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This easy Enchilada Skillet is a 20 minute meal! It’s perfect to use with rotisserie chicken or leftover turkey or chicken and is SO good! I probably make this twice a month we love it so much!

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skillet mixed together with chicken, corn, beans and veggies


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Easy Chicken Enchilada Skillet

At the end of a long day of working, cooking, baking and driving carpool, the last thing I want to do is slave over a hot stove for an hour to make dinner. By 5:00 I’m ready to kick my feet up and watch a Housewives episode, not cook more food. That’s why 20 minute meals and meal prep are such a perfect thing for me, and I assume for you too. If you’re a busy person you need to add this easy skillet recipe to your dinner rotation.

I have the perfect dinner recipe for you! It’s this easy Enchilada Skillet and it’s done in under 20 minutes, seriously!! And, really, even if you haven’t done meal prep it’s only a 30 minute meal!

Enchilada Skillet is an easy foolproof recipe that only takes 20 minutes to make if you’ve meal prepped!

What’s in this Chicken Enchilada Skillet?

With just a few ingredients dinner will be on the table.

  • This recipe starts with my Instant Pot Shredded Chicken (you could also use leftover chicken or rotisserie chicken).
  • Add some beans, corn, onions, and bell pepper to the chicken along with some leftover Instant Pot Brown Rice.
  • Then toss it all with enchilada sauce and cheese until it’s hot and bubbly!

I love making enchiladas but this recipe is faster and less involved. Or, if you’re watching carbs, make this a Keto version of Chicken Enchilada Skillet by omitting the rice and serving it over vegetables.

How is this recipe healthier?

  • Lots of protein from the chicken
  • You can use white rice, brown rice, or even cauliflower rice if you want to be more low carb.
  • Use low-fat cheese if you want it to be lower in fat (or use less regular cheese).
  • There are only 6 WW Freestyle Points per serving in this easy skillet dinner!
  • The macros are great too if you count those!

That’s right: a hearty serving of Mexican food and it’s healthier and fast. It’s like a miracle!

skillet mixed together with chicken, corn, beans and veggies

Tips for making this easy 20 minute meal:

  • If you aren’t starting with cooked chicken you can most definitely do this from raw. Slice the chicken into bite sized pieces and cook it over medium-high heat until browned on all sides and cooked through. Remove it from the pan and continue as written.
  • Don’t have already made rice? Make some minute rice or use one of those packets you microwave.
  • Use any color bell pepper you prefer.
  • You can substitute pinto beans for the black beans.
  • Don’t have frozen corn? I always keep some on hand but you can use a drained can of corn if you prefer.
  • Use any enchilada sauce you like – mild or spicy!
  • For the WW points to be accurate at 6 per serving, use fat-free cheese.
  • This would also be good served without the rice; simply use it as a taco or burrito filling!
enchilada skillet in pan overhead

Enchilada Skillet

5 from 15 votes
Make this Enchilada Skillet recipe for dinner – it’s an easy 20 minute meal with only 6 Weight Watchers freestyle points!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 4 servings
Serving Size 1 serving
Save RecipeRate RecipePrint Recipe

Ingredients
 

  • 1 teaspoon olive oil
  • ½ large yellow onion diced
  • 1 bell pepper any color, diced
  • 1 15 ounce can black beans drained and rinsed
  • 1 cup frozen corn
  • 2 cups cooked brown rice
  • 8 ounces cooked chicken (shredded or diced)
  • 1 10 ounce can enchilada sauce
  • 1 cup shredded cheddar cheese (see note)
  • cilantro for garnish

Instructions

  • Add oil to a large skillet and heat to medium high. Add onion and bell pepper and cook until translucent, about 3-5 minutes, stirring often.
  • Add the beans, corn, rice, and chicken. Cook 2 minutes, then add the enchilada sauce and cook until heated through and bubbly. Add the cheese and cover, cook until cheese is melted.
  • Garnish with cilantro and serve hot.

Recipe Video

Recipe Notes

  • For WW recipes, use fat-free cheese for points shown.
  • 6 WW Freestyle points per serving (4 servings total).
  • Swap out low-fat cheese if you want
  • Use cauliflower rice instead!
  • Use leftover turkey, chicken or shredded rotisserie chicken!

Recipe Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 61g | Protein: 33g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 1334mg | Potassium: 787mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1760IU | Vitamin C: 46.6mg | Calcium: 263mg | Iron: 4.4mg
Nutritional information not guaranteed to be accurate
Course Main Course
Cuisine American
Author Dorothy Kern

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Other Favorite EASY Dinners

20 minute meal – this easy chicken recipe is great for a weeknight! Turn Enchiladas into a skillet meal with prepared chicken and rice. This is a great lunch recipe too.

Last Updated on January 12, 2023



Dorothy Kern

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6 Comments

  1. I made this tonight for the first time. We really enjoyed it! I did add a bit more of the enchilada sauce, and used tricolor peppers as I freeze them chopped with onion ahead, when I buy them. Hubby scooped it up with taco chips and I ate it as it was. We both will be having this again, and again!

    Great recipe!!

    Reply

  5. Made this tonight and really enjoyed it. Had to make some substitutions due to supplies getting low. Have enough leftover to freeze some. Thanks for the recipe, I will make it again.

    Reply

  6. Fabulous…this is perfect and fast making dinner for me..i will definitely try this…thanks for sharing…keep shared your new amazing recipes…!

    Reply