20-Minute Healthy Chicken Enchilada Skillet with Rotisserie Chicken

Whip up a delicious and healthy weeknight meal in a flash with this incredible 20-minute chicken enchilada skillet.

Utilizing convenient rotisserie chicken, this recipe delivers all the comforting flavors of classic enchiladas without the fuss of rolling and baking. It’s truly a game-changer for busy evenings.

This creamy, satisfying skillet dish is packed with flavor and comes together so quickly, you’ll wonder why you haven’t made it sooner. It’s perfect for families looking for a wholesome meal that doesn’t sacrifice taste or take hours to prepare.

20-Minute Chicken Enchilada Skillet

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• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

Whip up a delicious and healthy weeknight meal in a flash with this incredible 20-minute chicken enchilada skillet. Utilizing convenient rotisserie chicken, this recipe delivers all the comforting flavors of classic enchiladas without the fuss of rolling and baking. It’s truly a game-changer for busy evenings.

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Ingredients

Scale 1x2x3x

1 tablespoon olive oil

1 small yellow onion, chopped

1 bell pepper (any color), chopped

2 cloves garlic, minced

1 (10-ounce) can mild red enchilada sauce

1/2 cup chicken broth

1/2 cup plain Greek yogurt or sour cream

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

3 cups shredded cooked rotisserie chicken

1 cup corn (frozen or canned, drained)

1 (15-ounce) can black beans, rinsed and drained

6 small corn tortillas, cut into 1-inch strips

1 cup shredded Monterey Jack or cheddar cheese

Fresh cilantro, chopped, for garnish (optional)

Sliced avocado, for serving (optional)

Lime wedges, for serving (optional)

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Instructions

1. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and bell pepper and cook for 3-5 minutes, or until softened. Stir in the minced garlic and cook for another minute until fragrant.

2. Pour in the enchilada sauce and chicken broth, stirring to combine. Reduce the heat to low and stir in the Greek yogurt (or sour cream), chili powder, cumin, salt, and pepper until smooth. Let it simmer gently for 2-3 minutes to allow the flavors to meld.

3. Stir in the shredded rotisserie chicken, corn, and black beans. Mix everything well to ensure the chicken and vegetables are fully coated in the creamy sauce.

4. Gently fold in the corn tortilla strips. They will soften as they absorb the sauce, adding a lovely texture and authentic enchilada feel to the skillet.

5. Sprinkle the shredded cheese evenly over the top of the chicken and sauce mixture in the skillet.

6. Cover the skillet with a lid or transfer it to a preheated broiler for 1-2 minutes, just until the cheese is melted and bubbly. Watch carefully to prevent burning if using the broiler.

7. Remove from heat. Garnish with fresh chopped cilantro, sliced avocado, and a squeeze of fresh lime juice, if desired. Serve hot directly from the skillet.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: main dish
• Method: skillet
• Cuisine: mexican

Nutrition

• Serving Size: 1 serving

Keywords: chicken, enchilada, skillet, quick, easy, weeknight, rotisserie, mexican, one-pan, healthy

What You’ll Love About This Quick And Easy Recipe

This healthy chicken enchilada skillet is a lifesaver for anyone juggling a busy schedule but still wanting to put a homemade meal on the table. It’s designed for speed and simplicity, making it ideal for weeknights when time is precious. The use of pre-cooked rotisserie chicken eliminates a major cooking step, allowing you to go from pantry to plate in just 20 minutes. It’s a fantastic option for families with picky eaters, as the familiar flavors of enchiladas are generally a crowd-pleaser. Serve it for a casual family dinner, a quick lunch, or even as a hearty after-school meal. It’s also a great way to use up leftover rotisserie chicken and transform it into something new and exciting.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this skillet meal is straightforward, focusing on common pantry staples and fresh items you can easily find. The beauty of this recipe lies in its simplicity and the ability to create a flavorful dish with minimal fuss.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 1 bell pepper (any color), chopped
• 2 cloves garlic, minced
• 1 (10-ounce) can mild red enchilada sauce
• 1/2 cup chicken broth
• 1/2 cup plain Greek yogurt or sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups shredded cooked rotisserie chicken
• 1 cup corn (frozen or canned, drained)
• 1 (15-ounce) can black beans, rinsed and drained
• 6 small corn tortillas, cut into 1-inch strips
• 1 cup shredded Monterey Jack or cheddar cheese
• Fresh cilantro, chopped, for garnish (optional)
• Sliced avocado, for serving (optional)
• Lime wedges, for serving (optional)

For simple substitutions, feel free to use ground turkey or beef (cooked and crumbled) instead of rotisserie chicken, though it will add a few minutes to your cooking time. If you don’t have red enchilada sauce, green enchilada sauce works just as well for a different flavor profile. Plain Greek yogurt adds a nice tang and creaminess while keeping it lighter, but sour cream is a classic choice. Any type of shredded cheese that melts well, such as a Mexican blend, can be used in place of Monterey Jack or cheddar.

