Looking for a lower carb enchilada recipe? This chicken enchilada skillet checks all the boxes. It’s full of flavor, loaded with healthy ingredients, easy to make and delicious! Perfect for busy weeknights when you want a healthy meal without a lot of fuss. Let me know if you guys give this recipe a try.

What’s great about this chicken skillet recipe is that you can enjoy it in a variety of ways. Scoop up this flavorful mixture with a tortilla chip, tuck it inside of a taco, or enjoy it over a bed of rice. To keep things lower carb, try adding this chicken enchilada skillet to a lettuce cup. No matter how you serve it up, its so good!

Chicken Enchilada Skillet – Healthyish Foods

How to Make Chicken Enchilada Skillet

Cube or butterfly the chicken breasts and season with kosher salt and cracked black pepper. If you cube the chicken make sure it is in bite sized pieces. If you butterfly the chicken, you’ll want to have four thin cutlets.

Heat avocado oil in an saute pan over medium high heat. Add the seasoned chicken. Sauté until cooked through. The internal temperature should reach 165 to ensure doneness. Remove the chicken from the pan and add the diced onion and minced garlic to the same pan. Saute for 2-3 minutes. Add the diced red bell pepper and black beans. Next, season everything with cumin, chili powder, paprika, garlic powder, and onion powder. Stir well.

chicken enchilada skillet - healthyish foods

Once the vegetables are tender, deglaze the pan with chicken broth. Add the enchilada sauce and whipped cream cheese. Stir until well combined. The whipped cream cheese will need a little time to fully dissolve. Taste the sauce to make sure it is well seasoned. Next, add the cooked chicken back into the pan making sure it is well coated in sauce and vegetables.

Option to sprinkle everything with shredded mozzarella cheese and cover with a lid or broil for 1-2 minutes or until the cheese is bubbly and melted. Finish the dish with your preferred toppings. Fresh chopped cilantro, sliced avocado, sliced green onions and finely diced jalapeno all work perfectly. Serve hot.

Enjoy with tortilla chips for scooping, tuck this mixture in a taco shell or lettuce cup, or serve over a bed of rice. No matter what it is SO good!

chicken enchilada skillet - healthyish foods

Storage

Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat leftovers in the microwave.

chicken enchilada skillet - healthyish foods

Chicken Enchilada Skillet

Looking for a lower carb enchilada recipe? This chicken enchilada skillet checks all the boxes. It’s full of flavor, loaded with healthy ingredients, easy to make and delicious! Plus, you can enjoy it in a variety of ways.
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Ingredients

Chicken

  • 1 lb. chicken breasts, cubed or butterflied
  • 2 tablespoons avocado oil , saute the chicken
  • ½ teaspoon kosher salt, season the chicken
  • ½ teaspoon cracked black pepper, season the chicken

Spice Blend

  • ½ teaspoon cumin powder
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Sauce and Vegetables

  • ¾ cup sweet onion, diced
  • ¾ cup black beans, rinsed and drained
  • ¾ cup red bell pepper , diced
  • 2 teaspoons garlic, minced, about 2 cloves
  • ¼-½ cup chicken broth , degalze the pan
  • 1 cup red enchilada sauce, canned is fine
  • cup whipped cream cheese

Optional Toppings

  • ¼ – ½ cup shredded mozzarella cheese, sprinkle over the top
  • ¼ cup jalapeno, finely diced
  • 2 tablespoons cilantro, roughly chopped, or green onion
  • ½ avocado, peel, pit and sliced

Equipment

  • 1 saute pan

Instructions 

  • Cube or butterfly the chicken breasts and season with kosher salt and cracked black pepper. If you cube the chicken make sure it is in bite sized pieces. If you butterfly the chicken, you'll want to have 4 thin cutlets.
  • Heat avocado oil in an saute pan over medium high heat. Add the seasoned chicken. Sauté until cooked through. The internal temperature should reach 165 to ensure doneness.
    Remove the chicken from the pan and add the diced onion and minced garlic to the same pan. Saute for 2-3 minutes. Add the diced red bell pepper and black beans and saute. Next, season everything with cumin, chili powder, paprika, garlic powder, and onion powder. Stir well.
  • Once the vegetables are tender, deglaze the pan with chicken broth. Add the enchilada sauce and whipped cream cheese. Stir until well combined. The whipped cream cheese will need a little time to fully dissolve. Taste the sauce to make sure it well seasoned.
    Next, add the cooked chicken back into the pan making sure it is well coated in sauce and vegetables.
  • Option to sprinkle everything with shredded mozzarella cheese and cover with a lid or broil for 1-2 minutes or until the cheese is bubbly and melted. Finish the dish with your preferred toppings. Fresh chopped cilantro, sliced avocado, sliced green onions and finely diced jalapeno all work perfectly. Serve hot.

Nutrition

Serving: 1serving, Calories: 355kcal, Carbohydrates: 22g, Protein: 31g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 80mg, Sodium: 998mg, Potassium: 836mg, Fiber: 7g, Sugar: 7g, Vitamin A: 3428IU, Vitamin C: 20mg, Calcium: 87mg, Iron: 2mg