One-pan ground chicken enchilada skillet (full recipe in the caption!)
Ingredients:
* 1 tbsp avocado oil
* 1 onion, chopped
* 1 red bell pepper, chopped
* 1 jalapeno pepper, chopped
* 1 pack ground chicken (approx 450 grams)
* 2 tsp chill powder
* 1 tsp garlic powder
* 1 tsp onion powder
* 1/2 tsp cumin powder
* 1/2 tsp salt
* 1/2 tsp black pepper
* 1 1/2 cups black beans
* 1 cup corn kernels
* 1 jar red enchilada sauce (about 1 1/2 cups)
* 4-6 tortillas, cut into squares
* 1/2 cup shredded cheese
* Cilantro to top
Instructions
1. Heat the avocado oil in a large skillet over medium-high heat. Add the onion and peppers and sauté for 2 to 3 minutes.
2. Add the ground chicken and cook until browned on the bottom, about 3 to 4 minutes.
3. Add the spices and mix well, then continue cooking until the chicken is fully cooked through.
4. Add the black beans, corn and enchilada sauce and stir to combine.
5. Top with the tortilla squares and shredded cheese, then broil in the oven until the cheese is bubbly and golden.
6. Top with fresh cilantro and serve.
Feel free to adjust the measurements to taste: more cheese if you love cheese, skip the beans if they're not your thing. Serve it as is or spoon it over rice or quinoa.
#enchiladas #enchiladaskillet #highproteinmeals #healthydinner
I recently tried making the one-pan ground chicken enchilada skillet and found it to be my new go-to weeknight dinner. What I love about this recipe is how quick it comes together without compromising on taste or nutrition. The combination of black beans and corn not only adds color but also boosts the protein and fiber content, keeping the meal satisfying and healthy. Using avocado oil for sautéing gives a subtle nutty flavor and is a great healthy fat choice. I like to slightly increase the amount of chili powder and cumin for a bolder Mexican-inspired flavor, but you can easily adjust the spice level to your liking. Adding jalapeno adds a nice kick, but if you prefer milder food, you can skip or reduce it. Once everything is cooked, topping with tortilla squares and shredded cheese and then broiling until bubbly is pure comfort food bliss. The crispy, cheesy layer contrasts beautifully with the tender chicken and beans underneath. Fresh cilantro sprinkled on top adds a fresh, vibrant finish. You can also serve this skillet over quinoa or brown rice for extra fiber and carbs, making it a well-rounded meal. It reheats very well too, making it perfect for meal prep or leftovers. Overall, this one-pan skillet hits the marks for being high protein, wholesome, and easy to prepare. It’s definitely a recipe I’ll keep in my healthy dinner rotation. If you’re looking for a delicious and uncomplicated way to enjoy Mexican flavors while staying on track with nutrition, give this enchilada skillet a try—trust me, you won’t be disappointed!
