High Protein Chicken Enchilada Skillet
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This One-Pan High Protein Chicken Enchilada Skillet is the ultimate easy weeknight dinner! Loaded with juicy chicken, fiber-rich beans, and bold enchilada flavor, it's a cheesy, wholesome meal ready in just 30 minutes!
If you love one-pan recipes, be sure to check out my Turkey Taco Quinoa!
Quick Look: High Protein Chicken Enchilada Skillet
- 🕒 Total Time: 30 minutes
- 👥 Servings: 6
- 📊 Calories: 368 per serving
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Why You'll Love This Recipe
- Packed with Protein & Fiber: This chicken enchilada skillet is packed with lean protein from chicken and fiber-rich beans, keeping you full and energized. It's a balanced meal that fits perfectly into a high-protein diet or healthy meal plan.
- One-Pan, 30-Minute Meal: No need for multiple dishes or complicated steps! Everything cooks in one skillet for quick prep and easy cleanup. It's ideal for busy weeknights when you want a healthy, homemade dinner without the hassle.
- Perfect for Taco Tuesday: This meal delivers all the flavor of traditional enchiladas in a lighter, faster version your whole family will love. The perfect alternative for Taco Tuesday!
My Unstuffed Pepper Skillet is another easy, 30 minute, one pan meal you may want to check out! I love that this always makes leftovers for the next day's lunch!
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Select Ingredients
- Oil - I prefer avocado oil or olive oil in this recipe. Both have a great amount of heart healthy fats!
- Chicken - You'll want this pre-cooked and shredded. You can cook this up ahead of time or grab a rotisserie chicken to make it even easier.
- Enchilada Sauce - To keep it kid-friendly, I'd choose as mild of an enchilada sauce as possible.
- Tortillas - I use street taco tortillas because they're a little smaller and I like that size best in this skillet, but you can use whichever you prefer!
- Cheese - You can't go wrong with a blend of cheddar and Monterey jack cheeses but one thing is for sure.... freshly shredded is the best! Using a block cheese and shredded it yourself will give you a a more creamy cheese and better flavor!
- Garnishes - These are optional to your preferences, but here are some you may love! Cilantro, chopped green onions, diced cherry tomatoes, lime wedges, sour cream
See the recipe card for full information on ingredients and quantities.
Recipe Tips & Variations
➡️ Adjust spice to taste: Add jalapeños, chipotle powder, or a splash of hot sauce if you love extra heat. Keep it mild as the recipe instructs for family-friendly flavor.
➡️ Add extra veggies: Toss in corn, spinach, or diced tomatoes for extra color, fiber, and nutrients.
How To Make This High Protein Chicken Enchilada Skillet
Step 1: Then you'll add the diced onions and diced red pepper and cook until onions. Add the minced garlic and seasonings.
Step 2: Shut the heat off and add shredded chicken, black beans, chicken broth, enchilada sauce, and the juice of 1 lime to the sauteed vegetables and stir well. Add the quartered tortillas and half of the cheese mixture and stir well. Top with remaining cheese.
Step 3: Place in oven at 425 degrees F for about 20 minutes or until the cheese is melted and slightly browned. Remove from oven and let sit for about 5 minutes or so before garnishing with desired toppings and serve.
Recipe FAQs
Yes! This chicken needs to be good ahead of time or use rotisserie chicken! This keeps the time to make on the lower side.
Yes! Just make sure to use gluten-free tortillas and enchilada sauce and check that your beans and spices are labeled gluten-free.
This recipe is best enjoyed fresh since the tortillas can get soft if stored too long. If you want to prep ahead, make the filling in advance and store it separately. When you're ready to eat, heat the filling, then add the tortillas and cheese just before serving for the best texture.
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Other Delicious One-Pan Meals
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High Protein Chicken Enchilada Skillet
Ingredients
- 1 tablespoon Olive or avocado oil
- ½ Yellow onion diced
- ½ Red bell pepper diced
- 3 Garlic cloves minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 lb Shredded boneless skinless chicken breast
- 15 oz Black beans
- 1 cup Chicken broth
- 15 oz Red enchilada sauce
- 1 Juice of lime
- 6 White corn street taco tortillas cut into fourths
- 5 oz Monterey jack and cheddar cheese blend divided
- 1 serving Garnish: cilantro chopped green onions, diced cherry tomatoes, lime wedges, sour cream, avocado
Instructions
- Preheat your oven to 425 degrees F.
- Drizzle oil in a large, oven safe skillet over medium heat.
- Add diced onions and diced red pepper and cook until onions are translucent and red pepper is softened . Add the minced garlic and seasonings (cumin, chili powder, salt, and pepper) and cook for 1 more minute and stir well.
- Shut the heat off and add shredded chicken, black beans, chicken broth, enchilada sauce, and the juice of 1 lime to the sauteed vegetables and stir well to incorporate all ingredients.
- Add the quartered tortillas and half of the cheese mixture and stir well. Top with remaining cheese.
- Place in oven at 425 degrees F for about 20 minutes or until the cheese is melted and slightly browned.
- Remove from oven and let sit for about 5 minutes or so.
- Garnish with desired toppings and serve.
