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    Make It Skinny Please » Recipes » Main Dishes » Cheesy Chicken Enchilada Skillet

    Published: Nov 29, 2022 · Modified: Sep 12, 2023 by Toni Dash · 5 Comments

    Cheesy Chicken Enchilada Skillet

    Weight Watchers Points6
    Calories: 252kcal
    Carbs: 23g
    Protein: 21g
    Fats: 9g
    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    chicken enchilada skillet in cast iron skillet with spoon.

    This Cheesy Chicken Enchilada Skillet recipe is everything you love about chicken enchiladas in an easy skillet recipe that's also been slimmed down! Delicious cheesy Mexican food perfect for an easy meal on busy weeknights or lazy weekends. Ready in 30 minutes!

    chicken enchilada skillet in cast iron skillet with spoon.
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    chicken enchilada skillet in cast iron skillet with spoon.

    One pan chicken enchilada skillet satisfies a Mexican food craving without loads of calories...or time to make this favorite recipe! All the ingredients of traditional enchiladas but faster and easier to make due to no rolling. You'll use fewer pans too; only an oven-safe skillet is needed.

    If you love a one pot meal this delicious recipe is a keeper. It's a family favorite any night of the week with the flavor of an enchilada recipe! It's a saucy easy recipe that serves 6 with side dishes and 4 if it's the only thing being served. It's great the next day too.

    Serve this up with our Mexican Cauliflower Rice, Corn and Avocado Salad and a skinny Spicy Pineapple Margarita and you'll feel like you are eating at a restaurant!

    Jump to:
    • What makes this skinny?
    • Recipe Ingredient Notes
    • How to make this Chicken Enchilada Skillet
    • Variations
    • Topping options
    • How to Store
    • Frequently Asked Questions
    • More recipes you'll love!
    • Recipe

    What makes this skinny?

    • Using shredded chicken breast which is lower in fat and calories than darker chicken meat.
    • Reduced fat Mexican shredded cheese blend. This gives the classic flavors with less fat and fewer calories. We used less cheese then usual too. It's still plenty to mix with the filling and for a melty cheese top.
    • We pared down the corn tortillas in the enchilada skillet too. This saves some calories but still leaves enough to add the tortilla flavor.
    chicken enchilada skillet servings on white plate.

    Recipe Ingredient Notes

    Vegetable oil. Used to sauté the onions. Olive oil can be substituted if desired.

    Red onion. Yellow or white onion can be substituted.

    Ground Cumin. Adds classic earthy flavor to the one pan enchiladas. Be sure to use ground cumin not cumin seeds.

    Dried oregano. Adds more flavor. Mexican oregano can be substituted if desired.

    Diced tomatoes with green chiles (canned). You'll need one 10-ounce can. Rotel brand or any other generic brand can be used. No straining required; use undrained tomatoes (add the whole can to the large skillet). This may be in the Mexican food section of the grocery store if it is not with the other varieties of canned tomatoes.

    Red enchilada sauce (canned). You’ll need 1 15-ounce can of red enchilada sauce and we recommend mild. If everyone you are serving love super spicy food you can use hot enchilada sauce but even the mild sauce has a kick. Homemade enchilada sauce or store-bought enchilada sauce can also be used.

    Yellow corn tortillas. Use 4 regular size yellow corn tortillas cut into strips. Corn tortillas have a better end result in this skillet than flour tortillas (and they are naturally gluten-free).

    Cooked shredded chicken breasts. This can be homemade or store bought. Most stores sell fresh shredded chicken breast now which is a great prep time saver. You can use leftover chicken, shredded rotisserie chicken or our Air Fryer Chicken Breast shredded.

    Corn. Use ¾ cup frozen corn. It does not need to be thawed before cooking.

    Reduced fat Mexican style shredded cheese. This is a delicious blend of cheeses perfect for Mexican food dishes. The reduced fat version melts beautifully and has great cheesy flavor (no one will guess it's a lower fat cheese blend).

    chicken enchilada skillet scoop in large spoon.

    How to make this Chicken Enchilada Skillet

    STEP 1. Preparation

    Preheat the oven to 375 degrees F.

