Chicken Enchilada Skillet
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
5 Servings
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Calories
497 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Enchilada Skillet
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This easy chicken enchilada skillet cooks in one pan and is made with simple, healthy ingredients. Light on calories and big on flavor!
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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
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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 Information
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Serving
1(of 5); without extra toppings
Calories
497kcal
(25%)
Carbohydrates
51g
(17%)
Protein
41g
(82%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Cholesterol
78mg
(26%)
Potassium
711mg
(20%)
Fiber
13g
(52%)
Sugar
11g
(22%)
Vitamin A
1768IU
(35%)
Vitamin C
53mg
(59%)
Calcium
359mg
(36%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 1(of 5); without extra toppings | |
| Calories | 497kcal | 25% |
| Carbohydrates | 51g | 17% |
| Protein | 41g | 82% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 78mg | 26% |
| Potassium | 711mg | 15% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 1768IU | 35% |
| Vitamin C | 53mg | 59% |
| Calcium | 359mg | 36% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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