, then add the sauce, chicken, and beans. Stir to combine.
Stir in the yogurt, tortilla quarters, and part of the cheese.
Transfer the mixture to the skillet, and sprinkle the remaining cheese over the top.
- 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.
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
- Cast Iron Skillet. This skillet can safely take you from stovetop to oven.
- Mixing Bowls. Ideal for mixing ingredients.
- Sharp Chef’s Knife. The ultimate kitchen tool for prepping your ingredients.
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!
Chicken Enchilada Skillet
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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
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 20 ounces red enchilada sauce I recommend my homemade red enchilada sauce
- 3 cups cooked shredded crockpot 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
- ½ 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 1/4 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
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Love this, on pan and great for leftover chicken.
Hi Claire! So glad you enjoyed the recipe! Thank you for this kind review!
Not really fast (ore easier than regular enchiladas) if you need to slow cook the chicken first. Way more than 10 min prep and 20 min cook time – you can’t make chicken enchiladas without chicken and this recipe calls for making the chicken first. Misleading. Boo.
Hi Elizabeth, I’m sorry to hear that. This recipe calls for cooked shredded chicken. It’s ideal for when you have leftover chicken, I just give a recipe in case anyone wants to make it and don’t have any cooked chicken currently in the fridge or freezer. Hope you enjoy it!
Your link to the Mexican chicken in the recipe is broken.
Thanks Jean! We’ve fixed it!
Let’s give this one TEN stars! Made the shredded chicken via InstaPot in advance. Grocery didn’t have poblano’s so I maxed out the chipotle (that enchilada sauce is a keeper!). And, because I needed to make a bigger batch to plan ahead, I used a 9×13 casserole. Will definitely make again — perhaps in my cast iron if I have the luxury of a making smaller batch. Thank you!
Hi DeeAnne! So glad you enjoyed the recipe! Thank you for this kind review!
I need to make a big batch. Did it work out ok in a casserole dish? What are the advantages to using a cast iron skillet? I’m concerned it won’t cook the bottom as well 🤔
I like the recipes I get in your emails. I am well accustomed to adjusting recipes due to dietary concerns. I must limit sodium, and I find it odd that sodium content is not included in your nutritional information. I think it would be helpful to many people who follow your recipes. Thanks!
Hi Faith! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
Where’s the salt content in the Nutrition info?
Hi Deb! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
Amazing flavor and versatile. Ate leftovers as nachos.
Whooo hooo! I am so so glad to hear it. Thanks for sharing Nicolle!
My go-to recipe, literally so good!! My family is obsessed with it as well! I usually substitute the greek yogurt for sour cream as no one ever finishes the leftover yogurt and I don’t want to put it to waste. Even my father (who typically doesn’t like these types of meals) loves it! Honestly an amazing recipe- thanks!!
So glad you enjoyed it Cass! Thank you!
Any suggestions for dairy free replacement for the yogurt?
Hi Jessi, I haven’t tried it myself but any kind of full fat dairy free yogurt or sour cream. If you decide to experiment, I’d love to know how it goes!
Yum! This was tasty and easy with precooked shredded chicken. Plus it won over a skeptical preschooler, which is always a win.
So glad to hear you enjoyed it, Caitlin! Thank you!
My family al loved it. I also served it with salsa and tortillas. No one eat the salsa and tortillas because everyone had seconds and thirds.
Glad to hear you enjoyed it, Christy! Thank you!