    STEP 2. Sauté

    In an large oven-safe skillet (12-inch skillet recommended; a cast iron skillet works great) heat the oil over medium heat. Sauté the onions until translucent (3-4 minutes).

    Add the cumin, oregano, kosher salt and garlic; sauté one minute longer (photo 1). Remove from heat.

    chicken enchilada skillet recipe steps 1-4.

    STEP 3. Assemble

    Add the diced tomatoes with green chiles, enchilada sauce, shredded chicken breast, corn, corn tortilla strips and one half cup of the cheese (photos 2-3) to the onion mixture.

    Stir to combine (photo 4).Top with the remaining 1 cup of the cheese (photo 5).

    chicken enchilada skillet recipe steps 5-6.

    STEP 4. Bake

    Bake for 20 minutes until cheese is melted and bubbling (photo 6). Remove from oven allow it to sit for about 5 minutes before serving. The filling will thicken slightly while it sits.

    Top with some non-fat plain Greek yogurt, torn fresh cilantro leaves or other favorite toppings (see ideas in Toppings below).

    chicken enchilada skillet servings on white plate.

    Variations

    Substitute our Mexican Shredded Chicken. If you have some on hand this is a great place to use it. Since it will already have spices added skip the cumin, oregano and salt. The enchilada sauce will deepen the flavors and the ground spices won't be needed.

    How to bulk it up. The easiest way to add volume to a dish like this without more calories is add extra veggies. Chopped red pepper, green pepper or yellow pepper (or a mix), shredded carrots (you'll never know they are there), chopped celery, or any other non-starchy vegetable you like. Even leftover vegetables work.

    Sauté the vegetables with the onions to soften before assembling the skillet casserole.

    Use a different meat. Try ground turkey instead of shredded chicken. The meat will need to be sauteed after the vegetables. This type of dish with strong flavors hides vegetable flavors so it's a great way to add more veggies that the whole family will love.

    Try green enchilada sauce! For a different flavor tangier flavor.

    Love some smoky heat? add some adobo sauce or a chipotle pepper from a can of chipotles en adobo.

    Topping options

    • Torn fresh cilantro
    • Light sour cream (this also takes the spicy heat out of dishes!) or plain non-fat Greek yogurt
    • Pico de Gallo or other salsa
    • Sliced green onions
    • Sliced jalapeno peppers
    • Tortilla chips on the side for scooping

    How to Store

    Transfer any leftovers into an airtight container and store in the refrigerator for up to 4 days. Reheat servings in the microwave.

    Frequently Asked Questions

    I don’t have an oven proof skillet. What can I use?

    Sauté the ingredients as described in a skillet on the stove top. Then assemble the chicken enchilada in a baking dish or casserole dish and bake as instructed.

    Can I use flour tortillas?

    In our testing we did not love the end result using flour tortillas and therefore recommend yellow corn tortillas.

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    Recipe

    Cheesy Chicken Enchilada Skillet

    Weight Watchers Points6
    Click to track Weight Watchers Points
    Everything you love about a chicken enchilada baked into an easy one skillet recipe! Earthy satisfying flavors topped with melted cheese. Just fewer calories!
    5 from 218 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Diet: Gluten Free, Low Calorie
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6
    Calories: 252kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon vegetable oil
    • ⅓ cup chopped red onion
    • 2 teaspoons ground cumin
    • 1 teaspoon dried oregano
    • ¾ teaspoon kosher salt
    • 1 garlic clove minced
    • 1 10-ounce can diced tomatoes with green chilies
    • 1 15-ounce can red Enchilada sauce
    • 4 soft corn tortillas cut into strips
    • 2 cups shredded chicken breast purchased or homemade
    • ¾ cup frozen corn
    • 1.5 cups reduced-fat shredded Mexican blend cheese divided

