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High Protein Chicken Enchilada Skillet - A Fast, Filling One-Pan Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (or thighs), diced small
  • 2 teaspoons olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (10 ounces) red enchilada sauce (choose your preferred heat level)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, drained
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup frozen corn (optional, for extra texture)
  • 3 small corn tortillas, cut into bite-size strips (optional for a classic enchilada feel)
  • 1 cup shredded part-skim mozzarella or Monterey Jack
  • 1/2 cup plain nonfat Greek yogurt (for creaminess and protein)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • Optional toppings: sliced avocado, pickled jalapeños, chopped green onions, hot sauce

Method
 

  1. Preheat and prep: Have all ingredients chopped and measured. This cooks fast once you start. If using tortillas, slice them into strips now.
  2. Season the chicken: In a bowl, toss the diced chicken with a pinch of salt, pepper, and half the cumin and chili powder. This locks flavor into the meat from the start.
  3. Sear the chicken: Heat the oil in a large skillet over medium-high. Add chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until lightly browned and just cooked through. Transfer to a plate.
  4. Soften the veg: In the same skillet, add onion and bell pepper with a pinch of salt. Cook 3–4 minutes until tender. Stir in garlic and cook 30 seconds until fragrant.
  5. Bloom the spices: Add remaining cumin, chili powder, smoked paprika, and oregano. Stir 30 seconds so the spices toast and become more aromatic.
  6. Build the sauce: Pour in enchilada sauce, drained fire-roasted tomatoes, and chicken broth. Stir and bring to a gentle simmer.
  7. Add bulk and heat through: Stir in black beans and frozen corn, if using. Return the chicken and any juices to the pan. Simmer 3–5 minutes to thicken slightly.
  8. Optional tortilla addition: Stir in tortilla strips and cook 2 minutes. They’ll absorb sauce and give that classic enchilada comfort.
  9. Make it creamy: Reduce heat to low. Stir in Greek yogurt until smooth and fully incorporated. Do not boil after adding yogurt to prevent curdling.
  10. Add the cheese: Sprinkle cheese evenly over the skillet. Cover and cook 1–2 minutes until melted and gooey.
  11. Finish and taste: Squeeze in a little lime juice. Taste and adjust with salt, pepper, or hot sauce. Top with chopped cilantro.
  12. Serve: Spoon into bowls. Add avocado, jalapeños, green onions, or extra lime as desired. It’s great on its own or with a side salad.