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Healthy Low Calorie One-Pot Chicken Enchilada Skillet – Simple, Flavorful, and Weeknight-Friendly

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

Ingredients
  

  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breast, cut into small bite-size pieces
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/4 to 1/2 teaspoon kosher salt, to taste
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (10-ounce) can red enchilada sauce (look for low-sodium if possible)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 1 cup frozen or canned corn (drained if canned)
  • 4 small corn tortillas, cut into thin strips
  • 1/2 cup reduced-fat shredded Mexican blend or cheddar cheese (optional but recommended)
  • Juice of 1/2 lime
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: diced avocado, nonfat Greek yogurt, sliced jalapeños, extra lime wedges, hot sauce

Method
 

  1. Preheat and prep: Warm a large nonstick skillet over medium heat. Have all ingredients chopped and measured so the cook moves quickly.
  2. Sauté aromatics: Add the oil, onion, and bell peppers. Cook for 4–5 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  3. Brown the chicken: Add chicken pieces. Season with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 4–6 minutes, stirring, until the chicken is mostly cooked through.
  4. Add sauce and veggies: Pour in the enchilada sauce and fire-roasted tomatoes. Stir in black beans and corn. Bring to a gentle simmer.
  5. Stir in tortillas: Add the tortilla strips, folding them into the sauce so they soften and thicken the skillet. Simmer 3–5 minutes until the chicken is cooked and the mixture is saucy but not watery.
  6. Cheese and finish: Sprinkle cheese evenly on top. Cover and let it melt for 1–2 minutes. Squeeze in lime juice and taste; adjust salt or heat if needed.
  7. Garnish and serve: Top with cilantro and your favorite extras. Serve hot straight from the skillet.