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.

Chicken Enchilada Skillet – Healthyish Foods

Ingredients Needed for Chicken Enchilada Skillet

Chicken – For this recipe you can use Smart Chicken’s chicken tenderloins or chicken breasts. Cube the chicken into bite-sized pieces. Season and sauté in a hot pan with oil.

Chicken Seasoning Blend– Combine salt, pepper, onion powder, cumin, garlic powder and paprika in a small mixing bowl. Use to season the cubed chicken.

Oil – You’ll need about two tablespoons of olive oil for this recipe. Half to sauté the chicken and half to sauté the vegetables.

Vegetables – You’ll need one cup sweet onion, diced. One cup of butternut squash, cubed. One cup of black beans, rinsed and drained and about two teaspoons of garlic, minced.

Enchilada Sauce – You’ll need one cup of red enchilada sauce for this recipe. I used store-bought sauce.

Cheese – Sprinkle the top of the dish with about 1/3 cup of mozzarella cheese. Cover or broil so the cheese melts.

Garnishes – I used avocado, cilantro, sour cream, and finely diced jalapeno as garnishes. However, you can use whatever you enjoy most.

Chicken Enchilada Skillet – Healthyish Foods

How to Make Chicken Enchilada Skillet

Cube the chicken and toss it with the seasoning blend. (salt, pepper, garlic powder, onion power, paprika, cumin)

Heat 1 tablespoon of olive oil in an oven-safe, non-stick pan over medium high heat.  

Add the seasoned chicken cubes. Sauté until cooked through.

Remove the chicken from the pan and add the remaining olive oil to the same pan.

Next, add the diced onion and minced garlic. Sauté until fragrant.

Then, add the diced butternut squash and rinsed / drained black beans to the onions. Sauté.

Once the vegetables are soft, add the cooked chicken back in along with the red enchilada sauce. Gently toss until well coated.

Top with shredded mozzarella cheese and cover with a lid or broil in the oven so the cheese can melt.

Then, top with fresh chopped cilantro, sliced avocado, a dollop of sour cream and finely diced jalapeno. Serve hot.

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.

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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!
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Ingredients

  • 1 – 1.5 lbs. chicken breasts, cubed, Smart Chicken
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon cumin powder
  • ¼ teaspoon coarse cracked black pepper
  • 2 tablespoons olive oil
  • 2 teaspoons garlic, minced
  • 1 cup sweet onion, diced small
  • 1 cup black beans, rinsed and drained
  • 1 cup butternut squash, diced
  • 1 cup red enchilada sauce
  • ¼ – ½ cup shredded mozzarella cheese
  • ¼ cup jalapeno, finely diced
  • 2 tablespoons cilantro, roughly chopped
  • 2 tablespoons light sour cream
  • ½ avocado, sliced

Equipment

  • 1 11-inch non-tick, oven safe skillet

Instructions 

  • Cube the chicken and toss it with the seasoning blend. (salt, pepper, garlic powder, onion power, paprika, cumin)
  • Heat 1 tablespoon of olive oil in an oven-safe, non-stick pan over medium high heat.
  • Add the seasoned chicken cubes. Sauté until cooked through.
  • Remove the chicken from the pan and add the remaining olive oil to the same pan.
  • Next, add the diced onion and minced garlic. Sauté until fragrant.
  • Then, add the diced butternut squash and rinsed / drained black beans to the onions. Sauté.
  • Once the vegetables are soft, add the cooked chicken back in along with the red enchilada sauce. Gently toss until well coated.
  • Top with shredded mozzarella cheese and cover with a lid or broil in the oven so the cheese can melt.
  • Then, top with fresh chopped cilantro, sliced avocado, a dollop of sour cream and finely diced jalapeno. Serve hot.

Nutrition

Serving: 1serving, Calories: 377kcal, Carbohydrates: 27g, Protein: 32g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 80mg, Sodium: 1290mg, Potassium: 918mg, Fiber: 8g, Sugar: 7g, Vitamin A: 4359IU, Vitamin C: 22mg, Calcium: 97mg, Iron: 3mg