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Healthy Chicken Enchilada Skillet - A Fast, Flavor-Packed One-Pan Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into small bite-size pieces (or use cooked shredded chicken)
  • 1 teaspoon kosher salt, divided (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder (mild or medium)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 (15-ounce) can no-salt-added tomato sauce or crushed tomatoes
  • 1/2 cup low-sodium chicken broth (plus more as needed)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn (no need to thaw)
  • 4–6 small corn tortillas, cut into 1-inch strips (or use whole-grain tortillas)
  • 1/2 cup shredded part-skim mozzarella or Mexican blend cheese
  • Juice of 1/2 lime
  • Fresh cilantro, chopped (for topping)
  • Optional toppings: diced avocado, sliced jalapeños, Greek yogurt or light sour cream, extra lime wedges

Method
 

  1. Warm the skillet: Heat the oil in a large nonstick or cast-iron skillet over medium heat. Add the onion and bell pepper. Cook, stirring, until softened and lightly golden, about 5–6 minutes.
  2. Add garlic and spices: Stir in the garlic, 1/2 teaspoon salt, pepper, chili powder, cumin, smoked paprika, and oregano. Cook 30–60 seconds until fragrant. This blooms the spices and builds flavor.
  3. Cook the chicken: Push the vegetables to the sides. Add the chicken pieces to the center of the pan and sprinkle with the remaining 1/2 teaspoon salt. Cook, stirring, until the chicken is no longer pink on the outside, 3–4 minutes. It doesn’t need to be fully cooked yet.
  4. Make the sauce base: Stir in the tomato paste and cook 1 minute. Add the tomato sauce and chicken broth. Bring to a gentle simmer and reduce heat to medium-low. Cook 3–4 minutes to thicken slightly.
  5. Add beans, corn, and tortillas: Stir in the black beans, corn, and tortilla strips. The tortillas will soften and help thicken the sauce, giving you that classic enchilada texture without rolling.
  6. Simmer and finish the chicken: Cover and cook 5–7 minutes, until the chicken is cooked through and the tortillas are tender. If the skillet looks dry, add a splash more broth. Taste and adjust salt and spice as needed.
  7. Add cheese: Sprinkle the cheese evenly over the top. Cover for 1–2 minutes, until melted and gooey.
  8. Brighten and serve: Turn off the heat. Squeeze in the lime juice and scatter cilantro. Serve hot with your favorite toppings.