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High Protein Chicken Enchilada Skillet - Fast, Flavorful, and Satisfying

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

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs (thighs stay extra juicy)
  • Spices: Chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper
  • Olive oil or avocado oil: 1–2 tablespoons
  • Onion: 1 medium, diced
  • Bell pepper: 1 large (any color), diced
  • Garlic: 3 cloves, minced (or use 1 teaspoon garlic powder)
  • Enchilada sauce: 2 cups red enchilada sauce (store-bought or homemade)
  • Black beans: 1 can (15 ounces), drained and rinsed
  • Corn: 1 cup frozen or canned (drained)
  • Tomatoes with green chiles (optional): 1 can (10 ounces), drained
  • Cottage cheese or Greek yogurt: 1 cup (adds creaminess and extra protein)
  • Shredded cheese: 1–1.5 cups Mexican blend or cheddar
  • Tortillas: 6–8 small corn tortillas, cut into strips (or use high-fiber/low-carb tortillas)
  • Fresh cilantro: Small bunch, chopped
  • Lime: 1, cut into wedges
  • Optional toppings: Sliced jalapeño, diced avocado, chopped green onions, pickled onions, hot sauce

Method
 

  1. Season the chicken: Pat chicken dry and cut into bite-size pieces. Toss with 1 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and a pinch of black pepper.
  2. Sear the chicken: Heat 1 tablespoon oil in a large oven-safe skillet over medium-high. Add chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until browned and just cooked through. Transfer to a plate.
  3. Sauté aromatics: Add a little more oil if needed. Lower heat to medium. Cook diced onion and bell pepper with a pinch of salt for 4–5 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
  4. Build the sauce: Pour in enchilada sauce. Stir in black beans, corn, and drained tomatoes with green chiles if using. Bring to a gentle simmer.
  5. Add tortillas: Stir in the tortilla strips. Let them soften for 2–3 minutes; they’ll thicken the sauce slightly and give that enchilada texture.
  6. Stir in protein boost: Reduce heat to low. Fold in cottage cheese or Greek yogurt until smooth and creamy. Avoid boiling after this step to prevent curdling.
  7. Return chicken and melt cheese: Add the seared chicken back to the skillet. Sprinkle shredded cheese over the top. Cover and cook on low 2–3 minutes until the cheese melts. If your skillet is oven-safe, you can broil uncovered for 1–2 minutes for a bubbly top.
  8. Finish and serve: Remove from heat. Top with chopped cilantro and a squeeze of lime. Add any favorite toppings. Serve hot straight from the skillet.