Go Back
–+ servings
Air fryer bang bang salmon bowl with rice, cucumber salad, edamame, avocado, and nori

Healthy Enchiliada Skillet

40aprons.com/healthy-enchiliada-skillet/
This skillet enchiliada recipe has tender rotisserie chicken, smoky spices, black beans, fire-roasted corn, and corn tortilla strips all come together in a rich red enchilada sauce, then get finished under the broiler with golden, bubbly cheese. The perfect weekenight dinner!
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Recipe Makes (Approximate): 4

Equipment

  • 12-inch oven-safe skillet with lid
  • chef's knife
  • Cutting board
  • Wooden spoon (or silicone spatula)

Ingredients

Skillet

  • 1 tablespoon avocado oil
  • ½ cup red onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced small
  • 1½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon red chili flakes
  • salt and pepper to taste
  • 3 cups shredded rotisserie chicken
  • 15 ounces can black beans, rinsed and drained
  • 1 cup frozen fire-roasted corn
  • 15 ounces can red enchilada sauce, divided
  • ½ cup fresh cilantro, roughly chopped, divided
  • 6 corn tortillas (6-inch), cut into strips or wedges
  • 1½ cups shredded Mexican cheese blend or goat cheese, divided

For Serving

  • 4 green onions, thinly sliced
  • 1 avocado, sliced
  • ⅓ cup sour cream or Greek yogurt
  • 1 jalapeño, sliced (optional)
  • 1 lime, cut into wedges

Instructions

  • Heat 1 tablespoon avocado oil in large oven-safe skillet over medium-high heat.
  • Add ½ cup diced red onion. Cook 6 minutes, stirring occasionally, until softened.
  • Add 3 cups shredded rotisserie chicken, 15 ounces rinsed and drained black beans, and 1 cup frozen fire-roasted corn. 
  • Pour in remaining enchilada sauce. 
  • Stir in ¼ cup cilantro and ½ cup shredded cheese. Taste and adjust seasoning.
  • Gently fold in 6 cut corn tortillas until fully coated in sauce. 
  • Reduce heat to medium-low. Cover with lid and cook 8-9 minutes.
  • Remove lid. Stir gently. Sprinkle remaining 1 cup cheese evenly over top.
  • Set oven to broil on high. Place skillet under broiler 3-4 minutes until cheese is melted, golden, and bubbly. Watch closely.
  • Top with sliced green onions, remaining ¼ cup cilantro, sliced avocado, dollops of sour cream or Greek yogurt, sliced jalapeño if using, and lime wedges. Serve straight from skillet.

Recipe Notes

Make it Dairy-Free: Use a dairy-free shredded cheese blend in place of Mexican cheese blend, and replace sour cream with plain unsweetened dairy-free yogurt or cashew cream.
Make it Vegetarian: Omit chicken and double the black beans or add one 15-ounce can of pinto beans. Use cheese made with vegetable rennet to keep the recipe fully vegetarian.
Storage: Store leftovers in airtight container in refrigerator up to 4 days. Reheat covered in 350°F oven for 15 to 20 minutes, adding splash of chicken broth to loosen sauce if needed.
Freezer: Freeze in airtight container up to 2 months. Thaw overnight in refrigerator before reheating.
Tortilla Note: Do not substitute flour tortillas — they break down too quickly and become gummy. Corn tortillas are essential for proper texture.
Enchilada Sauce: If using a higher-sodium brand, reduce added salt and taste before seasoning.

Nutrition Information (Approximate)

Calories: 784calProtein: 51gFat: 36gSaturated Fat: 13gCholesterol: 130mgSodium: 1782mgPotassium: 1400mgTotal Carbs: 69gFiber: 19gSugar: 13gNet Carbs: 50gVitamin A: 3011IUVitamin C: 70mgCalcium: 429mgIron: 7mg
Recipe By: Cheryl Malik
https://40aprons.com/healthy-enchiliada-skillet/