This one-pan High Protein Chicken Enchilada Skillet is the perfect weeknight meal for your family! Packed with chicken, fiber-rich beans, and bold enchilada flavors, this dish delivers all the satisfaction of classic enchiladas—without the extra prep time. In just 30 minutes, you’ll have a hearty, cheesy, and wholesome meal that the whole family will love.
Ingredients
- Oil – I prefer avocado oil or olive oil in this recipe. Both have a great amount of heart healthy fats!
- Veggies – You’ll need a half of a red bell pepper and a half of a yellow onion.
- Garlic & Spices – You can use fresh garlic or the jarred minced garlic along with cumin, chili powder, salt, and pepper
- 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!
- Canned Items – Black beans, chicken broth, and enchilada sauce. To keep it kid-friendly, I’d choose as mild of an enchilada sauce as possible. I like to use the Siete mild red enchilada sauce.
- Lime – I always prefer the juice from a fresh lime!
- Tortillas – I use street taco tortillas like Mission Street Taco tortillas because they’re a little smaller and I just 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
How To Make This Chicken Enchilada Skillet
Step 1: Preheat your oven to 425 degrees F.
Step 2: Drizzle oil in a large, oven safe skillet over medium heat.
Step 3: 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.
Step 4: 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.
Step 5:
Add the quartered tortillas and half of the cheese mixture and stir well. Top with remaining cheese.
Step 6: Place in oven at 425 degrees F for about 20 minutes or until the cheese is melted and slightly browned.
Step 7: Remove from oven and let sit for about 5 minutes or so.
Step 8: Garnish with desired toppings and serve.
Ingredients
- 1 tbsp Olive or avocado oil
- 1/2 Yellow onion diced
- 1/2 Red bell pepper diced
- 3 Garlic cloves minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1/2 tsp Salt
- 1/4 tsp 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.
Nutrition
Want Other High Protein, One Pan Meals?
If you love this high protein chicken enchilada skillet, be sure to check out my One Pan Southwest Beef & Sweet Potato Skillet!