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enchilada skillet in pan overhead
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5 from 17 votes

Enchilada Skillet

Make this Enchilada Skillet recipe for dinner - it's an easy 20 minute meal with only 6 Weight Watchers freestyle points!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 516kcal
Author: Dorothy Kern
Cost: $8


  • 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


  • 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.



  • 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!


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