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Green chicken enchilada skillet with beans and veggies covered with melted cheese in a large white pan. It is garnished with sliced avocado, diced red onions, and cilantro. The handle of the pan is wrapped in a blue towel and around the pan is a plate of lime wedges, a bowl of diced red onion, cilantro leaves, and a bowl of shredded cheese.
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4.50 from 6 votes

Chicken Enchilada Skillet

Take the work out of enchiladas and make this green chicken enchilada skillet. Made in one pan, ready in 40 minutes, and no rolling required! They're packed with protein and make a healthy, filling, and delicious meal that everyone will love. Gluten-free.
Course Main Course
Cuisine Mexican
Keyword chicken enchilada skillet, enchilada skillet, skillet enchiladas
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 5 servings
Calories 424kcal
Author Kelly Nardo

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced yellow onion (120 grams)
  • 2 cups diced poblano pepper (240 grams)
  • 3 cloves garlic, minced
  • 1 15.5-ounce can black beans, drained and rinsed
  • 4 heaping cups shredded chicken (1 pound - I suggest using chicken thighs)
  • 1 16-ounce jar green enchilada sauce
  • 1 4-ounce can diced green chiles (I used mild)
  • 1/2 cup full-fat plain greek yogurt (4 ounces)
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 4 corn tortillas, roughly chopped
  • 1 cup shredded monterey jack cheese (2.5 ounces)
  • salt and pepper, to taste
  • for serving: diced red onion, cilantro, avocado, lime wedges...

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Saute your veggies. Heat a large oven-safe skillet over medium heat, add the oil, and let it get hot. Add the onion and salt and pepper, and saute for 3-4 minutes until softened. Then add the peppers and garlic, and saute for another 4-5 minutes. Turn off the heat.
  • Make your enchilada skillet. Add black beans, shredded chicken, enchilada sauce, green chiles, greek yogurt, cumin, coriander, and some salt and pepper to your skillet. Mix well to fully combine. If desired, you can transfer the veggie mixture to a large bowl and mix everything in there as the pan will be pretty full. I like to do it in the pan to save dishes. Then add your chopped corn tortillas, saving some to place on top, and stir to combine with the chicken mixture. Sprinkle the remaining tortilla pieces on top. Finally, top with shredded cheese to cover the chicken mixture.
  • Bake for 20 minutes until bubbling and cheese is melted. If desired, you can place it under the broiler for 2-5 minutes, watching carefully to make sure the cheese doesn’t burn.
  • Enjoy! Serve with your favorite topping and sides.

Nutrition

Serving: 1serving (1/5 recipe) | Calories: 424kcal | Carbohydrates: 35g | Protein: 37.6g | Fat: 14.4g | Saturated Fat: 5.5g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 5.6g | Cholesterol: 132mg | Sodium: 835mg | Potassium: 718mg | Fiber: 8.4g | Sugar: 7g | Vitamin A: 385IU | Vitamin C: 42mg | Calcium: 219mg | Iron: 3.5mg