This Healthy Enchilada Skillet is perfect for busy nights! It combines tasty ingredients like lean chicken, colorful peppers, and warm spices in one easy-to-make dish.
Who knew that dinner could be so quick and satisfying? I love tossing everything in the skillet and letting it bubble away. It’s a one-pan wonder that leaves less mess to clean!
Pair it with a sprinkle of fresh cilantro or a dollop of yogurt to make it even yummier. Trust me; everyone will want seconds of this cozy dinner! 🌮
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken adds protein without excess fat. If you prefer, try turkey breast or even diced tofu for a plant-based option!
Olive Oil: A staple for sautéing, olive oil keeps things healthy. For a different flavor, swap in avocado oil or coconut oil instead.
Bell Peppers: The colors bring extra nutrients! If you’re out of red or green peppers, yellow or orange peppers work well too. You can also use zucchini or mushrooms for a different twist.
Black Beans: For added fiber, you can use pinto beans or kidney beans instead. If you’re using canned beans, rinsing helps reduce sodium levels.
Enchilada Sauce: Low-sodium options are great, but you can also make your own with diced tomatoes, chili powder, and cumin. For a spicy kick, add diced jalapeños!
How Do I Get My Chicken Perfectly Cooked Without Drying It Out?
Cooking the chicken properly is key for flavor and texture. Here’s how to do it right:
- Use medium heat to avoid burning the outside before the inside is cooked.
- Cook the chicken for about 5-7 minutes, making sure to stir occasionally for even cooking.
- Check that it reaches 165°F (75°C) or until it’s no longer pink in the center.
- Let it sit for a couple of minutes before mixing it back into the skillet; this helps keep it juicy!
Following these steps will ensure your chicken is both tender and flavorful, making your enchilada skillet irresistible!
Healthy Enchilada Skillet
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 cup low-sodium enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup cooked brown rice (optional, for serving)
- 1/2 cup shredded reduced-fat cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Greek yogurt or avocado slices (for serving)
How Much Time Will You Need?
This Healthy Enchilada Skillet will take about 30 minutes to prepare and cook. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet over medium heat. Add the diced chicken and cook it until browned and fully cooked, which should take about 5-7 minutes. Make sure to stir occasionally for even cooking. Once it’s done, remove the chicken from the skillet and set it aside.
2. Sauté the Vegetables:
In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion is softened and fragrant. This is the base of your flavor!
3. Add the Peppers:
Next, toss in the diced red and green bell peppers. Cook them for another 4-5 minutes, stirring until they start to soften and brighten in color.
4. Mix In the Corn and Beans:
Now, stir in the corn kernels and black beans. Cook everything together for about 2-3 minutes, until the corn is heated through and all veggies are well combined.
5. Combine Everything:
Return the cooked chicken to the skillet and pour in the enchilada sauce. Sprinkle the cumin, chili powder, smoked paprika, and add salt and pepper to your taste. Stir everything well to mix the flavors!
6. Let It Simmer:
Reduce the heat to low and let the dish simmer for around 5 minutes. This helps the flavors meld together nicely.
7. Add Cheese (Optional):
If you’re a cheese lover, sprinkle the shredded cheddar over the mixture. Cover the skillet and allow it to cook for about 2-3 minutes until the cheese melts.
8. Serve and Garnish:
Serve the enchilada skillet over the cooked brown rice if you choose to include it. Don’t forget to garnish with fresh cilantro and a dollop of Greek yogurt or slices of avocado for extra creaminess!
9. Enjoy!
Dig into your healthy and flavorful enchilada skillet dinner! It’s a delicious way to enjoy a comforting meal without the fuss.
FAQ for Healthy Enchilada Skillet
Can I Use Frozen Chicken Instead of Fresh?
Absolutely! If using frozen chicken, make sure it’s fully thawed before dicing and cooking. You can thaw it overnight in the fridge or use the defrost setting on your microwave for a quicker option. Just remember to cook it thoroughly until it reaches 165°F (75°C).
What Can I Substitute for the Black Beans?
If you’re looking for alternatives, pinto beans or kidney beans work great! If you want to keep it vegetarian but boost protein, consider using lentils instead. Feel free to mix it up based on what you have on hand!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the skillet mix! Just make sure to cool it completely before placing it in a freezer-safe container. To reheat, thaw in the fridge overnight and warm it on the stove or in the microwave.
Can I Make This Dish Spicier?
Definitely! To add some heat, consider mixing in diced jalapeños or a pinch of cayenne pepper. You can also use a spicier enchilada sauce if you like! Start with a little and adjust according to your taste.
