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High Protein Chicken Enchilada Skillet - A Fast, Filling Weeknight Favorite

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

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, diced small (or use rotisserie chicken, shredded)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon smoked paprika (optional, but great for depth)
  • 1 cup red enchilada sauce (mild or hot)
  • 1 (14–15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels (frozen, canned, or fresh)
  • 4–6 small corn tortillas, cut into strips (or use high-protein tortillas)
  • 3/4 cup reduced-fat shredded cheese (Monterey Jack, cheddar, or Mexican blend)
  • 1/2 cup plain nonfat Greek yogurt (for creaminess and extra protein)
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving
  • Optional toppings: sliced jalapeño, diced avocado, pico de gallo, hot sauce

Method
 

  1. Prep the ingredients: Dice the chicken, onion, and bell pepper. Cut tortillas into thin strips. Rinse and drain the black beans. Keep everything within reach.
  2. Sear the chicken: Heat olive oil in a large skillet over medium-high. Season chicken with a pinch of salt and pepper. Cook 4–6 minutes, stirring occasionally, until lightly browned and just cooked through. Transfer to a plate.
  3. Sauté aromatics: In the same skillet, add onion and bell pepper with a small pinch of salt. Cook 3–4 minutes until softened. Stir in garlic, cumin, chili powder, and smoked paprika. Cook 30 seconds, just until fragrant.
  4. Add sauce and mix-ins: Lower heat to medium. Stir in enchilada sauce, black beans, corn, and the cooked chicken. Simmer 2–3 minutes to let flavors come together.
  5. Fold in tortillas: Add tortilla strips and gently fold to coat. They should soften and thicken the skillet. If it looks too thick, add a splash of water or broth; too thin, add a few more tortilla strips.
  6. Melt the cheese: Sprinkle shredded cheese evenly over the top. Cover the skillet and cook 2–3 minutes, just until the cheese melts.
  7. Add Greek yogurt: Turn off the heat. Dollop Greek yogurt over the skillet and gently swirl it in for creaminess. Taste and adjust salt and pepper.
  8. Finish and serve: Top with chopped cilantro and a squeeze of lime. Add optional toppings if you like. Serve hot right from the skillet.