Time Needed From Start To Finish

This recipe is truly designed for speed, making it an excellent choice for those busy weeknights when you need dinner on the table fast.

• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes

These times are based on having your rotisserie chicken already shredded and ready to go. If you need to shred the chicken, add an extra 2-3 minutes to the prep time.

How To Make It Step By Step With Visual Cues

Creating this healthy chicken enchilada skillet is incredibly simple. Follow these steps for a delicious and quick meal.

1. Sauté the aromatics: Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and bell pepper and cook for 3-5 minutes, or until softened. Stir in the minced garlic and cook for another minute until fragrant.
2. Build the sauce base: Pour in the enchilada sauce and chicken broth, stirring to combine. Reduce the heat to low and stir in the Greek yogurt (or sour cream), chili powder, cumin, salt, and pepper until smooth. Let it simmer gently for 2-3 minutes to allow the flavors to meld.
3. Add the main ingredients: Stir in the shredded rotisserie chicken, corn, and black beans. Mix everything well to ensure the chicken and vegetables are fully coated in the creamy sauce.
4. Incorporate the tortillas: Gently fold in the corn tortilla strips. They will soften as they absorb the sauce, adding a lovely texture and authentic enchilada feel to the skillet.
5. Top with cheese and melt: Sprinkle the shredded cheese evenly over the top of the chicken and sauce mixture in the skillet.
6. Melt the cheese: Cover the skillet with a lid or transfer it to a preheated broiler for 1-2 minutes, just until the cheese is melted and bubbly. Watch carefully to prevent burning if using the broiler.
7. Serve and garnish: Remove from heat. Garnish with fresh chopped cilantro, sliced avocado, and a squeeze of fresh lime juice, if desired. Serve hot directly from the skillet.

Easy Variations And Serving Ideas That Fit Real Life

This chicken enchilada skillet is wonderfully adaptable, making it easy to customize for different tastes or occasions. For a kid-friendly twist, you can use less chili powder or choose a very mild enchilada sauce. Adding a dollop of extra Greek yogurt or sour cream on top can also help cool down any spice.

Consider these simple swaps and serving suggestions:

• Make it spicier: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the sauce. You could also include a diced jalapeño with the onion and bell pepper.
• Add more veggies: Sliced zucchini, diced sweet potato (pre-cooked), or spinach can be stirred in with the chicken for extra nutrients.
• Different beans: Pinto beans or cannellini beans can be used instead of black beans.
• Serving suggestions: This skillet is a complete meal on its own, but it pairs wonderfully with a simple green salad, a side of rice, or even a scoop of guacamole. For a heartier meal, serve it with warm tortillas on the side for scooping.
• Party or buffet: This dish holds well in a warm skillet or chafing dish, making it a great option for casual gatherings. Set out toppings like extra cheese, sour cream, salsa, and pickled jalapeños so guests can customize their servings.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Being aware of these common mistakes can help ensure your chicken enchilada skillet turns out perfectly every time.

• Overcooking the vegetables: When sautéing the onion and bell pepper, cook them until just softened, not mushy. They will continue to cook slightly when the sauce is added.
• Too much liquid: Stick to the specified amounts of enchilada sauce and chicken broth. Adding too much liquid can make the skillet watery instead of creamy. If your sauce seems too thin, let it simmer uncovered for a few extra minutes to reduce slightly before adding the chicken and beans.
• Skipping the Greek yogurt/sour cream: This ingredient is key for the creamy texture and to balance the flavors of the enchilada sauce. Don’t omit it unless you have a dairy allergy, in which case you might try a dairy-free cream alternative.
• Burning the cheese: If you’re using the broiler to melt the cheese, keep a close eye on it. Broilers can heat very quickly, and cheese can go from perfectly melted to burnt in seconds. A bubbly, golden top is what you’re aiming for.
• Not seasoning adequately: Taste the sauce after you’ve added the enchilada sauce, broth, and seasonings. Adjust salt and pepper as needed before adding the chicken and beans.

How To Store It And Make It Ahead Without Ruining Texture

This chicken enchilada skillet is fantastic fresh, but it also stores and reheats well, making it great for meal prep or leftovers.

• Storing leftovers: Allow the skillet to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
• Reheating: For best results, reheat individual portions in the microwave until warmed through. You can also reheat the entire skillet on the stovetop over medium-low heat, stirring occasionally, until hot. If it seems a little dry, add a splash of chicken broth or water to loosen it up.
• Make ahead: While this recipe is designed to be quick, you can prep some components in advance. Chop the onion and bell pepper a day or two ahead and store them in an airtight container in the fridge. You can also shred the rotisserie chicken in advance. The full dish is best assembled and cooked just before serving to maintain the best texture, especially for the tortillas. Freezing is not recommended as the tortillas can become mushy upon thawing.

Questions People Always Ask Before Making This Recipe

Here are some common questions that come up when making this quick and healthy chicken enchilada skillet.

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.