Healthy Enchilada Skillet
This Healthy Enchilada Skillet is a one-pan dinner packed with bold enchilada flavors, lean protein, and colorful vegetables. It’s quick to make, easy to customize, and perfect for busy weeknights when you want comfort food that still feels balanced and nourishing.
Ingredients
Protein
- 1 lb chicken breast diced (or lean ground turkey / ground beef)
- 1 tbsp olive oil
Vegetables
- 1 medium onion diced
- 2 bell peppers sliced
- 1 cup zucchini or cauliflower chopped (optional)
- 1 cup black beans drained and rinsed (optional)
Sauce & Seasonings
- 1½ cups enchilada sauce low-sodium preferred
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
Optional Toppings
- ½ cup shredded cheese reduced-fat
- Greek yogurt or light sour cream
- Avocado slices
- Fresh cilantro
- Lime wedges
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken and cook until browned and cooked through, about 5–6 minutes.
- Stir in onion and bell peppers. Cook for 3–4 minutes until softened.
- Add garlic, chili powder, cumin, paprika, salt, and pepper. Stir until fragrant.
- Pour in enchilada sauce and add black beans and zucchini if using.
- Reduce heat and simmer for 5–7 minutes until everything is well combined.
- Sprinkle cheese on top (if using), cover, and let melt over low heat.
- Remove from heat and garnish with avocado, cilantro, and a squeeze of lime before serving.
Notes
- For a low-carb version, skip beans and add extra vegetables.
- For meal prep, store in airtight containers for up to 4 days.
- Reheat gently with a splash of water or broth to maintain texture.
Nutrition
Calories: 380kcalCarbohydrates: 24gProtein: 34gFat: 15gFiber: 6gSugar: 4g
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