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One-Pan Healthy Chicken Enchiladas - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 10–12 small corn tortillas
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional, but recommended)
  • 1/2 teaspoon kosher salt, plus more to taste
  • Black pepper, to taste
  • 1 cup low-sodium chicken broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn (no need to thaw)
  • 1 (15–20 ounce) can or jar red enchilada sauce (choose a brand you like)
  • 1 to 1 1/2 cups shredded Mexican blend or cheddar cheese
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • Optional toppings: plain Greek yogurt or light sour cream, sliced avocado, pickled jalapeños

Method
 

  1. Prep the chicken: Pat chicken dry and season with 1/4 teaspoon salt and a few cracks of black pepper. Slice into thin cutlets if thick, so they cook evenly.
  2. Brown the chicken: Heat olive oil in a large oven-safe skillet over medium-high. Add chicken and cook 3–4 minutes per side until just cooked through. Transfer to a plate and rest. Reduce heat to medium.
  3. Sauté aromatics: In the same skillet, add onion and bell pepper. Cook 4–5 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, and remaining salt. Cook 30 seconds until fragrant.
  4. Build the sauce: Pour in chicken broth and scrape up any browned bits. Stir in enchilada sauce. Simmer 2–3 minutes to marry flavors.
  5. Shred and return chicken: Shred the chicken with two forks. Add it back to the skillet with black beans and corn. Stir to coat and warm through, 1–2 minutes. Taste and adjust seasoning.
  6. Soften the tortillas: Nestle the tortillas into the sauce one at a time to soften for 10–15 seconds, then stack them on a plate. This makes rolling easier and adds flavor.
  7. Assemble in the skillet: Push the filling to the edges so you have a little space to roll. Place a softened tortilla in the center, add a line of filling, roll it up, and scoot it to one side seam-side down. Repeat with remaining tortillas, tucking them snugly next to each other. Spoon any extra sauce and filling over the top.
  8. Add cheese and melt: Sprinkle cheese evenly over the enchiladas. Cover the skillet with a lid (or tent with foil) and cook on low for 3–5 minutes until the cheese melts and everything is hot and bubbling.
  9. Finish and serve: Remove from heat. Top with chopped cilantro. Serve with lime wedges and your favorite toppings like Greek yogurt, avocado, or jalapeños.