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Healthy Ground Chicken Enchilada Skillet - A Fast, Flavor-Packed Weeknight Dinner

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

Ingredients
  

  • 1 pound ground chicken (93–96% lean)
  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chipotle powder or cayenne (optional, for heat)
  • Salt and black pepper, to taste
  • 1 can (10 ounces) red enchilada sauce (or 1 1/4 cups)
  • 1/2 cup low-sodium chicken broth (or water)
  • 1/2 cup salsa (red or salsa verde)
  • 4 small corn tortillas, cut into bite-sized strips (optional, for texture)
  • 3/4 to 1 cup shredded cheese (Monterey Jack, pepper jack, or a light Mexican blend)
  • Juice of 1/2 lime
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: sliced avocado, Greek yogurt or light sour cream, pickled jalapeños, green onions

Method
 

  1. Prep the produce: Dice the onion and pepper, mince the garlic, and cut the tortillas into strips if using. Rinse and drain the black beans.
  2. Brown the chicken: Heat the oil in a large skillet over medium-high heat. Add ground chicken, season with a pinch of salt and pepper, and cook, breaking it up with a spatula, until no longer pink, about 5–6 minutes.
  3. Add aromatics: Stir in the onion and bell pepper. Cook until softened, about 3–4 minutes. Add the garlic and cook 30 seconds, until fragrant.
  4. Spice it up: Sprinkle in chili powder, cumin, smoked paprika, oregano, and chipotle or cayenne if using. Stir to coat the chicken and veggies so the spices bloom, about 30–60 seconds.
  5. Build the sauce: Pour in the enchilada sauce, chicken broth, and salsa. Stir well and bring to a gentle simmer.
  6. Add beans, corn, and tortillas: Stir in the black beans, corn, and tortilla strips (if using). Simmer 3–5 minutes, letting the tortillas soften and the mixture thicken to a saucy, scoopable consistency.
  7. Finish with cheese and lime: Reduce heat to low. Sprinkle the cheese evenly over the skillet, cover, and let it melt for 1–2 minutes. Remove from heat and squeeze in lime juice. Taste and adjust salt and pepper as needed.
  8. Garnish and serve: Top with cilantro and your favorite toppings. Serve straight from the skillet or spoon over rice, quinoa, or crisp greens.