The 6-quart Instant Pot Duo was still new to me last spring, but I still reached for my Lodge cast iron skillet more often. There’s something about a single pan that just makes a weeknight dinner feel more manageable. This healthy enchilada skillet is one of those meals that comes together without much fuss, using ingredients I usually have on hand. It’s a good option for when you want something substantial but also quick.
The chicken, black beans, and corn cook right in the sauce. Then it all gets topped with cheese and baked until bubbly. It’s a complete meal in one pan, which means less cleanup after dinner. That’s always a plus in my small apartment kitchen. Nonna Rosa would have appreciated the efficiency, even if she preferred her multi-pot Sunday gravy.
Proteins
Boneless, skinless chicken breast cut into even pieces ensures it cooks through at the same rate. Canned black beans are a convenient addition.
Pantry Staples
Red enchilada sauce forms the base, along with common spices like chili powder and cumin. I usually have a can of Hatch enchilada sauce in the cupboard.
Fresh Produce
A chopped onion and bell pepper add structure and sweetness. Frozen corn works well here, too.
Finishing Touches
Shredded Monterey Jack or cheddar cheese melts over the top. Cilantro, avocado, and sour cream offer fresh accents.
Prep and Preheat
Set your oven to 375°F (190°C) before you start. Prepare your ingredients by dicing the chicken, onion, and bell pepper.
Sauté and Build
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken pieces and cook until they brown lightly, about 5-7 minutes. Stir in the chopped onion and bell pepper next, letting them soften for about 5 minutes. The pan should have some good fond developing.
Simmer and Season
Now, add the rinsed black beans, corn, the can of enchilada sauce, and water. Stir in the chili powder, cumin, and garlic powder. Season with salt and pepper. Bring the mixture to a simmer, stirring occasionally, and let it cook for about 5 minutes.
Bake and Finish
Remove the skillet from the heat. Sprinkle the shredded cheese evenly over the chicken mixture. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly. Sometimes the cheese won’t brown evenly, but the bubbling is the main indicator. Garnish with cilantro, avocado, or sour cream if you like.
Notes From My Kitchen
One thing I’ve learned with skillet meals is the importance of a good oven-safe pan. My 12-inch Lodge cast iron skillet gets used for this recipe almost every time. It heats evenly and goes straight from the stovetop to the oven without issue. If you don’t have one, make sure your skillet can handle oven temperatures up to 375°F. Otherwise, you’ll need to transfer the mixture to a baking dish before adding the cheese and baking.
Nonna Rosa always said to taste as you go, and that applies here too. Adjust the salt and pepper before it goes into the oven. Sometimes I’ll add a dash of hot sauce if I want a little more heat. This dish also makes good leftovers, though the texture of the chicken can change slightly after reheating. We usually eat it as is, but it’s also good wrapped in warm tortillas or served over some plain white rice to soak up the sauce.
Variations
In August, when the farmer’s market in Atwater Village has fresh zucchini, I sometimes add a cup of diced zucchini along with the bell pepper for extra vegetables. For a vegetarian option, you can omit the chicken and add an extra can of black beans or a can of drained pinto beans. If you prefer ground meat, ground turkey or beef works well; just brown it and drain any excess fat before adding the other ingredients. A pinch of smoked paprika can add a different layer of depth to the spices.
Storage
Leftovers should be cooled completely before transferring to an airtight container. They will keep in the refrigerator for up to 3-4 days. When reheating, I usually opt for the microwave for convenience, heating in 1-minute intervals until warmed through. You can also rewarm it gently on the stovetop in a covered skillet over low heat, adding a splash of water or broth if it seems dry. The cheese might not be as bubbly as fresh, but the flavors remain good.
FAQ
Can I use a different kind of cheese? Yes, Oaxaca cheese or a Mexican blend would also work well here. The key is a cheese that melts smoothly.
What if I don’t have an oven-safe skillet? You can cook the chicken and vegetables in any large skillet, then transfer the mixture to a baking dish before adding the cheese and baking.
Can I make this ahead of time? You can assemble the skillet mixture (without the cheese) and refrigerate it for up to a day. Add the cheese and bake just before serving.
This healthy enchilada skillet is estimated to provide approximately 450 calories per serving. These figures are estimates and can vary based on specific brands of ingredients used, such as the sodium content in the enchilada sauce or the fat content of your chosen cheese. Adjustments to portion sizes will also impact the final nutritional values. For more recipe ideas, check out our Pinterest page.
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Healthy Enchilada Skillet (One-Pan)
- Total Time: 45 minutes
- Yield: 4 servings
Description
This recipe combines chicken, black beans, corn, and enchilada sauce in a skillet, topped with cheese and baked.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn (frozen or canned, drained)
- 1 (10 oz) can red enchilada sauce
- 1/2 cup water
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1 cup shredded Monterey Jack or cheddar cheese
- Optional toppings: fresh cilantro, diced avocado, sour cream
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add chicken and cook until browned, about 5-7 minutes.
- Stir in onion and bell pepper; cook until softened, about 5 minutes.
- Add black beans, corn, enchilada sauce, water, chili powder, cumin, and garlic powder. Season with salt and pepper.
- Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Remove skillet from heat.
- Sprinkle cheese evenly over the chicken mixture.
- Bake for 15-20 minutes, or until cheese is melted and bubbly.
- Garnish with optional toppings before serving.
Notes
- This recipe is easily adaptable; feel free to add other vegetables like zucchini or sweet potato.
- For a spicier dish, add a pinch of cayenne pepper or a chopped jalapeño with the onion and bell pepper.
- Serve with warm tortillas or rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet, Baked
- Cuisine: Mexican
