Secret Mexican Chicken Recipe #11, this one deserves its own stand-alone post. I’d call it lazy chicken enchiladas, except that name doesn’t do it justice. You see “lazy” does nothing to communicate the taste euphoria that is juicy shredded chicken, enchilada sauce, soft corn tortillas, beans, and cheese (lots of cheese!) bubbling away until the tortillas soften, the creamy sauce wraps itself around every morsel, and the entire shebang tastes like the daily special at your favorite no-frills authentic Mexican joint (I mean this as a compliment). “Deconstructed” chicken enchiladas? Chicken enchilada pie? Sweatpants chicken enchiladas? I’m taking suggestions. Whatever you decide to call this recipe, it’s a keeper. I found a number of easy chicken enchilada skillet recipes online, including a classic Campbell’s one. Not surprisingly, the original recipe calls for a can of “cream of” soup. The sales angle was obvious, but I prefer to use whole ingredients when I can. Is it too much to want a meal to be quick and easy and limit the processed items? Of course not! Instead, I came up with this healthy cheddar chicken enchilada skillet. It’s still easy to make. You don’t need to fuss with a cream sauce, even though we told the canned soup goodbye. The entire recipe is all cooked in one skillet, so you have fewer dishes to wash. It’s mostly homemade so you can feel great eating it, but it also uses a few pantry items when they make sense (corn tortillas!), so you don’t have to spend hours prepping. Despite its slimmed-down status, I promise this lighter version tastes indulgent enough to be worthy of its place on a daily specials board next to Chicken Nachos—and, of course, at your table too! Also, if you want these same flavors but in a warm soup style instead, check out my Crockpot Chicken Enchilada Soup!
How to Make a Healthy Chicken Enchilada Skillet
A few ingredient swaps make this a cheddar chicken enchilada skillet that’s light on calories and big on flavor.
The Ingredients
Shredded Chicken. For maximum flavor points, use my Crockpot Mexican Chicken or the chicken from these Instant Pot Shredded Chicken Tacos. In a hurry? You can use plain shredded chicken. Check out this easy method for How to Cook Shredded Chicken, Baked Chicken Breast, Crock Pot Shredded Chicken, or my Instant Pot Chicken guide). Still in a hurry? Swap store-bought rotisserie chicken. Red Enchilada Sauce. This homemade red enchilada sauce takes just 10 minutes to make, has wonderful flavor, and is lower in sodium than canned sauce. You can swap canned sauce too, of course; use mild or spicy, depending upon your family’s flavor preference.Poblano Pepper. Not spicy! These complex, mild peppers have become one of my favorite ingredients in Mexican cooking ever since making this King Ranch Chicken. They’re sold at most grocery stores now, but if you can’t find one, you can swap a green bell pepper instead.Red Bell Pepper. Naturally sweet and a great source of vitamin C. They also contain many other vitamins, folate, and potassium.Greek Yogurt. My sneaky swap to create a creamy sauce that doesn’t require canned soup.Cheese. I like a sharp cheddar, because it’s fully flavored so a small handful goes a long way. Pepper jack is excellent if you’d like a kick; cheddar jack or Monterey jack are classic.Corn Tortillas. No persnickety rolling. Simply tear them up, then stir them in. I recommend corn versus flour tortillas for the best texture and flavor here.Spices. Cumin does the heavy lifting here. I also used garlic powder (because I’ll use it anytime I can get out of chopping garlic without sacrificing flavor, shhhh).Oregano. Add a pinch to any Mexican dish. You’ll love the results.The Works! For topping. Fresh cilantro, avocado, and a dollop of Greek yogurt in place of sour cream are the everyday house favorites. When we’re feeling dangerous, we add jalapeno.
The Directions
Recipe Variations
Beef Enchilada Skillet. Swap in ground beef for the chicken. You could also use ground turkey or ground chicken. Brown the ground meat ahead of time, and add to the skillet when it calls for the shredded chicken. (For another delicious ground beef recipe, try this Mexican Casserole.)Vegetarian Enchilada Skillet. Instead of chicken, use the tofu filling from these Tofu Tacos (you can omit the black beans since the tacos call for those, or double up).Gluten Free. If you buy certified GF tortillas, no other changes are needed; this recipe is naturally gluten free.
Make-Ahead, Storage, and Reheating Tips
To Make Ahead. Chop the vegetables as directed, and sauté them in the skillet. Transfer them to the mixing bowl, and store in the refrigerator overnight. Finish the recipe as directed when you’re ready finish preparing.To Store. Place leftovers in an airtight storage container in the refrigerator for up to 3 days.To Reheat. Gently rewarm leftovers in a baking dish or oven-safe skillet in the oven at 350 degrees F until hot and cheese is bubbly.
Recommended Tools to Make This Recipe
Cast Iron Skillet. This skillet can safely take you from stovetop to oven.Mixing Bowls. Ideal for mixing ingredients.Sharp Chef’s Knife. The ultimate kitchen tool for prepping your ingredients.
Whatever you decide to call this chicken enchilada skillet (casserole? one-pan Mexican wonder?), it’s sure to hit the spot on a busy night not too long from now. And as always, if you try this recipe, please leave a comment below and let me know how it came out. It makes my day to hear from you and keeps me motivated to create the best-ever healthy recipes for you!