    Instructions

    • Preheat the oven to 375 degrees F.
    • In a large oven-proof skillet (12-inch pan recommended), heat the vegetable oil over medium heat.
      1 tablespoon vegetable oil
    • Sauté the red onion over medium heat until softened and translucent, about 3-4 minutes.
      ⅓ cup chopped red onion
    • Add cumin, oregano, salt and garlic. Cook an additional 30- 60 seconds. Remove from heat.
      2 teaspoons ground cumin, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, 1 garlic clove
    • Add diced tomatoes, enchilada sauce, tortilla strips, shredded chicken, corn and ½ cup of cheese. Stir to combine.
      1 10-ounce can diced tomatoes with green chilies, 1 15-ounce can red Enchilada sauce, 4 soft corn tortillas, 2 cups shredded chicken breast, ¾ cup frozen corn, 1.5 cups reduced-fat shredded Mexican blend cheese
    • Sprinkle the remaining 1 cup of cheese evenly over the top.
    • Bake for 20 minutes until bubbly and cheese is melted. Remove from oven and allow to sit 5 minutes before serving for the filling to thicken slightly.
    • OPTIONAL: Garnish with torn fresh cilantro and a dollop of plain non-fat Greek yogurt or low-fat sour cream.

    Notes

    Serving size note. This recipe serves 6 with side dishes. If nothing is served with it, it will serve 4.
    Substitute our Mexican Shredded Chicken. If you have some on hand this is a great place to use it. Since it will already have spices added skip the cumin, oregano and salt. The enchilada sauce will deepen the flavors and the ground spices won't be needed.
    How to bulk it up. The easiest way to add volume to a dish like this without more calories is add extra veggies. Chopped red pepper, green pepper or yellow pepper (or a mix), shredded carrots (you'll never know they are there), chopped celery, or any other non-starchy vegetable you like. Even leftover vegetables work. Sauté the vegetables with the onions to soften before assembling the skillet casserole.
    Use a different meat. Try ground turkey instead of shredded chicken. The meat will need to be sauteed after the vegetables. This type of dish with strong flavors hides vegetable flavors so it's a great way to add more veggies that the whole family will love.
    Try green enchilada sauce! For a different flavor tangier flavor.
    Love some smoky heat? add some abodo sauce or a chipotle pepper from a can of chipotles en adobo.
    Topping options
    • Torn fresh cilantro
    • Light sour cream (this also takes the spicy heat out of dishes!) or plain non-fat Greek yogurt
    • Pico de Gallo or other salsa
    • Sliced green onions
    • Tortilla chips on the side for scooping
    How to Store
    Transfer any leftovers into an airtight container and store in the refrigerator for up to 4 days. Reheat servings in the microwave.

    Nutrition

    Calories: 252kcal | Carbohydrates: 23g | Protein: 21g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 1138mg | Potassium: 245mg | Fiber: 4g | Sugar: 7g | Vitamin A: 712IU | Vitamin C: 8mg | Calcium: 369mg | Iron: 2mg
    chicken enchilada skillet in cast iron skillet with spoon.
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutritional Coach and certified Weight Loss Specialist, writer/blogger, photographer, chief recipe developer and creator of Make It Skinny Please. She has been developing easy to make, well-tested recipes since 2010. Her slimmed down recipes using real food ingredients bring excitement to the dining table and never taste like 'diet food'. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

      5 from 218 votes (213 ratings without comment)

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      Recipe Rating




    1. Tara says

      November 29, 2022 at 9:32 am

      5 stars
      I love how easily this comes together all in one skillet! So many fantastic flavors. Definitely perfect for a weeknight meal.

      Reply
    2. Kelley says

      November 29, 2022 at 8:44 am

      5 stars
      My family enjoyed this recipe! Thank you so much for sharing!

      Reply
    3. Rita says

      November 29, 2022 at 8:33 am

      5 stars
      This was SO good! We love Mexican food but I always need a fast recipe during the week. My whole family gobbled this up (you'd never know it's skinny either).

      Reply
    4. Sarah James says

      November 29, 2022 at 8:21 am

      5 stars
      Your one pot enchilada is just up my street. I love cheesy enchiladas but don't have them very often. Looking forward to trying your recipe.

      Reply
    5. Shadi says

      November 29, 2022 at 7:52 am

      5 stars
      Easy and delicious, this one is a keeper. I know I’m going to make it over and over again!

      Reply

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    Welcome! I’m Toni. I'm a Certified Nutrition Coach and NASM certified Weight Loss Specialist. I'm excited to share Classic Recipes made more calorie friendly using real food!

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